Barbeque Season Arrives!

Memorial day became an official holiday back in 1868.  More recently it has become the unofficial start of the barbecue season.  Here are some recipes and grilling tips that are sure to make you the star of any party, whether you’re staying home or attending a potluck.

The secrets to juicy barbequed chicken are to:

Cook whole chicken pieces with the skin on. (no boneless skinless breasts!)

Trim excess fat.

Keep the grill temperature lower – medium heat is best.

Make sure that your grill is clean.  Grates can be cleaned with a wire brush or rubbed with a crumpled piece of aluminum foil.

Always serve with St. Supery wines.  Serve Moscato or Sauvignon Blanc if your BBQ sauce is spicy or a little sweet.  Cabernet Sauvignon based wines are a good choice if the sauce is not too sweet or spicy. This last secret doesn’t really make the chicken more juicy, but it sure does make it taste better.

BARBEQUED CHICKEN

4 chickens – cut up
kosher salt & freshly ground black pepper
your favorite barbeque sauce

Rinse the chicken and pat dry.  Season liberally with salt & pepper.  Prepare  a charcoal or gas grill.  Grill the chicken, skin side first, until the fat is rendered from the skin and it starts to crisp up.  Turn and continue cooking until the juices run clear.  Baste with your favorite BBQ sauce the final 10 minutes or so before removing from the grill.

Serves 8 - 10

MAYO FREE POTATO SALAD

2 pounds Yukon Gold potatoes – peeled and cut into 1” square pieces
1-1/2  cups sour cream
1/2  pound applewood smoked bacon – chopped into 1/2 “ pieces
1 cup red onion – sliced thin
1/2 pound cheddar cheese - grated
salt & fresh ground black pepper to taste

Place the potatoes in a large pot and cover with cold salted water.  Bring to a boil and simmer until cooked but not mushy.  Drain well and allow to cool slightly.

Cook bacon in a fry pan until crisp and drain off the fat.

Combine the potatoes, bacon, sour cream, onion and cheese.  Stir gently. Add salt and pepper to taste.  Refrigerate at least one hour before serving.

Serves 8 - 10

STRAWBERRIES WITH MOSCATO SABAYON
Serve with St. Supery Moscato

3 pints strawberries – rinsed and quartered
7 egg yolks
1/2 cup sugar
pinch salt
1 cup St. Supery Moscato 
3 tablespoons brandy
1 cup cream – whipped into soft peaks

Whisk yolks, sugar and salt together

Place mixture on top of a double boiler and whisk in the Moscato and brandy.  Keep whisking until the mixture quadruples in volume.  Be careful not to scramble the eggs.

Remove from the heat and cool.

Fold in the whipped cream and spoon over fresh strawberries.  Garnish with a sprig of mint.