Royal Red Cabbage Salad

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This salad is certainly fit for royalty with its exquisite combination of flavors.  Topped with a honey dressing and gorgonzola cheese, this salad makes a perfect side dish, but is certainly hearty enough to be the star of the show.  We love to serve this pretty much any time of the year, but this salad is a nice alternative to coleslaw or even potato salad at most cookouts or potlucks. If creamy salads aren’t your thing, we definitely recommend this one!

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Royal Red Cabbage Salad

  • Servings: 4-5
  • Print
3 cups red cabbage, chopped into thin strips

1/3 cup blackberries, washed

1/4 cup walnuts, roughly chopped

1/4 cup gorgonzola cheese, broken into small chunks

3 large mint leaves, chopped into thin strips

for beans:

1 can navy beans, rinsed and drained

1/2 small sweet onion, sliced into 1/2 inch chunks

1 tablespoon olive oil

1 1/2 teaspoons cumin powder

1/2 teaspoon sea salt

1/4 teaspoon black pepper

for dressing:

1/3 cup honey

1 tablespoon rice wine vinegar

1 tablespoon dry white wine

dash of salt

To prepare beans: heat olive oil in a medium pan.  Add onions and saute for 1-2 minutes over medium heat, until they begin to turn translucent.  Add cumin, salt and pepper and saute for 30 seconds.  Stir in navy beans and cook for additional 2-3 minutes over low heat.  Remove from heat an and let cool to room temperature (about 10 minutes).

To prepare dressing:  In an small saucepan add honey, rice wine vinegar, and white wine.

Simmer mixture on medium high, stirring often, for 1 minute. Reduce heat to low and let mixture cook for an additional 8 minutes.  Be sure to stir occasionally and watch for burning.  Once honey mixture has reduced by half, remove from heat and let cool for 5 minutes before using.  If dressing becomes too thick, simply reheat until it begins to liquify.

To assemble:  Arrange cabbage onto a large platter.  Top with beans, blackberries, gorgonzola cheese, chopped mint, and walnuts.  Using a small spoon, drizzle honey dressing over top.  You can use as much or as little of the dressing as you’d like depending on how sweet you’d prefer the salad to be.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.
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Red Wine Braised Brisket

With Fall in full swing, I’ve had a huge craving for braised beef.  It’s like clockwork. As soon as a single leaf turns a red, I must braise.  Braised chuck roasts, braised short ribs, braised shanks, and of course this lovely dish, braised brisket.  Unlike most Dutch oven brisket recipes, I don’t prepare it whole.  Instead, the meat is cut into about 6 equal portions and braised this way.  Don’t worry, this does not detract from the finished product.  If anything, the meat receives much more love and tenderness from the braising liquid and the long cooking time.  Brisket is a tough cut, so a lot of patience and a good block of time is all you really need to perfect it.

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This dish is best served over whipped mashed potatoes or creamy polenta. It is exactly the type of comfort needed on a cool fall day.  Feel free to adjust this recipe to your liking.  Use more wine and less broth or use shallots instead of onion, and always, always, always, always, adjust the salt content to your liking. However, don’t go overboard and then blame me for it.  Tweak it a LITTLE!

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Red Wine Braised Brisket

  • Servings: 6
  • Print
 1 4-6 pound brisket flat, cut into 6 equal portions

salt

black pepper

2 1/4 cups beef broth

1 1/4  cups red wine

1 medium onion, peeled and sliced

2-3 cloves garlic, minced

2 sprigs fresh oregano

2-3 sprigs thyme

1 sprig rosemary

2 teaspoons Worcestershire sauce

2 teaspoons tomato paste

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried marjoram

1/4 teaspoon powdered allspice

1/4 teaspoon sweet paprika

olive oil

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Preheat oven for 325 degrees  F.
Brisket flats are a bit uneven, so the best thing to do is cut off the excess cap of the thicker half and save it for something else.  We usually freeze it and grind it with other cuts of beef to make burgers.  There will still be a little fat remaining and that is okay.  Just look at the picture above to guide you.  Cut brisket into 6 equal pieces.  If you have a smaller flat, then cut into 4 pieces.  Season both sides generously with salt and pepper. Red meat needs salt so two grains isn’t going to do.  Let me say it again. RED MEAT NEEDS SALT! Okay, now proceed with seasoning.

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Heat two tablespoons (or 3) in a dutch oven over high heat.  Reduce heat to medium high and add brisket pieces.  Brown 4 pieces at a time, or in this case 4 and then 2.  Brown meat for 2 minutes per side.  Remove and place onto a plate.

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Add a little more olive oil to pot and cook onions over medium heat for about 2-3 minutes.  Add garlic and saute for 30 seconds. Remove from pan.

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Pour broth and wine in pan, stirring to collect any bits and flavorings left in pan.  Add Worcestershire sauce, tomato paste, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and spices.  Turn off burner.  Submerge brisket pieces in liquid.  Top with onion and garlic. Tie together thyme, oregano, and rosemary sprigs with kitchen twine forming a bouquet garni.  Add to Dutch oven. Cover with lid and place into oven for 2 hours at 325 degrees F.  After that time, reduce heat to 300 degrees F.  Check liquid and add 1/2 cup more broth or wine (it’s up to you) if needed.  Cover once more and put back into oven for 1 1/2 more hours.  During the last half an hour, remove lid and cook for remaining time.  Leave a little longer if you want braising liquid to cook down a bit more.
Remove from oven and let sit for 10 minutes before serving. Taste before serving, adjust as needed. Enjoy.

 

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

 

 

Skillet Lemon-Herb Chicken

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As far back as I can remember, Sunday dinner involved one of three items, a curry of some sort, roasted leg of lamb, and roasted chicken. My mother had this special concoction that she used to season her chickens. It involved pureed onion and garlic, along with some herbs and spices. I guess you could say it was her version of a wet rub or a seasoning paste. It wasn’t too shabby, but for some reason her roasted chickens created a sudden eruption of sorrow and malaise that would creep up inside my chest. I think it was because we ate it on Sundays. The day before Monday. The day before the school week and work week began. The day before everyone trudged off to those places they didn’t want to be. As a child I think I picked up on all the different emotions bouncing around in our household. It’s funny how food can evoke such memories. While mom’s roasted chickens were delicious, to this day I still have a hard time eating them without revisiting the past. As an adult, I vowed to change my perspective on Sundays. It took me a long time to do this, but I think I have it figured out. It’s not only the ingredients that matter, it’s also intention. After all, we infuse our true emotional state in our cooking, and I fear that perhaps trepidation was a key ingredient in our Sunday dinners growing up.
With that said, I have revised an old tradition and crafted it to suit my palate. I try my utmost to infuse healing into my dishes so that those who break bread with me will feel lifted and hopeful. Change has to come from within but that doesn’t mean we can’t change our environment too. By that, I mean equipment. So, I nixed the roasting pan and opted for a skillet. I added flavors that called to me and you know what? It didn’t evoke anxiety. It evoked contentment, satiety, and comfort. Success!
Enough of my babbling, give this one a try and by all means add whatever ingredients speak to you. Food is an individual experience.

Skillet Lemon-Herb Chicken
Skillet Lemon-Herb Chicken

Skillet Lemon-Herb Chicken

  • Servings: 4
  • Print
 
1 whole chicken, about 3 pounds
1/3 cup fresh oregano leaves
1/4 cup olive oil
juice of 1 lemon
zest of 1 lemons
1 lemon quartered
1/2 teaspoon thyme leaves
2 cloves garlic minced
1 1/4 teaspoon salt
1/2 teaspoon black pepper
kitchen twine
4-5 large carrots, peeled and quartered
1 medium sweet onion sliced
olive oil

Baste:
1/2 cup white wine
1/4 cup melted butter
pinch of salt (optional)

1. Cut off any extra bits of hanging skin from chicken. Pat dry with paper towel and set aside.

2. place oregano, olive oil lemon juice, zest, thyme leaves, garlic, salt, and black pepper into food processor. Process until mixture is well combined, about 8-10 pulses. Add a little more olive oil if mixture is too dry. Apply mixture to chicken, getting under the breast skin and into the cavity. Place onto a parchment lined baking sheet and cover well with plastic wrap. Place into refrigerator for 4-12 hours.

3. Remove chicken from refrigerator and let stand covered at room temperature for 30 minutes before placing into oven. Prepare carrots and slice onion.

4. Preheat oven for 350 degrees F. Add 1 tablespoon of oil to pan. Brush all over. Layer onions and carrots evenly. Truss (or tie) chicken legs and tuck wing tips under. You don’t have to do this step. It’s entirely up to you. Place chicken on top of vegetables and place into oven for 1-1 1/2 hours or until thigh meat registers 185 and breast is 175. Begin basting after the first 35 minutes of cooking time. Repeat process 2 more times until chicken is cooked through. During the last 30 minutes of cook time, add the quartered lemon to skillet. This will help to caramelize them a bit.

5. Take skillet out of oven and carefully remove chicken from skillet. Place onto a cutting board and scoop out vegetables and place into a serving dish. Set lemons aside. Let chicken rest for a five minutes before carving.  Snip of twine, carve, and place pieces of chicken onto a platter. Squeeze lemons onto meat before serving.  You can omit this step if you aren’t a huge lemon juice person. Simply leave the lemon quarters on the platter and have people help themselves to as they see fit.

All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Port Salut Potato Tartiflette

Tartiflette is a little like au gratin potatoes, however it is a bit more rustic in appearance and the sauce is rich and delicious.  I absolutely love potato tartiflette and, it is the perfect comfort food.  This really works well with roasted chicken and heirloom carrots.  If you can’t get your hands on heirloom carrots, don’t despair.  This is just artsy food writer speak for imperfect looking carrots of all shapes, colors and sizes.  You can by all means use those orange numbers stocked in the produce section of your neighborhood market. This dish is perfect for any autumn Sunday dinner, and let me tell you, if you are lucky enough to end up with leftovers, it will make you do the Snoopy dance.  I know I did!

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Port Salut Potato Tartiflette

  • Servings: 4
  • Print
 

6-8 medium Yukon gold potatoes, peeled and chopped into fourths (cut into sixths is larger)

2 1/2 cups warmed milk, 2% works well for this

5 ounces port salut cheese, rind removed

1/2 cup shredded sharp cheddar cheese

3 tablespoons all purpose flour

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

2 tablespoons shredded parmesan cheese

1 clove garlic, minced

2 teaspoons sea salt

1/2 teaspoon onion powder

1/2 teaspoon mustard powder

1/4 teaspoon dried marjoram

1/8 teaspoon allspice

1/8 teaspoon grated nutmeg

Peel, rinse potatoes.  Pat dry and cut into fourths (or sixths depending on size). Grease a large casserole pan with 1 tablespoon of unsalted butter.  Arrange potatoes and set aside. Heat oil in a large saucepan over medium-high heat, add flour, creating a rue.  Let mixture cook for 30 seconds to 1 minute.  Make sure it does not burn and adjust the temperature accordingly.  Rue should be a light golden color. Using wire whisk, add 1/2 a cup of milk at a time, stirring continuously.  The sauce will thicken immediately, so as it starts to thicken add another half a cup repeating the process, until all of the milk is in the pot.  This will take a few minutes.  Add parmesan, port salut, and cheddar cheeses to pot.  Reduce heat to medium and let sauce bubble, while stirring.  The cheese should melt within a few minutes.  Add remaining ingredients, reduce heat to low and let simmer for 5 -10 minutes, stirring occasionally.  Make sure to keep an eye on this sauce as it will burn if left unattended.  The end result should look like this:
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Pour cheese sauce over potatoes, cover pan with aluminum foil and bake at 350 degrees F. for 50 minutes.  Remove foil and bake for additional 10 minutes.  Once cooked through, remove from oven and let the tartiflette set up for 10 minutes before serving.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Red Enchilada Sauce

We all know that the secret to delicious enchiladas really depends on the sauce. This is not to say that the other ingredients aren’t important, but the sauce is really the star of the show.  Sure, you can purchase a canned enchilada sauce if you’re in a hurry, though nothing beats a homemade sauce.  I like to make the sauce a day ahead and store it in the refrigerator.  This really allows the flavors to marry, bloom, grow, mature, form….you get the idea.  Anything tomato based (and yes I know that traditional enchilada sauce doesn’t include tomatoes), needs a chance to liven up.

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Red Enchilada Sauce

  • Servings: 6
  • Print
 6 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons onion powder
2 1/2 tablespoons tomato paste
1 tablespoon unsalted butter
1 tablespoon sea salt
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon granulated sugar
4 1/2 cups water
3 tablespoons vegetable oil
3 tablespoons masa flour

In a good sized saucepan or stock pot heat oil.  Add masa flour.  This will create a rue.  Cook for 1 minute, stirring throughout.  Add tomato paste and garlic.  Cook for a 15 seconds.  Make sure you have a whisk ready and gradually add water.  Add remaining ingredients, turn heat down to medium-low and allow sauce to simmer for 10 minutes, stirring occasionally.  Once more, reduce heat to low and continue cooking for 20 more minutes.  If sauce is too runny by the end of cook time, simply thicken with 2 teaspoons of cornstarch and 1 1/2 tablespoons water mixed together.  Once sauce has reach a good consistency, remove from heat and let cool to room temperature before using.  You can store this in the fridge in an air tight container for up to 3 days after preparation.  You can also freeze the sauce for up to 1 month or up 6 months if stored in a vacuum sealed bag. Voila!

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Heirloom Carrots with Maple-Clove Glaze

I have this confession to make. I really don’t like store bought carrots.  Okay, I do for certain things like stocks, pot roasts, and carrot sticks, etc., but not for presentation.  Yes, I know that sounds incredibly pretentious, but really, who wants to cook a carrot, style it, and then take multiple photographs?  It seems like the most boring subject matter on earth.  However, there is one exception. Heirloom carrots. Not only are they unique, farm fresh, local, beautiful, and flavorful, but they are also a little hard to come by.  Yes, we have upscale markets that sell them, but I wanted fresh out of the earth, purple carrots.  So, my partner in crime and I set out last Saturday to the local farmer’s market in search of the perfect specimen.  We braved the hot desert weather, the droves of street musicians who funny enough were all playing the cello.  Why the cello?  I don’t know.  We encountered numerous dogs (walking their humans), rogue baby strollers, and oodles of farm fresh goodies.  The search was difficult.  Apparently, everyone wanted carrots.  We searched and searched until finally we found a stall that had these damn wonderful carrots.  It was the last bunch.  The middle aged couple next to us showed interest in my carrots.  Why?  What were they going to do with these precious gems?  Cook and eat them like normal human beings?  Pffft.  Those babies were begging to be photographed.  So, I did what any food stylist would do, I reached down, grabbed them, threw my money at the lovely farmer and we ran out of there. Success!  So, what exactly should be done with these carrots?  Simple is best.  Honestly, heirloom carrots baked with a bit of olive oil can stand on their own.  However, I wanted something sweet, but with a hint of spice.  My mind took me to the east.  I conjured images of the spice route. The colors, the odors, decadent sweets.  Then I thought, well if I go with this particular theme, the glaze should be made with honey. No.  Honey is too dominant.  How about a simple sugary rose water syrup.  No. That would completely obscure the natural flavor of the carrot.  So, I searched far and wide (not really), and decided on maple syrup.  Why?  Because maple syrup lends itself beautifully to most foods.

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Heirloom Carrots with Maple-Clove Glaze

  • Servings: 4
  • Difficulty: easy
  • Print

1 large bunch of heirloom carrots

2 tablespoon olive oil

1/3 cup real maple syrup

1/2 teaspoon powdered cloves

1/4 teaspoon sea salt

1/3 cup roasted walnuts, chopped

Cut leaves off of carrots.  Thoroughly wash carrots and pat dry.  Line a large making sheet with parchment paper.  Brush carrots with olive oil.  Bake for 10 minutes at 350 degrees.  While carrots are baking, combine maple syrup with powdered cloves and sea salt.  Remove carrots from oven, brush with half of the syrup mixture and return to the oven for another 5-10 minutes (depending on size of carrots and preferred doneness).  Toast walnuts for 2 minutes in a skillet, tossing constantly.  Remove from heat, place walnuts onto cutting board and chop into smaller pieces.  Once carrots are cooked,  either keep them in a pan or transfer to a serving dish.  Drizzle with remaining maple syrup mixture and top with chopped walnuts.  Serve immediately.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Slow Cooker Refried Beans

How many of you love refried beans?  Come on.  Show of hands!  That’s more like it.  Anyway, we were looking to reproduce a restaurant quality refried bean that didn’t rely on bacon drippings, lard, or tallow for flavor.  You know what?  These bad boys turned out to be the best refried beans ever made by anyone…in multiple universes.  We thought that maybe our droopy blood sugar levels contributed to its deliciousness. However, we served them at a party the following day and they were even more delicious.  I’m craving them right now.  I dream about them at night.  I swear the bag of pinto beans crawled out from the cupboard, quietly jumped onto our bed, and gently caressed my cheek as I slept.  I heard my husband murmuring something about “cheesy, bean goodness.”  I have no idea what that was all about, but I think the pintos have a hold of him too.  So, if you dare, give this food version of an earworm (or bean worms. No, FOOD worms….wait, that can’t be good) a try.  Here is a photo to help the drool factor along.

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Keep in mind that this is a healthier version of refried beans.  Traditionally lard is added to the beans for a more authentic flair.  If you are a traditionalist, then by all means add the pig fat lard.  If you’re looking to cut calories without compromising flavor, then try this method.

Slow Cooker Refried Beans

  • Servings: 6
  • Difficulty: easy
  • Print

3 cups pinto beans, soaked in water for 12 hours with 2 teaspoons baking soda
8 ounces of chicken or vegetable broth (unsalted)
2 1/4 cups water
1 tablespoon coarse salt (use less if using a low sodium broth rather than unsalted)
1 small onion roughly chopped
1/2 teaspoon garlic powder or 1 clove garlic, peeled
1 tablespoon mild chili powder
1 tablespoon cumin powder
1 teaspoon black pepper

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After soaking the beans, rinse them well, drain all water and place into slow cooker.  Add chopped onion, spices, broth and water.  Ideally,  the liquid should be about 1 1/2 inches above the beans.  Set temperature to high and cook for 1 hour.  Reduce heat to low and cook for another 5-6 hours.

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Check the beans for texture.  They should be soft, tender and cooked through, but not overly mushy.

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Some folks like to use bean masher or potato masher to well….mash the beans.

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However, an immersion blender works just fine.  Just give this a whirl for about 30 seconds for a smooth finished product.

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Top with a good quality, sharp cheddar cheese, chopped green onion, and if you’re inclined, some chopped cilantro.  Serve with chips or warmed tortillas and viola!

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Indian Spiced Lentils

Okay, so we love lentils, but not plain lentils. Those just tastes like mushy pellets of doom.  However, if they are seasoned with Indian spices, they are the most delicious morsels in the known universe.  Okay, maybe that last statement was a touch hyperbolic, but you get the idea.  Here is my favorite recipe for lentils that I serve alongside anything from grilled lamb to curried chicken.  If you’re a vegetarian, simply substitute chicken broth for vegetable broth.  If you’re a vegan, use coconut milk instead of yogurt.

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Indian Spiced Lentils

  • Servings: 6
  • Print

1 1/2 cups lentils cooked
8 ounces low sodium chicken broth
1 small onion, finely chopped
1 large tomato, cut into bite sized chunks
1/3 cup cilantro
1/3 cup plain whole milk yogurt
1 chili pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons grated ginger
1 teaspoon sea salt (add more if needed)
2 teaspoons coriander powder
2 teaspoons cumin powder
2 teaspoons mild chili powder
1 1/4 teaspoons curry powder
1/2 teaspoon black pepper
1 tablespoon water
2 tablespoons vegetable oil

Cook 1 cup of lentils in 3 1/2 cups of water with 1/2 teaspoon salt.  This should take about 15-20 minutes.  Drain and set aside.  Combine salt coriander powder, cumin, chili powder, black pepper and curry powder in a small bowl. This is the spice mixture for the lentils.

In large non-stick skillet, heat oil.  Add onions and cook for 2 minutes over medium-high heat.  Add chili peppers, garlic, and ginger.  Cook for additional minute. Reduce heat to medium and add spice mix and cook for 1 minute, stirring often, until spices become fragrant.  Add 1 tablespoon of water and tomato paste.  Cook for additional minute.  It should look like a rue at this point.  Add chicken broth, stir and let mixture simmer for 8-10 minutes.  Place 1/3 cup of plain yogurt into medium bowl.  Add 1/3 cup of broth mixture to bowl and gently mix through.  This will heat the yogurt and keep it from curdling once added to the pot.  Return to skillet along with lentils and diced tomatoes.  Let mixture simmer for another 5-7 minutes over low heat.  Tomatoes should be soft, but not mushy.  Remove from heat and serve with chopped cilantro over top and a squeeze of fresh lime juice.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Grilled Chicken with Apple Barbecue Sauce

It’s summer, it’s warm, it’s beautiful out and I had an intense craving for barbecued chicken. Of course, it helps that I live with a top ranked, world famous barbecue expert.  Yes, that would be my partner in this pandemonium called life, but I digress.  So, we set forth to create a scrumptious barbecued chicken.  I’ll be honest, I’m not a fan of heavy, spice dense, smoky barbecue.  I like my food to be light, pleasant, with flavor that awakens the mind and palate.  I believe that heavy foods corrupt our sensibilities and hence, cause us to make poor decisions like watching reality TV and ordering fast food five days a week.  I want to feel satiated after a meal, not over stuffed with something that tastes like MSG, butter, and wood chips.  However, I do like a nice spice rub and of course, barbecue sauce.  The sauce we created is simple, sweet yet savory with a little uncomplicated bite of tartness. Enough of trying to sell this recipe.  Try it and see for yourself.

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First, I like chicken legs for barbecue.  While breast is good too, it doesn’t lend itself well to low and slow cooking and will often dry out.  Darker meats like legs and thighs hold up much better and remain juicy and tender throughout the cooking process.

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Second, you need a good spice rub to get things started.  Don’t worry, I will add the measurements in the actual recipe below.

Grilled Chicken with Apple Barbecue Sauce

  • Servings: 4
  • Print

8 chicken legs, skins removed

For rub:

1/2 tablespoon sea salt flakes, we use Maldon

1 teaspoon dried marjoram

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon mustard powder

1/2 teaspoon mild chili powder (you can add a spicier variety if you wish)

1/4 teaspoon garlic powder

For barbecue sauce:

1 cup ketchup

1/3 cup apple jelly (not apple butter, but actual jelly)

1/4 cup apple cider vinegar

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon allspice

Prepare sauce beforehand.  In a small sauce pan over medium heat, lightly simmer ketchup and apple jelly until jelly has melted through.  Reduce heat to medium low, add cider vinegar and simmer for additional 1-2 minutes.  Add remaining ingredients, reduce heat to low and let simmer for 8 minutes, stirring occasionally.  Remove from heat and let cool to room temperature.  You can store in refrigerator if making a day in advance. However, warm the sauce for 1 minute or so in the microwave before using.

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Preheat grill for high heat. Remove skin from chicken legs. Yes, we do this to not only to reduce calories, but to apply the seasoning right on the meat.  Make two medium cuts into the drumsticks, nearly to the bone.  Pat legs dry with paper towels.

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Combine rub ingredients and apply on all sides of chicken legs.

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Reduce heat on grill to low and put chicken onto grill grate.  Cook chicken for about 40-45 minutes, turning occasionally.

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During the last 10 minutes, begin applying the sauce.  Apply, cook for 2 minutes, turn and apply sauce to other side, cook for another 2 minutes before repeating process.  Do this at least 4 times to generate a nice sweet, sticky coating on the chicken legs.  Keep a close eye as the sugar content in the sauce cause flare-ups.

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Once chicken has reached an internal temperature of 175 degrees, remove from heat. Remember to test several pieces as they can vary in thickness and not all of them have reached a safe serving temperature.  Place chicken on platter, tent with aluminum foil, let stand for 5 minutes of so and serve.  Enjoy!

All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

Spanish Rice

Have some leftover rice that needs using up?  Well, this recipe is perfect for that!

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I love Spanish rice, and if you’re like me and cheat (by owning a rice cooker because, rice is an art and I’m not an artist when it comes to rice), then this my friend(s) is the best way to go.  However, if you feel inclined, you can use packaged pre-cooked rice available at most grocery stores.  I really like jasmine or white rice for this as brown rice tends to be labor intensive (if you’re going to cook it yourself) or too tough (if pre-packaged).  However, the choice is yours.  Hey, this recipe might even work with quinoa.  The important thing to experiment and see what works. Now, let’s get back to the recipe!

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Spanish Rice

  • Servings: 4
  • Print
 4 cups cooked white rice
1/2 onion finely chopped
1 tablespoon chili powder
1 teaspoons sea salt
1/2 teaspoon ground black pepper
1 tablespoon flat leaf parsley, roughly chopped
8 ounces of chicken broth

In large skillet, heat 1 tablespoon of vegetable oil and add onions.  Cook for 3 minutes over medium heat.  Add rice, chili powder, salt, black pepper, and 1/2 of the broth.  Mix well and let cook for 1-2 minutes.  Add remaining broth, reduce heat to low and cook rice until moisture is absorbed.  Remove from heat and serve garnished with chopped parsley.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.