A Kitchen Primer

For 1 to 2 pounds of steak (flank, sirloin tips, etc)

• 1 cup red wine
• 1/4 cup olive oil
• 2 or 3 sprigs chopped fresh rosemary
• handful chopped fresh thyme
• 4 cloves crushed garlic

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Bone-in thighs cooked over a slow grill with home-made barbecue sauce.

Marinate thighs for 2 hours or more in olive oil, red wine vinegar, salt, garlic powder, and cayenne.

Preheat grill with both burners on low & cover cracked. Temperature should settle around 400F. Place bone-in thighs on cooler side of grill. Turn every 5 minutes or so. After 10 minutes, begin basting with sauce (below). The chicken is done when a meat thermometer registers 165 at the thickest part of the thigh.

The sauce (quantities are approximate. This was more than enough for 3 large thighs but probably not quite enough for 6)

• 1/2 cup ketchup
• 2 tablespoons red wine vinegar
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 tablespoon light brown sugar
• 1 tablespoon olive oil

mix ingredients thoroughly, then heat in small saucepan till boiling to dissolve sugar and extract flavor from spices

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I find a lot of cole slaw recipes too sweet & too wet, so I’ve started tinkering with my own version. (quantities are approximate)

• 1/2 head green cabbage, shredded (about 8 cups)
• 2 large carrots, grated
• 3/4 cup mayonnaise
• juice of 1 lemon
• 2 tablespoons light brown sugar
• 1 teaspoon celery seed
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon salt

This came out all right. I think I’d add a little more sugar or a little less lemon juice next time, and maybe try pre-salting and rinsing the cabbage to reduce the amount of liquid. And the celery seeds were too old …

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