Even though its been hot here in Philly, it still feels like summer is fleeting. Both Jared and I find this devastating so we’re trying to be in denial as much as possible by being outside and drinking.
This meal was inspired by our trip to Spain next month and my effort to spend less money and buy less expensive types of meat.
Here’s the menu:
Grilled drumsticks with sticky spicy glaze
White sangria with St Germaine
Drum sticks are nice because they are dirt cheap and look pretty. For glaze you will need:
2 Thai chilies
1/2 cup maple syrup
1 tbsp lime juice
Thai basil, chopped, for garnish
Combine ingredients two hours before you start so you can marinate your chicken.I made the chickpea salad at the same time as the glaze so it could be nice and cool for the hot summer weather.
2 cans chickpeas, drained and rinsed
1/2 cup olive oil
3 cloves minced garlic
herbs- I used fresh dill
1 lemon, zested and juiced
salt and pepper to taste
Add drained and rinsed chickpeas to a large bowl. Make sure they are not very wet as this will dilute flavor. Add the rest of the ingredients and combine gently. Cover and put in the fridge for at least an hour.
I sliced one large bulb of fennel and put on the grill as well as some peppers our friend Joan gave us from her garden.
Chicken and vegetables went on at the same time. Peppers will finish first but drumsticks and fennel took the same amount of time.
Lastly but certainly not least was a totally Tasha made up a sort of sangria.
1 bottle white wine
1 peach cut up in small chunks
lemon and lime slices
1/2 cup St. Germaine liqueur
2 tea sugar
In pitcher add wine and sugar, stir until dissolved. Add liqueur. This was my replacement of the traditional brandy. Add fruit and ice. I topped our drinks with the sparkling water so to not get flat in the pitcher. They were awesome!