Sunday, May 4, 2008

Sunday Barbeque

I had chicken breasts that needed to be used by Tuesday, so I decided to make a home cooked meal for Sunday dinner. My husband requested barbecue chicken and I turned to my standby cookbook, Weber's Big Book of Grilling. I served it with a German potato salad and jalapeno cornbread. It was all very good!

Warm Potato Salad with Beer Dressing
For Beer Dressing:
1/2 cup olive oil
3/4 cup finely chopped white or yellow onion
1 cup lager beer
1/4 cup apple cider vinegar
2 tablespoons German or Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper

For Potato Salad:
3 1/2 pounds red-skinned potatoes, cut into 1/4-inch-thick slices
2 tablespoons apple cider vinegar
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onions
1/4 cup finely chopped celery
1/2 cup finely chopped parsley

For Heat 2 tablespoons of oil in small frying pan over medium-high heat. Add onion and saute until onions are translucent, about 5 minutes. Add a pinch of salt and pepper, lager, vinegar and sugar. Boil until liquid is reduced by a third, about 5 minutes.

Transfer onion/beer mixture to food processor. Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.

MEANWHILE, PREPARE SALAD: Steam potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in large bowl with 2 tablespoons of vinegar. Toss warm potatoes, red onion, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper and serve warm.

Jalapeno Cheddar Cornbread
from Barefoot Contessa at Home

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Mesquite-Roasted Chicken
from Weber's Big Book of Grilling

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black peppercorns
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin

2 (3.5-4 lb) whole chickens (I used thin boneless chicken breasts)

1 cup ketchup
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
2 teaspoons chili powder
2 teaspoons granulated onion
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin

Mesquite wood chips, soaked in water to cover for at least 30 minutes

Make the rub: in a bowl, combine all the rub ingredients; set aside.
Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
Remove the backbones and cut each chicken in half.
Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.

Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
Follow your grill’s instructions for using wood chips; grill the chicken halves skin side up, over indirect medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.

Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.

Serve warm with the sauce on the side.

Chicken Enchiladas with Creamy Green Sauce

We recently joined Costco and got a coupon for a free roast chicken. So instead of eating it straight out of the box, I decided to make enchiladas. I came across this recipe on the Reservations Not Required blog, but the original recipe is from Everyday Food. It turned out delicious. I served it with black beans and lime which I found on the same blog.
Chicken Enchiladas with Creamy Green Sauce
Serves 6
3 pounds bone-in, skin-on chicken breast halves (I used a whole rotisserie chicken)
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa (I used Pace brand)
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterrey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Black Beans with Lime
Serves 6
1 tablespoon olive oil
2 scallions, white and green parts separated, thinly sliced (I used onions)
Coarse salt and ground pepper
2 cans (19 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1 tablespoon fresh lime juice

In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.

Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.