Great grilled chicken wings

Chicken Wings

Ingredients

8 chicken wings

Vegetable oil

Salt and freshly ground pepper

Chipotle Hot Sauce, recipe follows

Blue Cheese-Yogurt Dip, recipe follows

Directions

Heat grill to high. If using charcoal grill setup for direct and in-direct grilling. Toss wings in a few Tbls Olive oil just to coat with salt and cracked black pepper.

Chipotle Hot Sauce:

1  C red wine vinegar

3 Tbls Dijon mustard

3 to 4 chipotle peppers chopped or blended

4 to 5 Tbls honey

1Tbls vegetable oil

Salt and freshly ground pepper

3 Tbls Butter

2 Tbls Ancho Chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a med pot. Add the hot sauce mixture and bring to a boil. Whisk in the ancho Chile powder and season with salt, to taste.

Add the butter to the sauce just before tossing with wings.

Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:

6 oz  Greek yogurt- whole yogurt is best

1/2 C crumbled blue cheese

1 Tbls finely chopped red onion

3 Tbls finely sliced scallions

Salt and Black pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving

Sloppy Joe Home Made not from a can

Sloppy Joes

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds Chuck

1/4 cup brown sugar

1 Tbls Chili Powder

1 medium onion, chopped

2 cloves garlic smashed

1 Lg roasted Anaheim pepper. chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar chili powder. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion, garlic and peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Grilled chicken, roasted pabloanos with Mexican rice

Mexican Chicken marinade

Ingredients

For Marinade:

1 or 2  chipotle peppers in adobo sauce seeded and minced

1/4 C tequila  

1/4 C freshly squeezed lime juice (about 5-6 limes)

2 tsp cumin, ground

1 tsp coriander seed, ground

1 tbl honey

Blend for 10 to 12 seconds in Margarita maker.  

Combine with 2 chicken breast, refrigerate for 4 hours or vacuum for 2 hours.

Grill on mesquite wood fire 4 mins rotate 90 degrees 6 mins flip and repeat

Mexican Rice

Ingredients

1 can tomato puree

2 cups chicken broth, plus more as needed

1 tablespoon olive oil

1 large chopped onion

1 large finely diced carrot

1 large garlic clove, minced

2 cups medium-grain rice

2 teaspoons salt

1 tbs Tomato paste

1 bay leaf

1 whole serrano chili

1/4 cup fresh or frozen peas, thawed

Directions

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent. Add the garlic and sauté for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, tomato paste and the serrano chili. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve

Pasta with Lemon, Wine and Shrimp

Pasta with Lemon, Wine and Shrimp

Ingredients

20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined

2 teaspoons Basic Rub

2 teaspoons olive oil

2 tablespoons unsalted butter, plus 2 tablespoons

1 tablespoon minced garlic

1/2 cup dry white wine

1/4 cup fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound cooked linguini

1 teaspoon crushed red pepper flakes

1/4 cup chopped green onion, tops only

2 tablespoons chopped fresh parsley leaves

Directions

Toss the shrimp in a medium bowl with basic rub.

Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine