10 to 12 large chicken drumsticks
---or---
Varied chicken pieces equaling 3 1/2- to 4-pounds
5 tablespoons Cajun spice + 1 teaspoon sugar, divided
One 12-ounce can beer
*Bourbon Butter: *
6 ounces butter, cut into small pieces
1/4 cup brown sugar
2 tablespoons bourbon
1/2 lemon, juiced
1/2 teaspoon cya
1 teaspoon sea salt + salt to taste
1 teaspoon freshly ground pepper
*INSTRUCTIONS:* Preheat a charcoal or gas grill to medium-high heat.
Wash and dry chicken well. Rub most of the dry rub all over the chicken
pieces.
Melt butter with the remaining bourbon butter ingredients in a small
saucepan and boiling over high heat for 2 minutes, stirring constantly.
Line a pan with sides with heavy duty aluminum foil and insert a rack.
Pour beer and remaining seasoning into bottom of the pan.
Place chicken on rack in pan (not touching liquid) and place on grill no
more than 6-8 above the heat source. Brush on bourbon butter sauce and
cover. Cook for 30 minutes basting every 10 minutes.
Turn chicken pieces over and cook and additional 30 minutes basting
every 10 minutes.
At 60 minutes, remove the chicken from the pan and place directly on the
grill for approximately 5 minutes per side, basting often; about an
additional 10 minutes or until a thermometer inserted into fleshy part
of each piece reads 175 degrees and any remaining joints move easily
Let chicken rest for 10 minutes then serve
Season with additional salt if necessary.
Serves 4
*Rebecca's Baked Beans *
6 slices bacon
1 cup chopped onion
1 clove garlic minced
1-16 ounce can lima beans
1-16 oz can pork n' beans
1 can light red kidney beans
1 can garbanzo beans
1 can pinto beans
3/4 cup catsup
1/2 cup molasses
1/4 cup brown sugar
1 T Worcestershire sauce
1 T mustard
1/2 t pepper
Fry bacon until crisp. Remove and allow to cool; save drippings. Cook
onion and garlic in drippings until tender but not brown. Remove from
pan, drain, and set aside. Drain juices from all beans except pork n'
beans. Mix all ingredients. Turn into 2 1/2 quart casserole or 2 smaller
baking dishes. Cook uncovered in a 375 degree oven for 1 hour. Garnish with
onion rings if desired.
SPREAD cream
cheese spread onto 2 of the bread slices. Top with ham; cover with
remaining 2 bread slices. Lightly press edges of each sandwich together
to seal.
BEAT eggs, milk and
sugar with fork in pie plate or square baking dish until well blended.
Dip sandwiches in egg mixture, turning over to evenly moisten both
sides.
SPRAY large nonstick
skillet with cooking spray; heat on medium heat (adult assisted). Add
sandwiches; cook 2 min. on each side or until golden brown on both
sides. Serve with syrup.
Yumm-o Eggs
Take one egg.
Break it into a small glass dish.
Cut a slice of Velveeta into small pieces, stir it lilghtly into the egg, making sure to puncture the yolk. Don't beat it, just stir a little.
Cook in the microwave on half power (medium) for a minute. Stir it. Cook on half power for more time - from 20 seconds to a minute, check it every 20 seconds. When it is no longer runny, it is done!
Serve with a nice slice of buttered toast. Yumm-o!
Bacon, Lettuce and Tomato Bruschetta
From the Pork Council
8 to 10 slices bacon, crispy cooked and crumbled
3 to 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional)
In medium bowl, stir together all topping ingredients; set aside.
Brush olive oil on both sides of bread slices; place on baking sheet.
Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp
and golden brown; cool.
Spoon about 1 tablespoon topping on each toast round. For a party variation
- serve topping in a small bowl, surrounded by the toast rounds.
Tailgate Tip: Prepare and refrigerate topping ingredients and bake toast
rounds ahead of time. For best flavor, stir together topping ingredients
just before serving.
Makes about 24 appetizers. Nutrition Facts: Calories 70 calories Protein 2
grams Fat 4 grams Sodium 120 milligrams Cholesterol 0 milligrams
Bruschetta with Capers and Olives
2 cups fresh tomatoes chopped
3 ounces of Kalamata olives with pits removed and sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, (red wine
<http://www.cooksrecipes.com/appetizer/> vinegar may be used instead)
2 cloves garlic, finely chopped
2 teaspoons capers
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 baguette, sliced and toasted
Combine all topping ingredients in medium bowl. Cover; refrigerate for at
least 3 hours. Serve on toasted baguette slices.
Makes 24 appetizer servings.
Artichoke Parmesan Bruschetta
Cooksrecipes.com
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/3 cup finely chopped red or white onion
5 to 6 tablespoons mayonnaise
Pepper to taste
French bread baguette, sliced into 1/3-inch-thick rounds
Place first 3 ingredients in bowl. Mix in enough mayonnaise to form a thick
spread. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on
baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.
Makes 16 to 18 appetizers
Blue Cheese and Apple Bruschetta
2 ripe apples
1 tablespoon fresh lemon juice <http://www.cooksrecipes.com/appetizer/>
1 tablespoon minced fresh Italian flat leaf parsley
2-ounces sharp crumbly blue cheese, like Maytag, Roquefort or Cabrales
(about 1/3 cup crumbled)
1 1/2 tablespoons olive oil
Freshly ground black pepper
1 baguette (12-inches), cut into 1/2-inch thick rounds
8-ounces mascarpone cheese
1/4 cup finely chopped walnuts, toasted
Rinse the apples but don't peel them. Cut them into small dice sized pieces
and place in a small bowl. Sprinkle apples with lemon juice and toss. Add
the parsley, blue cheese, and oil and toss gently and thoroughly. Season to
taste with freshly ground black pepper. Set aside. (The topping can be
prepared up to this point up a few hours ahead. Store, covered, in the
refrigerator.)
Preheat the broiler. Arrange bread slices in a single layer on a baking
sheet and toast under the broiler until lightly browned and crisp, 1 to 2
minutes per side.
Spread each toast round with a teaspoon of mascarpone. Top with a generous
tablespoon of the diced apple mixture, mounding it up high and pressing it
firmly. Finish each one with a sprinkling of walnuts and serve.
Yield: 24 servings.
"Fresh" shetta
Topping
5-6 tomatoes - red, yellow, orange, etc.
3/4 cup red, yellow, and orange peppers
1/2 cup green onion tips cut into 1/2 inch pieces
1/2 can black olives - chopped into larger sized pieces
4-5 peperoncini sliced into small pieces
1/2 cup olive oil
1/2 cup shredded parmesan reggiano cheese
French bread baguette, sliced at a 45 degree angle about 1/2inch thick
Combine all topping ingredients in medium bowl. Cover; refrigerate for at
least 3 hours. Brush olive oil on both sides of bread slices; place on
baking sheet.
Bake at 400� turning once for 7 minutes per side or until crisp and golden
brown; cool. Assemble topping with cheese.
24 to 36 servings depending on the thickness of the bread.
'About The House' and 'The Jeremy Taylor Show', (C)opyright 2008 - All rights reserved www.AboutTheHouseShow.com