I adore a good barbecue sauce. One that sticks to your fingers and cheeks while balancing sweet, spicy, smoky, and tangy flavors. When I stumbled across a 7-minute recipe for Chipotle-Maple Barbecue sauce in the June 2013 issue of Food and Wine magazine, I thought it had potential. And with chipotles in adobo and maple syrup in the cabinet (two ingredients that I always keep on hand), it didn’t take much convincing for me to whip up a batch for grilled chicken.
A couple of years ago, my grilling underwent a giant shift. I learned about brining and gone were the days of dried out chicken breasts and cardboard-like pork tenderloins. Soaking the meat in a liquid with salt and, often some sugar, for just a few minutes before cooking transforms the end product keeping it juicy and succulent despite the dry and scorching heat of the grill. The discovery of brining was a game-changer for me and since learning about it, I have always gone to the trouble of this extra step.
Posted in BBQ, Dinner, Grilling, Uncategorized
Tagged BBQ sauce, brining, chicken, chipotle en adobo, Comfort Food, Grilling, maple syrup, Memorial Day, Recipe
Wings are a weakness of mine. As a child, my family use to frequent Wings n’ Rings in Tallahassee. Curly fries, hot wings, and a Shirley Temple were better than pizza in my book. Greasy and hot, they were accompanied by slightly desiccated carrot and celery sticks that were perfect for dipping in chunky blue cheese. Paper towel rolls were conveniently located on every table along with packets of wet wipes (a slightly more humble version of the hot towel presented in many a fine dining restaurant). The nature of the place was such that once dinner was over, my brothers and I would amuse ourselves by how far we could skid in our shoes over the greasy floor while my parents finished their pitcher of beer, chilled down nicely by a plastic bag filled with ice.
I have had several friends contact me recently with requests for Minced. Some have suggested that I post on quick weeknight meals for the hurried professional. Others, have asked that I offer some healthier options. And one friend, living in Bolivia, asked for a recipe that utilized basic ingredients, but had some excitement to it.
While it is hard to imagine one dish fitting all of these requests, I will say that the cooking technique of en papillote may have something for everyone. En papillote is a cooking technique that involves steaming foods inside a parchment paper envelope. The technique became popular as a way of preparing Pompano in high-end Florida restaurants. It became more mainstream as people realized the health benefits of cooking in this way. Simply put, the envelope prevents the steam from escaping which means the food being cooked doesn’t lose any of its juices or flavor. And it doesn’t need a lot of fat (if any) - although it can certainly be added for all your diehards out there!