Makes 4 Servings
2. Add the chicken to the sauce and heat until hot.
3. Cut the Beer Bread, if using into 8 slices (about 4 by 3 inches each). Place pieces of bread on each of 4 serving plates and divide the chicken mixture among them. Top the chicken with the pickled
8 T (1 stick) unsalted butter
1. Place an oven rack in the upper third of the oven and preheat the oven to 350°F. Place the butter in a 13x9x2-inch baking dish or pan and set it in the oven while the oven is preheating.
2. Stir together the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beer until it is just incorporated. (The dough will be sticky and heavy.)
3. Pour 6 tablespoons melted butter out of the pan into a cup; tilt the pan to coat the bottom and sides with the remaining butter. Spoon the bread dough into the pan and spread evenly; drizzle the 6 tablespoons melted butter over the top. Bake for 20 to 25 minutes, or until the bumpy top is golden brown.
4. Remove the bread from the oven to a cooling rack; cut the bread into rectangles and serve warm.
Basic Barbeque Sauce
1. Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic (about 1 teaspoon) into the oil. Sauté it for about 1 minute or until it just begins to turn golden.
2. Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard. Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.
3. Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.
Dill Pickle Cucumber Slices
One 5 to 6-inch piece of seedless(English) cucumber
Thinly slice enough of the cucumber to make 1 1/3 cups. Finely chop the dill (about 1 tablespoon). Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small nonreactive bowl. Set it aside at room temperature and use within an hour, or cover and refrigerate for later use.
1 tablespoon plus 1 teaspoon hot paprika
Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl. Transfer to a tight jar or tin and use as directed in a recipe.
Gloria Huhn Says:
May 28th, 2012 at 2:22 pm
Thanks for the barbeque recipe! My husband gets migraine headaches from MSG and it is difficult to find sauces that explicitly states that there is no MSG in it. I have been told that MSG can be included in “spices” and experience seems to confirm this. Now I can make it and feel comfortable that he won’t have to suffer for days!
He eats a lot of chicken and barbeque sauce adds variety.
Rocker Mertz Says:
June 19th, 2012 at 3:18 am
made the beer bread for Father’s day to go on a picnic, it was awesome. had it with chicken salad. use a dark beer or stout to give a rich flavor.
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