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    You are in: Home / Cookbooks / Ramekins: Flamin' Chicken
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    8 recipes in

    Ramekins: Flamin' Chicken

    What can I say about this cookbook that is not already in the title...LOL!! It is all about chicken and it is from the grill - flamin! Mr. Jay Harlow is the creator of these WONDERFUL recipes and the teacher of this class. This class was so much fun!

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    10 Reviews |  By Dawnab

    This is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill

    Recipe #187484

    For this recipe we used the BBQ sauce we made in class (Tomato Based Barbecue Sauce rz.#184193). It is delish!! You can use whatever BBQ sauce you like, the smoking chips are what make this recipe. If using a gas grill - you can wrap the smoking chips loosely in aluminum foil, poke LOTS of holes in the top allowing the smoke to escape.

    Recipe #184322

    This was my favorite dish of the class. I had no idea how much I would love Nuoc Cham. Serve this dish with assorted raw vegetables, i.e. lettuce or cabbage leaves, thinly sliced cucumbers, shredded carrots, and/or jicama slices or sticks.

    Recipe #184207

    I was responsible for this recipe in class. It is not the typical BBQ sauce, but is out of this world. The list of ingredients may be long, but it is well worth it!! The will yield 1 qt of sauce, enough for 3-4 slabs of ribs or 4-6 chickens. It can also be canned. Just follow the instructions for canning high acid foods. This is also a mild sauce, but you may add 1/4 tsp. of cayenne pepper (or to taste) for a hotter sauce. The chiles used in this recipe are the large dried MILD red chiles called California or New Mexico chiles.

    Recipe #184193

    This is quite a spicy beware. Flattening the chicken is the hardest part of this recipe. By flattening the chicken it cooks quicker - more meat exposed to heat the faster it will cook.

    Recipe #184204

    We made and served this dish as an appetizer during class. It disappeared in seconds!! It was served the Peanut Sauce with Dried Shrimp (rz. #184107). If you cannot find the galangal which is called for in this recipe, you may substitute more ginger in it's place. The ginger will not be a pungent as the galangal. You can also use a 1 lb. boneless pork shoulder or pork loin.

    Recipe #184223

    My grandmother used to eat these dried shrimp - straight out of the bag - all the time. I'm not sure I could do that, but they do add a nice depth of flavor to this sauce. If the sauce is too thick for dipping, feel free to add some warm water (a little at a time) until it reaches the consistency you like. We had to do this in class because our sauce came out THICK!!

    Recipe #184107

    This salsa is out of this world!! A perfect match for this chicken, but I could eat it with a spoon!!!

    Recipe #184160

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