Date: Thu, 02.02.12 17:55
T h e F i d o G a z e t t e! Vol 6 No 3 Food For Thought
F O O D: F O R T H O U G H T
F O O D Even sysops have to eat!
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Broiled Barbecue Chicken and Polenta
By Janis Kracht, 1:261/38, firstname.lastname@example.org
Around our home, both Barbecued chicken and Polenta are
comfort foods that everyone enjoys. I buy a whole free
range chicken and cut it up into small serving pieces.
1 3 1/2 - 4lb. Chicken
Disjoint the chicken, and cut into serving pieces at the
joints, such as legs, thighs, wing drumette, and wing tips.
Cut the breast in half along the breast bone, and then in
1 1/2 cups Bionatarae strained bottled tomatoes
1/2 cup ketchup
1/2 cup apple cider vinegar
1/4 cup molasses
5 tablespoons dijon mustard
1/2 cup light brown sugar
1/2 teaspoon basil
1/4 teaspoon cayenne
5 cloves garlic, minced
1/2 onion minced
1 tsp coarse salt
1/2 tsp. pepper
2 tablespoons butter
2 tablespoons olive oil
Combine all the sauce ingredients in a saucepan and bring
to a boil. Reduce the heat and simmer until thickened and
flavorful, about 25-30 minutes. Separate the barbecue sauce
into two containers, one for brushing the chicken and one
for serving at the table.
Rub the chicken pieces with about two tablespoons olive
oil. Sprinkle the pieces generously with coarse salt and
freshly ground black pepper.
Place the chicken pieces on a broiler pan, skin side down.
Dot with broken pieces of 1 tablespoon butter. Broil for
10 minutes. At the end of the 10 minutes, brush some
barbecue sauce on each piece and then turn each piece over.
Dot the pieces with the other tablespoon of butter. Broil
for 10 minutes. At the end of the 10 minutes, brush more
barbecue sauce on the pieces, and then turn them over.
Broil for 10 more minutes, add more barbecue sauce and
watch so the sauce doesn't blacken unless you like
blackened barbecue chicken - You may have to increase the
time and lower the broiling rack. Total broiling time
30-40 minutes. Serve with reserved additional barbecue
sauce if desired.
1 cup cold water
1 teaspoon salt
1 cup yellow corn meal
2 cups boiling water
1/4 cup parmesan cheese
1/4 cup butter
In a medium saucepan, mix the cornmeal with 1 cup cold
water and salt. Place on the stove over low heat, and
whisk in the 2 cups boiling water. Continue cooking over
low heat. When the polenta starts to leave the sides of
the pot when stirred, remove from heat. Add the butter and
parmesan cheese and stir until mixed. You can add a touch
of salt and pepper to taste if you like.
Serve Barbecued Chicken with Polenta and a green vegetable,
such as Italian green beans tossed with olive oil and
FIDONEWS Vol 6 No 3 Page 6 February 1st, 2012
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* Origin: Prism bbs (1:261/38)