BBQ Chicken
Ingredients:
To serving size –
Chicken
BBQ sauce

Preparations:
Bake chicken in thinned out BBQ sauce day in advance. Chill in a thin layer in refrigerator. Then all you have to do is baste the chicken with barbecue sauce as you heat it on the grill until bronzed. Serve.

Chef Jimmy BBQ sauce:
Ingredients:
1 eachBell peppers
2 eachJalapenos
½ eachRed onion
3 ozMolasses
10 ozBalsamic vinegar
½ cupBrown sugar
4 cloves Garlic
18 ozKetchup
Optional cilantro green onion Tabasco

Preparations:
For gastrique with balsamic vinegar and brown sugar add garlic, roast peppers and onions on grill. Remove stem and seeds of peppers and to food processor (or blender) pulse until smooth add ketchup, molasses, and gastrique, salt and FCBP adjust seasonings to your desire, holds for five days in refridgeration.

Cole slaw
Ingredients:
Equal parts sour cream to mayonnaise
To taste Rice wine vinegar
Sugar
Coleslaw pre cut pack from local grocer
Optional - Pecans, dried fruits, walnuts
Preparations:
Mix all parts together.

Corn on the Cob
Ingredients:
To serving size –
Corn
Preparations:
Trim some of the husk off of the cob submerge in salt water over night (season water so it tastes like the ocean). Grill until kernels are tender, be careful when removing husks steam will escape.

Orlando Culinary Academy
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Orlando, FL 32819
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