Remember to let yourself relax this Labor Day before letting yourself go this winter.
To end Labor Day Weekend grilling time I decided to grill wings and shrimp to go with the golden sangria that I had prepared, a nice and quiet finger food dinner.
It all began with a bottle of Sapporo beer to overnight brine the wings in and a simple blend of brown, sugar, salt, Japanese pepper, onion and garlic. For me teriyaki wings and to make Michael happy a Thai peanut dipping sauce. A good combination of wing recipes from Mark Bittman. It was the first time that I had followed Bittman’s instructions for smoking the wings, the brine is just something that I like to do and not necessary, but makes for juicy tender wings. With overnight brining time included this was a three-step process, smoking indirectly and using a drip pan for 45 minutes at about 325-350°, toss wings in teriyaki sauce and finish wings over direct heat.
http://www.nytimes.com/2013/09/01/magazine/the-key-to-a-truly-great-chicken-wing.html?_r=0
A Curtis Stone recipe was my inspiration for the BBQ shrimp with the addition of colorful minced peppers to the EVOO, lemon and parsley marinade. The shrimp can be grilled in a made for the grill pan or as I did, a very hot Le Creuset or cast iron pan. I love the traditional N’awlins style BBQ shrimp, but the lemon marinade was a nice change. For easier peeling, cut up the back of each shrimp, removed the vein, and loosened the shrimp from the shell, but grilled shell on.
Another great holiday dinner…
Cucina Magia 