67
      Tuesday
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      Wednesday
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      Thursday
      95 / 67

      Good Life, Good Food: Memorial Day Grilling

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for your Memorial Day BBQ.

      Summer Kissed Chicken Quarters

      Ingredients:

      6 ea Chicken quarters (breast or thigh quarters will work)

      3/4 C Franks Hot Sauce

      1/4 C Smuckers Raspberry preserves (apricot, peach or strawberry is fine)

      2 Tblspn honey

      1 Tblspn butter

      1 Tblspn brown sugar

      1 tsp Worcestershire sauce

      Kosher salt and coarse black pepper

      Preparation:

      Preheat oven to 350 degrees and grill to medium high

      In a saut pan over medium heat, mix the Franks hot sauce with the butter. When butter is melted and mixed thoroughly in the sauce and the fruit preserves and stir well, bringing to a boil. Let boil 1-2 minutes and reduce the heat to a simmer. Add honey, brown sugar, Worcestershire sauce and kosher salt and coarse black pepper to taste. When all is incorporated increase heat, bring to a boil and then remove from heat. Let rest for 10-20 minutes. This can be mixed up the day before and then brought back to temp.

      In a bowl, oil and season the chicken quarters with kosher salt and coarse black pepper coating thoroughly. Add 2 Tblspn of the glaze to the bowl and coat the chicken quarters. Grill chicken quarters over medium high heat about 3-4 minutes per side. Give quarters a 1/2 turn every minute to stop from flaring up and burning. Brush quarters with glaze as they cook. When quarters are browned and glazed, remove from grill and place in the oven for 15 minutes until cooked through. Temp at 140 plus degrees or until juices run clear.

      Glaze quarters with hot sauce before serving! This is a great summer dish combining the heat of summer with the sweet of summer time fruit! Enjoy!

      Grilled Corn

      Ingredients:

      6 ea fresh ear corn, cleaned and boiled to tender

      2 Tblspn oil

      1/4 C melted butter

      1 C fresh grated asiago cheese

      1/2 C grated parmesan cheese

      2 Tblspn kosher salt and coarse black pepper mixed

      Preparation:

      Preheat grill to medium high

      Mix together shredded asiago cheese, parmesan cheese and kosher salt/coarse black pepper. Place in a pan big enough to roll ear corn in. When ear corn is done tender, drain and oil, place on preheated grill and grill 2-4 minutes rolling ear every 1-2 minutes. When ear corn is marked with grill marks, brush with melted butter and roll in cheese mixture for an incredibly flavored ear of corn. Serve as a side dish with grilled meats or simply serve alone. The fresh flavor of the ear corn with the added flavor of the cheeses creates an unforgettable summer time favorite! Enjoy!