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 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27