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jerryking : picnics   12

Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth - The New York Times

For over 150 years, African-Americans have gathered on June 19 — the day known as Juneteenth — to celebrate freedom. The holiday is rooted in Texas, signifying the day in 1865 when, more than two years after Abraham Lincoln issued the Emancipation Proclamation, a Union general who had made his way to Galveston delivered the news that slavery had been abolished. Texans who had been chattel erupted in triumph.
Abraham_Lincoln  African-Americans  celebrations  Civil_War  Emancipation  freedom  Juneteenth  picnics  slavery  Texas  the_South  traditions 
june 2017 by jerryking
Fried Chicken Sandwiches - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Jul. 29 2014
Lucy_Waverman  recipes  sandwiches  chicken  picnics 
august 2014 by jerryking
Grilled Red Devilled Chicken
Grilled Red-Devilled Chicken
“Part of our delicious new recipe collection.”

One 4 pound (2 kg) chicken, cut in half through the breast bone, back bone removed.
3 tbsp (45 mL) extra virgin olive oil
¼ cup (60 mL) finely chopped, oil-packed, sundried tomatoes
1 tbsp (30 mL) chopped fresh rosemary
3 cloves garlic, finely chopped
¾ tsp (4 mL) salt
1½ tsp (7 mL) pink peppercorns, crushed
1–2 tsp (5–10 mL) dried red chilli flakes


Place chicken halves in a large resealable plastic bag. In a small bowl combine olive oil, sundried tomatoes, rosemary, garlic, salt, pink pepper, and chilli flakes. Pour over chicken, seal bag, and use fingers to spread marinade evenly over chicken. Refrigerate for 3–4 hours, or overnight.
With lid closed, preheat one side of grill to medium-high, 400°F (200°C). Place chicken skin side up on side that is off, close lid and cook for 20-25 minutes, or until juices run clear. Move chicken, skin side down, to side that is on and grill to further crisp skin for 3–4 minutes. Remove to a carving board or platter to serve.

Makes 6 servings
picnics  chicken  grilling  recipes  rubs_sauces_marinades 
july 2014 by jerryking
Tailgate Parties by Joey Campanaro of New York City's the Little Owl and Market Table Restaurants -
Oct. 16, 2013 | WSJ | By Cheryl Lu-Lien Tan

"He often throws two tailgating parties per football season. He starts with the guest list: "Any more than eight is a crowd."

He likes to prep dishes the day before, aiming to get as much cooking done as possible in case it rains. If he is serving sausages with peppers and tomato sauce, he often makes the sauce a day ahead and freezes it. He cooks the sausages ahead of time so all he needs to do is grill or sauté them a little at the stadium. Sometimes, he'll make a batch of German potato salad.

This fall, Mr. Campanaro is planning to serve clams as well, so he'll whip up and freeze a batch of compound butter the day before. "Whatever's frozen, if you put that in the cooler, travels well and also helps to keep everything else in there cold," he says. "
restauranteurs  NFL  picnics  howto  entertaining 
october 2013 by jerryking
How you can guard against food poisoning - The Globe and Mail

Special to The Globe and Mail

Published Tuesday, Jul. 03 2012
summertime  picnics  food_safety 
july 2012 by jerryking
Glorious Gourmet Picnic
June| July 2010 | Home By Design | Written By Kim A. Fuqua.
(1) Zesty Shrimp; (2) Tomato, Basil, and Brie Spread; (3) Mediterranean
Shrimp and Orzo Salad; (4) Fruity Chicken Salad with Lemon-Tarragon
Mayonnaise; (5)
Strawberry, Peach, and Kiwi Tart; (6) Raspberry Frappe
picnics  recipes  tomatoes  chicken  salads  mayonnaise  Mediterranean 
august 2010 by jerryking
Picnic baskets will never be the same
Jul 9, 2005 | Globe & Mail pg. L.9| by Lucy Waverman. (1)
Mocha Mocha Café's Veggie Club; (2) Mix the Bakery's Spanish
Bocadillo;(3) Black Camel Chicken, Pear and Walnut Sandwich .
Lucy_Waverman  picnics  summertime  sandwiches  eggplants  recipes  eggs  chicken 
june 2009 by jerryking
Memorial Day Recipes -
MAY 27, 2005 | Wall Street Journal |

Giada De Laurentiis: Cantaloupe, strawberries and grapes with white wine and mint
George Stella: Old-fashioned egg mock potato salad
James Boyce: Strawberry-guava cooler
James Boyce: Grilled Chicken and Red Grape Pita
Caprial Pence: Roasted asparagus with balsamic vinaigrette and shaved Parmesan
Caprial Pence: John's Burger with Bacon Aioli
Laurent Tourondel: Roasted lamb sandwich
Nora Pouillon: Strawberry Rhubarb Pie, Pickled Cauliflower, Pickled Peppers
Anita Lo: Muffaletta Sandwich
Anita Lo: Spit Roasted Suckling Pig
David Bouley: Brioche
Marc Ventri: Tri-color beet salad with goat cheese and walnuts
Tom Douglas: Mom's Crab Dip
recipes  picnics  fruits  salads  chicken  hamburgers  Lamb  pork  asparagus  assorted 
june 2009 by jerryking
Picnic perfection
July 29, 2006 | The Globe & Mail | by LUCY WAVERMAN. (1)
Green Bean Salad (2) Grilled Portbello Mushroom Salad (3) Picnic Chicken
(4) Peach Compote
salads  chicken  desserts  fruits  picnics  Lucy_Waverman  recipes  summertime  mushrooms 
june 2009 by jerryking - Bored by BBQ?
July 12, 2008 G&M column by Lucy Waverman with summer
Lucy_Waverman  chicken  side_dishes  recipes  soups  desserts  picnics 
january 2009 by jerryking

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