TODAY on MHTV: We’re celebrating the 4th in style! Grilled chicken is basted with a homemade sweet-and-sour figgy bbq sauce made of black Mission figs and balsamic vinegar. Then, I add crunchy cornichons and peppadew peppers to an all-purpose, from-scratch mayo (think potato salad, coleslaw, etc.) Finally, a patriotic red, white, and blue icebox cake topped with fresh berries. More from the show.
Get the recipes from this episode:
Grilled Chicken with Figgy Barbecue Sauce
Get the recipes from the 11:30 am ET show: Happy Accidents: Improvising in the Kitchen
Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.
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June 25, 2011 at 3:42 pm
The mayo recipe looks delicious! I live in Arizona and I was wondering if a good egg substitute would/could work in place of the raw eggs? Even the FRESHEST of FRESH eggs make me nervous with our summer heat. THANKS, LSQ (or your wonderful staff).
June 29, 2011 at 5:55 pm
Dear Lucinda,
I just want you to know how much I love your cookbooks! I recently purchased all three of them and I DVR your show daily. I have made so many things out of them already and all of them have been a huge hit! So, thank you so very much~
My husband keeps asking me, “What are you reading?” and I reply, “Lucinda, of course!” As a mother of two (boy & girl) I appreciate all the love that also went into your cookbooks.
Love,
Libby Revier
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