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Triple Play Barbecued Chicken

Sauce:

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped yellow onion

2 teaspoons minced garlic

1 cup tomato ketchup

1/2 cup lemon-lime carbonated beverage (not diet)

1/4 cup fresh lemon juice

1/4 cup packed light brown sugar, packed

2 tablespoons whole-grain mustard

Rub:

2 teaspoons smoked paprika

2 teaspoons kosher salt

Finely grated zest of 1 lemon

1/2 teaspoon granulated garlic

1/2 teaspoon ground black pepper

4 whole chicken legs, 10 to 12 ounces each, cut into thighs and drumsticks

2 handfuls hickory wood chips, soaked in water for at least 30 minutes

Procedure:

1. In a medium saucepan over medium heat, cook the oil, onion, and garlic until golden, about 10 minutes, stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until slightly thickened, 10 to 15 minutes, stirring often.

2. In a small bowl mix the rub ingredients. Sprinkle the rub evenly all over the chicken pieces. Let the chicken stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

3. Brush the cooking grates clean. Grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions. Continue to grill the chicken, with the lid closed, for about 20 minutes. Then brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes, occasionally turning and brushing with the sauce. Serve warm or at room temperature with the remaining sauce on the side.

Serves: 4

Chicken Saltimbocca in White Wine-Butter Sauce

4 boneless, skinless chicken breast halves (without tenders), 4 to 6 ounces each
Kosher salt
Ground black pepper
8 whole fresh sage leaves
8 thin slices prosciutto
Extra-virgin olive oil

Sauce:

3 tablespoons unsalted butter
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cold

Procedure:

1. Prepare the grill for direct cooking over medium (350° to 450°F).

2. One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap and pound to an even 1/2-inch thickness.

3. Season the chicken on both sides evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place the chicken, smooth side down, on a work surface. Lay 2 sage leaves on top of each piece of chicken. Then wrap 2 slices of prosciutto around each breast, staggering them slightly so the meat is completely covered and the ends meet on the other side. Press the prosciutto so that it clings to the chicken. Lightly brush both sides with oil.

4. In a medium skillet over medium-high heat, melt 3 tablespoons of butter. Add the shallot and cook until it just turns translucent, 3 to 4 minutes, stirring occasionally. Add the wine and bring to a simmer. Add the chicken broth and lemon juice. Bring to a boil and reduce by half, about 10 minutes, stirring occasionally. The sauce should barely coat the back of a spoon. Remove the sauce from the heat and blend in the cold butter, 1 tablespoon at a time. Season with salt and pepper and set aside.

5. Brush the cooking grates clean. Grill the chicken, sage side down, over direct medium heat, with the lid closed as much as possible, for 3 to 4 minutes. Using a metal spatula, gently turn the chicken over, taking care not to tear the prosciutto. Grill for 3 to 4 minutes more. To check for doneness, cut into the underside of one breast. The meat should be opaque all the way to the center. Remove from the grill and let rest for 3 to 5 minutes. Warm the sauce over medium heat.

6. Serve the chicken warm with the sauce.

Serves 4

Teriyaki Chicken Burgers

Burgers:

1 pound ground chicken (preferably thigh meat)

1-1/2 cups plain bread crumbs

1/4 cup minced scallions (white and green parts only)

1/4 cup finely chopped fresh Italian parsley leaves

1 large egg, lightly beaten

3 tablespoons teriyaki sauce

2 teaspoons Dijon mustard

1 teaspoon toasted sesame oil

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Extra-virgin olive oil

4 hamburger buns

Procedure:

1. In a large bowl combine the burger ingredients. Mix gently with your hands, being careful not to overwork the meat. Moisten your hands with water and shape the meat into four patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover the patties with plastic wrap and refrigerate for about 1 hour.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Lightly brush the patties with oil. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until fully cooked but still juicy, 12 to 14 minutes, turning once. During the last minute of grilling time, toast the buns over direct medium heat.

4. Remove the burgers and buns from the grill and serve with grilled onions, mustard, and mayonnaise, if desired.

Makes 4 servings

Apple Cake with Cinnamon Sugar

Batter:

5 tablespoons unsalted butter, cold, plus more for greasing the pie pan

1-1/4 cups all-purpose flour

1-1/4 teaspoons baking powder

1/2 cup granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 cup whole milk

2 large eggs, at room temperature

1/2 teaspoon pure vanilla extract

1 large Granny Smith apple

2 tablespoons dark brown sugar

1/4 teaspoon ground cinnamon

1 cup heavy cream, whipped (optional)

Procedure:

1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

2. Generously grease a 10-inch metal pie pan with butter. Sift the flour and baking powder into a large bowl. Add the sugar, salt, cinnamon, and cloves and mix well. Cut the 5 tablespoons of butter into small pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix well. The batter should be well combined but still have some lumps. Pour the batter evenly into the pie pan.

3. Core and then slice the apple lengthwise into 1/8-inch thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.

4. Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a skewer inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

Makes 6 to 8 servings

Chocolate Brownie Cake

1 cup (6 ounces) semisweet chocolate chips

1/4 pound (1 stick) unsalted butter, cut into 8 pieces, plus more for greasing the pan

1-1/4 cups granulated sugar

3 large eggs

1-1/4 cups all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons confectioners’ sugar

Procedure:

1. Prepare the grill for indirect cooking over medium heat (about 350°).

2. In a medium saucepan over low heat, melt the chocolate chips and butter, stirring often (be careful not to burn the chocolate). Remove the pan from the heat.

3. In a large bowl using an electric mixer, beat the sugar and eggs on medium-high speed until pale yellow and thick, 4 to 5 minutes.

4. In a large bowl sift the flour, cocoa powder, cinnamon, baking soda, and salt.

5. Grease the inside of a 9-inch round cake pan with butter.

6. With the electric mixer on low, add the flour mixture to the sugar-egg mixture. Then add the chocolate mixture. Mix until just smooth. With a rubber spatula transfer the batter to the cake pan, spreading it evenly.

7. Brush the cooking grates clean. Cook the cake over indirect medium heat, with the lid closed as much as possible, until a skewer inserted in the center comes out with moist crumbs attached, 35 to 45 minutes, rotating the pan 90 degrees after about 20 minutes. Remove from the grill and let cool in the pan completely, about 1 hour. Invert the cake onto a serving platter. Carefully turn it over. Sift the confectioners’ sugar through a sieve on top of the cake. Cut into wedges. Serve at room temperature.

Makes 8 to 10 servings

Weber Grills and Accessories

The Weber-Stephen Products Co., founded in 1893, is headquartered in Palatine, Illinois. It is best known as a manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products.

A family-owned business for more than fifty years, Weber has grown to be a leading maker of barbecue grills and exporter of outdoor grills. Today Weber sells grills and accessories in 30 countries (Australia, Austria, Belgium, Canada, Croatia, Cyprus, Czech Republic, Denmark, Finland, France, Germany, Greece, Hungary, India, Italy, Mexico, Netherlands, Norway, Poland, Portugal, Russia, Slovak Republic, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, United Kingdom, United States)

Chunky Chewy Chocolate Cookies

1/2 cup unsalted butter
1 package (11.5 ounces) semisweet chocolate chunks, divided
3 large eggs
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 cup shredded coconut
1 cup raisins or dried cherries, or use half of each

Procedure:

1. In a small saucepan over very low heat, melt the butter with 1/2 package (about 1 cup) of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.

2. Prepare the grill for indirect cooking over medium heat (about 350°F).

3. In a large bowl using an electric mixer, beat the eggs, brown sugar, and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.

4. In a medium bowl sift the flour, cocoa, baking powder, and salt. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining 1 cup of chocolate chunks; stir to blend. The batter will be stiff.

5. Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Grill, in batches, over indirect medium heat, with the lid closed as much as possible, for 20 minutes, keeping the grill’s temperature as close to 350°F as possible. Let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes, and then transfer to a cooling rack and allow them to cool completely.

Makes about 36 cookies

Grilled Peaches with Blackberry Sauce

Sauce:

6 ounces fresh blackberries, about 1 cup

2 tablespoons water

2–3 tablespoons granulated sugar

2 tablespoons unsalted butter

1 tablespoon granulated sugar

4 medium peaches, firm but ripe, halved and pits removed

1 cup vanilla frozen yogurt (optional)

Procedure:

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. In a food processor puree the blackberries with the water. Add sugar to taste.

3. In a small saucepan over medium heat, melt the butter, then add the sugar and stir to dissolve. Remove the saucepan from the heat. Brush the peach halves all over with the butter mixture.

4. Brush the cooking grates clean. Grill the peach halves over direct medium heat, with the lid closed as much as possible, until they are browned in spots and warm throughout, 8 to 10 minutes, turning every 3 minutes or so. Remove the peaches from the grill and serve warm with the blackberry sauce and frozen yogurt, if desired.

Makes 4 servings

Apple Caramel on Puff Pastry

Ingredients:

1 sheet frozen puff pastry, about 9 inches square, thawed

Sauce
1/2 cup light brown sugar
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter

4 Granny Smith apples, peeled and cored, cut into 1/2-inch-thick wedges
1/4 cup (1/2 stick) unsalted butter, melted
Coarse sea salt, optional
1/4 cup crème fraiche or whipped cream

Procedure:

1. Using a 4-inch biscuit cutter, cut 4 rounds from the pastry sheet. Using a fork, prick each pastry round about 12 times to prevent the dough from rising too much in the oven. Following package directions, bake the pastry rounds on a baking sheet until golden brown. Transfer to a wire rack to cool.

2. In a small saucepan over medium heat, combine the sauce ingredients, stirring constantly until the sugar is dissolved and the butter is melted, 4 to 5 minutes. Remove from the heat and set aside.

3. In a large bowl toss the apple slices with the melted butter to coat well.

4. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.

5. Add the apple slices to the grill pan and grill over direct medium heat, with the lid closed as much as possible, until they are well browned and tender, 8 to 10 minutes, turning once or twice. Transfer the apple slices to a bowl. Reheat the sauce over low heat, if necessary, and spoon some of the sauce over the apple slices, gently tossing to coat.

6. To assemble, place each pastry round on a dessert plate. Arrange the apple slices on top of the pastry rounds. Spoon the remaining sauce over the apples, allowing it to run down onto the plates. Sprinkle with a little coarse sea salt, if desired. Finish with a dollop of crème fraiche or whipped cream.

Serves 4

Grilled Pineapple Upside-Down Cake

Batter:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

2/3 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

1/4 pound (1 stick) unsalted butter, softened

3/4 cup granulated sugar

Procedure:

1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). Brush the cooking grates clean.

2. Brush the pineapple rings with the melted butter. Grill them over direct medium heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves.

3. In a 12-inch cast-iron skillet over direct medium heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the skillet from the heat and place on a sheet pan. Place the whole pineapple ring in the center of the skillet, and then arrange the pineapple halves around it. Set aside.

4. In a large bowl mix the flour, baking powder, salt, and baking soda. In a small bowl whisk the buttermilk, eggs, and vanilla.

5. In a large bowl using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, add the buttermilk mixture and then gradually add the flour mixture. Blend until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the skillet.

6. Bake the cake over indirect medium heat, keeping the temperature of the grill as close to 350°F as possible, with the lid closed, until the top is golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Wearing barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes.

7. Before removing the cake from the skillet, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the skillet. Wearing barbecue mitts, carefully invert the skillet and platter at the same time, and then slowly remove the skillet. Replace any pineapple that has stuck to the bottom of the skillet. Let the cake cool briefly before slicing into wedges and serving. The cake is best served warm or at room temperature the day it is made.

Serves: 6 to 8

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