Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

Ingredients
2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!


Sweet Soy Glazed Grilled Chicken

Twas the day after Labor Day and I had chicken leg quarters  and corn on the cob to cook. The chicken was for my mom. The corn was for both of us. Yes, I cook her meat. Why? Because she's going to eat it regardless. And at least, if I cook it, it'll be delicious. Instead of having suffered and died to be dry and tasteless.

In my opinion, grilled corn is far and away one of the best foods one can eat. Simple, yet profound in its flavor and texture. I prefer early summer white Jersey corn. It's much sweeter and more crisp. But late summer yellow corn is juicy and chars much better. It comes off the grill with a distinctly smokey flavor that definitely screams summer! Whichever corn is available, I grill it naked. Husk discarded and nothing on it except the kiss of fire and smoke.

Chicken on the other hand needs a lot more help. Veggies in general are perfection cooked lightly in their natural state. Meats require finesse.

When grilling chicken I always bathe it in some high smoke point oil, like canola. A little white wine, some salt and pepper. Toss all in a zip top baggie with your chicken and massage. Let sit on the counter for 10 minutes, then massage again.

Meanwhile, in a small sauce pan combine 2 tbls soy sauce, 2 tbls real maple syrup, 3 cloves crushed garlic, 2 tbls canola oil, 1/4 cup tap water, 2 tea bags, 1 tsp hot sauce, 1 tsp white vinegar, 1 tsp cumin seed, 2 tbls white wine, and somesalt and pepper. Simmer until it has reduced by at least half. Season with a little fresh or ground ginger. Add more salt, pepper, maple syrup and vinegar to taste. Set aside.

Split chicken leg quarters into drumsticks and thighs.  Grill chicken over a hot charcoal grill until it reaches 160-165 degrees F. Careful. Drumsticks will cook at a different rate than thighs.

Remove cooked chicken from grill to heat safe vessel and brush generously with your set aside glaze. Making sure to get some of the crushed garlic onto the chicken. If you have leftover glaze you can drizzle it over your chicken, your corn or anything really.