(by Amy Phillips Penn)
1 onion
1 t. minced garlic
1 t. grated fresh ginger
1/2 c. vegetable oil
1 c. tomato paste
I c. rice wine vinegar
1 c. honey
1/2 c. soy sauce
2 T. hoisin sauce
grated orange peel to taste
grated lemon peel to taste
5 green onions, slivered (use 3 for the marinade, extras for the finished dish)
2 chickens, quartered
4 peaches
4 t. butter
4 heaping t. brown sugar
sesame seeds
Combine all ingredients for barbecue sauce, and marinate chicken, refrigerated, for several hours.
Heat the coals in a charcoal grill.
Arrange chicken quarters and cook for approximately 40 minutes, brushing with the marinade generously and frequently.
Halve the peaches.
Add 1 t. butter and a generous spoon of brown sugar to each.
Grill in a pan over low heat.
Top chicken with green onions and sesame seeds, and serve with peaches.
Serves 8.
(Read Roy Cohn's Yacht, the story that accompanies this recipe.)