Friday, May 28, 2010

Day 148

Happy beginning to a 3 day weekend to all that are lucky enough to look forward to that.
My fascination with bees continues...
Here are the lyrics of one of my favorite Judy Collins' song.
Muffin warm and basket brown
Smiling faces gathered round our dinner table
Close together, hand in hand
I always cook with honey To sweeten up the night
We always cook with honey Tell me, hows your appetite
For some sweet love
Find in favor with your neighbor
Well, it can be so fine
Its easier than pie to be kind
Weve been searching for so long
Now our house has turned into a home
Well, our door is always open
And theres surely room for more
Cooking where theres good love Is never any chore
Some come to get to know us
There will be a place set just for you
Sweet wine before dinner
That is surely bound to soothe
And here's a recipe to cook with honey:
Spicy Honey BBQ Chicken
1 cup soy sauce
3/4 cup finely chopped yellow onions
1/3 cup rice wine vinegar
1/4 cup honey
1/4 cup chopped fresh cilantro
2 tablespoons sriracha (hot red pepper chili paste)
2 tablespoons white sesame seeds
2 tablespoons chopped fresh gingerroot
2 tablespoons minced garlic
2 tablespoons sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.

Arrange the chicken on a platter, and spoon the reduced marinade on top.

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