Chef Shaw's Easy Homemade BBQ Sauce and Turned Chicken

Total Page：16

File Type：pdf, Size：1020Kb

Chef Shaw's Easy Homemade BBQ Sauce and Turned Chicken

Chef Tim Shaw’s Easy Homemade BBQ Sauce and Turned Chicken Saying you make “the perfect barbecue sauce” is as silly as saying you can make the perfect cup of coffee or chicken soup; everyone’s idea of “perfect” is totally different. Depending on where you are from or how you were introduced to American barbecue, you may prefer your sauce very mustardy, very vinegary, hot enough to peel the chrome from a tail pipe, or with no sauce at all – simply a dry rub. So I’m not going to claim this is the perfect sauce, or even the best sauce, but it is easily re-creatable at home and versatile enough that you can customize it to suit your pallet. It is also versatile enough to be good on chicken, wings, tofu, vegetables, beef (great on short ribs) and even as a dip for fries or a base for baked beans. Throw in some horseradish and you have a great cocktail sauce for fish as well! Easy Homemade BBQ Sauce 2 cups ketchup ½ cup apple cider vinegar ¼ cup packed brown sugar 1 tablespoon Worcestershire sauce (for a vegan version, use vegan Worcestershire sauce or Liquid Aminos) ½ teaspoon garlic powder ½ teaspoon onion powder salt and pepper to taste Hot Sauce – your favorite brand, to taste Optional ingredients – a dash or two of liquid smoke, a tablespoon of strong espresso, pineapple juice, soy sauce, or any other flavoring you like, all to taste Whisk all the ingredients together and bring to a boil, then simmer until thick – 15 minutes or so. Adjust seasoning with salt, pepper and add a little lemon juice if it needs acidity. Keep in mind that most hot sauces grow in intensity as they sit on heat. BBQ-ing the chicken I prefer using thighs, skin on, bone in. The best way to grill chicken thighs is to brush one side and put that side down on the grill. Meanwhile brush the other side and after two minutes, flip over. Continue doing this; brushing more sauce right before you flip the thighs – this builds up a nice caramelized layer of sauce while the chicken cooks all the way through. This also works with skin off and boneless chicken, but the meat tends to get a little drier. For breasts, if they are bone in, it is best to brush them with sauce, give them grill marks and then finish in the oven so they cook through rather than overcooking from the intense heat of the grill. Boneless breasts cook rather quickly but can also be done this way as well. .

Copy Link

Recommended publications

Slow Braised Cotes De Boeuf (Beef Short Ribs) with Orange Demi Glace
Slow Braised Cotes de Boeuf (beef short ribs) 4 Servings with Orange Demi Glace Ingredients Quantity Methods All Purpose Flour 1/4 cup 1. Preheat oven to 350º Beef Short Ribs, trimmed 8 each 2. Place flour in a shallow dish. Sprinkle beef Kosher Salt 1 tsp evenly on all sides with salt and pepper; dredge Freshly Ground Black Pepper 1/2 tsp in flour. Heat a large Dutch oven over medium Olive Oil 2 T high heat. Add oil to pan and swirl to coat. Add Onion, diced 3/4 cup beef to pan. Sauté for 8 minutes turning to Celery, diced 1/3 cup brown on all sides. Remove beef from pan. Carrot, diced 1/3 cup 3. To pan, add onion, celery, carrot and leek. Sauté Leek, chopped 1/4 cup 5 minutes, stirring occasionally. Add garlic, Garlic, minced 1 clove saute 1 minute, stirring frequently. Place pep- Black Peppercorns, whole 10 each percorns, 3 thyme sprigs, peppercorns, and bay Thyme Sprigs 3 sprigs leaves on a double layer of cheesecloth*. Gath- Bay Leaves 2 each er edges of cheesecloth and tie securely. Place herb/spice bundle in pan; return beef to pan. Dis- Veal Demi-Glace 1/4 cup solve demi–glace in 3/4 cup of hot water, stirring well. Add demi-glace mixture and wine to pan; Hot Water 3/4 cup bring to a boil. Cover and bake at 350º for 2 1/2 Dry Red Wine 1/2 cup hours or until the beef is fork tender. Remove Thyme Sprigs 4 sprigs beef from pan; strain cooking liquid through a fine-mesh sieve over a bowl.
[Show full text]
Mc™ Soup~Salads~Sandwich Classic Big Plates Desserts Michaels Cuisine Restaurant &
G CELEBRATIN MICHAELS CUISINE RESTAURANT & BAR YEARS M TM WORTH OF FORT - 2016 C TRADITION 1992 Lunch Menu MC™ SOUP~SALADS~SANDWICH DAILY CHEFS FEATURE’S SOUP OF THE DAY 5 Cup (Available Until We Run-Out) Created With The Freshest Of Americas Bounty. 7 Bowl EACH DAY, BASED ON THE MARKET’S BOUNTY, OUR KITCHEN CREATES FEATURED OUR CLASSIC RANCH TORTILLA SOUP 6 Cup 9 Bowl APPETIZERS, & ENTREES. ~ASK YOUR SERVER FOR DESCRIPTIONS~ SMALL APPETIZER SALAD 6 ~LIMITED AVAILABILITY~ As An Appetizer When Ordered With An Entrée, Enjoy A Small House, Maggi-Lime, Or Mac’s Salad. CLASSIC BIG PLATES MAC’S “CHICKEN” SALAD 16 (All Classics, & Features Are Served With Creative Sides & Appropriate Sauces) Chopped Iceberg Lettuce, Romano Cheese, & Toasted Sesame Seeds, “Mac’s House Restaurant” House Blue Cheese MC™ MIXTECO CASSEROLE 14 Vinaigrette, With A Roc-Doc™ Charbroiled Chicken Breast. Our Classic Mexican Casserole Of Corn Tortiillas, Chicken, Roasted Poblano, Tomato Ranchero Sauce, Mexican Cheese, & Cream. MICHAELS GOAT CHEESE SALAD 12 MC™ “SIGNATURE” GULF CRAB CAKES 22 Mixed Spring˜ Lettuces, Grape Tomatoes, Dried Berries, Toasted Pepitas, & Warm Pecan Crusted Ranch Goat Cheese. Baked, NOT Fried, With A Lite Ancho Chile Cream Sauce. With Raspberry-Chipotle Vinaigrette. CHICKEN SCALLOPPINI 18 Italian Style Pan-Fried Breast, Spaghetti, JALAPENO SHRIMP SALAD 16 Lemon Basil Caper Butter Sauce. Our “Original” House Salad With 6 Gulf “Texas Gold” SHRIMP Slowly Poached & Aged In Pickled Jalapeños, Onions & 3 CHEFS DIET PLATE 18 Doc-Of-The-Bay™ Spiced Marinade. Ground Chuck Steak, Or Chicken Breast, Ripe Tomato, Avocado, & Cottage Cheese. 3 STEAK & BLUE CHEESE SALAD 16 Mixed Spring Lettuces, Sliced Fresh Mushrooms, Grape Tomatoes, PECAN CRUSTED GOAT CHEESE CHICKEN 20 With A Lite Basil Cream Sauce.
[Show full text]
Asian Dipping Sauce Makes 1 Cup | Active Time: 10 Minutes | Total Time: 10 Minutes
Asian Dipping Sauce Makes 1 cup | Active Time: 10 minutes | Total Time: 10 minutes Step 1: Starting the Sauce 1 to 2 tsp Garlic-Ginger Paste, or to To start the sauce, place all of the ingredients into a pot and bring to a boil over taste medium heat. Turn down the heat to medium-low and let simmer for 30 seconds or 1/4 cup soy sauce so, or until the sugar has melted, and then remove from the heat. 1/4 cup ponzu Note: Instead of the Garlic-Ginger Paste use 1 to 2 tsp minced fresh ginger and 1/4 cup rice wine vinegar garlic instead. 2 1/2 tsp sweetener (such as sugar, agave, rice syrup) If needed, add a touch of water to balance out the tartness—keeping in mind 1 tsp toasted sesame oil however that the sauce is supposed to have a good punch to it. 1/2 teaspoon hot red pepper flakes 1/8 to 1/4 cup water, as needed Step 2: Finishing the Sauce 1 green onion, finely minced To finish the sauce, pour the mixture into a bowl and add the finely minced green onion. While this sauce is best when first made, it will keep for several days, in an air- tight container, in the refrigerator. Note: If making ahead, it is best to add the green onion just before serving so that it maintains its vibrant green color. Serve this sauce with your favorite Dumplings or Potstickers, such as these Edamame & Roasted Shiitake Mushroom Gyozas, or use as a sauce for vegetables, rice dishes and/or these delicious Green Onion Cakes..
[Show full text]
Toss, Sauce Or Dip. Inventive Recipes for Serving Sweet Potato Fries Tossed, Sauced Or with a Signature Dip to Generate Customer Interest, and Increase Sales
Toss, sauce or dip. Inventive recipes for serving sweet potato fries tossed, sauced or with a signature dip to generate customer interest, and increase sales. GEORGIA PEACH BBQ SAUCE (Dip or Toss) VIRGIN BLOODY MARY SAUCE (Dip) 1 /2 lb Peaches, canned, diced • Cook onion, garlic, jalapeño and a pinch 6 oz Tomato Purée, basic, canned • In a medium size stainless steel 1 /4 c Yellow Onions, chopped of kosher salt in oil in a heavy medium 2 Tbsp Celery, finely chopped bowl, mix all ingredients together saucepan over medium heat, stirring 1 Tbsp Garlic, minced 2 Tbsp Green Olives, finely chopped • Check for seasoning and adjust occasionally, until softened, 1 Tbsp Jalapeño Pepper, chopped 8 to 10 minutes 1 oz Clam Juice, bottled with seeds • Add peaches and remaining ingredients 1 Tbsp Worcestershire Sauce 1 oz Apple Cider Vinegar and simmer uncovered. Stir occasionally 1 tsp Fresh Lime Juice 2 oz Bourbon until peaches are very tender and the liquid 1 tsp Sugar, granulated has reduced 3/4 of the way, about 45 1 4 oz Cola /2 tsp Cracked Black Pepper minutes 1 Tbsp Dijon Mustard 4 dashes Angostura Bitters • Reduce until desired consistency is 1 tsp Brown Sugar, light ® achieved. Purée in a blender for a finer, 1 tsp Tabasco Sauce 1 /4 tsp Chili Powder smoother and more delicate sauce 1 /2 tsp Kosher Salt ORANGE-FENNEL VINAIGRETTE (Sauce) SPINACH-BASIL PESTO (Sauce) 1 /2 c Fresh Orange Juice • Whisk orange juice, shallots, 2 c Fresh Spinach Leaves, blanched • Place all of the ingredients in a 2 Tbsp Shallots, minced thyme, orange zest and honey and shocked blender except for the olive oil; in medium bowl to blend 1 begin blending all ingredients 1 Tbsp Fresh Thyme Leaves /8 c Walnuts, chopped and toasted and slowly drizzle the olive oil • Gradually whisk in oil and then 1 c Fresh Basil, blanched and shocked 2 tsp Orange Zest into the mixture to obtain a pesto add fennel and fennel fronds.
[Show full text]
The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
THE EFFECTS OF DIFFERENT COOKING TIMES AND TEMPERATURES ON TOMATO SAUCE LYCOPENE CONTENT Shefali Ajmera A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF FAMILY CONSUMER SCIENCES December 2006 Committee: Julian Williford, Jr., Advisor Dawn Hentges Priscilla Coleman ii ABSTRACT Julian. H. Williford, Jr., PhD, Advisor PURPOSE: The aim of present study was to determine the effects of different cooking times and temperatures on the lycopene content of three brands of commercially processed tomato sauce samples. METHODS: The experimentation was conducted on a total of three brands of tomato sauce (n=120) to determine the effects of cooking times (15, 30, 45 minutes) and temperatures (325, 350, 375 degree F) on lycopene content. At each of the constant oven temperatures, the samples were subjected to cooking for different lengths of time. The main effect of time, temperature, and interaction of both was determined by using ANOVA. The lycopene content was measured by using a HPLC (high performance liquid chromatography) technique. RESULTS: All three brands were significantly different (P<0.001) in mean lycopene content. For two brands the lycopene content was significantly higher (P<0.05) in the samples cooked for 15 minutes, when compared to 30 and 45 minutes. As a main effect of temperature, two brands showed the highest lycopene content at cooking temperature of 375 °F, but one brand did not show the significant effect of cooking temperature on the lycopene content. All brands showed different results for the interaction effect of time and temperature on iii the lycopene content, and only brand showed the significantly different lycopene content in the sample cooked at 350 ° F for 30 minutes.
[Show full text]
Sweet Chili SAUCE
Sweet Chili SAUCE SWEETFIRE CHICKEN TM PREP TIME: 10 minutes COOKING TIME: 10 minutes 2 servings INGREDIENTS: 1/2 lb Breaded Chicken Bites 2 oz (about 1/2 cup) Diced Red Bell Pepper (1/2” Squares) 2 oz (about 1/2 cup) Diced Green Onions (1/2” Squares) 1 Tbsp Cooking Oil 4 oz* Pineapple Chunks 1/4 cup Panda Express Sweet Chili Sauce *(Use canned version with natural juice for best results) DIRECTIONS: 1. Prepare Breaded Chicken Bites according to instructions on package. 2. Heat 1 Tbsp of cooking oil in a fry pan or wok. 3. Combine diced red bell peppers, diced onions, and drained pineapple chunks into pan. 4. Pour 1/4 cup of Panda Express Sweet Chili Sauce and mix well over low heat. Do not boil sauce. Remove from heat. 5. Pour heated Panda Express Sweet Chili Sauce and ingredients over prepared breaded chicken bites. 6. Toss to coat. 7. Ready to serve with your favorite rice or noodles. ©Panda Restaurant Group, Inc. 2012. All Rights Reserved. Sweet Chili SAUCE PAN ASIAN LETTUCE WRAPS PREP TIME: 15 minutes COOKING TIME: 8 minutes 4 Main Dish Servings 8 Appetizer Servings INGREDIENTS: 1 Tbsp Dark Sesame Oil 1 lb Ground Chicken or Pork 1/2 cup Chopped Red or Yellow Onion 3 Cloves Garlic, Minced 1/2 cup Panda Express Sweet Chili Sauce, Divided 2 Tbsp Reduced Sodium Soy Sauce 1/2 cup Finely Chopped Canned Water Chestnuts or Peeled Jicama 1/3 cup Coarsely Chopped Cilantro 1 Head Boston Lettuce DIRECTIONS: 1. Heat sesame oil in a large skillet over medium heat.
[Show full text]
Phuket's Peranakan Community Baba Yaya Culture & Way of Life
PHUKET’S PERANAKAN COMMUNITY Baba and Yaya are terms used for the descendants of late 19th century Chinese immigrants to Phuket. Baba is used for male and Yaya for female. “Peranakan” is a Malay term that, literally translated, means “of mixed race”. Over the centuries it has become used to identify the descendants of the first Chinese settlers in southern Thailand and peninsular Malaysia and their locally-born wives. The great majority of these Chinese migrants came from southern Fujian Province and spoke Hokkien dialect. Hard-working and ambitious, they were commercially successful, gradually developing and expanding both local and regional trade. Before too long many were rich – but since few Chinese women made the long and adventurous journey south, they lacked Chinese wives. The solution was close at hand – intermarriage with local Malay and Thai women. In this way, the Peranakan community was born, with the descendants of the original hardy and adventurous Chinese migrants adopting many facets of local culture, while retaining their commercial links with home and with each other. (The ancient Peranakan family) BABA YAYA CULTURE & WAY OF LIFE Phuket is also a part of this Peranakan world, but with Yaya cuisine, too, is as distinctive as it is delicious. the important distinction that the original Hokkien settlers Spicier and less sweet than the Malay Peranakan integrated with Thai culture, making Phuket's position as cuisine, it employs more chili, coconut milk, lemon grass a Peranakan centre both distinctive and unique. and coriander. Pork dishes, too, are popular – a meat quite alien to the Muslim element of the Malay Today Phuket's Baba-Yaya are proudly reasserting Nyonya tradition.
[Show full text]
Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.
[Show full text]
PASTA with MEAT SAUCE
PASTA with MEAT SAUCE Nutrition Facts Serving Size 1 cup Servings per Recipe 4 Meat Sauce Amount per Serving 2 cups Master Meat Sauce Calories 180 Calories from Fat 70 1 can (16 oz.) tomatoes, chopped %Daily Value* Total Fat 8g 12% 1 can (8 oz.) tomato sauce Saturated Fat 3g 15% ½ teaspoon oregano Cholesterol 30mg 10% Sodium 700mg 29% ½ teaspoon basil Total Carbohydrate 13g 4% c teaspoon pepper Dietary Fiber 3g 12% Sugars 6g Parmesan cheese (optional) Protein 13g Vitamin A 20% • Vitamin C 20% 1. In bowl combine Master Meat Sauce with remaining Calcium 6% • Iron 8% * Percent Daily Values are based on a 2,000 ingredients, except Parmesan cheese. calorie diet 2. Place in gallon-sized freezer bag. Label with date and heating instructions and freeze. To prepare for serving: 1. In refrigerator, thaw Meat Sauce. Place in saucepan and simmer slowly ½ to 1 hour. 2. In large pan, boil 3 quarts water. Add 1 tablespoon vegetable oil to reduce boiling over. 3. Add 8 ounces of pasta (macaroni, spaghetti, noodles) gradually. 4. Boil uncovered, stirring occasionally. Over stirring causes sticky pasta. 5. Cooking time varies with altitude and product; check package directions. Average time is 8 to 10 minutes. Pasta should be tender, yet firm. 6. Immediately drain in colander; do not rinse. Rinsing washes away valuable nutrients. 7. Pour Meat Sauce over hot cooked pasta. Sprinkle with Parmesan cheese. Serves 4. Enjoy with: Ice cold milk Tossed spinach greens with dried cranberries Crunchy garlic toast MASTER MEAT SAUCE 4 pounds lean ground meat 1 medium onion, minced 1 can (6 oz.) tomato paste plus 6 oz.
[Show full text]
Indonesian Food
HOW TO COOK INDONESIAN FOOD COMMEMORATIVE EDITION In memory of Ailsa Zainu’ddin, 1927–2019 A.G. THOMSON ZAINU’DDIN AUSTRALIAN INDONESIAN ASSOCIATION OF VICTORIA AIA_HowToCookIndoFood_4pp-270619.indd 1 27/6/19 6:57 pm PO Box 527 Carlton South Victoria 3053 ABN 46 660 486 306 www.aiav.org.au Copyright © 2019 Ailsa Zainu’ddin This edition first published 2019 by AIAV Original edition first published 1965 by AIAV Project Managers: Lois Carrington (original edition), Steve Dobney (this edition) Editors: Carolyn Glascodine, Paula Bradley, Steve Dobney Design and layout: Jennifer Johnston (this edition) Cover art: Hugh O’Neill (original edition), adapted by Jennifer Johnston (this edition) Text scanning: Lesley Hutchison and Samuel Clancy Illustrators: Astrid Dahl, Robert Grieve, Henry Salkauskas, Eva Kubbos and senior art students of the Royal Melbourne Institute of Technology (now RMIT University) Printed in Melbourne by Impact Digital Pty Ltd, Brunswick ISBN: 978-0-646-80453-8 Acknowledgements For the original edition: Nila Zainu’ddin thought up the title. The wood engravings were generously lent by the editor of Meanjin Quarterly, Mr C.B. Christesen. The author is grateful to all the members who assisted with publication, distribution and financing of the original book – not to forget those who tested the recipes! For the new edition: Ann McCarthy provided biographical information and the author’s revisions and additions to the original text. Nani Pollard and Tesna Copeland provided advice on the recipes and language. Lester Levinson and Prue Price lent their treasured copies of the original editions. AIA_HowToCookIndoFood_4pp-270619.indd 2 27/6/19 6:57 pm FOREWORD IT GIVES ME GREAT PLEASURE to present this commemorative edition of How to Cook Indonesian Food by Ailsa Zainu’ddin, some 54 years after it first appeared in print.
[Show full text]
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter.
[Show full text]
Low-Iodine Cookbook by Thyca: Thyroid Cancer Survivors Association
Handy One-Page LID Summary—Tear-Out Copy For the detailed Free Low-Iodine Cookbook with hundreds of delicious recipes, visit www.thyca.org. Key Points This is a Low-Iodine Diet (“LID”), not a “No-Iodine Diet” or an “Iodine-Free Diet.” The American Thyroid Association suggests a goal of under 50 micrograms (mcg) of iodine per day. The diet is for a short time period, usually for the 2 weeks (14 days) before a radioactive iodine scan or treatment and 1-3 days after the scan or treatment. Avoid foods and beverages that are high in iodine (>20 mcg/serving). Eat any foods and beverages low in iodine (< 5 mcg/serving). Limit the quantity of foods moderate in iodine (5-20 mcg/serving). Foods to AVOID Foods to ENJOY • Iodized salt, sea salt, and any foods containing iodized • Fruit, fresh, frozen, or jarred, salt-free and without red salt or sea salt food dye; canned in limited quantities; fruit juices • Seafood and sea products (fish, shellfish, seaweed, • Vegetables: ideally raw or frozen without salt, except seaweed tablets, calcium carbonate from oyster shells, soybeans carrageenan, agar-agar, alginate, arame, dulse, • Beans: unsalted canned, or cooked from the dry state furikake, hiziki, kelp, kombu, nori, wakame, and other • Unsalted nuts and unsalted nut butters sea-based foods or ingredients) • Egg whites • Dairy products of any kind (milk, cheese, yogurt, • Fresh meats (uncured; no added salt or brine butter, ice cream, lactose, whey, casein, etc.) solutions) up to 6 ounces a day • Egg yolks, whole eggs, or foods containing them •
[Show full text]