yield: Makes 4 servings

active time: 20 min

total time: 1 hr

Ingredients:

• 4 chicken breast halves with skin and bones (about 2 1/2 pounds)
• 2 tablespoons olive oil
• 2 cups dry red wine
• 1 cup sweet orange marmalade
• 1 1/2 to 2 tablespoons fresh lemon juice
• 1 1/2 cups seedless red grapes, halved lengthwise

***NOTE: Be sure not to use delicious yet bitter British-style marmalade; the recipe works better with the sweeter variety.

Preparation:

Preheat oven to 450°F with rack in middle.

Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.

Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.

Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.

Six packages of Chuck ground beef, 2 Choice Filets, 1 pack of crawfish and green onion sausage, and a pack of alligator sausage…Now that’s a good time! Happy Tailgating! WHO DAT!

Ingredients:

• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• a pinch of ground cloves
• two 1/2-inch-thick loin pork chops

Preparation:

In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.