Sunday, May 31, 2009


Worlds Best Barbecue Chicken Recipe

You want your chicken thawed, washed and in a bowl. In another bowl whisk together a quart of whole milk and 6 large eggs. Beat with the whisk very well until you have it very well mixed.

Okay in another bowl mix together.

2 Packages Dry Good Seasons Italian Dressing

1 Teaspoon Ground Cayenne Pepper

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Teaspoon Sage

4 Cups of Plain All Purpose Flour

Mix all these ingredients together well in a large bowl.

Now here comes the secret method which incidently makes the best fried chicken you will ever eat. You want to first dip your chicken pieces a few at a time into the milk and egg mixture and then into the dry ingredients. Now you dip each one back into the milk and egg mixture and back into the dry mixture again. As you bread each piece of chicken the second time place it on a tray or plate you can place in the refrigerator. Once you get all your chicken breaded and on the tray or plate cover the chicken with plastic wrap and place in the refrigerator for two hours. And make sure its two hours.

Meantime you can make the Chicken Barbecue Sauce Recipe over there on the side to go on your chicken.

Now lets assume two hours have gone by. In a skillet large enough for 8-10 pieces of chicken place a 1/2 inch to a inch of vegetable oil in the bottom of the skillet and preheat to medium heat. Once your pan is hot place your chicken in the pan a piece at a time and start it frying. Place the lid on the pan and resist the urge to keep raising that lid. Keep a eye on the heat however to be sure you don't burn your chicken. When you raise the lid and you see the chicken in the pan starting to brown on the sides turn each piece of chicken over carefully. Fry your chicken until you know its almost done.

And now comes the part where you make the Worlds Best Barbecue Chicken. Remove your chicken from the pan and if you have more chicken to fry you can start it frying. Place your pieces of chicken in a large bowl and pour some of the barbecue sauce you made into the bowl with the chicken. Keep shaking that bowl and turning the chicken over until you have the chicken well coated in the Barbecue Sauce. Pour the chicken out in a pan large enough to hold all your chicken and when you get all your chicken in the pan cover your pan tightly with tin foil. Place in a pre heated 350 degree oven and bake 45 minutes. And when you take it out of the pan and serve it you will truly have, The Worlds Best Barbecue Chicken.

Barbecue Sauce

2 Cups Cajun Spicy Mustard

1 Cup Of Apple Cider Vinegar

1/2 Cup Light Brown Sugar

4 Tablespoons Margarine

2 Tablespoons Worcestershire Sauce

1 Tablespoon Fresh Lemon Juice

1 Cup Of Water

You want to mix all your ingredients together well with a wire whisk in a heavy sauce pot and cook for 45 minutes on low heat. If you need more sauce just multiply the recipe. You can find Spicy Cajun Mustard in most Grocery Stores. If you can't then use regular yellow mustard but add a level teaspoon of ground cayene pepper. This sauce is great on almost any chicken, pork, or seafood. Try it on tuna or salmon steaks on the grill for a real taste treat.
( Worlds-Best-Barbecue-Chicken)

Asian-flavoured prawns with a fresh, crisp salad will make a Sunday barbie something special.
Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
24 green king prawns, peeled leaving tails intact, deveined
1 1/2 tbs rice vinegar
3 tsp sesame seeds
1 tsp sesame oil
1 tsp finely grated fresh ginger
1 garlic clove, crushed
1 fresh red birdseye chilli, halved, deseeded, finely chopped
1/2 tsp Chinese five spice
Lemon wedges, to serve
Summer salad
1 carrot, peeled
1 Lebanese cucumber
1 x 100g pkt baby Asian greens
100g bean sprouts
1 x 250g punnet cherry tomatoes, halved
1/4 cup firmly packed fresh coriander leaves
1 1/2 tbs rice vinegar
3 tsp fresh lemon juice
2 tsp light olive oil
1 tsp sesame oil
1 1/2 tsp fish sauce
Thread 3 prawns onto each skewer and place in a glass or ceramic dish. Combine the vinegar, sesame seeds, sesame oil, ginger, garlic, chilli and five spice in a small bowl, and spoon over prawns. Turn prawn skewers to coat in the marinade. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
Meanwhile, to make the salad, use a vegetable peeler to slice the carrot and cucumber lengthways into thin ribbons. Place in a large bowl. Add the baby Asian greens, bean sprouts, tomato and coriander, and gently toss to combine. Place the vinegar, lemon juice, olive oil, sesame oil and fish sauce in a screw-top jar and shake until well combined.
Preheat a barbecue or chargrill on medium-high. Add the prawn skewers and cook for 3 minutes each side or until prawns change colour. Transfer to serving plates.
Drizzle salad with dressing and toss to combine. Divide salad among serving bowls and serve with prawn skewers.
Notes & tips
You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

(Source Good Taste - February 2005, Page 117
Recipe by Jan Purser)

Good source of: calcium
Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 4

12 large whole green king prawns
50 ml olive oil
2 garlic cloves
1 banana chilli
1 teaspoon finely grated lemon rind
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped

1. Split prawns along their backs, open up to flatten and remove the waste track. Warm olive oil over low heat. Add garlic and chilli and cook without colouring for 1 minute.

2. Remove from the heat and add lemon rind, parsley and chervil. With the prawns laying on their shell and the tail meat exposed, brush the spice/herb/oil mixture on each tail.

3. The prawns will cook very quickly, so cook flesh side down for 30 seconds and shell side down for 1 minute.

( bhcv2/bhcrecipes..)

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