GTCC chefs stop by FOX8 for Memorial Day weekend grilling

HIGH POINT, N.C. — Culinary instructors from Guilford Technical Community College stopped by FOX8 on Friday afternoon to do some Memorial Day weekend grilling and share some recipes.

 

Easy Texas Pete Grilled Chicken

1- whole chicken cut in 8 pieces
1/2 cup Texas Pete or your favorite hot sauce

Method: Take Chicken part place in freezer bag with hot sauce.

 Let marinate over night in fridge or 12 hours.

Take out of bag and drain well.

Place chicken on hot grill and cook until 165 degrees internal temperature.

Note: legs and thighs will take longer to cook than breasts!

 

Polenta w/ with Parmesan and Basil

1 cup polenta or corn meal
4 cups water
8 oz  Parmesan cheese
4oz Butter
1 oz fresh Basil
Salt & Pepper to taste

Method: Bring water to boil and then stir in polenta.

It should thicken in a minute or two.

Once thick add Parmesan cheese and butter.

Finish with Basil, Salt and Pepper.

 

Grilled Balsamic Vegetables

Dressing
4 oz olive oil
1 oz Balsamic Vinagar
1-tsp Italian seasonings

You can choose whatever veggies you like, this what I chose:

2-zucchini
1-red pepper
1-yellow pepper
1-small onion
1- clove of Garlic optional

Method:Cut Veggies in bite size pieces.  Place on aluminum foil and fold ends making a tray.

Pour dressing over veggies.  Place on grill on low heat. Cook to desired doneness.

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