I didn’t weigh or count these, so we’ll just say for recipe purposes “about yea many”.Along with the green tomatoes, I added two big sweet onions, and four bell peppers, two green and two red. Coarse chop all of that then spin it in a food processor to get the final mince on. Stir in two tablespoons of kosher salt and let drain in a colander for a while, then add to a big pot. I added yellow and black mustard seed, whole coriander seeds, a dollop of Dijon mustard, black pepper, many cloves of garlic, minced, some ground cumin, granulated garlic, granulated onion, 1 cup of sweetener, and one cup of vinegar.
Bring to a simmer and let it bubble for 20 minutes or so. I managed to cram everything into 5 wide mouth pint jars. Process in a water bath for 20-30 minutes.
Skinless, boneless chicken breasts for the win. I’m not thrilled with the batter. It was OK but I wanted it to be better. It’s flour and cornstarch with an egg and some water plus seasonings. The dip wasn’t any better. I tossed it together from mayo, mustard, a squirt of lemon juice, and honey. Needs more research.
That said, there were no leftovers.
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.
I’m prepping a whole chicken for the wood grill and thought I should add the thigh recipes I’ve been using all summer. BTW, the Apple Crisp recipe is here.
Wood Grilled Thighs
The pan is 12×6 inches, a bit larger than the 8×8 pan in this biscuit recipe but gave no problem. The biscuits were a tad shorter.We had roasted chicken last night and made a stew of it today with fresh and frozen veggies. A good time was had by all – the pups got to lick out the dishes and pots.
This was pretty easy. And since my grill is so big, I also grilled chicken thighs (bone-in) – recipe in a later post – and naked baked potatoes (on a skewer to heat evenly, no foil).
My multi-pot electric pressure cooker is 6 qt, so I like to fill it up when I’m using it. I bought a large package of boneless chicken breasts and instead of freezing half, I decided to cook them all up. I used the steaming tray and add just enough water to come up to the bottom of the tray. I also added 1/4 cup of red wine vinegar. I seasoned the breasts with salt, pepper and garlic.
I layered them in the pot and pressed the chicken setting and walked away. That’s my favorite part of this, I don’t have to babysit it. It even has a warming feature if I need to be away from it for a while after it depressurizes.
Once it had depressurized, I divided the chicken in half, shredded both halves. I removed the liquid from the pot and saved it to add to my next broth session.
I added half the chicken back to the pot, stirred in a generous amount of barbecue sauce (we like Sweet Baby Rays here) and turned on the slow cooker feature. I let it simmer on the low setting for a couple of hours, just to get the flavors good and incorporated. I then used it for BBQ Chicken Sandwiches.
The remainder of the chicken, I put into a bowl, coated with hot wing sauce – I happened to try Sweet Baby Rays wing sauce and it’s pretty good. I then refrigerated it and had for lunches as a Buffalo Chicken Salad, tossed with blue cheese dressing, and paired with my new favorite soup, Creamy Roasted Poblano, recipe here.