Showing posts with label barbecued chicken. Show all posts
Showing posts with label barbecued chicken. Show all posts

Sunday, July 21, 2013

Mother's Recipe Box by Molly Weston

Lucy with Molly Weston


LUCY BURDETTE: I went on a mini-book tour around Raleigh, NC, with Hallie Ephron and Jennifer McMahon this spring. We were guided by Raven-winner Molly Weston, AKA Ms. Mystery


Not only does Molly know her way around a library, she has a nose for amazing southern food. I have never eaten so well or talked quite so much about food. So I knew we needed to have her visit Mystery Lovers Kitchen. Welcome Molly!

MOLLY WESTON:  I used to joke that my mother had only two buttons on her stove—off and high. A first-grade teacher, Mother frequently made week day meals that could be completed quickly. When she fried chicken, she started the process with the well-used high button. Once all the pieces were beautifully browned with crunchy goodness, she dragged the pan off the eye rather than reducing the heat. 


One of Daddy's favorite dishes—corn pudding—took longer to cook, but less time to prepare. I never thought about making it until my family was invited to a relative's home for a gathering. One of the highlights of the meal was a huge, beautifully browned, creamy corn pudding. As soon as I got home, I dug out Mother's recipe box and pulled her recipe.
 
Over the last year or so I've modified and refined Mothers corn pudding to reflect today's palates and waistlines—less sugar and more corn. I hope you'll enjoy it.

 




Mother's Corn Pudding—Transformed

1 16 oz. can creamed corn
1 16 oz. corn, drained (a smaller can is fine)
3-4 eggs
2 tbsp. flour (I use Wondra)
1/2 stick butter
1/3 cup sugar
10 oz. undiluted evaporated milk (I use nonfat)

Melt butter in 1-1/2-quart baking dish (I tilt the dish after melting butter to grease bottom and sides of dish). Beat together eggs, flour, sugar, and milk (I use my hand blender). Add milk mixture and both cans of corn to buttered baking dish; stir well.

Bake in water bath at 350 degrees one hour or until a dinner knife stuck near center comes out clean.


    While I don't even consider frying chicken, I often barbecue it. My husband never met a chicken he didn't like, so I use a variety of recipes (usually depending on which ingredients I have on hand). I found another jewel in Mother's recipe box—and I had everything I needed!

Lazy BBQ Chicken Sauce



6-1/2 oz. cola (not diet)
1 cup ketchup
2 tsp. Worcestershire sauce (I use 4)
2 tsp. honey
1/2 tsp. lemon juice
1 chicken, cut into pieces

Lay chicken in 13" x 9" baking dish. Cover with sauce. Bake at 350 degrees or one hour.

I used my multi-functional cooker for this. I just browned the chicken on both sides (covered), poured the sauce evenly over all the pieces, then switched to slow cook for 3 hours on high.

   
Molly Weston lives, reads, and, occasionally, cooks in Apex, NC. She blogs about mysteries at mysteryheel.blogspot.com. Molly also gives frequent talks about her favorite genre in libraries and other venues. She is the editor of inSinC, the Sisters in Crime quarterly.

Monday, September 3, 2012

Happy Labor Day from Mystery Lovers' Kitchen!

What I'm going to say might scare you -- I know what you're doing. You're hiding in a room with the door closed, wondering how long it will take for them to find you. They've already watched all the videos you rented -- four times. You've heard them so many times that you've memorized the lines. What's worse, it's raining. Buckets of rain. Because they're all bored, their friends came over. And now the arguing has commenced.

Going back to work is beginning to sound appealing. Quiet. Calm, blissful quiet!

So now what are you going to do with the chicken you were going to grill? You're contemplating grilling in the rain. It would be so quiet! You could take an umbrella and a glass of wine . . . a bottle of wine! You wouldn't even have to worry about sunscreen.

What's a little thunder and lightning anyway? Hmm, the grill is metallic, isn't it? Ouch! That one was close. The dog is now cowering under your legs. Maybe grilling isn't such a great idea, after all.

So here's how to "barbecue" your chicken in the oven. You can use your favorite barbecue sauce or a variation on the one below. You probably have what you need in your pantry and the fridge. If you like a kick, add a few drops of hot sauce.

Rainy Day Barbecued Chicken
based on a recipe by Judith Olney

1 chicken cut into pieces (or a couple of breasts on the bone or several legs or a mixture of thighs and legs)

2 tablespoons olive or canola oil
1/4 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar (or other vinegar)
1 small onion, minced
1 teaspoon Worcester sauce
2 teaspoons dark brown sugar
1/4 teaspoon celery seeds (optional)

Preheat the oven to 350.

Mix together everything except the chicken in a small pot. Bring to a boil and simmer for a few minutes to let the flavors meld.


Heat the oil in a pan and brown the chicken on both sides. Lay the browned pieces in a baking pan and pour the sauce over them. Cover lightly with aluminum foil and cook in the oven for 20 minutes.


Remove the foil and raise the oven temperature to 375. Baste the chicken with the sauce. Cook another 25 minutes, basting now and then.

Cook until 165 degrees when tested with a food thermometer.





Enjoy your day off work! Commandeer the remote and watch 9 to 5!