Grilled Chicken Wings with Argentinian Chimichurri
Courtesy of Chef Justin White of Unreserved Beer Garden at the JW Marriott Orlando Bonnet Creek Resort & Spa
- 2 lbs. chicken wings
- 8 oz. wood chips
- 1 tsp. lemon juice
- ¼ tsp. cayenne
- 1 tbsp. kosher salt
- 1 ½ tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- ½ tsp. mustard powder
- 1 bunch parsley, rough chopped
- 1 bunch cilantro, rough chopped
- 1 each shallot, minced
- 2 each garlic cloves, minced
- 3 oz. red wine vinegar
- 6 oz. extra virgin olive oil
- 1 each red bell pepper, diced
- 3 oz. lemon juice
Herbed Yogurt Sauce:
- 12 oz. Greek yogurt
- 1 bunch parsley leaves
- 1 bunch celery leaves
- 1 bunch dill
- 1 tsp. lime juice
- Heat the wood chips in a smoker and allow smoke to produce. Be careful not to let the smoker get too hot.
- Place the wings in the smoker and smoke for 20 minutes. Meanwhile, combine all spice blend ingredients.
- Remove the wings and toss them in the spice blend so they are evenly coated. Allow them to marinate for 10 minutes.
- To make the yogurt dipping sauce, place all the ingredients in a blender and puree until smooth. Season with salt to taste.
- Place the chicken wings onto a grill and cook 2 minutes on each side or until they reach an internal temperature of 165 F. Remove the wings and place them into a bowl.
- Toss the wings with fresh lemon juice and chimichurri and serve with the dipping sauce.
Parmesan Truffle Fries
Courtesy of Euphoria Fish House
- 3 sliced Idaho potatoes
- 1/3 cup of grated Parmesan cheese
- 3 tbsp. white truffle oil
- 1 tbsp. chopped fresh parsley
- Kosher salt and fresh cracked pepper
- Cajun seasoning, if desired
- Garlic mayo, if desired
- Place the sliced fries in a fryer or large pot of canola oil at 350° and cook for 5 to 6 minutes or until golden brown and cooked.
- Once the fries are cooked strain from the oil and toss in a large bowl with the Parmesan cheese, truffle oil, parsley, and salt and pepper and serve.
Pimento Cheese Jalapeño Poppers
Courtesy Boxi Park Executive Chef, Jonathan Fahey
Yield: 10 stuffed jalapenos
- 5 whole jalapenos, cut length wise & deseeded
- 10 slices thin cut bacon
- Pimento cheese stuffing
- Preheat oven to 400 degrees
- Fill each half of deseeded jalapeno with 1.5 oz. of pimento cheese stuffing
- Starting at the tip, wrap bacon around jalapeno on biased ending towards stem end.
- Place jalapenos on greased baking sheet and bake for 15-20 minutes depending on your desired degree of doneness.
For Pimento Cheese Stuffing:
- 1.5 c. smoked cheddar cheese, shredded
- 6 oz. cream cheese, softened
- 6 oz. mayo
- 1.5 oz. roasted garlic
- ¼ tsp. onion powder
- 1 ea. Chipotle pepper, canned in adobo
- ¼ tsp. ground cayenne pepper
- ½ c. pimento peppers, drained/diced
- Salt & pepper to taste
- Combine all ingredients with exception of ½ cup of shredded cheese into food processor.
- Puree until smooth.
- Adjust seasoning with salt and pepper, then fold in remaining shredded cheese.
Buffalo Ranch Grilled Quesadilla
Courtesy Boxi Park Executive Chef, Jonathan Fahey
Yields: 6 Quesadillas
- 3 lbs. boneless skinless chicken thighs
- 6 oz. Hidden Valley ranch seasoning
- 3 c. blended oil
- 3 oz. Franks Red Hot buffalo sauce
- 5 oz. sour cream
- 8 oz. shredded smoked gouda & mozzarella
- Flour tortilla 12”
- Preheat your grill or pan.
- Build your quesadilla, add about 3-to-4 oz. of cheese on half your tortilla, then spread your ranch chicken from side to side, and then add on more cheese.
- On a grill, cook your quesadilla for about 2 to 3 minutes on each side. Turnover and repeat.
- Cut your quesadilla in four and dip into your buffalo crema and enjoy.
For Shredded Ranch Chicken
- Open your chicken thighs, and put in a bowl, and mix with all your ranch seasoning well with your chicken. Plastic wrap bowl. Let sit for 4 or more hours, or overnight for better flavor.
- Preheat oven to 300 degrees. Place your marinated chicken in a baking pan and cover with your 3 cups of oil. Wrap in foil, place in oven, and cook for an hour.
- Pull your chicken out the oven, strain, and discard your oil. Pull apart with two forks and set aside.
For Buffalo Crema
- In a small bowl, whisk your sour cream and Franks buffalo sauce. Place into smaller container and use when needed.
Courtesy Encore Resort at Reunion
- 6 boneless, skinless chicken thighs
- 1 tsp. paprika, granulated onion, granulated garlic, cumin, brown sugar, salt and pepper (All combined)
- 2- 12 in. flour tortillas
- 8 oz. shredded mozzarella cheese
- 4 tbsp. unsalted butter (melted)
- 1 can canola cooking spray
- 1 red bell pepper (julienned)
- 1 small yellow onion (julienned)
- Prepare grill for medium-high heat cooking, approximately 400°F. Add 1–2 chunks of your favorite smoking wood (alternatively you can wrap a handful of smoking wood chips in foil and poke several holes in the foil) to the charcoal briquets.
- Season chicken thighs liberally on both sides with seasoning. Place thighs on the grill and cook for approximately 5 minutes per side until they reach an internal temperature of 165°F.
- Remove the thighs from the grill and allow them to rest for 5 minutes before finely chopping.
- As the chicken rests, combine the blue cheese and mozzarella cheese in a medium bowl and blend well. Combine melted butter and hot sauce in a large mixing bowl and stir to combine. Add the chopped chicken to the hot sauce mixture.
- Spray one side of flour tortillas with canola oil and place them oiled side down on a large platter or sheet pan. Top each tortilla with 4 oz. of mozzarella cheese. Add approximately 3 chopped chicken thighs, 6-8 slices of onion and red bell pepper. Fold the quesadilla over.
- Working in batches, grill the quesadillas for 3–4 minutes per side until tortillas are lightly browned and the cheese has completely melted. Remove quesadillas from the grill, cut into quarters and serve.