Twinkie Sushi

I’m a product of the 1970′s.   I grew up in a small town in South Carolina and the concept of a sushi bar was surely foreign to me. I’m sure if you would have asked me what “sushi” was, I would have thought of flounder that was pulled out of the fryer too early. Flash forward to today and sushi is as prevalent as bottled water. I am a person who believes it
is never too early to expose the next generation to unique foods. This fun recipe from my sister-in-law does just that, it gives kids with no concept of sushi the first impression of what it is to me, fun food.

Twinkie Sushi Susan Reese, Avon Lake, OH

• Twinkies
• Assorted Dried Fruits
• Swedish Fish
• Green Fruit Roll Ups (by the foot)
• Dried Mango (looks like pickled ginger)

Prep time: 5 Minutes

1. Slice Twinkies into pieces about an inch
tall. (Freeze them first and they will be easy to handle)

2. Slice the fruit roll ups in strips to be
long enough and wide enough to wrap enough to go around Twinkie pieces.

3. Place the Swedish Fish into the cream
filling and place Twinkie rolls on a plate or in a Bento box.

4. Serve with chop sticks and dried fruit
and dried mango!

Prep time: 15 minutes
Grilling time: 30 to 40 minutes

Sauce
1 large yellow onion
2 medium garlic cloves
4 tablespoons unsalted butter, cut into 4 pieces
1/2 cup dry white wine
1 cup Miracle Whip(R) dressing
⅓ cup loosely packed, roughly chopped fresh tarragon
1/4 cup apple cider vinegar (5% acidity)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1/2 teaspoon Texas Pete(R) hot sauce
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

16 chicken drumsticks, 3 to 4 ounces each
Vegetable oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1. Mince the onion and garlic until they are almost a paste.
In a medium saucepan over medium heat, melt the butter.
Add the onion and garlic and cook until the mixture is
opaque, 2 to 3 minutes, stirring occasionally. Add the
white wine. Mix well and cook until half of the liquid has
evaporated, 2 to 3 minutes, stirring occasionally. Remove
the pan from the heat and let cool for about 5 minutes.
Whisk in the remaining sauce ingredients. Th e sauce
should have the consistency of ranch dressing. Cover and
refrigerate until about 1 hour before serving.

2. Prepare a two-zone fi re for medium heat (see pages 14-15).
Let the chicken sit at room temperature for 20 to 30
minutes before grilling. Lightly coat the chicken on all
sides with oil. Season evenly with the salt and pepper.

3. Brush the cooking grate clean. Grill the chicken over
indirect medium heat, with the lid closed as much
as possible, until the juices run clear and the meat is
opaque all the way to the bone, 30 to 40 minutes, turning
occasionally and swapping positions for even cooking.

4. During the last 5 to 10 minutes of cooking, lightly brush
the chicken with the sauce. Serve warm with more sauce
on the side. Refrigerate remaining sauce for up to 2 weeks.

Makes 4 to 6 servings

I love cole slaw! The more unique it is the better as far as I’m concerned. This one is my current favorite ways to make it!

Gorgonzola and Grape Cole Slaw

Tripp Recipe- 5/20/07

• 1 Head Green Cabbage diced to ¼ inch cube, cut two day prior to prep if possible.

• 1 cup custom Ranch Dressing, Hidden Valley style.

• 2 lemons

• 1 cup white rice vinegar

• 1 teaspoon celery seed

• 2 table spoons white granulated sugar

• 1 cup crumbled gorgonzola cheese

• 1 tea spoon texas pete

• ¾ poblano pepper

• 1 medium Vidalia or Sweet onion

• 2 cups split red grapes 0r 2 cup julienne match stick granny smith apple

• Salt and Pepper to taste

Mix all the ingredients but Gorgonzola Cheese. Allow to chillin refrigorartor for at least two hours. Mix in Cheese just prior to serving.