Oven-Baked Barbecue Chicken

October 01, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Summer Beach BBQ”

The Set-up: Ina and friends are throwing a party on the beach!

The Menu: Barbecued Chicken, Broccoli with Garlic and Soy Sauce, Szechuan Noodles

0:51 – Ina says summer isn’t summer without grilling and I’d tend to agree!

1:13 – First up, Barbecued Chicken complete with a homemade sauce. The sauce actually started as three sauces (mustardy, Chinese-y, and tomato-y) none of them quite right until Ina mixed them all together and the rest is history.

2:20 – The list of ingredients in this sauce is incredibly long, and I assume worth it?

3:44 – Still going. I love how Ina is pretty much eye-balling the measurements, half a jar here, a quarter bottle there.

4:02 – While the sauce cooks and thickens, Ina talks about some of her ice cream-based dessert ideas. Rule #1: don’t bother making ice cream, just get some good quality vanilla and add toppings. (Haagen Dazs in case you were wondering.)

5:27 – Idea #1 is homemade raspberry sauce which consists of some cooked berries, jam, and framboise liqueur. Sigh, this looks incredible.

6:36 – Idea #2 is affogato and thankfully Ina has a fix for those of us with out an espresso maker: buy a shot or two at a shop in advance and just heat it up when you’re ready to serve.

7:40 – Apparently it’s too early in the day for ice cream, but just the right time to bring a cup of espresso to Jeffrey and rub it in that he’s missing the beach barbecue. Poor Jeffrey, sandy seconds for you old sport!

10:09 – We get a brief glimpse of Ina’s friends (Coronas in hand) arriving at the beach before switching back to the action in the kitchen.

11:15 – Pro Tip #1: “smush” the chicken around in the sauce to make sure it’s covered while it marinates. Overnight is best if you have the time.

12:33 – One of the sides is Szechuan Noodles which Ina admits is more in the Tex Mex-Asian fusion realm since she uses regular pasta.

13:20 – Interesting, this sauce has both sesame paste (aka tahini) and peanut butter mixed with the spicy fresh ginger, garlic, chili oil, cayenne and black pepper.

14:42 – Pro Tip #2: buy the darker, toasted sesame oil it has more flavor.

15:18 – I wonder if this is a hold over from her catering days, but Ina has the most enormous bowls and colander. I covet her extra mixing room….

16:54 – I rarely ever doubt Ina, but I’m not sure I’m 100% sold on this dish. Never a big fan of peanut sauce – they usually seem so gloppy and heavy – only she could convert me!

17:39 – Pro Tip #3: Cut the scallions on a diagonal to make a prettier shape for garnishing.

21:12 – A quick shot of someone’s yellow lab enjoying the beach before we finish up the final dish: Broccoli with Garlic and Soy Sauce.

22:07 – The broccoli has been blanched and shocked (hot water immediately followed by a cold water bath) before being dressed with garlic oil, red pepper flake, and soy sauce.

23:46 – Out to the beach where Ina has laid out a big straw mat surrounded by drifts of “inexpensive throw pillows I got on sale” because it’s nicer to have one big blanket for everyone. She thinks of everything, people. Seriously.

24:11 – Chicken is on the grill with the rack positioned far enough above the coals so the exterior doesn’t burn. Although, Ina’s philosophy of “it isn’t a barbecue until the fire department comes,” leaves room for a little singeing.

27:35 – It looks like a sunny, blustery day, but the guests seem game all wrapped up in sweatshirts. Who wouldn’t stick around when Ina is cooking?

28:03 – I didn’t see the broccoli salad served, but we’re off to do Smores over the coals of the grill and I’m guessing no one is going to remind Ina that there’s broccoli to be eaten.

29:50 – Lots of laughing and gooey smiles from this two-marmallows-per-stick crowd. They know what’s up!

Final Thoughts:
I like how Ina’s theme is pretty subtle – a little Hoisin here, some soy sauce and ginger there.

I had such grand plans for doing a Smores-based dessert this summer, but time got away from me…summer 2016 it is!

It would probably take gale force winds to blow me away from an Ina-hosted beach barbecue.

Lessons Learned:
This Barbecued Chicken was an experiment in a number of ways, not so much because the techniques of making the sauce were difficult, more that the combination of ingredients and my twist on cooking the chicken were a bit unusual.

Sauce – The recipe notes that these quantities produce 1 ½ quarts of sauce which is really quite a lot even given that a significant portion will be used to marinate the chicken before cooking. Unless you prefer to have extra for another purpose I’d recommend reducing the amounts by half and there will still be plenty of sauce to serve with the cooked chicken.

Oven Method – So, yes Barbecued Chicken should be cooked on a grill but in this case the lack of access to charcoal and a lack of confidence that a grill pan alone would suffice I decided to attempt the oven. Success! When cooked at 375 degrees F. for 40-45 minutes, or until the chicken breasts reach an internal temperature of 160 degrees.

Small Kitchen Friendly?
Cooked this way, totally, no grill needed. I used a large sauce pan, a medium cutting board, chef’s knife, liquid measuring cup, and measuring spoons, along with a rimmed baking sheet and tongs. Aluminum foil, zip top bag(s), and clean jars or food storage containers round out the helpful items.

The Verdict:
I made Barbecued Chicken for friends coming to watch football and frankly it probably saved the evening since the performance of the guys' favorite team was a bit disjointed and lackluster. Sigh. But, thanks to a delicious dinner during halftime (additional menu installments here and here) the evening was salvaged and has lead to a resolution on my part that all future game-watching should have something delicious to either carry us through a loss, or help us celebrate a victory.

Roasted Chicken with Honey & Aleppo Pepper

August 10, 2015 by Laura Messersmith in Cooking

Barbecue chicken with its spicy-sticky coating caramelized just this side of charcoal black is a summer classic. But after all the promise of the bronzed color, the flavor can be a little underwhelming since the sauce never really makes contact with the meat.

As I was paging through Food + Wine’s most recent issue featuring their list of Best New Chefs I spotted this recipe for chicken that reminded me of the tang and sweet heat all the best barbecue sauce has to offer. The key difference: time and also thyme (rosemary too.) Chef Zoi Antonitsas of Westward in Seattle mixes together a gorgeous marinade of honey and spicy pepper for a hit of fresh herbs.

Personally, I love when a recipe combines a familiar technique – marinating, roasting – with a flavor combination that’s new to my palate. I’d never tasted Aleppo pepper before and I was intrigued by the fresh herb and honey combination. One taste and I can see why Chef Antonitsas is garnering so much great press.

Roasted Chicken with Honey and Aleppo (serves 4)

Ingredients:
1/2 cup extra-virgin olive oil
1/3 cup honey
1/3 cup red wine vinegar
3 tablespoons Aleppo pepper
2 tablespoons kosher salt, plus more for sprinkling
6 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
4 bone-in, skin-on chicken breasts

Instructions:
In a large liquid measuring cup whisk together the olive oil, honey and red wine vinegar with the Aleppo pepper, kosher salt, minced garlic, thyme and rosemary. Reserve 2 tablespoons of the marinade in a small bowl and refrigerate.

Place the chicken breasts in a large zip-top bag and pour the remaining marinade in and turn to coat. Refrigerate overnight turning periodically to ensure even contact with the chicken.

Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with foil. Remove the chicken from the marinade, letting the excess drip back into the bowl. Arrange the chicken skin side up on the baking sheet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the largest piece registers 160°.

Transfer to a platter. Drizzle the chicken with the reserved marinade, sprinkle with salt and serve.

Slightly adapted from Chicken Legs with Honey and Aleppo by Zoi Antonitsas in Food + Wine magazine July 2015.

Small Kitchen Friendly?
Yes, this is really simple. I used a 2 cup liquid measuring cup, measuring spoons, a whisk, medium cutting board, and chef’s knife. I also needed a gallon-sized zip top bag, small storage container, foil, and a rimmed baking sheet.

The Verdict:
We both loved this recipe, which has the extra bonus of being really, really easy to prepare. Just a little mincing, some patience, a hands-off cooking approach and dinner is on the table! But, the simplicity of the ingredients and preparation belies the superb balance and clear flavors in the sauce. Mike and I are already dreaming up new ways to incorporate the marinade - maybe with beef or salmon? Please try this, you won’t be sorry!

Black Pepper Molasses Pulled Chicken Sliders

January 26, 2015 by Laura Messersmith in Cooking

Back in the day (like 7 years ago) Mike and I took a roadtrip from Boston, MA to Dallas, TX and decided that we’d make it a BBQ Tour since our route took us through the Carolinas, Memphis, and then of course, on to Texas. Since then we’ve both developed some strong opinions on what constitutes “good” barbecue. Don’t get me wrong, I love some Lockhart smoked brisket, but I also can’t get enough of Kansas City-style sauce.

This recipe started from one I spotted in an issue of Cooking Light and after making it over and over again I eventually developed my own version that combines the sweet, spicy, layered flavors that I love so much. The chicken cooks in a thick, molasses and ketchup based sauce that has a little tang of vinegary umami from the Worcestershire sauce add in the smoky depth of cumin and this pulled chicken is so, so good.

And, since you might be in the market for some Game Day ideas this is one I’d recommend since it’s really easy to make ahead and reheat before serving (an extra splash of chicken stock will help if it seems a little dry.) I put these together with a few different toppings – fresh arugula, pickled red onion, dill chips – but a spoonful of coleslaw, or some sweet pickle relish along with an extra smother of sauce would be great.

Keep this baby in your back pocket for a summer cook out too – it works in all seasons!

Black Pepper Molasses Pulled Chicken Sliders (yield: 12 sliders)
Ingredients:
1/2 cup tomato ketchup
1/4 cup tablespoons molasses
3 tablespoons spicy brown mustard (I like Gulden’s)
3 tablespoons apple cider vinegar
1/4 cup chicken broth
1 dash Worcestershire sauce
2 tablespoons dark or light brown sugar
2 teaspoons ground cumin
1 1/2 teaspoons ancho chili powder
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 pounds skinless boneless chicken breasts
1 dozen mini hamburger buns
1 cup dill pickle chips
1 1/2 cups pickled red onion
Barbecue sauce, for serving (I like this one from W-S)

Instructions:
Preheat the oven to 350 degrees.

In a large pot or French oven, whisk together the ketchup, mustard, molasses, cider vinegar, chicken broth, brown sugar, and spices. Warm over medium-low heat until the sauce comes to a simmer. This is a good time to taste the sauce if you want to make adjustments.

Meanwhile, trim the chicken breasts and dice into large pieces, about 1 inch square. Add the chicken pieces to the sauce and toss to coat evenly. Cover the pot and place in the oven to braise the chicken for 50-60 minutes until the chicken is cooked through.

Allow the chicken to cool slightly and shred into pieces with two forks while still warm. It will appear at first that there is too much sauce, but as the chicken is shredded it will absorb the excess.

Serve on toasted mini hamburger buns with dill chips, pickled red onion (recipe below), coleslaw or fresh arugula.

Recipe adapted and rewritten from Cooking Light.

Quick Pickled Red Onions
Ingredients:
5 ounces (1 medium) red onion, thinly sliced
1/2 teaspoon sugar
1/2 teaspoon kosher salt
3/4 cup white wine vinegar or apple cider vinegar
Boiling Water

Instructions:
Boil 2 - 3 cups of water in a kettle. Peel and thinly slice the onion into approximately 1/4" slices or half-moons.

In the container you plan to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.

Place the peeled and sliced onions in a sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain. Add the onions to the jar and stir gently to evenly distribute the flavorings. Seal the jar and place in the refrigerator for at least 30 minutes.

The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.

Recipe rewritten from The Kitchn.

Small Kitchen Friendly?
Yes, indeed! For the pulled chicken I used my trusty 5.5 quart French oven, a large cutting board, serrated utility knife, liquid measuring cup, measuring spoons, a rubber spatula, and two dinner forks.

The quick pickled red onions need a teakettle or pot (for boiling the water), medium jam jar or other glass container, small cutting board, chef’s knife, liquid measuring cup, measuring spoons.

Rosé Colored Glasses

June 16, 2014 by Laura Messersmith in Favorite Things

Design: Laura Messersmith \ Image: Martha Stewart Living — Design: *Laura Messersmith \* Image: *Martha Stewart Living*

Is it just me, or is rosé having kind of a moment right now? I swear every magazine, Pinterest board, and Instagram account is full of glasses tinted pink. I know it’s a classic ‘summer wine,’ but it seems particularly in fashion this year.

I’ve been fully on board the rosé bandwagon for a while now, so you won’t catch me complaining about its presence on more wine lists and any restaurant that stocks Fritz-Hasselbach Fritz's Rosé 2013 will get double points in my book. Our latest Plonk shipment included a bottle and my love for rosé was never more rewarded than after my first taste.

Pale blush to deep cherry it all looks delicious to me, but Fritz’s version is particularly bright and tangy with raspberry notes. I’m sort of embarrassed, but mostly feeling a pleasant sense of anticipation that I’ve already called ‘dibs’ on the last glass. I’m biding my time, waiting for the right moment to enjoy it and planning to pick-up a few more bottles to enjoy over the next few months…. Fritz would be a great addition to any barbeque or late afternoon on the porch.

While some rosés, like my friend Fritz, can stand on their own while others need a little help. Enter a welcome rescuer: sangria. I came across this recipe for a Rosé Cucumber Cooler, which involves even more of my favorite flavors – St. Germaine, lemon, and cucumber – I immediately added it to my list of warm weather mixed drinks. Big plans for this coming weekend…hope you have some fun things on the rosy pink horizon too!