Tag Archives: Spicy

Alabama white sauce grilled chicken

Alabama white sauce grilled chicken

  • Servings: 2
  • Difficulty: easy
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Alabama white sauce grilled chicken

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BBQ sauces can fire up people similar to religious or political conversations. For me, I enjoy them all. Vinegar, mustard, sweet red or sweet spicy are all welcomed here. The Alabama white has always raised my brow, especially when I saw it for the first time.

So I tried the recipe below and it was good but I feel it could be improved with few suggested tweaks. I wanted a little more depth of flavor (sweet and spicy) so to the marinade I would add apple juice and pull down the vinegar for the marinade only. I would also pump up the spice level by adding more Tabasco and “Slap Ya Mama” seasoning and lastly I wouldn’t use the mayo in the marinade. So the chicken would be spicy, vinegary, and sweet. Then I would use the sauce to compliment it or cut it.

Since I haven’t tried my suggested tweaks, I am posting only the ingredients and process I used and followed below.

Ingredients
2 Chicken breasts (bone in, skin on)
4 chicken thighs (boned but skin on)
1 cup of Dukes Mayo
1/3 cup of apple cider vinegar
8 dashes of Tabasco
1 tbs garlic powder
1 tbs onion powder
½ tbs of cayenne or Slap Ya Mama
Kosher Salt and Pepper

Directions
2hrs – 24 hrs ahead of cooking make your marinade by combining everything in a Ziplock plastic bag or covered bowl. On one side of the grill get it up 350 degrees. Skin down sear it for about 5mins to get a good crust on it. Then move to the indirect heat side of the grill and cook until the chicken is 165 degrees.

Moroccan Chicken Skewers

Moroccan Chicken Skewers

  • Servings: 2
  • Difficulty: easy
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In Bon Appetit’s July edition they featured a piece titled “Sunday Grilling Day in Lebanon”. Their photos look so delicious I had to try this out. I adapted their chicken and hummus recipes.

A great meal with the peppery chicken char grilled with sweetened red onion. The garlic sauce has a popping heat from the raw garlic but is tamed slightly with the greek yogurt. Paired with the tang of the harrisa hummus and a torn piece of grilled naan bread you have a nice bite with a ton of flavors going on. It’s a keeper.

Ingredients
Garlic Sauce
4 cloves of garlic , minced and smeared into paste
1/3 cup olive oil
1tsp fresh chopped thai basil (needed to prune mine and thought it might be nice)
4 tbs greek yogurt (plain)
Kosher salt to taste

Chicken
2 chicken breasts
2 chicken thighs
½ cup of chopped flat leaf parsley
1 red onion
2 tsp cumin
2 tsp paprika
½ tsp crushed red pepper
½ tsp cayenne pepper
Kosher salt to taste

Directions
Make the sauce by mincing the garlic and then smearing it into a paste using the flat side of the knife.   Whisk the oil and garlic followed by slowly adding the yogurt. Chill in fridge.

Cut your chicken into cubes and toss it in a bowl with all the spices and chopped parsley. Let it marinade for up to 24hrs and no less than 2hrs.

When you are ready to eat, fire up your grill to medium and skewer your chicken with a slice of red onion in between the meat.   Cook until chicken is cooked.   Careful with that hot skewer.   I served it with the sauce, a simple salad made of arugula, pickled radishes and goat cheese, topped with toasted pine nuts, and a side of harrisa humus with naan bread.

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Hatch Green Chili Pork Pot

Hatch Green Chili Pork Pot

  • Servings: 10
  • Difficulty: easy
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My wife bought me Louis Lambert’s cook book called Big Ranch, Big City.  Given that it is Hatch chili season, I immediately skimmed recipes that included or could accommodate this green goddess from Hatch, NM.  It’s close to the original but I increased the tomatoes, added beer and seasoning.

This is a fiery pot of earthiness. The cumin, ancho chili powder, cilantro and Hatch green chilies really ground this dish. The heat isn’t a punch you in face kind of heat but that lovely slow building heat that after the forth bite has you sweating and sniffling. Probably not a first date dish unless you’re cruel or hell bent on hooking up with a fire breather. Come to think of it, serving it to certain people might actually be fun to watch.

You will want a piece of bread or warm tortillas to help you along. If you want to dial back the heat use fewer chilies and make sure you skin the membrane on the inside (white ridges). Chicken could be a nice substitute and as a bonus it would cut down on the cook time. The fat in the pork it takes a little longer to break down.

Enjoy with a beer or milk

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Ingredients:
4 lbs trimmed pork butt and then cubed in to dice sized cuts
4 lbs roasted hatch chilies (skinned, seeded and diced)
2 yellow onions diced
8 garlic cloves minced
2 medium russet potatoes (dice size)
12 cherry tomatoes dice into halves
3 tps dried oregano
3 tps ground cumin
2 tps ground ancho chili
2 tbs Kosher Salt and Pepper
3 cups chicken broth
1 beer (shiner bock)
¼ cup of fresh cilantro

Directions:
1. Roast the chilies until their skins are blistered (broil in oven or on a grill). Once completed charred put them in a brown bag to steam or a covered bowl.  Skins should rub off. Remove the outer charred skin, cut the top and filet it open to remove seeds. Cut into ribbons and then cut crossways into small “stamps”.
2. Skillet on high heat with flavorless oil to take the heat.  Take the diced pork butt and toss with salt and pepper and add to skillet to get a nice crust on them. Remove from heat and set aside.
3. In a large pot (medium), add olive oil and add diced onion and cook until translucent. Then add your minced garlic for 1 min. Add your tomatoes and spices and cilantro, chilies, browned pork and chicken broth.
Let is simmer to break down the pork ( about 1.5 hours) then add your diced potatoes about 40mins before serving and let them get tender.

Roasted Hatch Green Chilies
Roasted Hatch Green Chilies

Pai Gow Meatball Bahn Mi

Pai Gow Meatball Bahn Mi

  • Servings: 2
  • Difficulty: easy
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This is a fabulous sandwich that seriously tilts the easy to flavor scale.  The acid from the Rice Vinegar, the creaminess from Duke’s mayo, the kick of heat from the jalapeno, the freshness from the cilantro all supports the Asian Pork meatballs.  So many layers of flavor in so little time.

Pai Gow Meatball Bahn Mi
Pai Gow Meatball Bahn Mi

Ingredients:
2 Hoagie Rolls
2 tbs Dukes Mayo
5 radishes thinly sliced
2 jalapenos thinly sliced
6 sprigs of cilantro
2 tbs of Rice Vinegar (unseasoned)
1.25 lbs of Ground Pork
3 tbs Asian Peanut sauce
1.5 tbs Soy Sauce
1 tbs Siracha
2 dashes of cayenne
2 dashes of garlic powder
2 dashes of onion powder
Pinch of hot Asian Mustard powder
6 tbs of Monterrey Jack Cheese (any creamy / softer cheese would work.

Directions:
1. Slice your radishes and put them into the rice wine vinegar.  Put a skillet on medium heat with a little 2.Add pork and all the seasonings and sauces into a bow and combine. Then form them into meatballs (about 2 tbs each). I use a cookie scoop.  Place them in the skillet for about 3mins without touching them. You want a little crust or texture on your meatballs. The sauces in the meatball will help with that.
3. Slice and butter your hoagie rolls and put them under the broiler until browned.
4. Flip your meatballs to brown the other sides and once done remove them from the fire.
5. Take your toasted hoagie roll and put half the mayo on the bottom side, add your meatballs and top with cheese and put them back under the broiler to melt the cheese.
6. Remove and add your mayo to the top side of the roll and add your radishes, jalapenos and cilantro.

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