Sample recipes from our list of TOP FOUR new releases

Chicken Wings
BBQ 25 by Adam Perry Lang

Twenty four wings, approximately 3 ounces each
 
Ingredients for Marinade
1 tablespoon sea salt or kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 tablespoon hot pepper sauce
 
Ingredients for BBQ Glaze
1 1/4 cups of your favorite BBQ sauce
2 tablespoons light brown sugar
1/4 cup chopped scallions (optional)
 
Preparation
1. Combine all the marinade ingredients in a large bowl or sealable plastic bag.
2. Put the wings in marinade and allow them to absorb the flavors, refrigerated, for at least 1 hour, and up to 3 hours.
 
Cooking Method
3. Prepare the grill for indirect cooking; the temperature should be 300?F. Drain the chicken and dry with paper towels.
4. Put the wings on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available) for 1 hour.
5. Combine all ingredients for the BBQ glaze in a large bowl, mixing well.
6. Add the wings to the glaze and toss to ensure they are thoroughly coated.
7. Raise the temperature of the grill to 400?F. Return the wings to the grill and cook, covered, for 30 minutes to tighten the glaze and kiss the meat with smoke. Serves 6
 
 

Easy “Pulled Pork” Sloppy Joes
Cat Cora’s Classics with a Twist by Cat Cora

These sloppy joes have all the sweet and spicy flavor of a pulled pork sandwich, but because you use ground pork, they’re much faster to make. Serve with a cool, crisp coleslaw. Serves 6.
 
1 tablespoon olive oil
1 1/2 pounds extra-lean ground pork
1 medium onion, chopped
1 green bell pepper, chopped
1 teaspoon garlic powder
Pinch ground cinnamon
1 tablespoon plus 1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce (optional)
3/4 cup ketchup
1 tablespoon plus 1 teaspoon firmly packed light brown sugar
1/4 cup water
1 teaspoon freshly ground black pepper
Kosher salt, if needed
6 sesame seed buns, toasted
 
Heat oil in a large skillet over medium-high heat until shimmering but not smoking. Add the pork and brown, breaking it apart with a wooden spoon. When the meat is still slightly pink, remove from the pan and set aside. Pour off all but 1 tablespoon of the oil. Add the onion and the bell pepper and cook, stirring, until soft and lightly browned, 3 to 5 minutes. Turn the heat to low. Return the pork to the pan and stir in the garlic powder, cinnamon, Worcestershire, Tabasco (if using), ketchup, brown sugar, and water. Add the black pepper and simmer for 10 minutes, stirring occasionally, until the flavors are blended and the mixture is saucy. Taste and add salt if needed. Spoon on toasted buns and serve.
 

Tomato-Zucchini Tart
Southern Living Farmers Market Cookbook 

1/2 (15-ounce) package refrigerated piecrusts
1 medium zucchini, thinly sliced (about 3/4 pound)
2 teaspoons olive oil
3 medium plum tomatoes, sliced
1/2 cup fresh basil, chopped
1/3 cup (1 1/2 ounce) freshly grated Parmesan cheese
1/3 cup light mayonnaise
1/2 teaspoon freshly ground pepper
 
1. Preheat the oven to 450?. Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.
2. Bake piecrust at 450? for 9 to 11 minutes or until lightly browned. Remove from oven, and let cool.
3. Reduce oven temperature to 425?. Sauté zucchini in hot oil in a large skillet over medium high heat 2 minutes or until tender. Arrange tomatoes on top of zucchini.
4. Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
5. Bake at 450? for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted. Yield: 8 servings
 
 

Fresh Crowder Peas
Farm to Fork Cooking Local, Cooking Fresh by Emeril Lagasse

While you are simmering, they’ll be comin’ in the kitchen, asking, “What are you cooking?” and when you say, “Peas,” they’ll say, “Really…” The aroma from this pot…ahhh yeah, baby.

You won’t disappoint with this one. In case you aren’t yet familiar with crowder peas, which are so quintessentially Southern, they are similar to fresh black-eyed peas. They differ in look (no distinctive black eye), and their ends are ever so slightly squared from being crowded in the pods.
 






2 tablespoons olive oil
1/2 cup diced green bell peppers (small dice)
1/2 cup diced onions (small dice)
1/2 cup diced carrots (small dice)
1/2 cup diced celery (small dice)
1/4 teaspoon crushed red pepper
3 bay leaves
2 sprigs fresh thyme
2 teaspoons minced garlic
1 pound fresh crowder peas (frozen may be substituted if fresh are not available)
4 cups chicken stock or canned low-sodium chicken broth
1 tablespoon chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
 
Heat the olive oil in a medium saucepan over medium-high heat. Add the green peppers, onions, carrots, celery, crushed red pepper, bay leaves, and thyme sprigs. Reduce heat to medium and cook until the vegetables are tender, 5 minutes.
 
Add the garlic and cook, stirring, for 1 minute. Add the peas and stock, and bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes, or until the peas are tender.
 
Remove the thyme springs. Stir in the parsley, salt, and pepper, and serve warm.
About 1 quart, 2 to 4 servings. DM