We at Milestone hope that everyone has a fun and safe Labor Day! Below are some recipes to try out on your Viking grill over the long weekend.
Grilled Chicken Drummettes
w/ Ancho-Cherry Barbeque Sauce
INGREDIENTS:
1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes
1/2 cup dark brown sugar
½ cup Kosher Salt
1 gal. water
METHOD:
Prepare Viking Grill (medium-high heat).
Remove the knuckle from each drummette and pull the meat into a ball at the end of the bone. Dissolve the brown sugar and Kosher salt in the water, then let cool to room temperature. Brine the drummettes in the marinade for at least 3 hours in the refrigerator.
Combine all the rest of the ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce. Serves 10
Grilled Corn on the Cob
W/ Cheese & Lime
INGREDIENTS:
4 ears of corn in the husk
1/4 cup mayonnaise
1/8 teaspoon cayenne, or to taste
3/4 cup shredded cotija or feta
2 limes cut into wedges
METHOD:
Prepare the Viking grill.
Soak corn in husks in cold water 10 minutes. Drain corn and grill over medium low heat until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater, grate cotija.
Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
Serve corn on the cob with lime wedges.
Serves 4
