Remember the last time Jim Peterson's uncle Chuck made dinner? Remember the fruit he served with that sauce on it? Well, here is the recipe:
8 egg yolks1/2 cup sugar1 cup Marsala wine1/2 pint heavy whipping cream
In a large bowl or top of a double broiler, beat eggs until pale and thick. Then set bowl top part of boiler over simmering water. DO NOT LET WATER BOIL. Then, beating constantly, add the Marsala wine and whipping cream. Zabaglione is ready when the mixture has trippled in volume and is soft and fluffy, after about 4-6 minutes. Have a bowl of ice ready- set the bowl of Zabaglione over the bowl of ice and stir continually until cool. Then refrigerate until ready to use. You may make this a day in advance or morning of party. Spoon into glasses or over fruit.
You may use Sherry or Port in the mixture. You may also serve hot, spooning immediately into glasses. Uncle Chuck prefers to serve this over fruit as a dessert.Thanks Chuck and Jim
1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
My favorite rub can be found at Made In Napa Valley- these are the best rubs I have found anywhere...all of them are great! This site also has a lot of fantastic recipes for the "refined redneck" and his Weber
This recipe takes Slaw from mayonnaise slathered cabbage to sublime- pretty easy to mek but a good deal of prep (unless tou have a food processor). Enjoy. 2/3 cups of slivered almonds (I never use these- I might try Walnuts in the future because I have a tree) 8 cups coarsely chopped cabbage (this is about 1 lb. or 1/2 of a big one) 12 ounces of snow peas, rinsed, de-stringed and thinly sliced 1 1/3 cups thinly sliced radish (about 1/2 of a bunch) 1 1/3 cups thinly sliced green onions including tops (about a bunch) 1 1/3 cups lightly packed fresh cilantro leaves OK- start chopping. You can omit or add as you want- I always add yellow or golden raisins (1 1/2 cups) to mine and they make a nice contrast with the radish, onion and cayanne we will add in a minute. When your done chopping, throw it all in a large bowl and mix it up. DRESSING 3 tablespoons white whine vinegar (I usually use Apple cider vinegar because I have it- it does not matter) 3 tablespoons sugar (or honey if you have it) 1 tablespoon Soy Sauce 1 clove peeled and minced garlic 1/2 teaspoon Asian Sesame Oil 1/2 teaspoon ground ginger 1/4 teaspoon Cayenne (don't be a wuss- I use 1/3 to 1/2 depending on the crowd) Gradually whisk in 1 cup of Mayonnaise (DO NOT USE LIGHT MAYO-IT SUCKS!) until blended. OK, now your done, mix it all together, chill it and enjoy it later. This recipe makes 14-16 servings, so make it for a party or cut it down
I like Jerk, especially when it is really hot out, and I have a Red Stripe in my hand...and well, we all know there is Reggae coming from my house whenever I am home. Anyway, I think I have grill replicated the taste of Jamaica pretty well, and what I finally settled at was so easy I thought I'd share it (and expose my secret- oh well)
The Marinade
Well, you have to go deep into the mountains above May Pen Jamaica to get this Marinade. It is all things at once, sweet, sour, smokey...blended from the finest herbs and spices, some of which are indigenous to the island... Naw- the hell with all that. I have had a lot of Jerk and finally one day it dawned on me- that marinade tastes almost exactly like Yoshida's Marinade! OK, so, reggae CD in and off to Safeway we go. Cube your beef or chicken (I do mine Kabob style- you can do it whole if you wish) and float it in a bag of Yoshida's for a while...the longer the better.
The Rub
The real secret to Jerk is the rub, and there is a reason they make it. They want to sweat when they eat (and thus cool off- Jamaica must be a lot like CLoverdale)...and sweat you will. The primary ingredient is All Spice. Now, where you gonna find All Spice? Again, a trek into the mountains having to fend off Rastafarians is not a good approach...so lets go to Denver.
Denver Colorado is the home of the greatest spice shop I have ever seen. Since rubs came in vogue, there are so many people doing so many great ones that it is silly to make your own, I suggest you go to Savory Spice Shop, these guys grind the spices every day and they have fantastic rubs, in fact, the ones I mentioned above are now my second place and I use mostly these. Pick up some Jamaican Jerk Spice, and while your at it, take a look at the Jumbo BBQ gift set- these are ALL good and I can definately say that at less then $5 a bottle, well worth the money. Did I mention they HAND GRIND RIGHT IN THE SHOP???
This stuff is HOT, so you get to decide how much goes on...I just must say that I hope you aren't be a wuss, your friends will laugh at you. Throw the spice on the marinated meat and cook it slow and low while enjoying another Red Stripe (Jamaican Lager). I serve the meat either with rice or as kabobs as I said, with peppers (green and red bell), onions, and whatever sqash my garden is producing at the time. See, told you it was easy, and this stuff is good folks- enjoy.