For Consumers

Apricot and Bourbon Grilled Chicken

1/4 c.    Marinade: Dijon mustard
1/4 c.    dark brown sugar
2 Tbsp.    soy sauce
2 Tbsp.    bourbon
1 tsp.    Worcestershire sauce
2 whole    boneless skinless chicken breasts
1/4 cup    Sauce:  apricot preserves
2 Tbsp.    white wine vinegar
2 tsp.    Worcestershire sauce
2 tsp.    Dijon mustard
2 tsp.    honey
1/4 tsp.    red pepper flakes, crushed

Combine the marinade ingredients and transfer to a shallow, stainless steel pan.
Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done.

Smoked Corn Relish

1 ½ c.    Smoked corn kernel corn
¼ c.    Chopped yellow onion
¼ c.    Chopped green bell pepper
2 ea.    Cloves of garlic minced
1Tbsp.    Red pepper flakes
1Tbsp.    Fresh Thyme leaves
1 Tbsp.    Chopped parsley
¼ c.    Olive oil
¾ c.    White wine vinegar
¼ c.    Sugar
TT    Salt

Bring all ingredients to a rapid boil. Remove from heat and let cool.

Store refrigerated.

See the internet for recipes for smoked corn or you can take 6 ears of corn with the husks still on 1/4 cup olive oil 1 bunch green onions, finely chopped.

Preparation:
Gently pull back the husks on the each ear of corn. Remove the silk but not the husks.

Place the ears in a large pan and fill with water to cover the corn.

Let sit for several hours.

Remove from water and brush the corn with olive oil and add about 1 to 2 teaspoons of the green onions.

Pull the husks back over the corn.

Prepare smoker. The ears of corn will need to smoke at 225 degrees for about 1 to 1 1/2 hours.

When done smoking pull back the husks and serve or process.

2    large garlic cloves, crushed
1    tablespoon fresh rosemary leaves
1    teaspoon fresh thyme leaves
Pinch cayenne pepper
TT    coarse sea salt
2    Tbsp.  extra-virgin olive oil
6     Lamb chops ¾” thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined.
Pour in olive oil and pulse into a paste.
Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature;
it will take about 20 minutes.
Heat a grill on high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Mint Pesto Sauce
2 ½ oz    Chopped fresh parsley
1 ¾ oz    Mint leaves loosely packed
3 oz    Grated parmesan
3 ¾ oz    Extra virgin olive oil
2 ¼ oz    Pine nuts or walnuts
1 fl oz    Fresh lemon juice
4 ea.    Garlic cloves chopped
½ tsp.    Salt
¼ tsp.    Ground black pepper
4 ¼ fl oz Sour cream

1.    In a food processor or blender, combine mint, parsley, Parmesan, olive oil, pine nuts, lemon juice, garlic, salt and pepper.
2.    Process until a course paste forms. Add sour cream and mix until blended.
3.    Serve immediately or cover and refrigerate until needed.