In this video, Betty demonstrates how to make Oven Barbecued Chicken Drumsticks. The sauce used in this recipe is in the previous upload, Betty's Basic Barbecue Sauce. You may choose a more elaborate sauce, such as Betty's Bourbon Barbecue Sauce, Betty's Own Barbecue Sauce, a sauce of your own making, or a bottled sauce that you can pick up at your local grocery store. Ingredients: 10 uncooked chicken drumsticks (legs--thighs are okay, too) (The 10 chicken legs I had weighed 3 ½ pounds.) salt, to taste pepper, to taste cooking oil spray fresh pineapple chunks and fresh parsley for garnish Spray top of a broiler pan with cooking oil spray. (I cover my broiler pan—bottom and top—with aluminum foil to minimize clean-up, before spraying.) Salt and pepper all sides of chicken drumsticks. Place them evenly on top of the sprayed broiler pan. Spray the tops of the chicken drumsticks with the cooking oil spray, and continue to spray or brush with oil throughout the cooking process. Set oven to "Broil" and place pan of prepared chicken drumsticks in the oven. Leave the oven door open with a wooden spoon handle inserted. Cook the chicken drumsticks about 30 minutes, turning often. (If you don't have a "Broil" setting for your oven, you may set it to "Bake." Also, you may close the oven door completely, if desired. You will be checking of the progress of the chicken drumsticks continually.) When the drumsticks are just about done, brush both sides with barbecue sauce and return to ...
Sunday, December 25, 2011
Thursday, December 15, 2011
If Thai And Chicken Don't Get Your Heart Pumping And Your Mouth Watering Then
Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken
Ingredients: 1 package chicken wings or small chicken drumsticks, 1 package pandan leaves, oil for deep frying, Marinade: 1/2 can good quality thick coconut milk, 2 tsp. ground coriander seeds,
2 tsp. dark soy sauce, 2 tbsp. fish sauce, 2 tbsp. oyster sauce, 2-3 cloves garlic, 1 thumb-size piece galangal (or ginger) peeled and sliced, juice from half a lime, 1/4 tsp. pandan paste, 1 green chilli, de-seeded and minced (optional)
Method: 1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want)
2. Taste test the sauce for salt and spice.
(If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it's not spicy enough, add more green chilli.)
3. Pour 1/3 of the sauce over the chicken and mix to combine.
4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan)
5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator)
6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece.
7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you're done. The leaf needn't cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone).
8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown.
9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don't overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce).
If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food!
BON APÉTIT
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Wednesday, December 7, 2011
Hamburger Meat in the Crockpot
I happen to be a ground meat lover. While today I use mostly ground turkey, I still love my ground meat recipes. I own a cookbook called 365 Ways to Cook Hamburger. I love that cookbook. When I began using my crockpot more often, I began to look for ways I could convert many of my favorite recipes to crockpot recipes.
Since I began using ground turkey, one of my favorite dishes is meatloaf. I rotate making it in the oven and making it in the crockpot.
I use between two and two and a half pounds of ground turkey. Many people mix ground meats. I just use the turkey. Your consistency will be different if you use ground lamb, ground pork or ground beef. All are fine to use, you'll just taste the difference. The ground turkey doesn't always hold together from the crockpot, but the taste is wonderful.
In a large bowl, mix the ground meat with all of the following:
1 egg
1/4 cup ketchup
1/4 cup water
1 tablespoon Worchester sauce
1 tablespoon brown sugar
1 cup breadcrumbs
Diced onion to taste - My daughter does not like real onion so I use a few spoons of onion flakes.
After mixing together, shape into a ball that will fit into your crockpot. As I mentioned above, this does tend to fall apart a bit, so line your crockpot with foil. Fit the ball into the foil and cover. Cook on low about eight hours.
We will often add a quarter cup to a half cup of Parmesan cheese to the mixture. We love the taste of the cheese in the meatloaf.
When I was a child growing up, my mom used to make sweet and sour meatballs that we all begged her to make often. It was the simplest of recipes. She combined grape jelly and chili sauce to make the sauce. Then she'd boil it down twice before serving. I found a way to convert this recipe to my crockpot.
Since I start with ground turkey, I add breadcrumbs to the meat to help hold it together. I use between one and two pounds of meat, usually closer to the two pound mark. In a bowl, I mix a sixteen ounce jar of grape jelly and a twelve ounce bottle of chili sauce. I form the meat balls and roll them in the mixture. Then I place the meatballs in to the crockpot. Once I've coated the last meatball, I pour the sauce into the crockpot, over the meatballs. Cover and cook on low six to eight hours. These are wonderful over brown rice. The sauce soaks in the rice and it's just delicious.
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