Saturday, July 4, 2015

Scarlet's Georgia Drumsticks

On this years holiday, there is so much to celebrate. My first week back to work. It has been so very long. But it is not only the paycheck, it is work at the Care Services that help thousands in crisis every year. What a fulfillment of this ones needs and desires. To be able to be of service, to prove there is still more here to offer. To nourish, support, comfort others, can there be anything more important in life?
Think peaches and you think of Georgia, yet the peach tree was originally native to China. In 1663 William Penn reported in his journal that peaches were being grown on American plantations.
So lets celebrate our good fortune with fireworks and some Peachy BBQ'ed Chicken! This stuff would do Scarlet O' Hara proud.

For this dish, we will once again do the cooking in the slow cooker and char it under the broiler for that fresh from the fire pit taste! The sweetness comes mostly from fruit, the tang from garlic, balsamic vinegar and mustard. The work is done by the counter top cooker and finished in the broiler, You get the credit.

  • 9 – 12 Chicken drum sticks
  • 1 18oz bottle BBQ sauce (or approx 2 cups)
  • 1 C peach preserves
  • 1 tsp ginger powder
  • 1 TBS garlic powder or 2 cloves fresh, minced
  • 1 medium yellow onion, chopped
  • 2 T Worcestershire sauce
  • ½ teaspoon powdered mustard
  • 1 29oz. can peach slices in juice

1/3 cup peach preserves
3 green onions, chopped
¼ cup white wine Balsamic vinegar
2 tablespoon olive oil
2 tablespoon Worcestershire sauce (low sodium)
2 tablespoon low sodium soy sauce
Juice from can of peaches (juice - not syrup)


Night before:
Cut up the green onions. Put in a large bowl. Chop the yellow onion and if using fresh, the garlic: put these in covered bowl for refrigerator.

Open the can of peaches, draining into the large bowl w/ green onions. Store the peach slices covered in refrigerator.
Add 1/3 c peach preserves, vinegar, oil, soy and Worcestershire sauces to the mixture in bowl. Mix well.

Divide the drumsticks into 3 or 4 zipper bags, then pour equal amounts of the marinade into each. Seal and refrigerate overnight.

In the morning:
Wipe out the slow cooker and spray.

In a large bowl, dump the chopped onion, garlic, with the rest of the peach preserves, BBQ sauce, Worcestershire, powdered mustard and stir well to mix, fold in the peaches. 

Drain the drumsticks and arrange in the pot with meaty ends to the outside.

Pour the BBQ mixture over all, cover and let cook on low for 6 hours. (or high for 3-4 hours)

Again we will give these the same treatment we gave the wings. Set oven to broil. Line a baking sheet with foil, place a cooling rack on top and lightly spray. Make sure the rack is 10 inches below the broiler! Please do this BEFORE it heats up!


Put drumsticks on the rack and brush with some of the sauce from the pot.
Broil for approximately 6 - 7 minutes.
Remove pan from oven, flip drumsticks over and brush with more sauce.
Return to oven and broil for an additional 3-5 minutes, until sauce starts to caramelize.
Remove from oven and plate up. 
Why not try a different kind of potato salad for this years picnic! This has a South American flavor taking the place of the everyday mayonnaise  

Grilled Potato Salad with Peanut-Basil Chimichurri and hard cooked eggs.

  • 2 ½ pounds baby red potatoes, halved
  • 1 bunch asparagus
  • 4 green onions
  • 1/3 cup olive oil, plus more for drizzling
  • salt and pepper, to taste
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 cloves garlic, minced or grated
  • 2-3oz. fresh basil, chopped
  • 1-2oz. fresh cilantro, chopped
  • 2 tablespoons chives, copped
  • pinch of crushed red pepper
  • 4 eggs
  • ½ cup toasted peanuts, chopped


Wash the potatoes and cut in half, or quarters if large.
Preheat the grill to medium high heat.

Place the potatoes in a large saucepan and fill with cold water, covering the potatoes by at least 2 inches. Bring the water to a boil over high heat, continue boiling about 4 minutes or until the potatoes are cooked but not soft.

Meanwhile, cook the eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain the eggs and then run under cold water to cool. Set aside.

Pulse basil and cilantro, in food processor to chop. Add remaining chimichurri ingredients and blend. Pour into a medium bowl and set aside.

In a large bowl pour oil and salt & pepper. Toss the asparagus into that bowl to coat and grill until light grill marks appear.

Cut into 3 inch pieces.

When potatoes are done and still slightly firm, remove with a slotted spoon, and toss in the oil bowl. 

Using tongs, place the potato pieces on the hot grill, and cook on all sides, long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
Wipe out the large bowl and scrape in the chimichurri. Add the hot potatoes and asparagus to the green mixture as they come off the grill. Once all the potatoes have been grilled, toss well with the chimichurri.
Peel the eggs and slice in half.
Add the salad into a serving bowl or plate. Top with toasted peanuts and the 7-minute eggs. Garnish with chopped chives. Enjoy!

Chimichurri is a green sauce used for grilled meat, in Argentina It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar.

Lets make a parade!

Serving my Master Indy with joy!
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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