HOUSTON – One of the ways to commemorate Juneteenth as a family is to eat.
Chef D’Ambria Jacobs, one of Food Network’s âBig Food Truck Race: Alaskaâ winners and owner of Sophisticated Delights, shared 2 easy-to-serve meals during this historic celebration.
Grilled Watermelon Succotash Salad
– 4 grilled corn cobs, cut
– 1 red pepper, diced
– 1 green pepper, diced
– 1/2 red onion, diced
– 2 cups of grilled watermelon, diced
– 1 green onion stalk, diced
– 1 cup of cherry tomatoes
– 2 tablespoons of olive oil
– 1/2 tablespoon of mustard
– Pinch of salt
– 1 tablespoon of honey
– Fresh black pepper
– 1 tablespoon of rice wine vinegar
– 1 teaspoon of cayenne
– 2 garlic cloves, crushed and minced
Kita Baked BBQ Chicken
– 1 pack of leg quarters
– Brown sugar
– Cayenne pepper
– Worcestershire sauce
– Liquid smoke
– Yellow mustard
– 2 tablespoons of apple cider vinegar
Marinate the chicken for at least 4 hours, add dry rub to the chicken. Make sure to remove excess marinade and season for full coverage.
Place on a lined sheet pan, set the oven to 425 Â° f degrees, bake for 30 minutes .; flip and cook 15 more.
Drizzle with your favorite BBQ sauce and return to the oven for 10 more minutes.
To contact Chef Jacobs, visit his website.
To see Jacob’s full interview, watch the video above.
Recipes by: Chef D’Ambria Jacobs
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