I love my brother's grilled chicken and for years, he would never give up the recipe. I finally whined him to death so here it is. I don't think he wanted me to know how easy it is to make. Marinates overnight.
This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.
A little pre-holiday cleaning has me tossing out stacks of cooking magazines. Rather than tearing out the recipes and creating small stacks to replace the large ones, I'm typing them up and keeping them here for safekeeping. This recipe is inspired by the cuisine of Korea and appeared in a very old issue of Eating Well magazine - a stylized hybrid of Cooking Light and Bon Appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken.
With the flavors of coconut, brown sugar, soy sauce and cilantro (and plenty of shallots and garlic), this is an unusual pork rib sauce. It truly stars on the grill, but the oven method is delicious also, as well as broiling. Prep time includes marinating overnight.
I don't know if the Shakers here in Kentucky had a bbq grill, but the marinade came from a Shaker cookbook from the library. I chose to grill my chickie. It's definitely a great way to prepare chicken instead of barbecue sauce.
When I was in college, I worked at Pappasito's as a waitress. I LOVED their brochette shrimp and I asked the cook for the recipe. He didn't give me the exact measurements, but he did give me the list of ingredients. I went home and played around with the quantities of the ingredeints and came up with what I think is very close to the real thing!
Corn already seasoned so this is very easy to take for a picnic.No need to bring butter or salt. Just keep corn on ice till ready to cook because the sugar will turn to starch if it sits around. More reason to buy fresh as possible. Can be doubled or cut in half. Feel free to change the herbs.
No the potatoes will not set your mouth on fire they just have a lovely touch of spicy flavor. In the ingredients I say 3 tsp of Hot Spice Blend but it must be Penzel's Northwoods Fire Spice Mixture (the computer would not accept "Northwoods Fire"). This recipe is dedicated to SusieD for introducing me to Penzel Spices and her generous nature.
From 'The Good Housekeeping Cookbook'. While potatoes are still warm, you may toss them with your favorite vinaigrette for a grilled potato salad. Tossing while still warm helps the potatoes to absorb the flavor of the dressing.