Be A BBQ Master With Alex Guarnaschelli’s Summer Recipes

Chef and restaurant owner Alex Guarnaschelli is ready for summer with her wine and BBQ inspired menu. (Photos by Brian Ach/Getty Images)
Chef and restaurant owner Alex Guarnaschelli is ready for summer with her wine and BBQ inspired menu.
(Photos by Brian Ach/Getty Images)

In the June 3 edition of Long Island Weekly, we chatted with Food Network chef and owner of Butter Midtown, Alex Guarnaschelli on her delicious partnership with Woodbridge Wine by Robert Mondavi and the brand’s new ’cue sauce.

Using her creativity, passion for food and love of a good summer menu, Guarnaschelli whipped up eight recipes, including chicken wings, summer roasted potato salad and a refreshing cocktail to wash it all down.

Get the grill ready and try these recipes on your family and friends. You won’t be sorry.

Oven-baked Woodbridge Wine Chicken Wings (Photos by Brian Ach/Getty Images)
Oven-baked Woodbridge Wine Chicken Wings
(Photos by Brian Ach/Getty Images)

Oven-Baked Woodbridge
Wine Chicken Wings
Serves 4 to 6
The chicken is brushed with butter and paprika then baked. The Woodbridge Wine ’Cue Sauce is boiled, reduced, tweaked and then used as a glaze over the chicken after it is finished baking.
2 cups Cabernet Sauvignon
¼ cup clover honey
2 large cloves garlic, minced
2 tbsp dark brown sugar
3 tbsp Wine ’Cue Sauce
½ cup sherry vinegar
1 tbsp coarsely ground black pepper
2 scallions, both white and green parts, cut into thin rounds
1 lb (about 16 pieces) chicken wings
Kosher salt
2 tsp unsalted butter, melted
2 tsp hot paprika
Juice from 1 large lemon

1. Preheat the oven to 350 F.

2. Make the honey glaze: In a large skillet, reduce the wine over medium heat until there is only about ¼ cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar and Wine ’Cue Sauce to a simmer. When it starts to foam and turn light brown, remove from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12 to 15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning.

3. Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. Season with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush with the melted butter mixture. Bake 5 to 8 minutes. Turn and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3 to 5 minutes or until fully cooked.

4. Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze with lemon juice.

Summer Roasted Potato Salad (Photos by Brian Ach/Getty Images)
Summer Roasted Potato Salad
(Photos by Brian Ach/Getty Images)

Summer Roasted
Potato Salad
Serves 4 to 6
Red Bliss potatoes roasted and tossed with an emulsified dressing made with wine, mustard, scallions.

2 lbs medium Red Bliss potatoes, halved or quartered
The dressing:
1 cup Cabernet Sauvignon
6 tbsp red wine vinegar
2 medium shallots, thinly sliced
2 tbsp smooth (Dijon) mustard
¼ cup mayonnaise
1 tsp chopped capers
6 gherkins, quartered lengthwise and sliced into ¼ inch pieces plus
1 tbsp of gherkin liquid
1 small bunch chives, minced

1. Preheat the oven to 400 F.

2. Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven.

3. Make the vinaigrette: In a small pot, reduce the wine over medium heat until there is only about 2 tablespoons of liquid. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, mayonnaise, capers, gherkins and gherkin liquid. Whisk in the reduced red wine. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, at 30-35 minutes, remove from the oven. Allow to cool for a few minutes. Peel half. Some potato skin is a nice flavor in the salad.

4. Finish the salad: Place the potatoes (halved or quartered, depending on size) in the bowl with the dressing and lightly crush with the tines of a fork. Season lightly with salt and pepper and toss in the dressing. Sprinkle with the chives.

Grilled pineapple with ‘Cue Sauce Glaze and Woodbridge Wine Granita (Photos by Brian Ach/Getty Images)
Grilled pineapple with ‘Cue Sauce Glaze and Woodbridge Wine Granita
(Photos by Brian Ach/Getty Images)

Grilled Pineapple With ’Cue Sauce Glaze And Wine Granita
Grilled fruit that could be served as a dessert or as part of a party menu served with a red wine granita, made from freezing wine with some spices and honey. There is a sweet and sour aspect; as well as a hot/cold temperature concept. Makes about 2 ½ cups worth of granita.

The Granita:
1 cup water
⅓ cup sugar
1 bottle Cabernet Sauvignon
1 cinnamon stick
1 tsp dry ginger
1 tbsp balsamic vinegar
Pineapple:
1 large ripe golden pineapple, top removed, peeled and cut into 10-12 wedges
2 tsp extra-virgin olive oil
¼ cup clover honey
2 tbsp Wine ’Cue Sauce
Juice from 1 medium lemon

1. Make the syrup and cook the wine: In a medium saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer and cook, stirring from time to time, until the sugar dissolves. Transfer to a bowl to cool. Refrigerate. Pour the wine into the same saucepan, add the cinnamon stick and ginger and cook over medium heat until it reduces by half. Refrigerate.

2. Freeze and make the granita: When the wine and syrup are cooled, stir together. Discard the cinnamon stick. Stir in the Balsamic vinegar. Pour out onto a baking sheet and put in the freezer until it hardens, 3-4 hours. When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes.

3. Preheat the grill.

4. Grill the pineapple: When the grill is hot, arrange the wedges of pineapple in a single layer on a baking sheet and brush with the olive oil. Place on the grill in a single layer, cooking 3-5 minutes on one side before turning on the other. Meanwhile, put a medium pot on the grill and add the honey. Bring it to a simmer and let it froth and bubble 2-3 minutes until it turns a darker shade of brown. Add the Wine ’Cue Sauce and lemon and simmer 3-5 minutes. When the pineapple is charred on both sides, arrange on a serving platter and spoon the honey wine reduction.

 

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Jennifer Fauci
Jennifer Fauci is the former managing editor of Long Island Weekly, Anton Media Group's award-winning special sections and Anton’s local magazines. Her passion for literature, travel and the arts lend to the unique content in her publications. In her time at Anton, she has received first place in the Folio Awards, second place for the NYPA awards and is the recipient of six PCLI awards.

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