We have teamed up with our friend James DeBortoli you can find him on Instagram @coastsidelife
This is a recipe I like to make for Mardi Gras. This a great for small plates at a party. I use an Ethiopian spice called Berbere to give this dish an exotic, spicy heat that is not overpowering, but stays with you. Let’s make the marinade. (Don’t forget to make the Peach Salsa to go with the drumsticks)
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup sriracha hot chile sauce
2 tablespoons Berbere spice (if you can’t find it locally, Amazon has it for about 3 bucks) Coarse Salt and Pepper as it suits you
1/2 cup chopped cilantro
1 tablespoon fresh ginger 1 onion
A couple shallots
A few cloves of garlic
Peel, chop, and puree onion, shallot, and garlic and pour in a bowl Add the olive oil, lemon juice, and sriracha hot chile sauce. Stir. Mince cilantro and ginger. Add to bowl.
Add Berbere, Coarse salt and pepper. Stir, stir, stir.
Place Chicken legs in a gallon ziploc bag. Add 2/3 of the marinade to the ziploc. Seal the bag and knead the contents to evenly coat the chicken with the marinade. Let this chill and marinate for as long as you like. I marinate for 4 hours.
I’m using a 12” deep Dutch Oven, so I use about 27 coals, 8 on the bottom, the rest on top. Preheat the oven for a while, then add the chicken. I like to stand the drumsticks on end so that they get a little sear from the sides of the oven, while keeping the meat out of the juices in the bottom. I also throw a few legs in the bottom to keep the others standing up. Cover with the lid and let ‘em cook.
I like to light a second round of coals, as these are best when the meat is falling off the bone. A little longer cook time. So start the chimney up again after the chicken has cooked about 35 minutes.
When the new coals are ready, add as before. Just push what’s left of the first coals further under the oven with the new coals. Sweep the ash off the top, add the new coals. Remove the lid and baste the chicken with the remaining marinade. Cover. Let it cook.
Top these Chicken Wings with Peach Salsa also done by our friend James DeBortoli!
Credit: James DeBortoli: Instagram @coastsidelife
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.