Grilled BBQ Chicken Wings

June 12th, 2011 by Gino


- Large-sized chicken drumsticks.

- Sweet Mesquite BBQ Seasoning Rub. The kirkland brand from Costco is highly recommended.

- BBQ Sauce like Sweet Baby Rays

- Large piece of aluminum foil

Preheat oven to 250°

Prep the chicken drumsticks by removing the skin. Use a paper towel to grip the skin and pull down toward the skinny end of the drumstick.

Add the skinned drumsticks to a bowl, cover liberally with the Mesquite Seasoning Rub. and toss around with a big spoon so all pieces are coated evenly. Transfer them to a baking disk and arrange head to tail. Cover tightly with aluminum foil.

Bake at 250° for 1hour 45 minutes. When done, remove chicken from the oven and allow to acclimate back to room temperature before uncovering. Discard the juices or use in another recipe.

I recommend doing the above step a day or two before the final grilling and consumption. Refrigerate the drumsticks in a large ziplock bag without the juices.

Brush the chicken wings with BBQ sauce and place on preheated grill. As they reheat, turn over and re-coat continuously with more sauce until chicken is hot and contains 2-4 coats.

New England Boiled Dinner Stew

March 15th, 2011 by Gino

New England Boiled Dinner is an inexpensive and delicious traditional meal. My own recipe is more of a stew/soup version of the popular dish. It’s best to start it the night before. The overnight refrigeration will further enhance the flavor.

day 1:

3lb Corned Beef Brisket w/seasoning packet
6-8 small/medium Red Potatoes
1 green cabbage
1lb bag carrots (not baby, god help you if you use baby carrots)
1 small turnip (optional)
4 med yellow onions
1 12oz bottle of beer


1 can chicken stock
1/4 cup chopped fresh parsley
celery salt
4 tbs butter
1/4 cup flour

Day 1:

Pour the beer into a stock pot large enough for the brisket to lay flat. Add the seasoning packet and 2 tsp of salt. Watch it foam! Add the brisket and cold water until the brisket is covered. Heat pot on high until just boiling. Cover and reduce heat to a low simmer. While covered, the water should be just barely boiling. Too high of a boil will dry out the meat. Let simmer for 1hour 45 minutes.

In the meantime…

- Peel the carrots and cut into 3″ pieces
- cut the onions and potatoes in half
- quarter the cabbage
- slice the turnip into 1/4 inch slices

After 1hr 45 minutes, add the onions directly into the broth followed by the turnip, carrots, potatoes and then the cabbage on top. Don’t worry about the cabbage not being submerged, it’ll steam. Allow to cook for another hour and then cool. Put into the fridge and let sit overnight.

The next day…

Carefully move the cabbage and vegetables to a bowl with a large slotted spoon. If there is excess fat that has solidified and risen to the top, you can separate and discard. Remove the corned beef and set aside. Strain the remaining broth through cheesecloth or a colander to remove extra seasonings. Add the strained broth and chicken stock to the large pot and heat to a low simmer. While you’re waiting for that…

- Slice the corned beef into 1/4″ thick pieces about 2″ long
- Slice the cabbage and onions into 1/2 inch strips
- Separate stems from the parsley and chop sparingly

In a smaller sauce pan, melt the butter on very low heat and combine flour until smooth to make a simple roux. Once the roux has simmered for 2-3 minutes, whisk two cups of the hot broth into the roux all at once and blend until smooth. Immediately whisk the mixture back into the large pot of broth. Add celery salt and pepper to taste. Continue to simmer and thicken the stew until it coats the back of a spoon.

Reincorporate the corned beef and vegetables a little at a time. You may have more than enough beef and veggies to saturate the broth. If you do, save the excess. It can be heated in a lightly greased skillet for a killer “bubble and squeak” breakfast.

Stir in the chopped parsley last and remove from heat. Allow to stand covered for 10-15 minutes before serving.

Apple Cake with Brown Sugar Brandy Sauce

November 11th, 2010 by Shanna

If you make a cake this Thanksgiving to go along with your pumpkin pie, you should make this one. It’s dense and moist and wonderful. The caramel sauce is rich and the brandy adds a nice depth to the flavor. I made this along with the Triple Layer Pumpkin Pie to bring to an early Thanksgiving party and while the pie was good, the cake was great. The brandied raisins and apples add flavor and texture to the not super-sweet cake (even though it’s got a lot of sugar it’s surprisingly not intensely sweet!). Make some cinnamon whipped cream and serve it on top of the cake while it’s slightly warm and you will be in cake heaven. (This is a good place to be.)

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Tomato Mozzarella Panini

November 9th, 2010 by Shanna

This panini is many things. It is easy! It is fast! It is tomato-y and cheesy! It is delicious! You can totally make this at home and you will think you’re eating at Panera or a fancy little sandwich shop. We had it for dinner and even though I am not a fan of sandwiches for dinner, even I want to have it for dinner all the time.

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Triple Layer Pumpkin Pie

November 9th, 2010 by Shanna

Every recipe I found online for a layered pumpkin pie seemed to include a chocolate layer. I like chocolate, but I didn’t want it in my pumpkin pie! I cobbled together a few recipes and came up with this triple layer pumpkin pie. The bottom is a standard pumpkin pie, the middle is a lovely, light pumpkin mousse, and the top is a slightly sweet sour cream layer. I was hoping for three beautifully distinct layers, but alas, pumpkin pie and pumpkin mousse look pretty much the same. The mousse was slightly lighter in color, but in the end it looked fairly uniform except for the top layer. No matter, though - it was delicious and a fun experiment. (We didn’t manage to get a photo of a slice of pie, unfortunately.)

I’d never made a real mousse before. Usually I just fold in some whipped cream to regular pumpkin pie filling and call it mousse, and that works. This mousse, however, is perfect for a pie. It is light and filled with air bubbles, and the texture when you eat it is really fun. It also firms up really well so you don’t have goopy pie filling. It wasn’t all that hard to do, in the end. There was a minute of intense concentration when the temperature of the sugar/water mixture was getting close to 245, but it all came together.

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