Blog Layout
Netflix and Grill With Chef Renée
CSSI Staff Post - June 10, 2020
Normally this time of year, my partner and I host watch parties for our favorite feel good TV show: RuPaul’s Drag Race. While we might not be physically watching with our friends right now, we’re still open for dinner—curbside pick-up of course! Our friends swing by so we can still share the same meal as we watch via video chat. This rhubarb barbecued chicken has been a springtime hit. Let me tell you—nothing works up an appetite quite like a dramatic lip sync battle between two drag queens!
Rhubarb Barbecue Sauce
- Makes 4 Cups
1 tablespoon Neutral Oil
0.5 cup Minced Yellow Onion (1 medium onion)
1.5 cups Chopped Rhubarb (about 3 stalks)
2 Garlic Cloves, smashed
0.5 cup Brown Sugar
0.75 cup Ketchup
1 cup Apple Cider Vinegar
1 cup Water
0.33 cup Honey
2 tbsp Mustard (Any mustard will do, I used brown because I had it on hand)
1 tablespoon Worcester Sauce
1 tablespoon Chili Powder
2 tsp Red Chili Flakes (optional/to your personal spice level)
Salt to taste
Rhubarb Barbecued Chicken
2 cups Rhubarb barbecue Sauce (divided into 2 separate cups)
1 cup Apple Juice or Apple Cider
2 pounds Chicken Thighs and Legs, bone-in, skin-on
Black Pepper to taste
For the rhubarb barbecue sauce:
- In a medium saucepan over medium heat, cook the yellow onion in neutral oil until it just begins to sweat (about 5-7 minutes).
- Add the garlic and rhubarb and cook for 3-5 minutes or until the rhubarb begins to slightly soften.
- Add the rest of the ingredients to the saucepan and stir to combine.
- Cook sauce for 15-20 minutes or until the rhubarb is soft and the sauce begins to thicken. Salt to taste.
- Pour sauce into a blender and blend until smooth.
For the chicken:
- Combine 1 cup of rhubarb barbecue sauce and 1 cup of apple cider or apple juice then pour over chicken. Let chicken marinade for at least 2 hours and up to overnight.
- Set up your grill for direct and indirect heat.
- Once grill is hot, sear chicken skin side down on the direct heat side of grill for 2-3 minutes or until skin is crisp and chicken is charred to liking.
- Once the skin is crisp, move chicken to the indirect side of the grill and finish cooking until internal temperature reaches 165º F, occasionally basting with additional rhubarb barbecue sauce.
- Let chicken rest for at least 5 minutes before serving. Finish with a crack of black pepper.
Renée Howarth
Associate R&D Chef
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
Created by Olive + Ash.
Managed by Olive Street Design. 