Zesty Grilled Chicken
4 to 8 chicken leg quarters
Preheat grill to medium high heat. Wash chicken and pat dry. Sprinkle desired amount of Ward’s seasoning on chicken. Spray chicken with cooking spray (I use olive oil spray). Grill chicken on first side for 20 minutes, turn and grill for 15 minutes. Spray chicken frequently or baste with favorite sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Take off grill onto platter and let rest 5 minutes before serving.
Buttermilk-Cornmeal Cakes with Grilled Peaches
1 1/ 2 cups all-purpose flour
1/ 2 cup yellow cornmeal
2 T plus 1 1/ 2 tsp. sugar, divided
1 1/ 2 tsp. baking powder
1/ 2 tsp. salt
6 T cold butter, cut into small pieces
3/ 4 cup whole buttermilk
8 ripe but firm peaches, peeled pitted and halved
Preheat oven to 425. Line a baking sheet with parchment paper. In food processor combine flour, cornmeal, 2 T sugar, baking powder and salt; pulse 3 to 4 times until combined. Add cold butter pieces and pulse until butter is slightly broken down. Transfer flour mixture to a bowl.
Add buttermilk and egg. Stir by hand until moistened. Transfer dough to baking sheet. With flour on hands pat dough into an 8-inch circle. Score the top of dough with a knife into 8 wedges. Sprinkle with remaining sugar. Bake 15 minutes or until golden brown. Let cool completely on wire rack.
Lightly spray grill rack with cooking spray. Heat grill to medium heat. Brush peach halves with canola oil. Place peaches cut side down on grill and cook for 2 minutes, turn carefully for 2 minutes more. To serve place cornmeal cake on small plate, split in half. Spread butter and preserves on cake. Lay grilled peaches on cake then top with other half. Serve with whipped cream and a dash of cinnamon sugar if desired.
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