Showing posts with label barbecue chicken. Show all posts
Showing posts with label barbecue chicken. Show all posts
Island Style Barbecue Chicken, "Bitter" Herb Potatoes, Greek Salad?
This is actually from last Monday, I got a little behind on posting it. This was the first foray into trying out Uncle Larry's Collection of Old Recipes [ULCOR? Maybe.] and was one of the more simple offerings. We...didn't like it as well as we might have hoped, but it was still a fun thing to do.
Chicken and Potatoes
Greek Salad: Megan made it!
Island Style Barbecue Chicken
Ingredients:
1 1/2 lb boneless, skinned chicken breast
1/4 cup Ketchup
1/4 cup soy sauce
6 tablespoons of sugar
2 tablespoons dry sherry
1 small piece of ginger root, crushed
1 clove garlic, crushed
1/2 teaspoon salt
Pretty simple, this one. Preheat your oven to 350. Grease down a 9 x 13 pan, set down the chicken skin-down. Mix all other ingredients together in a bowl to create a barbecue sauce, brush onto chicken. Cook for about 15 minutes, flip and brush the other side, then finish it up for about another 15 minutes. You may have to watch the time, it might take less...and since it was a week ago I'm forgetting how I did it exactly. I think I ended up doing the same amount of time with more odd flips in between.
"Bitter" Herb Potatoes
Ingredients:
Red Potatoes
Olive Oil
4 or 5 cloves of garlic
Basil
Thyme
Salt
I pre-heated a pan with olive oil. Cut red potatoes into slices, the thinner the better (my knife skills are sloppy with ill-practice, so mine were kinda thick.) Throw into pan, add chopped garlic cloves and sautee. As its going along, add Basil and Thyme to taste; it doesn't take much. The bitterness of the Basil and Thyme work in conjunction with the natural buttery-ness of the red potatoes and the kick of the garlic in a very interesting way. It's honestly not one I would've thought of, but my brother happened to be there at the same time and I told him to pick a spice to add. I was hesitant about the thyme, but it worked.
A trick I've found with sauteeing potatoes that are particularly thick is to kill the heat or lower it and then add the lid to the pan. This forces the steam back into the potatoes and softens them up a lot.
Greek Salad?
This is Megan's salad. She just made it out of Feta cheese, bagged salad greens, Basalmic Vinnegrette dressing and cherry tomatoes. Simple but yummy!
Results
The chicken, as one might imagine from 6 tablespoons of sugar, was really sweet. I think to me it was similar to a honey-based barbecue sauce, though there is a distinct sweetness and tangyness to it. It's good, but it's not how we usually like our barbecue sauce, so it wasn't a bad recipe, just didn't match our personal taste. Also, I don't think you need to keep the skin. It didn't crisp up at all, so I didn't see the point in keeping it on there. I suppose one might throw it on a pan to crisp up. If you try it, let me know.
The potatoes were kind of bitter, but still melty and warm tasting. Nothing like a little improvised potatoing to cap off a dinner. Very good call by my brother on the thyme.
And of course, Megan's salad was good.
=====
I think our grill needs some attention this week. I'm gunning for Wednesday.
In case you're wondering tomorrow we'll be eating the Italian soup I posted about a while ago. Just click on "soup" on the tags to check it out.
Chicken and Potatoes
Greek Salad: Megan made it!
Island Style Barbecue Chicken
Ingredients:
1 1/2 lb boneless, skinned chicken breast
1/4 cup Ketchup
1/4 cup soy sauce
6 tablespoons of sugar
2 tablespoons dry sherry
1 small piece of ginger root, crushed
1 clove garlic, crushed
1/2 teaspoon salt
Pretty simple, this one. Preheat your oven to 350. Grease down a 9 x 13 pan, set down the chicken skin-down. Mix all other ingredients together in a bowl to create a barbecue sauce, brush onto chicken. Cook for about 15 minutes, flip and brush the other side, then finish it up for about another 15 minutes. You may have to watch the time, it might take less...and since it was a week ago I'm forgetting how I did it exactly. I think I ended up doing the same amount of time with more odd flips in between.
"Bitter" Herb Potatoes
Ingredients:
Red Potatoes
Olive Oil
4 or 5 cloves of garlic
Basil
Thyme
Salt
I pre-heated a pan with olive oil. Cut red potatoes into slices, the thinner the better (my knife skills are sloppy with ill-practice, so mine were kinda thick.) Throw into pan, add chopped garlic cloves and sautee. As its going along, add Basil and Thyme to taste; it doesn't take much. The bitterness of the Basil and Thyme work in conjunction with the natural buttery-ness of the red potatoes and the kick of the garlic in a very interesting way. It's honestly not one I would've thought of, but my brother happened to be there at the same time and I told him to pick a spice to add. I was hesitant about the thyme, but it worked.
A trick I've found with sauteeing potatoes that are particularly thick is to kill the heat or lower it and then add the lid to the pan. This forces the steam back into the potatoes and softens them up a lot.
Greek Salad?
This is Megan's salad. She just made it out of Feta cheese, bagged salad greens, Basalmic Vinnegrette dressing and cherry tomatoes. Simple but yummy!
Results
The chicken, as one might imagine from 6 tablespoons of sugar, was really sweet. I think to me it was similar to a honey-based barbecue sauce, though there is a distinct sweetness and tangyness to it. It's good, but it's not how we usually like our barbecue sauce, so it wasn't a bad recipe, just didn't match our personal taste. Also, I don't think you need to keep the skin. It didn't crisp up at all, so I didn't see the point in keeping it on there. I suppose one might throw it on a pan to crisp up. If you try it, let me know.
The potatoes were kind of bitter, but still melty and warm tasting. Nothing like a little improvised potatoing to cap off a dinner. Very good call by my brother on the thyme.
And of course, Megan's salad was good.
=====
I think our grill needs some attention this week. I'm gunning for Wednesday.
In case you're wondering tomorrow we'll be eating the Italian soup I posted about a while ago. Just click on "soup" on the tags to check it out.
Friday Food Free!-...er, Three!
I'm starting to think that Friday is not the best day for the Food review. But I refuse to relinquish my alliteration, so here it is.
Only one meal was cooked this week, much to my dismay. I had planned on making a cool taco salad on Wednesday with homemade taco seasoning, but I forgot that I had a dentist appointment and it just ended up being too complicated to figure out. So, only food on Monday.
Monday - Barbecue Chicken with Garlic Mashed Potatoes
Barbecue Sauce Ingredients
1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
1 rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Garlic Mashed Potatoes Ingredients
3 lbs potatoes (recipe is peeled and cubed; I used red potatoes so I just peeled. You can also leave peel on)
1 head of garlic
1/2 handful of salt
4 TBSP butter or margarine
1/4 cup of milk
I made the barbecue sauce on Sunday, after I came home from the store. This barbecue sauce is amazing; my dad has been making it for years. It's supposed to be the secret recipe used at Tony Roma's for their Blue Ridge Smokie sauce. I don't know if it tastes the same or not; it's been a while since I've been to Tony Roma's and I usually get the honey-style sauce. Regardless, it's still a very good barbecue sauce, and once you have all the ingredients super-easy to make. You just dump it all into a pot and bring it to boil, then simmer for 30 minutes. Ten put it into a bottle and refrigerate for future use. It makes about 1 1/2 cups of sauce. Works great on everything; burgers, chicken, ribs.
Now, I made the chicken by simply throwing some olive oil onto it and putting it in a 9 x 13 pan to bake. I don't put sauce on it; it just burns in the oven and it tastes just as good putting the sauce after the chicken is cooked.
Now, for the mashed potatoes. This was my first batch of mashed potatoes I had ever done, and from what I hear of the world of mashed potatoes is that they can be very difficult to do correctly, so I wasn't sure how this was going to work out. Megan felt like helping out this time, so she peeled all of the potatoes while I smashed the garlic head and peeled them. I was sorta grumpy about garlic since I had bought a pack of three heads from the store and they were all sprouted already except for one quarter of one of them. I had some garlic from a previous head and managed to get enough functional cloves, but that'll teach me to buy garlic blindly in the future.
anyway, you put the garlic and potatoes into a pot (my mom (it's her recipe) wrote saucepan, but I used a pasta pot because I thought it would be easier to drain with the built in strainer. I don't think I'd do it again; too much to clean up just to avoid normal draining procedures of the boiling water.) as well as the salt. Don't worry about it being too salty; it's mostly to help the water boil faster and the potatoes didn't soak up much of it; in fact they needed salt afterwards. Boil until they are soft. After you drain, add the butter/margarine and milk and smash together. You can add in ground pepper if you want.
The only thing I would definitely change for my procedure is how I dealt with the red potatoes. I like the flavor of red potatoes better when they're mashed, but because they were naturally smaller I decided not to cube them since they were about the size I would've cubed regular potatoes. However, it took a little extra time to cook some of the larger ones to be really really soft. In the future I would cut down all the potatoes to be about the same size to speed the process along and prevent the smaller potatoes from potentially being over-done (can you overdo a potato? I don't even know.).
The end result was great; the potatoes needed some salt and pepper, but they were smooth and creamy and perfect. The sauce was great as always (I've made it before so there was no trepidation about it) and it was overall a successful dinner.
So that's it for this week. Hopefully next week will be a little bit back to normal in terms of the cooking routine.
What'd you guys eat last week?
Only one meal was cooked this week, much to my dismay. I had planned on making a cool taco salad on Wednesday with homemade taco seasoning, but I forgot that I had a dentist appointment and it just ended up being too complicated to figure out. So, only food on Monday.
Monday - Barbecue Chicken with Garlic Mashed Potatoes
Barbecue Sauce Ingredients
1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
1 rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Garlic Mashed Potatoes Ingredients
3 lbs potatoes (recipe is peeled and cubed; I used red potatoes so I just peeled. You can also leave peel on)
1 head of garlic
1/2 handful of salt
4 TBSP butter or margarine
1/4 cup of milk
I made the barbecue sauce on Sunday, after I came home from the store. This barbecue sauce is amazing; my dad has been making it for years. It's supposed to be the secret recipe used at Tony Roma's for their Blue Ridge Smokie sauce. I don't know if it tastes the same or not; it's been a while since I've been to Tony Roma's and I usually get the honey-style sauce. Regardless, it's still a very good barbecue sauce, and once you have all the ingredients super-easy to make. You just dump it all into a pot and bring it to boil, then simmer for 30 minutes. Ten put it into a bottle and refrigerate for future use. It makes about 1 1/2 cups of sauce. Works great on everything; burgers, chicken, ribs.
Now, I made the chicken by simply throwing some olive oil onto it and putting it in a 9 x 13 pan to bake. I don't put sauce on it; it just burns in the oven and it tastes just as good putting the sauce after the chicken is cooked.
Now, for the mashed potatoes. This was my first batch of mashed potatoes I had ever done, and from what I hear of the world of mashed potatoes is that they can be very difficult to do correctly, so I wasn't sure how this was going to work out. Megan felt like helping out this time, so she peeled all of the potatoes while I smashed the garlic head and peeled them. I was sorta grumpy about garlic since I had bought a pack of three heads from the store and they were all sprouted already except for one quarter of one of them. I had some garlic from a previous head and managed to get enough functional cloves, but that'll teach me to buy garlic blindly in the future.
anyway, you put the garlic and potatoes into a pot (my mom (it's her recipe) wrote saucepan, but I used a pasta pot because I thought it would be easier to drain with the built in strainer. I don't think I'd do it again; too much to clean up just to avoid normal draining procedures of the boiling water.) as well as the salt. Don't worry about it being too salty; it's mostly to help the water boil faster and the potatoes didn't soak up much of it; in fact they needed salt afterwards. Boil until they are soft. After you drain, add the butter/margarine and milk and smash together. You can add in ground pepper if you want.
The only thing I would definitely change for my procedure is how I dealt with the red potatoes. I like the flavor of red potatoes better when they're mashed, but because they were naturally smaller I decided not to cube them since they were about the size I would've cubed regular potatoes. However, it took a little extra time to cook some of the larger ones to be really really soft. In the future I would cut down all the potatoes to be about the same size to speed the process along and prevent the smaller potatoes from potentially being over-done (can you overdo a potato? I don't even know.).
The end result was great; the potatoes needed some salt and pepper, but they were smooth and creamy and perfect. The sauce was great as always (I've made it before so there was no trepidation about it) and it was overall a successful dinner.
So that's it for this week. Hopefully next week will be a little bit back to normal in terms of the cooking routine.
What'd you guys eat last week?
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