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Tuesday, March 20, 2012

Red Wine Vinegar-Brown Sugar Glazed Turkey Drumsticks

How cute is Bobby Flay? He is so awkwardly adorable. I've never really watched his shows on Food Network except for the Thanksgiving throwdown with the Pioneer Woman. I'd watch Iron Chef America and catch an episode with him on it from time to time. Now, I am hooked on Worst Cooks in America. If you haven't seen it - put
it on TiVO, DVR, and load up your OnDemand and catch up. It's absolutely hilarious! I may have tried to make a dish or two that they used as skill drills on the show. 

Another new addiction of mine is Bottom Dollar Food. Amazing product and food at lower prices. I like to think that it's a blend of Giant Eagle and Aldi's. When I happened upon some turkey drumsticks, I had no idea what to do with them. After a little bit of research, I found this drumstick recipe. I had to adapt this recipe slightly to reflect the fact that I had red wine vinegar but not sherry vinegar. It was delicious none the less. 

  • Ingredients

    6 turkey drumsticks, 14 to 16 ounces each
  • Olive oil
  • Salt and freshly ground black pepper
  • Sherry Vinegar-Brown Sugar Glaze, recipe follows

  • Prepare a charcoal grill for indirect grilling or heat a gas grill to medium heat. Brush drumsticks with oil and season with salt and pepper. Place on the grill over the coals (if using charcoal grill) and grill until golden brown on all sides. Move the drumsticks to the cooler part of the grill, place the lid on and continue cooking until just cooked through, about 45 minutes to 1 hour, brushing with the glaze during the last 20 minutes of cooking. Remove from the grill, brush with more of the glaze and let rest 10 minutes before serving. If using gas, cook at medium heat the whole time with the lid closed after a crust has formed.

Sherry Vinegar-Brown Sugar Glaze:

  • 2 tablespoons olive oil
  • 2 shallots, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 cup red wine vinegar
  • 1/4 cup dark brown sugar
  • 1 tablespoon Spanish paprika
  • 4 canned plum tomatoes, drained and chopped
  • 4 cups homemade chicken stock
  • Salt and freshly ground black pepper
Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the shallots and garlic and cook until a light golden brown. Add vinegar and cook until reduced by half. Add sugar, paprika, tomatoes and chicken stock and cook until reduced by half and tomatoes are very soft. Transfer to a blender and blend until smooth. Return to the saucepan and cook until thickened; season with salt and pepper. Let cool.
Source: adapted from Food Network

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