The bees....oh how important they are, while I love to harvest the honey in late summer their most important job is pollination. They keep my cucumbers straight
( it takes 11 visits from a bee for proper cucumber pollination)
to my tomatoes, and every other fruit and vegetable in my garden!
And... I am so looking forward to garden goodness this summer!
I just started a cooking club of sorts, 3 other couples and I have joined a CSF - Community Supported Fishery- and we will be getting together every other week to prepare and enjoy the catch! We'll be trying all kinds of fish and seafood from the NC coast and intercoastal waterway! Not only do I look forward to trying and learning new recipes but I'm also looking forward to the company we'll enjoy over the course of the summer.
This week I'll be using some of my honey in this Roasted Garlic BBQ Sauce -
A recipe by
Chef Isaac Frerichs
Yield: 4 Delicious Portions
Ingredients:
1 whole chicken, bone in, cut into 2 breasts and 2 leg & thigh portions, skin on
10 whole garlic cloves, peeled
2 tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper
2 cups ketchup
2 tbsp Worcestershire sauce
4 tbsp Dijon mustard
1 tsp hot sauce
1/4 cup teriyaki sauce
1 cup local honey (wild flower honey works great!)
2 tbsp onion powder
1 tsp garlic powder
Preparation:
Preheat over to 350 degrees.
Place garlic cloves, oil, salt and pepper in a bowl and toss well. Place in foil, wrap up and roast in 350 degree oven for 20 minutes.
While the garlic is roasting, place all ingredients (except chicken) in food processor.
When done, remove sauce mix and place in a small sauce pan.
Preheat grill. Spray grill with cooking oil.
Brush glaze on chicken and start grilling chicken skin side down.
When a nice sear has been imparted, baste and flip over. Grill for a minute and place on a sheet pan.
Baste well and finish in the oven until chicken is cooked through.
While chicken is cooking, bring the glaze to a boil remove from heat. When the chicken comes out, baste it well with the remaining glaze.
Serve and enjoy!
Chef Isaac Frerichs
Yield: 4 Delicious Portions
Ingredients:
1 whole chicken, bone in, cut into 2 breasts and 2 leg & thigh portions, skin on
10 whole garlic cloves, peeled
2 tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper
2 cups ketchup
2 tbsp Worcestershire sauce
4 tbsp Dijon mustard
1 tsp hot sauce
1/4 cup teriyaki sauce
1 cup local honey (wild flower honey works great!)
2 tbsp onion powder
1 tsp garlic powder
Preparation:
Preheat over to 350 degrees.
Place garlic cloves, oil, salt and pepper in a bowl and toss well. Place in foil, wrap up and roast in 350 degree oven for 20 minutes.
While the garlic is roasting, place all ingredients (except chicken) in food processor.
When done, remove sauce mix and place in a small sauce pan.
Preheat grill. Spray grill with cooking oil.
Brush glaze on chicken and start grilling chicken skin side down.
When a nice sear has been imparted, baste and flip over. Grill for a minute and place on a sheet pan.
Baste well and finish in the oven until chicken is cooked through.
While chicken is cooking, bring the glaze to a boil remove from heat. When the chicken comes out, baste it well with the remaining glaze.
Serve and enjoy!
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