"Good Morning America" is determined not to allow your Fourth to go by without a proper summer barbecue. Today, Sunny Anderson kicks it off at the grill with chicken wings, Tim Love whips up a potato salad and Martha Hall Foose rounds it out with dessert.
5 cups fresh or frozen blueberries
2 tablespoons fresh lemon juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground mace
3 cups sugar
1 cup whole milk
5 tablespoons unsalted butter, softened
½ teaspoon vanilla extract
2 tablespoons cornstarch
1½ cups boiling water
Preheat the oven to 350°F.
Spread the blueberries in a 9-by-13-inch baking dish. Drizzle the lemon juice over the berries and set aside. In a medium bowl, combine the flour, baking powder, ½teaspoon of the salt, the nutmeg, mace, 1½ cups of the sugar, the milk, butter, and vanilla. Spoon over the berries and spread in an even layer.
In a small bowl, combine the remaining 1½ cups sugar, the remaining ½ teaspoon salt, and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until the top is golden brown, frosted and shiny. Serve warm or at room temperature.
Yield: Serves 4
Recipe Courtesy Martha Hall Foose, Screen Doors and Sweet Tea, 2008
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat grill to medium-high. Remove wings from marinade and pat dry with paper towels. Arrange wings on grill and brown 5 minutes -- then turn and brown the other side, about 5 minutes more. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. When wings are golden brown, brush them with the glaze. Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.
Yield: 4 to 6 servings
Recipes courtesy Sunny Anderson, 2008
2 pounds small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
½ red bell pepper, minced
3 garlic cloves, sliced extremely thin
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen peas (or cooked fresh baby peas -- 5 ounces)
1/3 cup chopped or torn fresh mint leaves
In a 3-quart saucepan, cover potatoes with cold salted water and simmer, covered, until tender, 10 to 15 minutes.
While potatoes are cooking, whisk together vinegar, shallot, red pepper, garlic, salt and pepper in a large serving bowl.
Drain potatoes and cut in half or quarter, if desired. Add to vinegar mixture while still warm, and toss to coat. Add oil, peas and mint, and toss to combine.
Season with more salt and pepper (to taste) and serve warm or at room temperature.
Recipes courtesy Tim Love, 2008