Thursday, August 9, 2012

Tantalizing Thursday-Finger Lakes

Welcome to Tantalizing Thursday on Chief 187™Chatter.

This week the second of two road course tracks is the venue for the NASCAR Sprint Cup drivers to tackle. Watkins Glen International, located in the Finger Lakes region of New York State, is an historic, beautiful, and fantastic facility that offers fabulous racing and breathtaking sites.

And, while many may believe that New York City is where all the best food is in the state, that is simply not true.

The Finger Lakes is known for their superb wines – there are numerous vineyards in the area – and their delectable recipes. We will explore!

Who doesn’t need a new chicken recipe? This one should keep the troops happy! And it is “grill food” so the kitchen doesn’t get hot.

New York Finger Lakes Chicken
Recipe found on
Provided By: Joan
"This barbecue sauce tastes exactly like the famous New York State Finger Lakes sauce for chicken that is enjoyed all over Central New York in the summer. Because it uses fat-free mayonnaise instead of the usual oil and egg, the sauce adheres to the chicken better and the finished product is more moist."


10 tablespoons fat-free mayonnaise
1 tablespoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons poultry seasoning
1 cup distilled white vinegar
4 skinless, boneless chicken breast halves


In a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning and vinegar. Mix together. Reserve 1/4 of the sauce for basting. Pierce chicken pieces with a fork and add to remaining sauce, tossing to coat. Cover and refrigerate for 2 to 4 hours to marinate.
Lightly oil grill and preheat to medium high.
Remove chicken pieces from sauce/marinade and grill for 6 to 8 minutes on each side or until chicken is no longer pink and juices run clear. Baste with reserved sauce while grilling.

Continuing on the chicken path, another recipe jumped out at me. It’s chicken, the more recipes the merrier! Some of these ingredients may be a challenge to find, but worth the time to get to this end product. I’m sure substitutions can be made without altering the spectacular taste of this recipe.

Finger-Lickin’ Finger Lakes Chicken

Recipe found on

Fresh Herb Aioli:

1 large organic egg yolk, at room temperature

1 teaspoon fresh lemon juice

1 cup grapeseed oil

1 minced clove garlic

pinch sea salt

1 cup champagne vinegar (yes, one cup)

1 tablespoon minced fresh sage leaves

1 teaspoon minced fresh rosemary sprigs

1 teaspoon minced fresh thyme leaves

1 teaspoon minced fresh oregano

some more salt


1. In a suitable bowl, preferably one that won't spin around, whisk together the egg yolk, lemon juice and garlic. Add the oil a few drops at a time (or have someone do that for you), whisking until it emulsifies. Continue to dribble in the oil, whisking away, until all is incorporated.

2. Put half the aioli in another bowl, saving the remainder for another use. Whisk in the vinegar, add the herbs and add a tad more salt than you think necessary, about a teaspoon in my case.

Finger Lakes Chicken:

2 whole organic chicken breasts, split so you have four nice-sized pieces

Freshly ground pepper

Fresh herb aioli

1. Liberally sprinkle the chicken breasts with freshly ground pepper, put them in a ziplock bag with the aoili, smush so they are covered, and let marinate for at least three hours, or preferably overnight.

2. Grill, bone side down and covered, over medium heat for about 15-20 minutes, then turn and crank up the grill to high to finish, so that the skin gets nice and crispy.

3. Chill and bring along to your picnic, and serve along with some lovely dry riesling.

Finally it is time for dessert. With summer’s bounty still churning out delicious fruit I wanted to showcase it all in one recipe. This one is a sweet ending to any meal – especially one of the chicken ones mentioned above – during summer.

Strawberry and Blueberry Shortcake with Cinnamon Whipped Cream
Recipe found on


for the shortcakes:
4 cups all-purpose flour
2 Tbs baking powder
1/2 cup light brown sugar
1 tsp salt
1 stick cold, unsalted butter
1 1/2 cups buttermilk

for the whipped cream:
1 1/2 cups heavy cream
1/4-1/2 tsp ground cinnamon
2-3 Tbs sugar (optional)

approx. 5 cups sliced strawberries
approx. 3 cups blueberries


Preheat the oven to 400 degrees.

Cut your strawberries and toss those and the blueberries with a tiny bit of sugar if you like.

Use a large mixing bowl to combine 4 cups of all-purpose flour with 2 Tbs baking powder, 1/2 cup light brown sugar, 1 tsp salt and 1 stick of cold, unsalted, cubed butter and use a pastry cutter to incorporate the butter into the flour.

At that point add 1 1/2 cups buttermilk and gently fold that together until it just forms a ball.

Roll that out on a floured work surface into a 1-inch thick rectangle. Cut it into 12 equal squares, place those onto a heavy bottomed baking tray, brush the tops with a little more buttermilk, sprinkle on a little white sugar and place the tray onto the center rack of the preheated oven.

They'll take just about 14-15 minutes to bake and you can make the cinnamon whipped cream while that is happening.

Add 1 1/2 - 2 cups heavy cream to an electric mixer and beat that on high speed until it starts to form soft peaks. Then sprinkle in a little ground cinnamon and sprinkle in a little sugar if you like and turn the machine off.


It's a good idea to spin the baking tray halfway around once while the shortcakes are baking and, if you don't have a heavy bottomed baking dish, you can stack two thinner ones together to help keep the bottoms of the shortcakes from over browning.

Enjoy this delicious tour of the Finger Lakes region of New York State. And, while watching the Finger Lakes 335 from the Glen on Sunday, August 12th at 12 noon EST on ESPN, dine on one or all of these scrumptious recipes.

Please join me tomorrow for the ever-popular and interactive Friday Music Blog on Chief 187™Chatter.

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