Lil Gayle's Recipe Corner!
Looking for Luck in the Kitchen? St. Patrick's Day is a great time to feast and be merry... These simple and yummy recipes require no Luck, just a L'il Gayles!
BBQ Chicken Wraps
INGREDIENTS
Gayle's Sweet 'N' Sassy Original BBQ Sauce
Boneless skinless chicken breast
Roasted red bell peppers
Mozzarella cheese
Red onion
Romaine lettuce
Tortillas
Salt and Pepper
Olive oil
DIRECTIONS
Preheat oven to 425 degrees. Coat your baking dish with olive oil and place your chicken in the dish. Season with salt and pepper. Coat the underside of the chicken breast with a generous helping of Gayle's Sweet 'N' Sassy
Original BBQ Sauce. Place in the oven and cook for 10 minutes. After 10 minutes - flip the chicken and smother the top side with Gayle's Sweet 'N' Sassy Original BBQ
sauce and put it back in the oven for the final 10 minutes.
At this point you should have very juicy, tasty BBQ
chicken. Let it cool for at least 7-10 minutes before
cutting into strips. This helps seal the moisture into the meat. Heat your tortilla and brush some BBQ sauce onto the tortilla so you've got a nice BBQ base. Next, lay down the romaine lettuce, red onion and mozzarella cheese. Place 3-4 strips of the BBQ chicken onto your
tortilla and top with roasted red bell peppers - wrap and serve.
BBQ Corned Beef and Cabbage
INGREDIENTS
BRISKET:
1 gallon water
2 tablespoons pickling spices
5 lb brisket (5 to 6)
3 cups BBQ sauce
CABBAGE:
1 head red cabbage
1 head green cabbage
2 tablespoons duck fat
1/2 cup balsamic vinegar, reduced by half
kosher salt, pepper to taste
POTATOES:
10 large white rose potatoes
1/2 cup butter
1 cup cream
1/2 cup fresh chopped parsley
kosher salt and pepper to taste
DIRECTIONS
For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water. Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Try not to over cook by keeping the temperature around 240 degrees if possible. Add your favorite bottle of Gayle's BBQ sauce at the end of cooking process.
For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and Cool. Saute the cabbage in the duck fat and balsamic vinegar. Try not to over cook. Season with salt and pepper.
For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Try to steam the potatoes, not boil them. Cover and cook until they are fork tender, about 20 minutes. In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt & pepper to taste. Serve over potatoes.
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