joanieb
01-11-2005, 11:55 AM
Grilling fans--Brace yourselves for another purchase!! The F/W 04 Weber Grill Out Times arrived yesterday with NEWS! about their new over 200 recipe cookbook, hitting bookstores in March & home/garden ctrs. in late January, called Weber's Real Grilling, by the same person who did the other 2 Weber grill books.
There's not much on the www.realgrilling.com page, but here's a snippet: "The book is more heavily weighted toward red meat but also include a nice selection of pork, poultry, and fish. The recipes are simple and uncomplicated with a short list of ingredients. International flavors permeate throughout. In each chapter you will find grilling guides, charts, and safety information."
The newsletter had 5 recipes from the new book (Roasted Eggplant Dip, Grilled Shrimp Cocktail, the one below, Thin-crusted Pizzas w/grilled red onions & black olives, and Chocolate Brownie Cake!!), and I decided to try the chicken last nite, aka modified. I couldn't wait to try this glaze/sauce, but didn't even try to grill my chicken (we're into a trying week 3 of our country cat's new indoor lifestyle and couldn't risk her desperate yowling escape w/going in & out to do the grill thing), so I used the indoor grill pan on the stovetop. We absolutely LOVED! this recipe w/the boneless thighs (not wings) we had, a wee taste of summer in January (ok, so we've had upper 60's recently so it's not like we're hurting), so easy, not-over-the-top luscious asiany orange flavor, and all the ingredients are usually in the pantry. I doubled the sauce recipe and we were spooning the extra over the rice and broccoli sides, very good w/the broccoli, BTW. This will def. be a grill staple for us come warmer weather (assuming we get to use our grill ever again if the cat calms down....). If anyone tries this, hope you like it as much as we did!
Chicken Wings w/Orange-Mustard Glaze
4-6 servings
SAUCE:
2/3 c. cider vinegar
1/3 c. Dijon mustard
1/3 c. orange marmalade
1 tsp. chili powder
1 tsp. granulated garlic
1 tsp. kosher salt
1 tsp. sesame oil
1/2 tsp. curry powder
1/2 tsp. freshly gr. black pepper
1/4 tsp. ground ginger
12 chicken wings, tips removed (I used 6 boneless thighs)
l. Make sauce: In med. saucepan, whisk together sauce ingredients. Bring to a boil, lower heat & simmer for 10-15 min., stir occasionally. Cool to room temp.
2. Place chicken in resealable plastic bag, pour in half of the sauce; press air out of bag and seal. Turn bag to coat chicken, place in a bowl and refigerate for 1-2 hours, turning occasionally (I only had 1 hour marinating time, not enough evening for more!).
3. Remove chicken from bag and discard sauce left in bag. Grill over Direct Low heat til meat is no longer pink at bone, 30-40 min. brushing w/reserved sauce and turning occasionally. Serve warm.
There's not much on the www.realgrilling.com page, but here's a snippet: "The book is more heavily weighted toward red meat but also include a nice selection of pork, poultry, and fish. The recipes are simple and uncomplicated with a short list of ingredients. International flavors permeate throughout. In each chapter you will find grilling guides, charts, and safety information."
The newsletter had 5 recipes from the new book (Roasted Eggplant Dip, Grilled Shrimp Cocktail, the one below, Thin-crusted Pizzas w/grilled red onions & black olives, and Chocolate Brownie Cake!!), and I decided to try the chicken last nite, aka modified. I couldn't wait to try this glaze/sauce, but didn't even try to grill my chicken (we're into a trying week 3 of our country cat's new indoor lifestyle and couldn't risk her desperate yowling escape w/going in & out to do the grill thing), so I used the indoor grill pan on the stovetop. We absolutely LOVED! this recipe w/the boneless thighs (not wings) we had, a wee taste of summer in January (ok, so we've had upper 60's recently so it's not like we're hurting), so easy, not-over-the-top luscious asiany orange flavor, and all the ingredients are usually in the pantry. I doubled the sauce recipe and we were spooning the extra over the rice and broccoli sides, very good w/the broccoli, BTW. This will def. be a grill staple for us come warmer weather (assuming we get to use our grill ever again if the cat calms down....). If anyone tries this, hope you like it as much as we did!
Chicken Wings w/Orange-Mustard Glaze
4-6 servings
SAUCE:
2/3 c. cider vinegar
1/3 c. Dijon mustard
1/3 c. orange marmalade
1 tsp. chili powder
1 tsp. granulated garlic
1 tsp. kosher salt
1 tsp. sesame oil
1/2 tsp. curry powder
1/2 tsp. freshly gr. black pepper
1/4 tsp. ground ginger
12 chicken wings, tips removed (I used 6 boneless thighs)
l. Make sauce: In med. saucepan, whisk together sauce ingredients. Bring to a boil, lower heat & simmer for 10-15 min., stir occasionally. Cool to room temp.
2. Place chicken in resealable plastic bag, pour in half of the sauce; press air out of bag and seal. Turn bag to coat chicken, place in a bowl and refigerate for 1-2 hours, turning occasionally (I only had 1 hour marinating time, not enough evening for more!).
3. Remove chicken from bag and discard sauce left in bag. Grill over Direct Low heat til meat is no longer pink at bone, 30-40 min. brushing w/reserved sauce and turning occasionally. Serve warm.