Saturday, September 27, 2008

Barbecued Wings Charlotte Style

Michael and Rocko Dorsey
entertaining at the annual Cameron Company Picnic
September 27, 2008

This classic North Carolina sauce developed by Mario Batali during race weekend at Lowe's Motor Speedway has become an annual favorite at The Cameron Company Customer Appreciation Picnic.

It was no different this year when barbecue chefs Randy and Tom served up over 40 pounds of wings.

This recipe works well because you can precook the wings the night before and finish them on the grill the next day.

Mario’s recipe which serves 6 to 8 people is listed here. We increase the recipe according to the amount of wings we use.

24 chicken wings
2 cups apple cider vinegar
3/4 cup tomato paste
1/4 cup ketchup
3 tablespoons packed brown sugar
1 tablespoon peanut oi
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon salt

1. Put the chicken wings in a medium pot. Add the other ingredients and bring the liquid to a boil over medium-high heat. Immediately reduce the heat to medium-low and simmer the wings until just cooked through, about 25 minutes.

2. Let the wings rest in the pot with the sauce overnight in the refrigerator or an ice-filled cooler.

3. Grill the wings over medium-high heat until nicely browned, about 8 to 10 minutes. Turn the wings a few times during grilling and baste them liberally with the sauce from the pot.

4. Serve immediately with lots of napkins.

Saturday, September 13, 2008

Peach Cobbler

Made a road trip to Sauders Farm Market in Seneca Falls for fresh Pennsylvania peaches. Once home Joan prepared this recipe of Chi Chi Woods, a peach-grower’s wife from Atwater, CA.

3 pounds ripe fresh peaches or
6 cups of drained, thawed, frozen peach slices
1 tablespoon lemon juice
1/4 cup firmly packed light-brown sugar
1 1/2 tablespoons cornstarch
1/2 cup water
1/2 cup granulated sugar
1/2 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or margarine,
1 large egg

1. Heat oven to 400oF. Lightly grease a 2-quart casserole. Peel and slice fresh peaches; place in greased casserole. Stir in lemon juice.
2. In 1-quart saucepan, stir together brown sugar and cornstarch. gradually add water, stirring until cornstarch is dissolved. Cook over medium heat, stirring constantly, until sauce has thickened-about 5 minutes Pour sauce over peaches in casserole.
3. Set aside 1 teaspoon granulated sugar. To prepare topping, in medium-size bowl, stir together remaining granulated sugar, the flour, baking powder, and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon granulated sugar.
4. Bake cobbler 40 to 45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional granulated sugar, if desired. Serve Peach Cobbler warm or at room temperature.

Nutritional information per serving - protein: 3 grams; fat: 4 grams; carbohydrate: 46 grams; fiber: 3 grams; sodium: 124 milligrams; cholesterol: 34 milligrams; calories: 215.

Saturday, September 6, 2008

Giant Stuffed Hamburger Revisited

Original Post

2 Tbsp. butter or margarine
1 1/4 c. herb seasoned stuffing mix, crushed (3/4 c.)
1 beaten egg
1 3 oz. can chopped mushrooms, drained (1/2 c.)
1/3 c. beef broth
1/4 c. sliced green onion
1/4 c. chopped almonds, toasted
1/4 c. snipped parsley
1 t. lemon juice
2 lbs. ground beef
1 t. salt

In medium saucepan melt butter; remove from heat. Add stuffing mix, egg, mushrooms, beef broth, onion, almonds, parsley, and lemon juice; mix well and set aside. Combine beef and salt; divide meat in half. On sheets of waxed paper, pat each half to an 8-inch circle. Spoon stuffing over the circle of meat within 1 inch of edge. Top with second circle of meat; peel off top sheet of paper and seal edges. Invert meat patty into a well-greased grill basket; peel of remaining paper. Grill over medium coals about 10 to 12 minute on each side or until done. Cut into wedges; serve with warmed catsup; if desired.

Makes 6 servings.

Friday, September 5, 2008

Half and Half Cookie

Father's original recipe

1 c. Crisco
1 1/2 c. sugar
2 eggs
3 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour milk ( 1 tsp. vinegar)
1 tsp. vanilla

Bake 350ยบ - 10 to 15 minutes.