Oxmoor House: Soul Cookbook-Pickled Plum Mustard Green Salad with Smoked Spare Ribs and Pineapple Glaze
Photography Caitlin Bensel;

James Beard-nominated author of Soul: A Chef's Culinary Evolution in 150 Recipes, Todd Richards, sits down with Fox News's Lilian Huang Woo to talks ribs, fried chicken and cookout highlights.



Turkey Wings Glazed with Strawberry BBQ Sauce
From Soul by Todd Richards

Turkey Wings Glazed with Strawberry BBQ Sauce

Recipes excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

The sweet, meaty quality of turkey is highlighted when it is smoked or grilled. Frying protects the meat's moisture content while smoking and grilling concentrates the flavors. The turkey wing has the best skin for smoking. It crisps rapidly and holds firm under longer cooking times. The skin also reheats very well and gives adequate protection to keep the meat from drying out. The strawberries in the barbecue sauce are unexpected and add a complex sweetness to the usual players.

Serves 8

8 turkey wings 4 quarts Sweet Tea Brine Strawberry BBQ Sauce 1/4 cup blended olive oil 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper 1 teaspoon onion powder 1 teaspoon poultry seasoning 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon chili powder

1. Combine the turkey wings and the Sweet Tea Brine in a large container and refrigerate at least 8 hours or up to 24 hours. 2. Meanwhile, prepare the Strawberry BBQ Sauce. 3. Preheat the oven to 350°F with the oven rack about 10 inches from the heat. Remove the wings from the brine, and pat dry with a paper towel. Place the wings on a large baking sheet, and rub with the olive oil. Discard the brine. 4. Stir together the salt, pepper, onion powder, poultry seasoning, garlic powder, paprika, and chili powder in a small bowl. Sprinkle the spice mixture evenly over the turkey wings. 5. Bake the turkey wings in the preheated oven until a meat thermometer inserted in the thickest part of the meat registers 165°F, 45 to 55 minutes. Remove from the oven. 6. Increase oven temperature to broil, and spoon 2 tablespoons of the Strawberry BBQ Sauce over the turkey wings. Broil until the sauce starts to caramelize, 5 to 7 minutes. 7. Remove from the oven, and let stand for 10 minutes before serving. Serve with Strawberry BBQ Sauce and Strawberry-Rum Coolers (previous page).

Note: The turkey wings can also be grilled or smoked.

To Drink: Blanc de blancs Champagne, Moscato, dry prosecco, rosé, sparkling rosé, white Zinfandel, amber beers, light beers, IPAs, stout

Serve with: Green salads; sweet potatoes; egg or bean dishes

sweet tea brine

Warm spices such as cloves, star anise, and peppercorns infuse this sweet tea brine with lots of flavor that takes fried chicken (page 256) to another level. Lose the salt and you could enjoy this herb-and-spice sweet tea over ice. 8 cups (64 ounces) water 8 regular-size orange pekoe black tea bags 1 cup granulated sugar 1 cup kosher salt 1 tablespoon black peppercorns 1/4 teaspoon red pepper flakes 4 garlic cloves 4 star anise pods 4 bay leaves 2 large thyme sprigs 2 medium-size oranges, cut into quarters 1 large lemon, cut into quarters

Bring the water just to boiling in a large saucepan over medium-high. Remove from the heat, and add the tea bags. Let stand 5 minutes; remove and discard the tea bags. Add the sugar, salt, black peppercorns, red pepper flakes, garlic, star anise, bay leaves, thyme sprigs, and orange and lemon quarters, squeezing the citrus juice into the pan as you add them. Return to medium-high, and bring to a simmer. Remove from heat, and let stand 1 hour. Remove the solids, and store in an airtight container in refrigerator up to 5 days. Makes about 2 quarts

Variation: Blueberry Sweet Tea Brine: Substitute the Blueberry Sweet Tea (page 92) for the water and tea bags called for here, and proceed with recipe as directed.

Photographer Greg Dupree

strawberry bbq sauce

1 tablespoon canola oil 1 medium-size yellow onion, finely chopped 1 cup (8 ounces) dark rum 1 1/2 pounds fresh strawberries, hulled and quartered 3/4 cup (6 ounces) apple cider vinegar 1/2 cup raw sugar 1/2 cup ketchup 1/4 cup (2 ounces) Worcestershire sauce 2 tablespoons blended olive oil 2 tablespoons sorghum syrup 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 6 garlic cloves, thinly sliced 4 bay leaves 1 serrano chile

1. Heat the oil in a saucepan over medium-high. Add the onion, and cook, stirring often, until caramelized, about 5 minutes. Remove from the heat. Add the rum and stir for 2 minutes. Add the strawberries and place over medium-high. Cook, stirring occasionally, until the strawberries are tender, about 5 minutes. 2. Add the vinegar, sugar, ketchup, Worcestershire sauce, oil, syrup, salt, black pepper, garlic, bay leaves, and serrano chile, and cook until the mixture reduces slightly and is thick enough to coat a spoon, about 15 minutes. 3. Remove and discard the bay leaves. Process the sauce until smooth using a handheld blender, about 1 minute. 4. Let stand for 30 minutes before serving. Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Makes 5 1/2 cups

Chicken Thighs and BBQ Beans from Soul by Todd Richards Photographer Greg DuPree, Prop Stylist Claie Spollen, Food Stylist Margaret Dickey

Chicken Thighs and BBQ Beans

BBQ beans are a meal unto themselves. They have a meaty quality that absorbs bold ingredients such as Worcestershire sauce and red pepper flakes. Caramelizing the thighs in the same pan you're going to cook the beans is essential to building the flavor of this dish. Serves 2

4 bone-in, skin-on chicken thighs 4 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 2 tablespoons blended olive oil 1 pound dried white beans, soaked in water overnight 2 cups diced yellow onion (from 2 onions) 1 1/4 cups diced green bell pepper (from 2 bell peppers) 1/2 cup diced celery (about 2 stalks) 4 garlic cloves, smashed and minced 1 1/2 teaspoons red pepper flakes 6 cups (48 ounces) chicken stock 2 bay leaves 1/8 teaspoon fennel seeds 1 cup packed light brown sugar 1/2 cup ketchup 1/4 cup Worcestershire sauce 2 tablespoons coarse-grain mustard 2 tablespoons apple cider vinegar 2 scallions, thinly sliced

1. Sprinkle the chicken thighs with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper. 2. Heat the oil in a saucepan over medium. Sear the chicken thighs, skin side down, in the hot oil, until golden brown, about 7 minutes. Turn the chicken thighs over, and cook until browned, about 5 more minutes. Remove the chicken from the pan. 3. Add the beans, onions, bell peppers, celery, garlic, red pepper flakes, chicken stock, bay leaves, and fennel seeds to the pan; bring to a boil. 4. Reduce heat to medium-low, and simmer until the beans are tender, about 1 hour and 30 minutes. Stir in the brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, and remaining 2 1/2 teaspoons salt into the pan. Return the chicken thighs to the pan, and simmer until the chicken is done, about 10 minutes. Remove and discard the bay leaves. 5. Let stand for 25 minutes. Sprinkle with remaining 1 teaspoon black pepper and scallions before serving.

To Drink: Bordeaux, Cabernet Sauvignon, Chianti Classico, honey wine, Northern Rhône red, red blend, Rioja Reserva, amber beers, light beers, hard ciders, coffee beverages, IPAs Serve with: Green salads; braised or roasted vegetable dishes; smoked or roasted meats; rice dishes

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