A basting sauce of Sriracha, apricot preserves, hot chili sauce, rice vinegar and fish sauce gives grilled chicken a tangy, slightly spicy kick. Recipe below.
LOOKING OVER MY MOST RECENT POSTS, I realized I’d done two vegetarian dishes, a peach-centric roundup of mostly vegetarian and/or fruititarian dishes and last week’s boozitarian cocktail. It was time to get meaty again. Continue reading “Flavor, smoke and a little fire: Grilled Sriracha Apricot Chicken”
From tea-smoked chicken to lamb feta burgers and a classic Alabama white sauce, here are five great recipes to liven up your summer grilling.
For Americans everywhere, the 4th of July weekend is a time to declare independence from the kitchen stove and fire up the grill. For Marion and me, this weekend was more about the freedom of the road—some 700 miles of it, without a kitchen in sight. So this week, I’m serving up grilling recipes from the Blue Kitchen archives.
This is a truly American burger, in that it happily borrows ingredients from other cultures and then reinvents them. Continue reading “Five cool grilling recipes for the long, hot summer”