Okay, no one in their right mind would make this chicken. That being said, its insane delicious. Fall-out-your-chair-praise-the-Lord-and-slap-your-mama-delicious. I kid you not. This chicken does, however, demand twelve+ hours of marinating, four hours of grilling, and the construction of a marinade, rub, mop, and sauce. Save this one for a lazy summer weekend, but do try it out. Though time-consuming, this recipe yields the most tender barbecued chicken you can imagine, complete with crispy, flavor-loaded skin, and a supremely spicy-sweet-tart sauce to slick over the meat with careless abandon. Aka Barbecued Chicken Heaven.
Archive for the ‘Gluten-Free’ Category
Trillion-Hour Barbecued Chicken Heaven
Wednesday, August 12th, 2009Blackberry-Basil Soda (POP)
Sunday, July 26th, 2009Sunday means one thing to me. TrueBlood. Yes, the vampire show. Yes, that makes me a bit of a creepy dork. No, I do not even care much for season two, and yet I cannot stop watching (and I’m rather certain the reason for that has a name, and its name is Alexander Skarsgard). So, out of boredom, a surplus of basil, and a mutual love of TrueBlood, Emma and I decided to whip up an appropriately sinister-colored drink. Enter blackberry-basil soda. Or pop, as Emma calls it.
Rainbow Slaw with Spicy Thai Curry Dressing
Saturday, July 25th, 2009A confession: I don’t like bell peppers. Really don’t like them. And I want to love them, I need to love them, I’m convinced there is a recipe out there that will bring me back from the dark side (suggestions, anyone?). This rainbow slaw, with its spicy dressing and red cabbage-shredded carrot base, is so flavor-packed that the addition of bell peppers doesn’t bother me a bit. Its a brightly colorful alternative to the ubiquitous mayo-coated cabbage coleslaw of summer. Try it out alongside broiled fish, grilled steak, or even a classic burger.
Orange-Scented Tomato Sauce with Grilled Shrimp
Monday, July 13th, 2009Growing up, my sister Caitlin would drink only orange juice. So obviously, I wouldn’t touch the stuff. What can I say, we were delightful children. As I never became much of a juice drinker, I am always searching for ways to use up the juice leftover from another recipe (marinades, desserts, whatever) that only called for a teaspoon of zest or a quarter-cup of juice. After many culinary misadventures, I feel the need to share something crazy. Orange juice + tomatoes = HEAVEN.
Arugula Salad with Grilled Peaches
Friday, July 10th, 2009I seem to be eating a lot of salad these days. This particular salad may be the reason behind my sudden “health” kick, as i find myself making it over and over again. Something about the combination of juicy grilled peaches, tangy arugula, and creamy goat cheese…mmm. It makes for a great light lunch, or a lovely salad course. I’ve even served all three components separately for dessert! Delicious.
Spinach and Goat Cheese Frittata
Wednesday, July 8th, 2009I have a friend, a serious foodie, that once disparaged the cooking skills of another friend with the incredulous exclaimation “I bet she can’t even cook a frittata!” So apparently it’s an important skill to have under your belt. And, to give the foodie his props, a great frittata recipe is extremely versatile. Great anytime of day, with almost any mix-ins, it really is a dish worth mastering. This simple version with spinach, onions, and goat cheese is a great place to start.
Grilled Shrimp with Cucumber-Yogurt Salad
Tuesday, July 7th, 2009During my sophomore year of college, I registered for “Introduction to Middle East History,” the only class that both fulfilled my history requirement and fit into my crazy Pre-Med schedule. Two years later, I graduated a Middle East Studies major. Perhaps not the most practical decision of my life, it nonetheless introduced me to the wonderfully varied cuisines of the region. One of my favorite side dishes is cacik, a simple cucumber and yogurt salad found throughout the Middle East. It is especially cooling and delicious when paired with something spicy. Try it, I promise you will love it.
Heirloom Tomato Salad with Fresh Ricotta
Wednesday, July 1st, 2009Aka “it is too effing hot to turn on the stove”…
I hate humidity. It turns me into a wilting, whining, and absolutely insufferable brat. So, to make up for inflicting THAT on my friends, I feed them. And when its as humid as it was today, I make them this!