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Posts Tagged ‘bbq’

Korean Skewered Chicken

I love to try new foods, new flavors. When I made this recipe it was my first encounter with the Asian Pear. The pear is absolutely delicious, so crispy, almost crunchy and sweet. Just thought I would share that with you, but this post is not about the Asian pear, it’s about these skewered chicken and they were very delicious indeed. The original recipe gives different basting instructions than what I ended up doing. The men in my life (husband and son) were hovering around the kitchen like a pack of wolves, which usually means that they’re hungry (I must admit that I was pretty hungry too), so I decided not to take the extra 10 minutes to make the basting. Instead I whipped up my own consisting of 2 tablespoons Thai style chili sauce and 2 tablespoons soy sauce and that is what I used to baste the chicken with instead, and it turned out fantastic! Did this recipe just become Thai chicken skewers instead of Korean chicken skewers? Ladies and Gents, don’t get all rowdy now but I think we just had an “A HA” moment here. Anyway, the original recipe suggest that you save the chicken marinade, strain it and simmer until it thickens and become saucy (about 5-10 minutes). Then use the sauce for the basting. Next time I make these chicken skewers, I will make the sauce the Korean way, hungry or not. I promise, maybe.

Korean Skewered Chicken Ingredients

Ingredients:

1 pound boneless, skinless chicken breast (cut into bite size pieces)

3 garlic cloves (grated)

1 inch ginger (grated)

1/2 small onion (grated)

1/2 Asian pear (grated)

1/4 cup soy sauce

1/2 tablespoon sesame oil

1 tablespoon brown sugar

1 green onion (chopped)

1/4 teaspoon pepper

For basting:

2 tablespoon Thai style chili sauce

2 tablespoon soy sauce

Skewered Chicken

Directions:

Mix all ingredients in a zip lock bag and marinate for 1 hour. If using wooden skewers, soak in water. Skewer the chicken on wet wooden skewers or on metal skewers and set aside. Mix 2 tablespoon Thai style chili sauce with 2 tablespoon soy sauce to make basting sauce. Grill chicken until cooked, about 5 minutes per side basting it with the marinade as you go. Enjoy

Source: adapted from Closet Cooking

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Lou's Baby Back Ribs

For Mother’s Day we drove up to visit my In-Laws at their house where my Father-In-Law served the most delicious Baby Back Ribs. I asked him if he would share the recipe and he was more than happy to do just that. So for Father’s Day celebration my In-Laws came down here to visit and I decided to make Lou’s Baby Back Ribs and it turned into a fun family cooking affair. We had a great time cooking the ribs together and it turned out to be a weekend filled with lots of good food as well as good company. 

This is my Fathers-In-Law’s Baby Back Rib recipe. The ribs are full of flavor and baked tender in the oven for two plus hours. At the end, the ribs are placed under the broiler to give the outside a nice crisp.  There are no set ingredient amounts, simply just sprinkle on an amount to your liking. The ribs were served with; red and white rosemary roasted potatoes and a spinach salad with heirloom tomatoes, candied walnuts, dried cranberries with a raspberry dressing. Delicious dinner! 

Baby back ribs ingredients

Ingredients: 

Baby back pork ribs 

Molasses 

Salt 

Pepper 

McCormick pork rub 

Paprika 

Dry mustard 

Brown sugar 

BBQ sauce (your favorite brand) 

Ribs with all ingredients before baking

Directions: 

Preheat oven to 300 degrees F. Remove excess fat from ribs. Coat both sides of ribs with molasses and then sprinkle a good amount of salt, pepper, pork rub, paprika and mustard. Finally press on a generous amount of brown sugar. Place ribs on a large baking sheet and cover tightly with foil. Cook in preheated oven for 2 hours and 15 minutes. Remove from oven and drain off excess liquid, then apply BBQ sauce and place under broiler for 4-5 minutes keeping a close eye, careful not to burn. 

Source: my Father-In-Law Lou 

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