Page 26 - 7-1-16 Friday's Edition

Recipes
Grilled Huli Huli Chicken
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 12 servings
Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
Directions:
In a small bowl, mix the
first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide re- maining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard mari- nade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occa- sionally with reserved mari- nade during the last 5 minutes.
Yield: 12 servings.
Southern Grilled Bar-B-Que Ribs
Ingredients
4 pounds baby back pork ribs
Smithfield Extra Tender Pork Back Ribs
2/3 cup water
1/3 cup red wine vinegar 1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mus- tard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour di- luted vinegar over ribs and
cover with foil. Bake in the preheated oven for 45 min- utes. Baste the ribs with their juices halfway through cook- ing.
In a medium saucepan, mix together ketchup, water, vine- gar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and sim- mer barbeque sauce for 1 hour.
Preheat grill for medium heat.
Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs gener- ously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Corn On The Cob
Preparation: Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water re- turn to a boil again, then turn
off the heat and keep the pot covered. After about 5 min- utes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 min- utes without its becoming tough. Serve with lots of but- ter and salt.
What Is July 4th Without Crabs
36 live blue crabs
1/2 cup seafood seasoning (such as Old Bay®)
1/2 cup salt
3 cups beer
3 cups distilled white vine-
gar
Red Pepper/to your taste
Directions:
Combine 1/2 cup seafood seasoning, salt, beer, red pepper and vinegar in a large stockpot over high heat. Bring to a strong sim- mer.
Right before cooking,
carefully place each crab up- side down and stick a knife through the shell, just be- hind mouth.
Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the sim-
mering liquid. Cover. Steam crabs until they
turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
PAGE 14-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 1, 2016