Summer Cooking Project

Barbeque Chicken Drumsticks with Blue Cheese Radish Salad, Corn and more barbeque sauce on bread


This food is the best thing I have ever tasted!  The recipe is from Everyday Food , PBS site. But we changed the recipe. We used yoghurt instead of sour cream.  We didn’t use iceberg lettuce but we used spring salad mix. Worcestershire has a weird name, but it smells good and tastes good. When I smelled it I was sure that every person making barbeque sauce would use it.  I mixed the barbeque sauce and also I made the blue cheese salad sauce. I sliced and diced the radishes until they were tiny and thin. I slipped on the floor and dropped my frying pan! (I am joking.) I salt and peppered the chickens and put the barbeque sauce over them.  And I ate it and it was yummy!

8 chicken drumsticks
1 tablespoon chili powder
salt and ground pepper
12 ounces canned crushed tomatoes
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 tablespoons instant espresso powder
2 tablespoons spicy brown mustard


Radish Salad with Blue Cheese

1/4 cup mayonnaise
1/4 cup plain yoghurt
1 tablespoo balsamic vinegar
1 tablespoon minced onion
1/4 teaspoon Worcestershire sauce
salt and ground pepper
3/4 cup crumbled blue cheese (about 3 ounces)
2 carrots, trimmed and peeled
15 medium-size red radishes, ends trimmed, thinly sliced
mixed salad greens
Serves 4 | Prep time: 25 minutes | Total time: 1 hour 5 minutes
  1. Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
  2. Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between two bowls: one for brushing and basting, and one for dipping.
  3. Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

Radish Salad with Blue Cheese
Serves 4 |Prep time: 25 minutes |Total time: 25 minutes

  1. In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
  2. With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among four bowls; sprinkle with remaining 1/4 cup cheese.

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