Wednesday, January 28, 2015
Ocean's Away Ruby Red Drumettes
2 1/2 - 3 lbs drumettes
2 cups Ruby Red Grapefruit Juice, (plus 1/2 cup for sauce)
4 cloves garlic, chopped fine (reserve 2 cloves for sauce)
1/4 olive oil
4 TBS butter
2 TBS Tahini paste
1 tsp jalapeno pepper, or to taste
3 TBS brown sugar
1 TBS honey
1/4 cup cilantro, plus extra for garnish
1 tsp ginger paste
4 TBS soy sauce
1/4 cup water
2 TBS sesame seeds, optional
1 cup blue cheese dressing (or other dipping sauce)
1. In medium size deep bowl add drumettes, 2 cups grapefruit juice and 2 garlic cloves. Season with salt and pepper. Cover and refrigerate for 4-8 hours.
2. Preheat oven to 450 degrees. Remove from refrigerator, drain. Pat dry with paper towels. Add oil, salt and pepper, toss. Place on large sheet tray. Bake in oven for approx. 30 or until done.
3. To make sauce: In small sauce pan on medium/low heat add butter, 2 cloves garlic, Tahini paste. Stir, dissolving Tahini paste.
4. Add jalapeno sugar, honey, cilantro, ginger, soy sauce. Season with salt and pepper, as needed. Stir and simmer for 5- 10 mins. Sauce will start to thicken. Add water to thin out, as needed.
5. In clean medium size bowl add chicken and sauce, toss to coat. Place in serving dish.
Garnish with sesame seeds, cilantro and chopped jalapeno peppers, optional.
Serve with favorite dipping sauce
Frugal cooks can put the leftover marinade to use as a sauce, but it must first be boiled for five minutes to destroy any harmful bacteria. Of course, this boiling process will render it useless as a tenderizing marinade, but it can still impart some flavor as a sauce. Alkalines leaked from the first marinated food will interact with the acids to diminish the sharpness or acidity of the original marinade.