Tommy Bahama Recipe
2 1/2 cups Tommy's Blackberry Brandy BBQ Sauce (see recipe below)
2 1/2 cups Mango BBQ Glaze (see recipe below)
2 cups Jerk Remoulade (see recipe below)
3 lbs. Chicken Drummettes (see recipe below)
Blackberry Brandy BBQ Sauce:
2 tablespoons minced shallots
1/3 cup red wine vinegar
1 cup Worcestershire sauce
1 cup ketchup
1 cup blackberry brandy
2/3 cup honey
2 tablespoons cornstarch slurry (even parts cool water and cornstarch)
Combine all ingredients (except the cornstarch slurry) into a saucepan and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add the slurry. Turn the heat to medium high and cook for another 5 minutes until the sauce coats the back of a spoon. Remove from heat and let cool.
Mango BBQ Glaze:
1 cup Major Grey's Mango Chutney, pureed in a blender
1/2 cup Sweet Thai Chili Sauce
1 cup Blackberry Brandy BBQ Sauce
2 tablespoons Tabasco Sauce
Place all ingredients in a medium-sized sauce pot and bring to a low, soft boil. Reduce temperature to a simmer for 30 minutes. Remove the glaze from the heat and let cool until ready to serve.
1 cup mayonnaise
1 1/2 oz. whole grain mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 clove minced garlic
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh parsley, finely chopped
1 oz. milk
1/2 tablespoon Caribbean Jerk spice
1 tablespoon chili garlic sauce
Blend all ingredients in a blender (except for the Jerk spice and the chili garlic sauce). Fold in the last two ingredients with a whisk. Refrigerate.
3 lbs. chicken drummettes
2 cucumbers, cut into 2 inch batons
kosher salt to taste
coarse ground black pepper to taste
French cut the chicken drumettes by cutting the leg tendons, so that the meat balls at the end of the bone. Then, trim the knuckles. After trimming the drummettes, place them in a clean mixing bowl and season them with salt and pepper. Place them on a preheated grill and put grill marks on them, turning them frequently and making sure they do not burn. Place the chicken lollipops in an oven preheated to 400 degrees. Cook until their internal temperature is 165 degrees. Remove them from the oven and toss them in the Mango BBQ Glaze.
To Serve: Place 4 Chicken Drummettes on a plate. Serve with a side of the Jerk Remoulade and cucumber batons, seasoned with salt and pepper.