4TH OF JULY MENU SEVERAL RECIPES BBQ Chicken
1/2 cup chicken broth 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon dry mustard 1/4 teaspoon celery seeds 1/4 teaspoon cayenne pepper 1 bay leaf, broken in half 1 cup bottled chili sauce 1 cup beer or ginger ale 2 tablespoons molasses 1 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 8 chicken breast halves, skinless (2 lbs.) 2 teaspoons oil In medium saucepan, bring the broth, onion and garlic to a simmer. Cover the pan and simmer over medium low heat until the onion and garlic are softened, about 5 minutes. Stir in the mustard, celery seeds, cayenne and bay leaf. Then add the chili sauce, beer, molasses, vinegar and Worcestershire. Simmer over medium low heat uncovered, until slightly thickened (about 30 minutes). Discard the bay leaf. Season to taste with salt and pepper. Prepare a medium hot barbecue fire. Lightly oil the grill rack with cooking spray. Rub the chicken with the 2 tsp. of oil and then season lightly with salt and pepper. Grill the chicken, meat side down, for 3 minutes. Turn with a spatula and grill 3 minutes more. Brush the chicken with the sauce; grill, brushing and turning 2-3 times more, until the chicken is white throughout, about 14-20 minutes. The chicken should cook for 20-25 minutes total. Boil any remaining sauce for 3 minutes, then serve alongside the chicken. Serves 8. ~ Grilled Vegetables with Seasoning Grilled Vegetables: 1 Zucchini 1 Yellow squash 1 Red onion 1 Red pepper 2 Cups button mushrooms 6 Roma tomatoes cut in half Seasonings: 1 Tablespoon course black pepper 2 Tablespoons fresh minced garlic 2 tablespoons fresh minced basil 1 Teaspoon salt Preheat a clean grill on high. While the grill is heating wash the vegetables and dry using a paper towel. Prepare the Roma tomatoes and red onion. Remove the core from the tomatoes and slice in half. Place the tomatoes on a large plate and season with black pepper, garlic, basil, and salt. Rub olive oil over the tops of the tomatoes and let sit. Prepare the red onion in the same manner only slice the red onion into 3/4" think rings and season and oil. Cut the remaining vegetables. The yellow squash and zucchini should be cut 3/4 " think on the bias. The mushrooms can be left whole, while the red pepper should be cut into 1" by 2" think strips. In a large bowl combine the zucchini, yellow squash, red bell peppers and mushrooms. Season with the remaining seasonings and drizzle with the remaining olive oil. Make sure the grill is very hot, then turn down to a medium setting and place all the vegetables on the grill except the roma tomatoes. Turn the vegetables once they begin to char (about 2 minutes or so). After turning place the Roma tomatoes on the grill for 1 - 2 minutes. Place all the vegetables in a large bowl and toss. Serves 4 - 6 ~~ ~~~~~~~~~~~~~~~~~~~ Grilled New Potato Salad For the potatoes: 2-1/2 pounds new potatoes, washed 2 teaspoons salt, divided 3 tablespoons oil 1/4 teaspoon freshly ground black pepper 1/2 pound slab bacon, cut into 1/4 x 1/4" pieces 4 medium Vidalia onions 1 bunch scallions, thinly sliced 1 tablespoon finely chopped fresh thyme 3 tablespoons chopped fresh parsley For the dressing: 1/2 cup oil 1/4 cup sherry vinegar 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper To make the potatoes: In a large saucepan, boil the potatoes with 1-1/2 teaspoons of the salt until tender. Drain. Cut potatoes in half and place into a large bowl and toss with the oil, the remaining 1/2 teaspoon salt, and pepper. Grill the potatoes over Direct Medium heat until golden brown, 20 to 25 minutes, turning once halfway through grilling time. Remove potatoes from the grill and allow to cool. Cut each half into bite-sized pieces. Put in a large bowl, cover, and hold at room temperature. Cook bacon in a skillet over low heat (low heat allows the fat to render completely, leaving crisp bacon bits). Periodically pour off the bacon fat and reserve. When bacon is crisp, add to the bowl of potatoes. Peel the onions, and push skewers through the onions at 1/2" intervals. Slice through the onion between the skewers (this holds the onion rings together during grilling). Brush the onion slices with the reserved bacon fat and season with salt and pepper to taste. Grill the onions over Direct Medium heat for 10 to 12 minutes, turning and basting with the reserved bacon fat once halfway through grilling time. Remove from grill, slide off of the skewers, and cut each slice into quarters. Add to the potatoes with the scallions, thyme, and parsley. To make the dressing: In a medium bowl, whisk the dressing ingredients together. Pour over the potatoes and toss gently to distribute ingredients. 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