HCP Dishes!

Congratulations to Cheryl Jamison, Cookstr’s Author of the Day!

Posted by Linda

Thursday January 24, 2013

Today’s Cookstr featured author is our own Cheryl Jamison! She and her husband Bill have been working and cooking together for the past 30 years, and are considered to be among the country’s top authorities on barbecue, grilling, and smoke cooking. With six cookbooks who collectively have sold more than a million and a half copies, and as winners of no less than five major cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, clearly they are two of America’s greatest grilling rockstars.

Cheryl and Bill’s  world traveling taste has lead to a wide variety of mouthwatering food discoveries. Be it writing about street vendors in Singapore, Thailand, or Brazil, or dining with top French chefs, this couple delivers recipes filled with the flavors of experience. Their newest cookbook is 100 Grilling Recipes You Can’t Live Without, perfect for the Superbowl and prime grilling months to come!

To share our excitement over this honor, and for Cheryl and Bill’s new book, we would like to share a recipe perfect for the upcoming game day and your grill… enjoy!

Recipe: Moroccan Chicken Wings


  • Harissa Marinade:
  • -½ cup flavorful olive oil
  • -¼ cup fresh lemon juice
  • -2 tablespoons harissa, or more to taste
  • -1 teaspoon packed brown sugar
  • -1 teaspoon ground cinnamon
  • -1 teaspoon coarse salt, either kosher or sea salt
  • 2¾ to 3 pounds chicken wings or 2½ to 2¾ wing drumettes
  • 1½ tablespoons minced fresh mint
  • 1½ tablespoons minced fresh cilantro


  1. 1. Prepare the marinade, combining the ingredients in a bowl. Reserve about one-third of the marinade to use for basting.
  2. 2. With a cleaver or other large knife, remove the bony tips from the wing ends. (If using wing drumettes, no cutting is needed.) Then cut each wing in half at the joint. Place the wing sections in a large zippered plastic bag and pour the larger portion of the marinade over them. Seal the bag and toss back and forth to coat the wings evenly. Refrigerate for at least several hours and preferably overnight.
  3. 3. Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
  4. 4. Mix the reserved marinade with the mint and cilantro.
  5. 5. Grill the chicken wings, uncovered, for 12 to 14 minutes total. Cook for 4 to 5 minutes, turning to sear on all sides, then turn and brush occasionally with the reserved marinade over the next 5 minutes. Let cook for the final couple of minutes without basting, so that the surface crisps up a bit. When done, the chicken should be cooked through, with the sauce charred lightly in a few spots and chewy in others. Serve warm, piled high on a colorful platter to eat as finger food.

Number of servings (yield): 4 or more


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