Drunken Teriyaki Drumsticks, Caprese Salad, & Roasted Russet Potatoes

Drunken Teriyaki Drumsticks, Caprese Salad, & Roasted Russet Potatoes

Drunken Teriyaki Drumsticks

10 Drumsticks

10 Sprigs Cilantro

1 Bottle Heineken

1/3 Cup Teriyaki Sauce

1/6 Cup Soy Sauce

2 Tbsp Onion Powder

1 ½ Tbsp Garlic Salt

1 Tbsp Vegetable Oil

2 Tsp Ground Cumin

1 Tsp Paprika

½ Tsp Dried Oregano

5 Packets Goya Con Culantro y Achiote

  • Remove the cilantro leaves from their sprigs and toss into blender.
  • Add the Heineken, teriyaki, soy sauce, onion powder, garlic salt, vegetable oil, cumin, paprika, and oregano. Blend until smooth.
  • Rub the Goya seasoning into the chicken legs – making sure to cover completely, even under the skin.
  • In a Ziploc freezer bag add your chicken and marinade; store in your fridge overnight on a plate or baking sheet (to avoid spills).
  • Grill for one and a half to two hours over medium heat (will vary depending on the grill). I recommend using a charcoal grill because I think it adds a great flavor.

Caprese Salad

Salad:

1 ½ Beefsteak Tomato

1 16 Oz  Packet Fresh Mozzarella

½ Red Onion

3 Leaves Fresh Basil

½ Tsp Salt

½ Tsp Fresh Cracked Pepper

3 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Reduction

  • Halve the tomato and cut into ½ In thick slices.
  • Cut the mozzarella into ½ In thick slices.
  • Arrange the tomato and mozzarella using one of every other component in a spiral shape on a plate.
  • Halve one red onion and slice thin.
  • Next cut the basil in half vertically (along the stem) then slice horizontally into small slivers.
  • Sprinkle the onion and basil over the salad as well as the salt and pepper.
  • Sprinkle the olive oil evenly over the salad and finish with the balsamic reduction.

Balsamic Reduction:

1 ½ Cups Balsamic Vinegar
½ Cup Brown Sugar

  • Bring vinegar to a boil over high heat – turn down the heat and let it simmer for about 5 Min.
  • When it reduces halfway, add brown sugar – continue to simmer.
  • Remove from heat when it becomes syrupy and sticks to the back of a wooden spoon.
  • It will continue to thicken as it cools.
  • Drizzle the reduction over the salad and serve.

Roasted Russet Potatoes

1 Pound Russet Baking Potatoes
3 Tbsp Extra Virgin Olive Oil
½ Tsp Fresh Cracked Pepper

½ Tsp Salt

½ Tsp Garlic Powder

  • Preheat the oven to 400° F.
  • Line a baking sheet with aluminum foil – shiny side down.
  • Cut the potatoes into bite size chunks – make sure they are even so they cook equally.
  • Transfer the potatoes onto the baking sheet and pour olive oil over them.
  • Add the pepper, salt, and garlic powder to them – mix the potatoes, oil, and spice mix until well coated.
  • Make sure the potatoes are in a single layer and pop into the oven for about 40 minutes.
  • Take out and keep warm until time to serve.

Serves around five people.

ⓛⓞⓥⓔTricia

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