Flashback Friday: Grilling a little something for everyone!

It was gorgeous outside once again. Almost the end of January and we're getting weather in the 40's on Long Island. No complaints here! A day like this, you almost have to grill dinner!

Porterhouse was on sale at my favorite butcher. So we're grilling steaks! and there was a request for wings. The big kid wants the usual, his absolute favorite in the whole world, Cherry Chipotle Wings, but I saw a recipe at Epicurious that I had really wanted to try.  Lime, Apricot and Soy-Sauce Wings.  We like a smorgasboard when we grill. A little bit of everything for each of us! If I'm cooking in the kitchen, it's pretty much take it or leave it. but grilling lends itself to so many good choices, and I don't do the grilling, so anything goes :) The Griller happens to be a very good sport!

Fran Lebowitz once said "Don't ask your kids what they want for dinner unless they're buying!"  I didn't ask. Same difference. I did the shopping, the prepping and the cooking, so I win. Lime-Apricot Wings it was!  This recipe was for a buffet party to feed 18. We weren't having a buffet or a party so I cut it down to feed four, along with some steak. Leftover wings are always great cold from the frig the next day! We're not your usual cereal for breakfast type of people! My kids liked leftovers for breakfast!

Since the kid didn't get his choice of wings, I decided to make two of his favorite salads on the side. Asian Cole Slaw and Ina's Guacamole Salad! and the Porterhouse, we always have it grilled. Salt and Pepper. Perfect. but this time I found something that looked so good with a steak. Jalapeno Butter.

The steak was great, turns out that the wings were fantastic! Even Miss Picky who is really picky, beyond picky, she loved the wings, and the big kid was not disappointed.

Lime, Apricot, and Soy-Sauce Chicken Wings
Source: Gourmet,  December 1999
recipe adapted from the original which served a party buffet!
Printable Recipe

Use more or less of the ingredients depending on your tastes! I added some fresh grated ginger and the crushed red pepper flakes.

2 1/2 pounds chicken wings
1/4 cup fresh lime juice (from 2 to  3 limes)
1/2 cup apricot preserves
1/4 cup soy sauce
2 1/2 tablespoons sugar
1 large garlic
crushed red pepper flakes, to taste
a little fresh grated ginger

Preheat oven to 350°F. Cut off wing tips, reserving for another use, and halve wings at joint. Arrange wings in a single layer on a large roasting pan. If you can, use a disposable foil pan for easier cleanup!

Purée remaining ingredients in a blender and pour mixture over wings in the pan. Bake wings for 50 minutes. Turn wings over and then bake 45 minutes to 1 hour more, or until liquid is thick and sticky. Be careful not to burn them.

Serve wings warm or at room temperature.

Asian Cole Slaw
Source: the internet
Printable Recipe

SALAD:
1 bag of Cole slaw mix
1/2 bag of shred carrots
1/2 bag shredded red cabbage
a bunch of chopped scallions
2 packages of Ramen Noodles (save the flavor packets for something else, I toss them!)
1 cup sunflower seeds
1 cup slivered almonds

DRESSING:
1 cup canola oil
1/3 cup of balsamic vinegar
1/3 to 1/2 cup of sugar (to taste)

Toast the ramen noodles and put aside. Toast the almonds. Mix dressing, leave overnight if possible to dissolve sugar. Mix the ingredients for the salad. Pour dressing on salad right before you serve it and toss to combine.


Porterhouse with Jalapeno Butter

Source: Martha Stewart Living
Printable Recipe

Serves 2

1/2 cup (1 stick) unsalted butter, softened
1 fresh jalapeno chile, seeded and finely chopped
1 clove garlic, minced
1 porterhouse steak (2 1/2 pounds, 1 1/2 inches thick), room temperature
Coarse salt and freshly ground pepper

Preheat grill to medium-high.

Stir butter, jalapeno, and garlic in a bowl; set aside.

Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeno butter.

You can freeze any extra butter for another time! Great on fish, too!

and this black bean salad I've made before and I'm posting it to Flashback Fridays on Suzy's blog at Kitchen Bouquet! Always good to go back and make a really fantastic recipe that's worth repeating again and again! This is one of those recipes. From Ina Garten, The Barefoot Contessa! I originally posted it here.

Guacamole Salad
Source: Ina Garten, Barefoot Contessa
Printable Recipe

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained (I used 2 cans!)
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Flashback Friday at Kitchen Bouquet!

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