Tuesday, July 14, 2009

The Best Wings In The World

Okay, that's a pretty big boast, but since its son Jack's recipe am I allowed? Just a little parental pride? You'll need a large package of fresh chicken wings, salt and pepper, one bottle Mojo marinade, fresh garlic, Tabasco sauce, one bottle Sweet Baby Rays barbeque sauce, one can unsweetened pineapple juice, a disposable aluminum pan, foil, and a charcoal grill
Start with a large package of fresh wings, about 24 pieces. Season on all sides with salt and pepper and place these in a ziplock bag with one eight ounce bottle of Mojo marinade, three cloves of garlic, and one Tablespoon Tabasco sauce. Marinate for at least an hour but not more than six hours. Place the wings on a hot charcoal grill for 20 minutes, turning and basting with the marinade after 10 minutes. Then move the wings to a disposable aluminum pan, cover with one bottle Sweet Baby Rays barbeque sauce and two cups unsweetened pineapple juice. Cover the pan with heavy foil and leave on covered grill for 45 minutes to one hour. Remove from pan and serve with cole slaw, barbeque beans, and bread. The wings will be falling-off-the-bone tender and have a fabulous flavor.

Sunday, July 5, 2009

Barbeque Shrimp

This recipe has the best of both worlds.....seafood and barbeque....with bacon and Sweet Baby Rays sauce for good measure. Nothing wrong with that!

To serve four hungry adults or a family of six, two pounds of fresh large gulf shrimp is plenty. Peel, devein , and rinse the shrimp them wrap each one with half a strip of bacon. Thread five or six wrapped shrimps on presoaked bamboo skewers and brush with olive oil. Place on grill away from direct flame and cook about three minutes on each side. The result should be firm, pink shrimp and crispy bacon. Serve on plates with Sweet Baby Rays barbeque sauce on top.
To complete your meal add thick slices of Beefsteak tomatoes, cheesy garlic grits and fresh baby butter beans. What could be better than that!

Saturday, July 4, 2009

Fourth Of July Love

I hereby declare my daughter Emily the Best Daughter In The World. I've been suffering from an untimely bout with summer bronchitis and she has come to the rescue. With my sister, brother-in-law, and six nieces and nephews arriving to move in next door and an Independence Day celebration to put on there was no time to lie on my fainting couch. But this lack of oxygen was not letting me get up for more than ten or fifteen minutes at a time. So Emily swept in on Saturday afternoon with an armload of red and white roses, sparklers, ingredients for a Peach and Blueberry Cobbler and Peanut Butter and Jelly Bars for the newly arriving kiddies. There was a flurry of peeling, chopping, measuring, mixing in the kitchen and....voila! a beautiful holiday spread. She served a delicious spaghetti with grilled Italian sausage and garlic bread to the hungry travelers then the fabulous desserts after some vigorous sparkler waving outside. Whew! How in the world can she top this performance? I think she's planning homemade ice cream and watermelon for Sunday after church.