HOUSTON – One of the ways you can commemorate Juneteenth as a family is through food.
Chef D’Ambria Jacobs, one of the winners of Food Network’s ‘The Great Food Truck Race: Alaska,” and owner of Sophisticated Delights, shared 2 easy dishes to serve during this historic holiday.
Grilled Watermelon Succotash Salad
- 4 ears of grilled corn, cut off
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 2 cups of grilled watermelon, diced
- 1 stalk of green onion, diced
- 1 cup of cherry tomatoes
- 2 tablespoon olive oil
- 1/2 tablespoon mustard
- Pinch of salt
- 1 tablespoon honey
- Fresh black pepper
- 1 tablespoon rice wine vinegar
- 1 teaspoon cayenne
- 2 cloves of garlic, crushed & minced
Kita’s Oven BBQ Chicken
- 1 pack of leg quarters
- Brown sugar
- Cayenne pepper
- Worcestershire sauce
- Liquid smoke
- Yellow mustard
- 2 tablespoons apple cider vinegar
Marinate chicken for at least 4 hours, add dry rub to chicken. Be sure to remove excess marinade and pat seasoning on for full coverage.
Place on a lined sheet pan, set oven to 425°f degrees, cook for 30 minutes.; flip & cook for 15 more.
Bast with your favorite BBQ sauce and return to the oven for 10 more minutes.
To connect with chef Jacobs, visit her website.
To see Jacob’s complete interview, watch the video above.
Recipes by: Chef D’Ambria Jacobs