1Marinade your chicken in the ‘sauce’ for a couple of hours.
Take the chicken out, and grill, skin side down on your grill, prior to turning it over. Take the skin off, put the breasts back in the marinade, the back on the grill. Give the ‘skin’ to your dogs (ours freak over it!)
2Continue to brush the marinade over the breasts, while on the grill. Keep dogs away – they think that they are going to more…NOT! Take the now, ‘roasted’ pickled ginger off, and after skimming your marinade, throw into it. Roasted garlic is also welcomed.
3Re-toss all of the above, then after roasting your duo of sesame seeds briefly in the oven, present the aforementioned, and sprinkle those sesame seed combos liberally (or as taste dictates) over your presentation! ENJOY!
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. See more salad recipes here.
Rich, fudgy brownies receive a major upgrade with a hit of Baileys Irish cream. This decadent dessert is the perfect treat for a St. Patrick's Day celebration... or even just for the end of a long week.