Today on The Food Show, Mary Ann talks with Chef Eric Cook from St. John, and Gris Gris. Chef Eric is announcing the Summer Chef Series St John. Each dinner is a separate event, to make reservations or more info here’s the links:
- July 6: Book Your Summer Chef Series: “The Lost Supper – A Mystery Dinner…” Event With Saint John on Resy
- July 13: Book Your Summer Chef Series: “Bubbles & Blooms” Event With Saint John on Resy
- July 20: Book Your Summer Chef Series: “Tropic Like It’s Hot” Event With Saint John on Resy
- July 27: Book Your Summer Chef Series: “Julia Brown – A Sneak Peek” Event With Saint John on Resy
What’cha Cooking for the forth? Here’s a delicious recipe for wings
Sweet Chili Chicken Wings
Yields 6 to 8 servings. Recipe is by Teresa B. Day.
6-8 pounds chicken wings
4 cloves garlic, minced
¼ cup blackberry jam
¾ cup Heinz chili sauce
2 tablespoons lime juice
2 teaspoons white balsamic vinegar
¼ teaspoon chili powder
1 teaspoons ground black pepper
4 tablespoons fresh cilantro, minced plus more for garnish
Lime wedges for serving
1. Remove the tips from the chicken wings, then separate the wings from the drumettes. Place the wings in a large bowl.
2. In a small bowl, whisk together the garlic, blackberry jam, chili sauce, lime juice, balsamic vinegar, chili powder, black pepper and cilantro.
3. Pour the marinade mixture over the chicken and toss to coat. Cover and marinate for two hours up to overnight.
4. Heat grill to medium heat, about 350 F.5. Grill the chicken wings until both sides turn golden brown.
6. Serve immediately with some lime wedges and garnish with additional fresh cilantro leaves.
And, of course, Watermelon Punch! Watermelon Bourbonade PunchYields 2 quarts. Recipe is by Teresa B. Day.
3 pounds watermelon chunks, seeded
½ cup bourbon, or more as desired
1 cup Sprite
1 can frozen pink lemonade concentrate
Pinch of salt
1. Puree watermelon in a blender.
2. Add bourbon, Sprite, lemonade and salt.
3. Pulse just once or twice more.
4. Pour into a freezer safe pitcher and freeze for 3 hours.
5. Take the punch out of the freezer a half-hour before serving or just long enough for it to be slushy.6. Serve in Mason jars or jelly jar glasses garnished with festive paper straws or fresh berries.
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