Blackberry Farm

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Le Creuset Kitchen Sessions is on the grill with Chef Josh Feathers

Watch the Le Creuset Kitchen Sessions video and get the recipes for Smoked Short Ribs, Honey Dijon Grilled Chicken and Summer Squash Salad from Chef Josh Feathers!

 *For the Smoked Beef Short Ribs you can use either the J&S BBQ Sauce or the peanut bourbon (listed below) as a interesting alternative.

Shop J&S BBQ Sauce

Smoked Beef Short Ribs
1 cup Chili powder
½ cup Dry thyme
2 cup Brown sugar
3 cup Salt
3 tablespoon Onion powder
1 cup Old bay

Mix all together. Rub ribs liberally. Wrap the ribs in plastic wrap and keep under refrigeration over night. To cook remove the plastic and reseason the ribs lightly with more rub. Set the grill or smoker to a low setting or burn. This should be in the neighborhood of 180-200 degrees F. Smoke the ribs bones down for 6-8 hours depending on the thickness of the ribs and heating consistency of the smoker you are using.  

Peanut bourbon sauce
1 ¾ cup unsalted dry peanuts
½ cup peanut butter
1 cup bourbon
1 tablespoon peanut oil
1 teaspoon curry powder or paste
1 tablespoon sugar
2 cup (one 14-ounce can) coconut milk
¼ cup soy sauce
1 tablespoon lime juice
1 teaspoon Dijon Mustard

Place peanuts in a food processor until crushed.  Be careful not to puree them.
Place the peanut oil in a medium saucepan over medium heat; add the curry paste and whisk for 30 seconds.  Whisk in the sugar and coconut milk and cook over medium-low heat, whisking, until smooth and thick, about 5 minutes.  Do not boil.  Add the crushed peanuts.  

Add the soy sauce, lime juice and whisk in wasabi powder.  Taste and add more sugar, soy, or lime if necessary.  Cool sauce.  

Honey Dijon Grilled Chicken
6, 1 lb poussans or Cornish game hens
1 cup Dijon Mustard
½ cup Honey
1 tablespoon Smoked Paprika
1 tablespoon Cumin
1 tablespoon Thyme Leaves
1/8 cup Sherry Vinegar
2 cup Olive Oil
2 cloves sliced garlic
½ tablespoon Pepper flakes

Whisk all together, reserve 1 cup. Truss the legs of the poussans and coat with the marinade, place in the refrigerator for 24 hours.
Pre-heat grill to medium hot. Remove the chicken from marinade, season with kosher salt and pepper and let stand for 20 minutes to come to room temperature.. When the coals on the grill become ash in color place the chicken on the grill breast side down and cook for about 8-10 minutes with the lid closed. Next flip the chicken and cook for 4-6 minutes again with the lid closed until the birds are 165 degrees internal temperature. Allow the chicken to rest for 5 minutes before serving.  

Summer Squash Salad with Tomatoes and Garlic
2 each Zucchini
2 each Yellow Squash
2 chopped Summer Tomatoes
Garlic 1 clove peeled and very thinly sliced
4 tablespoon Olive oil
4 Tablespoon extra virgin olive oil
2 Chiffonade Basil Leaves
Raspberry Vinegar
Maldon Sea Salt
Fresh Cracked Pepper

Split the squash and ziucchini length wise in half and then into quarter length pieces. Then cut each length in half to shorten the pieces. Pre-heat the oven to 4oo degrees, toss the squashes with the pure olive oil, salt and pepper. Lay the squash flat on a roasting pan and cook in the oven till the squash is barely tender in the center. Roughly 10 minutes.

Chop the tomatoes, mix in the garlic, olive oil, vinegar, salt and pepper.

Place the finished squash onto a platter and top with the tomatoes.

Chef Josh Feathers