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Posts Tagged ‘BBQ’


Ingredients
4 pieces boneless, skinless chicken breast
4 slices French-style ham or other wet cured ham
1/2 cup blue cheese crumbles
Salt and pepper
1 cup flour
1/4 to 1/3 cup corn starch, eyeball it
2 large egg whites, beaten
1 1/2 cups breadcrumbs
3 tablespoons melted butter
About 3 tablespoons hot sauce
Canola or other high-temp oil, for shallow frying
Carrot and celery sticks, for garnish

Yields: Serves 4

Preparation
Split the breasts open and cut them across horizontally. Pound the meat out a little then stuff with ham and cheese. Fold over and press edges to secure stuffed breasts. Season the chicken with salt and pepper, and coat in flour mixed with cornstarch, then egg white, then breadcrumbs tossed with melted butter mixed with hot sauce.
Heat a shallow layer of oil, about 1/4-inch deep, in a large skillet over medium to medium-high heat. When oil is hot, cook chicken on each side until golden and cooked through, about 6 minutes on each side. Drain chicken briefly on paper towels and serve with carrot and celery sticks alongside.

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Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
3 slices thick-cut bacon, chopped
2 pounds ground sirloin, pork, turkey or chicken
1/4 cup Worcestershire sauce
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
Black pepper
2 tablespoons chili powder
1 tablespoon smoked paprika
1 cup beer
2cups beef stock or chicken stock
3 tablespoons cider or wine vinegar
3 tablespoons brown sugar
2 cups tomato sauce
1 box cornbread, prepared to package directions
2 to 3 thin scallions, finely chopped
Butter, for greasing muffin tin
Optional toppings for chili: Shredded sharp yellow cheddar, finely chopped red onions, chopped dill pickles

Preparation
Heat a large Dutch oven or heavy pot over medium-high heat with EVOO. Add bacon and cook 3 minutes to render fat then remove to a paper towel-lined plate and reserve.
Add meat to drippings and brown until dark. Season with Worcestershire sauce then add onions and garlic, and season with black pepper. Cook a couple of minutes more to soften veggies. Add chili powder and paprika, add reserved bacon back to pot and stir in beer. Reduce a minute then add stock. Combine vinegar, brown sugar and tomato sauce then stir mixture into chili. Bring to a bubble, reduce heat and let simmer.
Prepare corn muffin mix to package directions, adding scallions into mix. Grease a muffin tin and fill with corn muffin mix. Bake to package directions.

Serve warm muffins topped with chili, cheese, onions and pickles.

Serves 4-6

Barbecued Chili

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