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Bourbon-Glazed Chicken Drumettes

I’m not a big drumette person but when I do indulge I prefer bar-b-que wings over buffalo wings. Here’s a recipe that is to be a sure crowd pleaser. Buffalo wings, all grown up!

Ingredients

for Bourbon-Glazed Chicken:

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped onion
  • 3 garlic cloves, peeled, thinly sliced
  • 1 cup bourbon, divided
  • 1 cup ketchup
  • 1/2 cup hot pepper sauce (such as Crystal)
  • 1/4 cup tomato paste
  • 3 tablespoons (packed) brown sugar
  • 30 chicken drumettes (about 4 pounds)
  • onion powder
  • garlic powder
  • salt
  • black pepper
  • Celery and carrot sticks, for serving

for Blue Cheese Dipping Sauce:

  • 1 ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped scallions
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed

Instructions

1. For the blue cheese dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours or overnight.

2. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.

3. Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.

4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with onion powder, garlic powder, salt and pepper.

5. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.

Porter House Tuna Salad

This is it, folks, a simple, traditional, classic tuna salad. Nothing fancy, nothing exotic. Just everyday ingredients transformed into something that is Just Plain Good!

INGREDIENTS

  • 2 cans of solid white tuna in water, drained
  • 1/4 cup sweet pickle relish, drained
  • 2 hard boiled eggs, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup mayonnaise
  • salt
  • ground pepper
  • garlic powder
  • onion powder
  • sugar

INSTRUCTIONS

1. Combine all ingredients except mayonnaise in a large bowl. Add the mayonnaise in increments, until the chicken salad reaches the desired consistency: rich, but not too creamy. Add salt, pepper, onion powder, garlic powder and sugar to taste.

2. Serve with crackers, or on soft rolls or whole wheat toast.

Porter House Chicken Salad

Chicken salad is becoming one of the Porter House faves. YES! my friends we have graduated from tuna, tuna all the time. But don’t get me wrong we still love tuna just as much. But when we are in the mood for something different, something “Porter House Gourmet”. We crave chicken salad. But not just any chicken salad. One that will satisfy the sweet and the savory. Mmmm, Tasty!

Ingredients

  • 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
  • 3 strips turkey bacon, cooked and crumbled
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • 1 cup red seedless grapes, sliced in half
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 celery stalks, chopped
  • 1/2 onion, finely chopped

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil..

2. Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt, pepper, onion powder and garlic powder. Roast until golden and completely cooked through, about 50 minutes. Cool completely.

3. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the bacon, grapes, mayonnaise, tarragon, lemon juice, celery, onion and salt, pepper, onion powder and garlic powder to taste and mix well.

4. Serve & Enjoy!

*CHEF’S NOTE – Jazz this salad up by serving it in an edible toast cup, an edible tomato cup or in a lettuce cup/wrap

Sell Your Soul To The “Deviled Eggs”

The Porter House love us some deviled eggs. These evil hors d’ouvres are fantastic for all types of gatherings. From Easter egg hunts, summer picnic potlucks and holiday parties they go hand in hand. My family goes crazy over them at every event. Not to mention that I myself have been known to devour a dozen of these delectable delights in one sitting (LOL). So bring some to your next social gathering. They are quick, easy and sure to be a crowd pleaser.

Ingredients

  • 12 eggs
  • 4 tablespoons white sugar
  • 2 tablespoons sweet pickle relish
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 tablespoons yellow mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon creamy salad dressing (such as Miracle Whip)
  • 1 tablespoon apple cider vinegar
  • paprika for garnish (optional)

Instructions

1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water has boiled for 2 minutes, remove from the heat and cover pot with lid. Let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.

2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and pepper. Next add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.

3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika for garnish.

*CHEF’S NOTE – Want a more polished look?  Put the egg filling into a piping bag or freezer bag (with a cut off corner), and pipe the filling into the egg white halves.

Southern Pimento Cheese

Fried Chicken, Sweet Tea, Barbecue, Catfish, and Grits— are all some examples of true Southern culinary icons. Which brings me to two of my favorite words “comfort” and “food.” Put them together and it’s magic, just like the simple blend of cheese, mayonnaise and sweet peppers known across the South as pimento cheese.

Like most Southerners, I grew up with pimento cheese spread — from the processed stuff sold in supermarkets to the wonderful, chunky and flavorful varieties made at home. The popularity of this unique spread remains largely confined to the states below the Mason-Dixon line, where it assumes its place as a Southern delicacy. But you don’t have to travel down South to enjoy some authentic pimento cheese. Its basic ingredients are readily available everywhere, and it’s a cinch to make. With it only taking 15 minutes or less to make, why not whip up a batch today?

Ingredients

  • 6 ounces cream cheese, soften
  • 4 ounces vermont extra sharp white cheddar cheese, grated
  • 4 ounces extra sharp cheddar cheese, grated
  • 4 ounces monterey jack cheese, grated
  • 1/2 cup mayonnaise
  • 1 teaspoon red wine vinegar
  • 1 (4 ounce) jar of pimentos, drained and chopped
  • 1 teaspoon grated onion
  • 1/2 teaspoon Porter House Seasoning, recipe follows
  • 1/2 teaspoon paprika
  • 1 dash hot sauce (or more!)

Instructions

1. Using a hand held mixer, beat cream cheese until soft.
2. Add the remaining ingredients and beat until creamy and combined.
3. Cover and refrigerate for about an hour.
4. Serve as a dip or as a sandwich filling.

Porter House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder

1. Mix ingredients together and store in an airtight container for up to 6 months.