A great pair for your Fourth of July grillingBy Laura Clements Published 8:54pm Tuesday, June 29, 2010
This weekend you’ll be spending time with your family celebrating our independence. You’ll be out on the river, watching or even setting off fireworks, and cooking something on the grill. I’ve given you two great dishes to prepare this weekend. If you like hot wings you’ll love this buffalo style chicken recipe and the red cabbage coleslaw is just a little something different from the norm. Serve these up with your favorite potato salad, grilled bread, and homemade ice cream and you’ve got the perfect Fourth of July meal.
Red Cabbage Slaw
1 small red cabbage, tough bottom ribs removed, shredded (about 6 cups)
2 bulbs fennel, cored and julienned (optional)
3 medium carrots, grated
2 granny smith apples, julienned
1 cup apple cider vinegar
1 and one half cup mayonnaise
2 to 3 tbs horseradish
Combine the cabbage, fennel, carrots, and apples in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw. Refrigerate while preparing chicken.
Buffalo Chicken Breast
1 stick unsalted butter
2 cloves garlic, minced
8 tsp plus 2 tbsp ancho chili powder
one fourth cup hot sauce (you can make it one half cup if you like it hot)
2 tbsp honey
salt and pepper
4 chicken breast
2 tbsp plus 2 tsp ground cumin
Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat.
In the kitchen while the grill is getting hot, melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill over indirect medium heat, about 5 to 7 minutes.
Flip the chicken, keeping it on indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
Top with blue cheese dressing or ranch for that truly buffalo style taste.
Until next time have fun in the kitchen, experiment, and indulge your cravings.
Laura Clements is contributing food columnist for The Demopolis Times.