½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons sesame oil
1 tablespoon Dijon mustard
1 teaspoon tamari or soy sauce
1 tablespoon smoked maple syrup
Combine ingredients in a mason jar and shake till blended.
A double batch of the Quick Dipping Sauce
1 tablespoon minced garlic
½ teaspoon oregano
½ teaspoon rosemary
¼ teaspoon cayenne pepper
Mix ingredients together and apply liberally to quartered chicken pieces and or baby back pork ribs. Cook over a low covered grill or in a slow 325°F oven for 45 minutes or till done (internal measured temperature of 160°F), basting every 15 minutes or so. Best attended to with a glass of ice cold rose.
Will work with quail, grouse, woodcock, pheasant, duck, and, of course, chicken.
2-3 cloves minced garlic
½ cup rice vinegar
¼ cup smoked maple syrup
Juice of ½ lemon
1 tablespoon soy sauce
1 tablespoon fresh rosemary
Marinate your birds in this mixture for as long as you can, then grill or broil with high heat until dark golden colored and crisped.
Cover with foil and two dish towels and let rest for 8 minutes.
Serve with boiled new potatoes flecked with butter and chanterelle mushrooms.