So yes, in case you weren’t clued in by the title, this is in fact my 100th post! It’s crazy to me to think I’ve made 100 different recipes since January. That’s a LOT of food! On the phone last night my mom asked me if I was still “doing my blog”. To which I responded YES YES YES. I am so happy that I created this…I have “met” so many great people, have challenged myself in the kitchen, and have exposed myself to new cooking techniques/ideas that I may not have encountered otherwise. So thanks all of you for your many supportive comments…they are all much appreciated.
Also thanks to Kim of Stirring the Pot for providing me with this lovely award!
Kim is one of the sweetest bloggers around and there is always something delicious to be found on her blog, so make sure you check it out!
I would like to pass this on to:
Sophia of Burp and Slurp, a girl in her twenties who has overcome so much in such a short time! She is a very strong person who is always optimistic and has a definite gift for creating delicious food.
Cate of Sweetnicks whose delicious food and adorable pictures of her two kids always keep me coming back for more!
Ashlee of A Year In The Kitchen who creates some of the most amazing food I’ve ever seen…and most of it is healthy to boot!
Juliette of A Little Foodie who, like me, is/was (now that I graduated) cooking her way through college. I always love reading about the things she’s been up to.
I knew I couldn’t go through summer without making some good old barbecued chicken. But wait Joanne, you say, you live on the 12th floor of an apartment building in the middle of Manhattan. The word “barbecue” is not even within your realm of possibility.
Okay so I took a few liberties with the terminology…some creative license, if you will. By “barbecued” I really mean covered in barbecue sauce and baked. Are you happy now? It’s just a mere technicality, really, so lets move on.
Tyler set the bar high when he decided to name this the ULTIMATE barbecued chicken. Thankfully, he was so right. Personally, I believe the brining is the key because the chicken became infused with this sweet/salty almost buttery chickeny flavor. It tasted more like chicken than any chicken I’ve eaten in a while. And the barbecue sauce? Good stuff. I altered it a little by using tomato puree instead of ketchup because the smell of ketchup makes me gag. And it was still delicious. In addition to flavoring the chicken, it can also be used as a vehicle for eating roasted broccoli and potatoes. Or for dipping your fingers in and then licking off, one by one. Not that I did that. Much. I also used a whole chicken, cut up, instead of leg and thigh quarters, although the dark meat definitely absorbed the flavor more than the light meat so lesson learned. Dark meat is just so good, and anyone who tells you otherwise is lying.
Tyler’s Ultimate Barbecued Chicken
Serves 4, adapted from the Food Network website
1 chicken, cut up (about 4 lb)
2 quarts water
1 tsp thyme or 2 sprigs
1/4 cup brown sugar
2 tbsp salt
2 cloves garlic, halved
1 slice bacon
1 bunch thyme
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic
2 cups tomato puree
1/4 cup brown sugar
1/4 cup molasses
2 tbsp red wine vinegar
1 tbsp dry mustard
1 tsp cumin
1 tsp paprika
1. For the brine, combine the water, salt, sugar, thyme, and garlic halves and put in a large ziploc bag with the chicken. Refrigerate for at least 2 hours. I left it for the day. About 6-8 hours.
2. Preheat the oven to 375. If you are going to bake your chicken, then put it in a roasting pan and put in the oven as soon as it heats up.
3. Start making the sauce. Wrap the bacon around the thyme and tie it with kitchen twine. Heat the oil over medium heat. Add the thyme and cook slowly, 3-4 minutes, to render the bacon fat. Add the onion and garlic and cook slowly for 5 minutes. Add the remaining ingredients, give the sauce a stir, and simmer for 20 minutes. Once the sauce is done cooking, remove from the heat and brush some of it onto the chicken that has now been in the oven for at least 20 minutes. Cook the chicken for another 15 minutes and then brush again. After 5-10 minutes, check the chicken for doneness. Serve with the extra sauce.
I am submitting this to Tyler Florence Fridays.
As for that salad you see on the side. I did my shopping at Whole Foods this weekend. I don’t know if you’ve been in Whole Foods recently, but they have all these signs pointing to all this food that was produced locally. I got some local cherries – by far the best cherries I’ve ever tasted. And some tomatoes. And some corn. Oh the corn. As I was cutting the kernels off the corn to use in this salad, I could smell their sweetness. And so I proceeded to eat the little pieces that I couldn’t cut off the cob. Raw. And even raw, they were delicious. That, my friends, is the hallmark of good, fresh corn.
WARNING. If you are Pam, don’t read any further. Because this salad also had okra in it. Not local, but still good. Okra is strange because it produces this sticky, gelatinous liquid as it cooks. Making it good in stews and soups because it becomes a self-thickener. I personally don’t mind this substance in the salad but I know some of us have an aversion to it. Those people can substitute eggplant because I hear that they taste pretty similar.
Warm Tomato, Corn, and Okra Salad
Serves 2, adapted from A Veggie Venture
2 ears corn, husked
2 tbsp basil
1 lb tomatoes, seeded and sliced into wedges
1/2 lb okra, cut into small disks
1 tbsp olive oil
salt and pepper to taste
1. Toss tomatoes, okra, olive oil, salt, and pepper in a bowl. Place on a bakign sheet and then broil on high for 5-10 minutes or until okra is brown.
2. Cut the corn from the cob. Add to the baking sheet and broil for another 5-10 minutes. Stir in basil and serve immediately.
I am submitting this to Deb’s Souper Sunday over at Kahakai Kitchen.