Tailgating BBQ Chinese Chicken Pizza

Servings: 8-10

Prep Time: 15 minutes,15 minutes

Cook Time: 50 minutes50 minutes

Total Time: 65 minutes

1 hour 5 minutes

Ingredients:

1½ lb	Boneless Skinless Chicken Thighs
2 Tbsp	Canola Oil
¾ cup	Hoisin Sauce
¼ cup	Baby Food Plums or Prunes
¼ cup	Rice Wine Vinegar ¼ cup Honey ¾ cup Ketchup 1 Tbsp Light Soy Sauce 2 Tbsp Sesame Seeds 1 Prepared Pizza Crust 1 cup Shredded Gouda Cheese ½ cup Shredded Provolone or Mozzarella Cheese 3 Scallions, cut thinly on the diagonal 2 tsp Sriracha Sauce 1 Tbsp Canola Oil, for crust 3 Tbsp Cornmeal Directions: Heat 2 tbsp canola oil in a Dutch oven until hot, then sear chicken thighs, turning once until brown on both sides. Combine hoisin, vinegar, honey, ketchup, plums or prunes, Sriracha and soy sauce in a saucepan and bring to a boil. Pour over chicken thighs and cover. Bake in a 375 degree oven for 30-40 minutes until chicken is done. Remove from oven and cool slightly. Shred chicken with 2 forks. Roll out pizza dough to fit pizza pan or baking sheet. Scatter cornmeal on pan to prevent the crust from sticking. Brush edges of crust with olive oil. Spread shredded chicken, sauce and scallions over pizza and top with the shredded cheeses and sesame seeds. Bake at 450 degrees for 12-14 minutes until cheese is bubbly.

Grilled Pork with Raspberry/Jalapeno Glaze

This recipe was perfect for today, because I had some jalapenos to use up from the garden and I had just made raspberry preserves.

The brine recipe is from Guy (Fieri)'s Big Bites show. The glaze is my own. Good combo.

1/4 cup kosher salt, plus 1 teaspoon

3 cups water, warm

1/4 cup red wine vinegar

1/4 teaspoon red pepper flakes

2 tablespoons brown sugar

1 cup ice cubes

2 pounds pork tenderloin or pork sirloin roast

 Raspberry  Jalapeno Glaze, recipe follows

1 tablespoon olive oil

1 teaspoon freshly cracked black pepper

Directions

In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.

Meanwhile, prepare the Raspberry Jalapeno Glaze.

Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.

Preheat a grill or grill pan to medium heat.

Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. Spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep warm, cover with foil.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.

Blackberry Jalapeno Glaze:

• 1 tablespoon unsalted butter
• 1 to 2 roasted jalapenos, seeded, minced
• 1 tablespoon chopped garlic
• 1/2 cup seedless raspberry preserves
• 1 cup plus 1/4 cup red wine, divided
• 1/2 teaspoon cornstarch

Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the raspberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving

Hot and Sweet Grilled Chicken Marinade

Sweet, hot and yummy.
ingredients:

1 cup red wine vinegar
1 tbsp A1 steak sauce
1 tbsp olive oil
1 tbsp sandwich chili peppers (from the jar)
1 tbsp dried oregano
3 cloves garlic
1 tbsp Texas Pete hot sauce
2 tbsp molasses
1 Tbsp worcestshire sauce
1 tbsp agave syrup
1 tsp sea salt

Mix ingredients in a food processor or mini chopper. Pour over thin chicken breast (I slice them in half lengthwise) and marinate in zip lock bag for 2 hours.(more or less)
grill until done. I serve these with a yogurt, lime, garlic sauce. (1 cup plain greek yogurt, half lime juiced and zested and 1 clove garlic, minced with a little salt and pepper.

CrockPot- Pour marinade over chicken in crock pot and cook on low 6 hrs or high 4 hrs.