MISSION, KS -- (Marketwire) -- 07/19/12 -- (Family Features) Just because you're going on a picnic, hiking or camping out, doesn't mean you can't have great food. These recipes and wine pairings will take your outdoor fare from good to gourmet -- and you don't have to be a chef to make them.
Sweet and Spicy Glazed Chicken LegsWine matches: with a spicy glaze, FishEye Shiraz. For a mildly spiced glaze,FishEye Riesling.Makes 4 servings 1/2 cup white wine 1/2 cup honey 1 tablespoon light soy sauce 2 to 3 teaspoons dry mustard powder, to taste 1 to 2 teaspoons sriracha or other hot chili sauce, to taste 8 to 12 chicken drumsticks Coarse salt and freshly ground black pepper
Whisk wine, honey, soy sauce, dry mustard and sriracha in a small saucepan until smooth. Heat, stirring, over medium low heat until simmering. Cook, stirring frequently, until mixture is thickened and slightly caramelized, about 5 minutes. Cool.
Heat oven to 350 degrees F. Line a large rimmed sheet pan with foil. Arrange chicken on the pan and sprinkle on both sides with salt and pepper. Brush chicken legs with half the honey mixture.
Bake 25 minutes. Remove from oven. Turn chicken legs over and brush other side with remaining honey mixture and drippings on the pan. Bake 25 minutes more, brushing one more time with pan drippings, until the chicken is well browned.
Cool. Wrap in foil or place in a plastic container and refrigerate until ready to go. Serve with finger wipes for sticky fingers.
Chickpea-Pepper DipWine matches: FishEye Chardonnay or Pinot Grigio. Or FishEye Shiraz or PinotNoir, both spicy reds.Makes 4 or more servingsDip: 2 cans (15 to 16 ounces) chickpeas, rinsed and drained 1/2 cup drained jarred Piquillo or other roasted red peppers, patted dry 1/4 cup fresh lemon juice 2 to 3 teaspoons sweet smoked paprika, or to taste 2 teaspoons ground cumin 1 garlic clove, chopped 1 teaspoon coarse salt 1/3 cup extra virgin olive oilVegetables: 3 heads California endive or 3 romaine lettuce hearts, stem ends trimmed, leaves separated 1 cup mini peeled carrots 1 cup trimmed celery pieces (1 1/2-inch lengths) 1 cup broccoli or cauliflower florets 1 red bell pepper, stem and seeds removed, cut into 1/2-inch wedges
In food processor, process chickpeas, peppers, lemon juice, smoked paprika, cumin, garlic and salt to rough puree.
With motor running, gradually add oil and process until mixture is creamy. Taste and add more lemon juice and salt, if desired.
Transfer to shallow plastic container (for easy dipping) and refrigerate until ready to go. Pack raw veggies in sealable plastic bags and refrigerate.
Pack veggies with ice packs to keep crisp.
Brown Rice, Apricot and Walnut SaladWine matches: FishEye Chardonnay or FishEye Pinot Grigio. For red winedrinkers, FishEye Pinot Noir.Makes 4 servings 1 cup raw short grain rice (or substitute 2 1/2 cups cooked short grain brown rice) 1 cup coarsely broken walnutsDressing: 3 tablespoons mild olive oil or other vegetable oil 3 tablespoons fresh lemon juice 1 tablespoon honey 1/2 teaspoon coarse salt Freshly ground black pepper 1 cup snipped (1/2-inch pieces) dried apricots 1/2 cup thin diagonally sliced scallions (white and green parts) 1/2 cup finely chopped celery 2 tablespoons finely chopped tender pale green celery leaves