Thursday, August 16, 2007

Recipe Thursday ~ Oh, Brother!

Welcome to a new feature on the Changeling Press Blog. Every Thursday, we will feature a yummy recipe or two.

We invite readers to post your favorite recipe in the comments section. The recipe that whets our appetites the most will win the cook a FREE E-BOOK OF THEIR CHOICE from Changeling Press. Post your comment BEFORE 3 p.m. EST on Friday. The winner will be announced at 8 p.m. EST in the Bar & Grill: Join now!

We will be partying down with brothers (blood or otherwise) during our 24-hour party on the Changeling Press list. In that spirit, our recipe theme this week will be BARBECUE. Give us your best recipe: oven, grill, slow cooker ... the method isn't as important as making our mouths water.

The Deen Brothers' BBQ Chicken
Makes 3 to 4 servings

Tennessee barbecue usually means pork: pork shoulder, ribs, or the whole hog. But where we come from, it means a great sauce, like this one, and good old chicken, the mainstay of our family business.

Ingredients:
1 cup ketchup
¼ cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon dry mustard powder
½ teaspoon cayenne pepper
One 3½ pound chicken, cut into 8 pieces

Directions:

1. Preheat oven to 375° F or prepare a grill (brush the grill grate lightly with oil).

2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

3. Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

LINKS
Ugly Brothers BBQ Recipes
Road Tasted with Bobby and Jamie Deen
The Lee Bros (Southern Cooking)

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4 comments:

  1. Becky G.11:15 AM

    My favorite recipe is for the Ultimate Chocolate Chip cookies.

    Using your favorite HOMEMADE recipe, I prefer the recipe on the Tollhouse chip bag, whip up a batch of cookie dough. Instead of baking the cookies on a cookie sheet though, drop a blob of dough in a tin foil cup cake paper. (You'll have to experiement with the size of the blobs to get your personal preference) Bake as usual. While the cookies are baking, remove Reeses Peanut Butter Cups from the refrigerator where they have been for a couple of hours to firm up. Unwrap them and have them at the ready. Once the cookies are done, remove them from the oven and IMMEDIATELY press a Reese cup in the middle of each cookie, pressing slightly to anchor the Reese into the cookie. Allow to cool and enjoy. **NOTE - A regular batch of Toll House cookies will require about 24 Reese Cups. You will also need a nice cold glass of milk with each cookie as they are verrrry rich.

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  2. My favorite simple recipe is for something my family has always lovingly called "The Ugly Cake", but it's actually an upside down German Chocolate cake.

    Ingredients:
    1 boxed German Chocolate cake mix
    and ingredients needed to make
    cake batter
    1 softened pack of Cream Cheese
    (low calorie can be substituted
    if you absolutely must...lol)
    1 box 10X Confectioners Sugar
    1-1/2 cups coconut

    Preheat oven according to box directions. Blend cake mix according to box directions. Grease 9"x12" cake pan.

    Blend Cream Cheese, confectioner's sugar and coconut thoroughly.

    After pouring cake mixture into greased pan, drop spoonfuls of the cream cheese mixture along the top, spreading as evenly as possible.

    Bake according to box directions or until toothpick inserted in the center comes out clean.

    Leave in pan and serve with vanilla ice cream.


    This is one of the easiest, yummiest cakes that I've ever made. I take it to reunions and church gatherings and NEVER bring any back home.

    Hugs,
    Robin S.

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  3. One of my favorite summer time dinners is Chicken Piccata. It is easy and fast and delicious served over spaghetti.


    8-10 pieces of chicken tenders (defrosted)
    Sea salt and freshly ground black pepper
    2 cups all purpose flour, for dredging
    6 tablespoons unsalted butter
    4 tablespoons extra-virgin olive oil
    1/3 cup fresh lemon juice
    1/2 cup chicken stock
    1/2 cup of white wine
    1/4 cup brined capers, rinsed
    1/3 cup fresh parsley, chopped
    1 lb cooked spaghetti noodles

    Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
    In a large 10 or 12-inch skillet over medium high heat, melt 4 tablespoons of butter with 4 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. (Adjust time for really thin chicken pieces)

    Remove pan from heat and move chicken to a plate.

    Reduce heat to medium low and add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and cooked spaghetti noodles and garnish with parsley.

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  4. Chilli on the Grill BBQ Recipe

    For incredible chilli, use pure chilli powder – not the “chilli powder” (a blend of ground chillies, garlic, oregano, and other spices) that you find in most spice racks. The pure stuff is simply ground ancho chillies (dried poblanos).


    3 pounds plum tomatoes, cores removed
    3 stalks celery
    2 medium yellow onions, cut crosswise into 1/2-inch slices
    Extra-virgin olive oil
    1 medium jalapeño pepper, stem removed
    2 tablespoons pure chilli powder, divided
    2 teaspoons kosher salt, divided
    1/2 teaspoon freshly ground black pepper
    1 pound top sirloin steak, about 3/4 inch thick
    3 boneless pork loin chops, about 5 ounces each and 3/4 inch thick
    2 teaspoons ground cumin
    2 teaspoons dried oregano
    2 teaspoons minced garlic
    1/4 teaspoon cayenne
    1 bottle (12 ounces) ale
    1 cup beef broth
    1 can (14 ounces) pinto beans
    1 cup grated sharp Cheddar cheese
    1 cup sour cream



    Grill the tomatoes over Direct Medium heat until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.


    Brush or spray the celery and onion slices with the olive oil. Grill the celery, onions, and jalapeño over Direct Medium heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.


    In a small bowl combine 1 tablespoon of the chilli powder, 1 teaspoon of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or spray the meat with the oil and grill over Direct Medium heat for about 8 minutes, turning once halfway through grilling time. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture.

    Add the remaining 1 tablespoon chilli powder, remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.


    Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.


    Serve warm in individual bowls and top with the cheese and sour cream.


    Makes 6 to 8 servings.

    Teresa Ryan

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