We start by marinating chicken drumsticks in a spiced honey glaze and slow smoke the meat over charcoal and green applewood. The result? A seriously hedonistic pairing – smokey, a little spicy and dripping with juicy goodness. #foodporn anyone?
• 1/2 Cup Green Onion, thinly sliced
• 2 Tbs Garlic, coursely chopped
• 1 Cup Cilantro, chopped
• 1/2 Jalepeño, deseeded and minced
• Juice from two limes
• 1/2 Cup Honey
• 1 Tbs Creole Spice (we used Tony Cachere's)
• 1 Tbs Ground Peppercorns (we used a mix of black, white, green and pink peppercorns)
• 1 Tbs Salt (course ground/Kosher. If using table salt, reduce to 1 tsp)
• 2 Tbs Olive Oil
• 16 Chicken Drumsticks
• Green Applewood, cut into 6" pieces
• Charcoal & Charcoal Grill
Combine green onion, garlic, jalepeño, cilantro, lime juice, olive oil and spices to a bowl and mix to combine.
Place chicken into a glass baking tray or bag and pour marinade over meat. Cover and refrigerate for 2-3 hours.
Prepare for grilling by preheating your charcoal about 45 minutes before removing the chicken from the marinade. Once the charcoal is ready for cooking, move coals to one half of the grill (see photo for reference) and place the chicken opposite of the coals. The drumsticks should be touching, but not stacked on top of each other. Pour any remaining marinade over the chicken and cover with the vent holes approximately 1/4 of the way open.
|4||After about ten minutes of cooking, add green applewood pieces to the top of the coals. Turn chicken drumsticks and cover again. Check chicken every ten minutes until internal temperature reaches 165º. Serve & enjoy!|
Pair with 2019 Paso Kink, Red Wine, Paso Robles
Sushi Monkey Napa x Backseats and Beautiful Mistakes by Tank Winery 🍣
Man oh man are we proud of our homie, Max Ackerman. He worked the 2020 harvest with us, and this year he’s headlining as the executive chef of Napa’s first Tiki Bar, Wilfreds Lounge, opening soon on First Street! 🤩 The family-run Tiki Lounge is adding the final touches to an out-of-this-world Hawaiian menu and endless cocktails.
He also runs Sushi Monkey Napa, offering drop-off platters, an all-you-can-eat sushi bar, on-site events, pop-ups, and more!!
"I started this company to bring some fun and creative recipes to traditional sushi. I have been a chef for more than 15 years; after attending Le Cordon Bleu, Pasadena I lived and worked in Los Angeles, San Diego, and Paso Robles. I am well versed in the kitchen and have risen the ranks from prep cook to line cook, Sous Chef, and Chef de Cuisine."
Max's formal training, expertise in traditional Japanese cuisine, and passion for working with thoughtfully sourced ingredients have led to Max's success with Sushi Monkey.
"The name Sushi Monkey is a culmination of many things. My mother's nickname for me has always been 'monkey' and I like to have fun with recipes and bring in creative ideas to traditional techniques. As I like to say 'Sushi Monkey doesn't take himself too seriously, has fun and playful combinations, but can still show up to a black-tie event.'"
Max picked up a bottle of Backseats and Beautiful Mistakes a few weeks ago and this is the pairing he blessed us with: lightly cured and smoked Ora King salmon nigiri with Makrut lime salt and wasabi roe...The acidity from the wine loooooves the fattiness from the salmon while the bright citrus notes of the wine pair beautifully with the smokiness of the cured fish. How ya doin' boss? 🤤 He also created a masterfully lined platter with what seemed like neverending fresh stone crab and asparagus rolls. 🦀
Are you drooling yet?
967 First St.