Wednesday, June 25, 2008

A Red Hot and Blue Fourth of July

Whether it’s a poolside party or backyard barbecue, summertime is the perfect season for outdoor entertaining. While the mercury is rising, turn up the heat and flavor with grilling recipes made easy thanks to tips and recipes from Kevin Roberts, author of the new cookbook "Kissing in the Kitchen: Cooking with Passion" and the earlier, "Munchies."
Roberts puts Frank’s RedHot on everything he barbeques; here are some tips and recipes sure to spice-up any summertime bash adapted from his cookbooks and the menu at his popular San Diego-based restaurant, East Village Tavern and Bowl.

Buffalo Chicken Wings
Prep Time:10 min.
Cook Time:20 min.

2 1/2-lbs. chicken wing pieces
¾ cup Buffalo Wing Sauce

1. BAKE wings in foil-lined pan at 500 on lowest oven rack for 20 to 25 min. until crispy, turning once.
2. TOSS wings in Buffalo Wing Sauce to coat.

Makes-6 to 8 servings

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.

Buffalo Grilled Steak
Prep Time: 5 min.
Cook Time: 15 min.
Marinate Time: 1 hour

4 (1 inch thick) bone-in or boneless loin steaks
2/3 cup Cayenne Pepper Sauce or Buffalo Wing Sauce

1. MARINATE steaks in RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
2. GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
3. LET steaks rest 10 min. before slicing. Splash on more RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

Buffalo Chicken Quesadillas
Assemble the quesadillas ahead of time, then grill 'over drinks' just before serving.
Prep Time: 5 minutes
Cook Time: 5 minutes

2 cups diced cooked chicken
1/2 cup Buffalo Wing Sauce
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing

1. Toss chicken with Buffalo Wing Sauce in bowl.
2. Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla. 3. Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce.

Makes 4 servings
Tip: You may substitute 1/3 cup Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.
Recipes and photos courtesy of Frank's

1 comments:

JT said...

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