Grilled Chicken Thighs with Raspberry Glaze

Sweet fruits like berries, peaches, and mango lend themselves to making great glazes and sauces for grilled proteins. Grilled Chicken Thighs with Raspberry Glaze uses fresh raspberries combined with brown sugar, honey and cider vinegar to make a glaze that is similar to a very thick barbecue sauce. The glaze is added at the very end of the grilling process so that the sugars in the sauce do not burn.

Raspberry glaze can be used on pork chops or other cuts of poultry, including duck. If you don’t have access to raspberries, try blackberries or blueberries as a substitute.


Grilled Chicken Thighs with Raspberry Glaze
(Mark Kelly, 2014)

Serves 4

1 Tbsp canola oil
½ cup minced yellow onion
1 garlic clove, minced
12 oz. fresh raspberries
½ cup brown sugar
1 Tbsp honey
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
2 Tbsp ketchup
2 tsp Dijon
½ tsp hot pepper sauce

8 boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

To make the raspberry sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute. Stir in the raspberries, brown sugar, honey, vinegar, Worcestershire sauce, ketchup, mustard, and pepper sauce, and bring to a simmer. Reduce to medium-low and simmer, stirring often, until the raspberries are soft and the juices a slightly thickened, about 10 minutes.

Transfer to a blender or food processor and puree. Divide into two portions and let cool. Reserve one portion for glaze and one for dipping.

Heat grill for medium indirect cooking.

Pat chicken dry. Drizzle with a light coating of olive oil and season with salt and pepper. Grill over for 20 minutes, turning once. Turn the thighs over and brush with the glaze, cook for 2 minutes. Turn again, glaze again and cook for another 2 minutes. Turn the grill off and glaze two more times.

Remove the chicken to a platter and let stand for 5 minutes before serving.

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Fried Vegetable Sandwiches

Vegetable Fritto Misto Panino is a fancy term for Fried Vegetable Sandwiches. These sandwiches can be made using squash blossoms, squash, mushrooms or, as in this recipe, baby artichokes, asparagus and okra. When these panino are dressed with Garlic Aioli and topped with a fresh basil leaf and goat cheese, you will experience an explosion of flavors and textures. If you are not a fan of the earthy flavor of goat cheese, substitute fresh, creamy mozzarella.



If you do not have a deep fryer like the Presto Pro Fry, you can use a deep Dutch oven but you will need a candy thermometer that clips to the side of the vessel to assure that you can maintain the oil at a boiling temperature of between 350 – 375F.

Advance preparation will make the frying process seamless. Have all vegetables cut and patted dry, have the batter mixed and resting, and have the paper-towel-lined baking sheet ready for the finished products.


Vegetable Fritto Misto Panino
(Adapted from several recipes in The Glorious Vegetables of Italy, 2013)

Makes 4 to 6 servings

2 cups all-purpose flour
2 cups sparkling spring water (such as San Pellegrino)
2 large eggs, lightly beaten
1 tsp fine sea salt or Kosher salt
8 baby artichokes
12 okra pods, stem end cut off
12 asparagus tips (top 1/3rd only)
Vegetable oil for frying
Coarse sea salt for serving
1 large crusty Italian bread loaf
2 large tomatoes, sliced ¼-inch-thick
8 oz. soft goat cheese
6 thin slices prosciutto
6 fresh basil leaves

Garlic Aioli (see recipe below)

Prepare deep fryer for 375F frying.

In a medium bowl, whisk together the flour, water, eggs, and fine sea salt to make a smooth batter about the consistency of a heavy cream. Cover loosely with plastic wrap and let it rest for 20 – 30 minutes.

To prepare the artichokes, using your fingers or a small paring knife, strip any tough outer leaves from the artichokes. Slice off the top third and then cut them lengthwise into quarters.

Have a paper towel-lined baking sheet for draining.

Dip the artichoke pieces in the batter and then transfer them directly into the hot oil. Fry the artichokes in batches, taking care not to crowd the fryer, for 2 minutes; use a fork to turn them and fry for another 2 minutes, until golden brown and crispy. Transfer the artichokes to the prepared baking sheet. Fry the okra pods and asparagus tips, turning them once as they cook.

When all of the vegetables have been fried, season them with coarse sea salt.

To prepare the panino (sandwiches): Dress both cut surfaces of the bread loaf with garlic aioli. Place a slice of prosciutto on each, a slice of tomato, a generous slice of goat cheese, and a basil leave on each. Select a variety of fried vegetables and place them on each sandwich. Serve immediately.

Garlic Aioli

Makes about 2 cups

1 large egg
1 Tbsp Dijon mustard
1 Tbsp light mayonnaise
2 garlic cloves, minced
2 Tbsp fresh lemon juice
2 cups extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Place the egg, mustard, mayonnaise, garlic and lemon in a food processor and pulse until smooth. In increments of 2 tablespoons at a time, add the oil to the aioli and pulse until the mixture is emulsified. Refrigerate until ready to use and for up to 3 days.

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Homemade Hot Sauces

My daughter gave me a packaged hot sauce-making kit for Father’s Day this year and I just got around to making my first batch of hot sauces. The kit is sold by Grow And Make.


The kit includes the majority of what is needed including dried peppers, powders, small vials of vinegars, bottles and caps, labels, and the all-important funnel. The recipe booklet that was included suggested adding fresh onion, garlic, and lime, as well as, canned diced onion and tomato sauce and, of course, salt.


The hot sauce recipes provided with the kit give the user the key ingredients for each hot sauce flavor profile such as Louisiana Style, Chipotle Sauce and Garlic Sauce. The recipes did not give definitive measurements for the ingredients so there is some experimentation required by the user. Ample Bites decided to start with the three flavors listed above and I can barely wait the two week aging time to try them. My recipes, complete with ingredient measurements, are listed below. Each recipe makes about 6 ounces.

The cooking process is the same for all three recipes. Start by grinding the stemmed peppers in a blender or food processor. Do not seed the peppers – seeds are OK. Add the boiling water and let the ground peppers steep for 5 minutes. Add the other ingredients to the food processor and pulse for 2 to 3 minutes, until fully incorporated. Boil the sauce mixture and let stand for 20 minutes before bottling. Let the bottled sauces stand at room temperature for 12 hours. Age the sauces in a refrigerator for 2 weeks before using. Use the sauces within 6 months.


Louisiana Style
Hot, Vinegary, and Garlicky

4 dried arbol peppers
2/3 cup boiling water
1/2 tsp cayenne powder
2 tsp Kosher salt
2 Tbsp white vinegar
2 Tbsp diced red onion
3 Tbsp diced tomatoes (canned or fresh)
2 Tbsp tomato sauce
5 garlic cloves, minced

Chipotle Sauce
Hot, Smoky and Slightly Sweet

4 dried chipotle peppers
2/3 cup boiling water
2 tsp Kosher salt
1/2 tsp garlic powder
1 tsp ancho powder
1 tsp brown sugar
1 Tbsp apple cider vinegar
2 Tbsp diced red onion
3 Tbsp diced tomatoes (canned or fresh)
2 Tbsp tomato sauce
2 garlic cloves, minced
Juice of 1/2 lime

Garlic Sauce
Mild, Strong Garlic Flavor

1 dried large guajillo pepper
1 dried arbol pepper
2/3 cup boiling water
2 tsp Kosher salt
1 1/2 tsp garlic powder
2 tsp ancho powder
1 Tbsp apple cider vinegar
2 Tbsp diced red onion
3 Tbsp diced tomatoes (canned or fresh)
2 Tbsp tomato sauce
5 garlic cloves, minced
Juice of 1/2 lime

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Chorizo and Potato Frittata

Chorizo and Potato Frittata is a hearty meal that can be served for breakfast, lunch or dinner. Ample Bites likes it along side a green salad with a piece of crusty bread or a cornbread muffin.


Chorizo and Potato Frittata
(Adapted from recipe courtesy of Emeril Lagasse, 2000)

Serves 4 to 6

2 Tbsp extra-virgin olive oil
2 cups thinly sliced yellow onion
Kosher salt
Freshly ground black pepper
6 oz. chorizo sausage, casing removed, small dice
2 cups small diced white potatoes, blanched
8 large eggs
1 Tbsp coarsely chopped flat leaf parsley
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh oregano
1/2 cup grated smoked gouda

Preheat oven to 400F.

In a large non-stick ovenproof saute pan or skillet heat oil over medium heat until shimmering. Add onions and season with salt and pepper. Saute until caramelized, 8 to 10 minutes. Add the sausage and saute for 2 minutes. Add the potatoes, thyme and oregano and season with salt and pepper. Continue to saute for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper and add the cheese to the eggs.

Press the potato-onion-sausage mixture over the bottom of the pan. Pour in the egg mixture. Place the pan in the oven and bake for 15 to 20 minutes, until firm. Remove and allow to cool for 5 minutes before serving with a garnish of parsley and hot sauce.


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Crostini with Fresh Fava Bean Puree

Fava Bean Puree could be considered Italian guacamole. It is a garlicky, herby green paste that is fantastic when spread on crusty bread slices known as crostini.


Finding fava beans is not always easy. Ample Bites finally found them at Caputo’s. Fava beans are an interesting vegetable that require quite a bit of preparation to use but they are well worth the effort. The beans are shelled from the long pods and then boiled for 2 minutes and ice bathed, to stop the cooking process, before they are then removed from their inner membrane. The two pounds of vegetable called for in this recipe will yield about 1 1/2 cups of beans.


Crostini with Fresh Fava Bean Puree
(Adapted from recipe courtesy of The Glorious Vegetables of Italy, 2013)

Makes 12 to 16 appetizer portions

2 Tbsp extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 lb,fresh fava beans, shelled, blanched and peeled
2 Tbsp minced fresh herbs (mint, basil and/or oregano)
3 Tbsp unsalted butter or heavy cream
2 Tbsp finely grated Parmesan
2 tsp freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
1 large baguette for crostini, cut on a bias in thin slices
Thinly sliced Pecorino Romano cheese for garnish

To prepare crostini: Heat oven to 400F. Arrange the bread slices on a foil-lined rimmed baking sheet and brush tops with olive oil. Bake for 8 to 10 minutes or until the edges are lightly browned and the tops are beginning to turn golden. Allow to cool and store in a large zip-top bag for up to 3 days.

Warm the olive oil and minced garlic in a small skillet over very low heat. Cook, stirring occasionally, until the garlic is soft and fragrant but not browned, about 5 minutes.

Set aside 2 tablespoons of peeled fava beans and add the remaining beans to the skillet. Raise the heat to medium and cook until the beans are tender enough to break apart with a wooden spoon but are still bright green, about 5 minutes. Dribble in butter or cream and, using a potato masher, gently mash the beans into a coarse paste. Add the lemon juice, herbs, Parmesan, salt and pepper, and mash again and then blend until smooth in a blender or food processor. Remove from the heat and fold in the reserved fava beans.

Scoop the puree into a serving bowl and drizzle with olive oil. Serve with the crostini and top each one with a shaving of cheese. Arrange on a platter, drizzle with very good oil and serve immediately.

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Roasted Radishes and Leeks with Thyme

Roasted Radishes and Leeks with Thyme is a dish that features summer vegetables that are not always present on the dinner table. The roasted radishes retain some of their bite but are sweet and tender when roasted. Try this vegetable side dish along with grilled pork or chicken.


Roasted Radishes and Leeks with Thyme
(Adapted from recipe courtesy of, March/April 2014)

Serves 4

2 bunches radishes, halved if small/quartered if large
1 Tbsp extra-virgin olive oil
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 large leek, white and light green part only, halved and thinly sliced
1 Tbsp unsalted butter
1 tsp finely chopped fresh thyme

Preheat oven to 450F.

Combine radishes, oil, salt and pepper in a large roasting pan. Roast for 10 minutes. Stir in leek. Continue roasting until the radishes are lightly browned and tender, 10 to 15 minutes more. Stir in the butter and thyme and serve warm.

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Southwest Rosemary Chicken Skewers

Southwest Rosemary Chicken Skewers can be the centerpiece of a quick summer grilling meal. The marinade is a vinaigrette that is enhanced with some crushed red pepper and minced rosemary. To make the presentation of the dish a bit more festive use sturdy rosemary sprigs with about half of the leaves removed as skewers.


Southwest Rosemary Chicken Skewers
(Adapted from recipe courtesy of, June 2014)

1 small onion, finely chopped
5 garlic cloves, minced
1 tsp crushed red pepper
2 Tbsp fresh rosemary, minced
2 tsp dried oregano
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 large red onion halved and then quartered
2 lbs. skinless chicken breasts cut into 1 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Lime wedges for serving

In a large bowl, combine the onion, garlic, red pepper, rosemary, oregano, mustard, olive oil and lemon juice. Reserve 1/4 cup of the marinade. Season the chicken and red onion with salt and pepper and then add them to the larger bowl of marinade. Mix well, cover and marinate for 30 minutes.

Heat a grill to medium for direct cooking. Thread the chicken and red onion onto skewers; discard the marinade. Oil the grate and grill the skewers, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve immediately with lime wedges for garnish.

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Stir-Fried Steak and Mushroom Salad

Stir-fried Steak and Mushroom Salad is great way to use leftover steak but it can be even better when made from scratch using thin strips of sirloin. The entire meal preparation including slicing the beef and vegetables should take less than 20 minutes and much of that work can be done ahead of time.

When serving this salad like most others, take care to dress the greens before topping them with the remaining ingredients to ensure that the tangy Basic Vinaigrette permeates the entire salad. Ample Bites prefers arugula for this salad because of its peppery flavor but other left-over lettuce or spinach can be used with equal success.


Stir-Fried Steak and Mushroom Salad
(Mark Kelly, 2014)

Serves 2

1 lb. lean sirloin steak cut into 1/2-inch x 1/2-inch x 3-inch strips
8 oz. shitake mushrooms, sliced
1 garlic clove, thinly sliced
1/4 small white onion, halved and thinly sliced
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups baby arugula
1 medium tomato, sliced
1/2 cup toasted croutons
1/4 cup shaved firm white cheese, such as Asiago, Parmesan or Smoked Gouda

For Basic Vinaigrette

1 garlic clove, finely minced
2 Tbsp red wine vinegar
2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper

To prepare vinaigrette: Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified and season with salt and pepper. Transfer to a small mason jar and chill. The vinaigrette can be made up to 2 days in advance.

Season sirloin slices with salt and pepper.

In a medium skillet over medium high heat bring 2 tablespoons of oil to a shimmer. Add onions and mushrooms. Saute until just beginning to brown, 3 to 5 minutes. Add garlic slices and cook for another minute. Remove mushrooms, onions and garlic to a medium bowl and reserve. In the same skillet bring an additional 2 tablespoons of oil to a shimmer and, in batches, stir-fry the sirloin until just medium-rare, 2 to 3 minutes per batch. Drain any residual oil and juice and allow the sirloin to cool on a shallow dish.

To prepare the salad: Toss the arugula with 1/4 cup of vinaigrette. Place the dressed greens on serving plates, divide the tomatoes and steak-mushroom mixture equally between the plates. Re-season with salt and pepper. Top each salad with slices of cheese and croutons and apply more vinaigrette, to taste. Serve immediately.

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Barbacoa Tacos

Barbacoa is a Mexican cooking method that produces a tender and crispy shredded beef. Barbacoa Tacos with Salsa Verde Cruda is flavorful alternative to the more typical tacos presentations. Salsa Verde Cruda is a fresh, bright green mixture that is spicy and slightly acidic.

Save the braising liquid and freeze for use in place of beef broth in a future meal preparation.


Barbacoa Tacos with Salsa Verde Cruda
(Adapted from recipe courtesy of, June 2014)

Serves 4 to 6

4 large poblano pepper, stemmed and seeded
4 dried chipotle chiles, stemmed and seeded
4 celery ribs, chopped
3 medium carrots, chopped
1 large yellow onion, halved and thinly sliced
15 garlic cloves, peeled and crushed
8 bay leaves
6 lbs. bone-in beef short ribs
3 Tbsp dried oregano
1 Tbsp ground cumin
1 tsp cayenne
1 12 oz. bottle Negro Modelo
Kosher salt
Freshly ground black pepper
Warm corn tortillas
Lime wedges, for serving

Salsa Verde Cruda (see recipe below)

Broil poblanos on a foil-lined rimmed baking sheet until skin is blackened. Allow to cool and then coarsely chop and set aside.

Preheat oven to 325F.

In a Dutch oven, combine the poblanos, chipotles, celery, carrots, onion, garlic and bay leaves. Season with salt and pepper. In a large bowl, toss the beef ribs with the oregano, cumin, cayenne, salt and pepper to coat. Place the seasoned ribs over the vegetables. Pour the beer into the vessel and then add enough water so that the ribs are almost completely covered with liquid. Cover tightly and braise for about 3 ½ hours, until the meat is fork-tender.

Heat grill to high. Working in batches, quickly grill the ribs over high heat until charred and crisp, about 5 minutes. Transfer to a platter and chop or shred; discard any excess fat and the bones.


Serve the barbacoa warm with Salsa Verde Cruda and favorite toppings like guacamole, sour cream, chopped cilantro and shredded cheese.


Salsa Verde Cruda
Makes about 1 ¼ cups

½ lb. tomatillos, husked rinsed and quartered
½ cup cilantro, coarsely chopped
1 jalapeno, stemmed, seeded and coarsely chopped
1 clove garlic, peeled and crushed
Juice of ½ lime
Kosher salt
Freshly ground black pepper

Combine all ingredients in a blender or food processor and pulse until smooth. Refrigerate until serving.

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