Father’s Day is always fun around here. This year, however, Marc is working on that day so I was glad to test the menu ahead of time. He was very enthusiastic about the chicken, and he tends to be a meat and potatoes (and lasagne) kind of guy. There is enough heat to the glaze to keep it from being too fussy. It has presence!

Adjust the amount of peppers to your own taste. There are a lot of different types of peppers in this but each conributes something besides heat-each has a unique flavor that, when combined, is amazing.

Spicy Apricot Glaze

• 1/2 lb applewood smoked bacon
• 1 1/2 cups chopped sweet onion
• 1 tablespoon garlic, minced
• 1 cup organic orange juice, with pulp
• 1 cup packed dark brown sugar
• 1/2 cup dried apricots, chopped
• 1/4 cup balsamic vinegar
• 2 poblano peppers, diced
• 1 red Fresno pepper, diced
• 1/2 teaspoon chipotle granules
• 1 teaspoon tabasco
• Black pepper to taste

1. Saute the bacon until crisp. Add the onions and continue to saute until they are tender, and then add the garlic and saute for a minute or so.
2. Add the remaining ingredients. Simmer for fifteen minutes or until the apricots are very soft.
3. Puree mixture in a blender until it is almost smooth. You want it to have a bit of texture. Allow to sit overnight in the refrigerator if you have time. It will keep for up to a week, refrigerated.

Yield:about 1 cup

Just brush it on the chicken toward the end of grilling time and serve the chicken with more glaze on the side.

Post from: Baking Delights

Fourth of July is coming up and I thought that I would put together a few menus from our past holidays.

When I was growing up we had a pool and my parents did a big July 4th bash every year.  One year that I remember especially well was themed “Christmas in July” and they strung lights around the landscaping bushes that were around the deck.  They wrapped small gifts and had “Santa” deliver them to the guests. It was great fun, wonderful memories, and I think that they may have gotten through that entire day without one arguement.  Amazing.

Anyway.  Our holidays have been less dramatic.  We generally have a cookout and invite everyone we know.  If that does not seem like enough we invite people we don’t know.  You think I am kidding, don’t you?

Hamburgers are a classic to grill.  They are easy, not too expensive and everyone loves them.  Get a good quality burger with a little fat in it but not to much..90/10 or 85/15 is about right.  You need the fat to carry the flavor but too much will make the burgers postage stamp size when they are done.  Season the shaped pattys with some seasoning rub, you can find it in most stores or try this Amarillo Dry Rub recipe.

Let the rub sit on those burgers for about 2 hours then go ahead and grill them.

Serve with:

Homemade Hamburger Buns

Pasta Salad

Sliced tomatoes, onions, lettuce, pickles…you know the drill

Easy Earthquake Cake 

Sweet Tea Punch 

Keep an eye out for more Fourth of July Menus as the week goes on.

Image: Erin Audet Myers 

Used by permission

Post from: Baking Delights

  2 medium onions

2 cloves garlic, sliced

4 tbs olive oil

3 large red peppers (or red, yellow and orange)

2 pkg yeast

1 c warm water

1 Tbs sugar

2 tsp salt

1/8 tsp cayenne

1 tsp dried chipotle if desired

1 tsp cracked black pepper

4 c flour

1 egg

1/4 tsp oregeno

Chop one onion. Cook onion and garlic in 2 Tbs  olive oil until  tender. Chop one pepper and add. Cook until limp. Puree this mixture.

Cut the other pepper into a small dice -saute until soft but shape is retained

Slice onion in 1/2 inch slices. saute until transparent. Cool. Add egg, chipotle, and oregeno. set aside.

 Proof yeast in water. with sugar. Add salt, remaining olive oil,  cayenne, and cracked pepper. Add puree and diced pepper and mix well. Add 3 c flour and mix to a soft dough. Turn out and knead in as much extra flour as you need to to achieve an elastic, smooth ball of dough. oil dough.Let rise 1 hour.

 Shape into flat, 10 inch round. Indent a 9 inch diameter area int he center to recieve the topping. Spread cooled onion mixture over dough and let rise 30 minutes or until doubled.

 Bake at 350 45-50 minutes.

Post from: Baking Delights

  (I hate writing from the library. Didn’t it used to be a quiet place??????)

Anyway.  Marinate these for 24 hours prior to grilling. You can even put them in a marinade in a freezer bag  and freeze them in the marinade and then take out at a later time, thaw and grill. Don’t you love versatility?

  Serves 8

  8 pork loin chops

1/4 c hoisin sauce

1/4 c soy sauce

1/4 c honey

2 tbs rice vinegar

4 cloves garlic minced

2 Tbs chopped fresh ginger

   Combine ingredients except pork in a casserole dish or ziploc type bag. Mix well. Add prok and marinate for 4 to 24 hours. Make sure all surfaces of  meat are exposed to the marinade by turning meat at least once.

  Drain pork and discard marinade. Grill on a hot grill, 4-5 inches from heat source for  5-6 minutes per side, until juices run clear  or until desired internal temperature is reached. You can stop at this point and refridgerate if you would like the pork for salad or sandwiches.

  I like to top with chopped scallions as a nice finish and serve with an orange, red onion and lettuce salad, some crusty bread, maybe a nice  fruity red wine, and Aisa’s apple tart for dessert woul be perfect!

  The orange and onion salad is quite simple. You just tear mixed leaf lettuce, or lettuce of choice into bite sized pieces,  add sliced red onions.  Now, cut the peel and skin from an orange, clementines or blood oranges are great for this salad. Add gently to the salad.

  Use about 1/4 c fresh orange juice, 2 tbs honey, 2 tbs vinegar (your choice in this, balsamic is nice, rice is nice..whatever you have) or to taste, and about 2 tbs olive oil. Shake in a pint jar until well mixed and add salt, pepper and freshly grated orange peel to taste. Do be sure to check seasoning and adjust to personal taste.

  This is a fabulous summer meal to share with family and friends.  And really, that is what makes summer special doesn’t it?

  Be blessed this weekend!

Post from: Baking Delights