Not Crockpot Recipes but Summer BBQ Ones

For my usual audience…enjoy!

 

 

Sofrito Rice

 

4-5 cups cooked rice, preferably cooked the night before

1 bottle Goya sofrito sauce (ethnic section of the grocery)

1 3-pack of Goya chorizos (or other brand), cut into small pieces

1 cup frozen green peas

 

In a large deep pan, wok or paellera, sautee chorizo pieces in 1-2 tbsp oil until golden and oil becomes red. Add sofrito sauce and simmer for 10-15 minutes. Add rice and mix well with the sauce until rice becomes completely red with no more white areas, adding water if necessary.  Allow to cook for 10-15 minutes, mixing occasionally to prevent bottom from burning, until the consistency of fried rice. Season with salt and pepper and add peas at the end. Serves 6-8

 

 

Sweet and Sticky Barbecued Chicken

 

20 chicken wings (or other chicken pieces)
1 bottle dry red wine
2 cups packed dark brown sugar
2 cup soy sauce
4 tablespoons finely grated fresh ginger
1/2 head garlic, minced
Juice of 1 lemon
Salt and pepper

Marinate wings in lemon juice, salt and pepper for at least 2 hours.

Bring wine, sugar, soy sauce, ginger and garlic to a boil in a saucepan. Reduce heat and simmer until mixture has thickened to the consistency of honey, about 1 hour. Preheat grill. Place wings on grill and brush with sauce. Cook, flip and brush with sauce every 4-5 minutes until cooked.

 

Cucumbers in Vinegar

 

3-4 cucumbers, peeled and sliced into 1/3 inch thick rounds

1 cup white vinegar

½ cup apple cider vinegar

½ cup fish sauce

½ cup sugar

1 tbsp sesame oil

Salt and pepper to taste

 

Mix all ingredients except for cucumbers and add sugar/fish sauce or salt as needed. Pour over cucumbers and chill in refrigerator before serving.

 

 

 

Grilled Liempo (Pork Belly)

 

2-3 lbs pork belly, cut into ½ inch thick strips

 

Marinade:

2 cups white vinegar

2 cups soy sauce

1 head garlic

2 tbsp whole peppercorns

Salt to taste

 

Combine marinade ingredients and mix well. Add salt to taste. Marinate pork belly strips at least overnight (two days is best). Grill on high heat until cooked and golden brown. Serve with spicy vinegar.