Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (12 page)

Cranberry Chipotle BBQ Chicken with Potato Salad

Whether you’re entertaining indoors for game day or tailgating outdoors, BBQ is always a favorite. My dad, “coach Miller,” is the host of our high school’s tailgating cookout. He always wants to impress the guys with great food and that is when I come in to help. What makes this BBQ chicken stand out is the unique flavor of the cranberry chipotle BBQ sauce. The contrast of the sweet to the heat creates a great surprise for the palate. This BBQ chicken is a winner at our tailgate and I know it will be for you, too!

CRANBERRY CHIPOTLE BBQ SAUCE

1 tablespoon vegetable oil

½ cup diced yellow onion

2 cloves garlic, minced

¼ teaspoon soy sauce

¼ teaspoon Worchestershire sauce

1 cup dark brown sugar

1 cup tomato puree

¼ teaspoon molasses

1 cup jellied cranberry sauce

2 chipotle peppers in adobo

1 tablespoon adobo sauce

½ teaspoon salt

1 tablespoon apple cider vinegar

CHICKEN BREAST

4 bone-in split chicken breasts

Salt and pepper

2 teaspoons peanut oil

To make the BBQ sauce: Heat the vegtetable oil in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the garlic and cook 1 minute more. Add the soy sauce, Worchestershire sauce, brown sugar, tomato puree, molasses, cranberry sauce, peppers, adobo sauce, salt, and vinegar and bring to a boil. Reduce to a gentle simmer and cook, stirring often, 45 minutes or until the sauce has thickened. Remove the sauce to a bowl and let cool.

To make the chicken: Preheat the oven to 350°F. Generously season the chicken breasts all over with salt and pepper. Heat a heavy oven-safe skillet over medium-high heat, and add the peanut oil. Sear the breasts, skin-side down, until brown, 2 to 4 minutes. Turn the breasts skin-side up and brush with just enough of the BBQ sauce to coat them. Put the pan in the oven and cook the breasts 35 to 45 minutes, or until a meat thermometer inserted into the thickest part of the breast reaches 160°F. Remove the chicken breasts from the pan and let rest for 10 minutes. Serve with Potato Salad (page
95
) and grilled asparagus, if you like.

Serves 4

Potato Salad

5 cups sliced tri-color fingerling potatoes

3/4 cup mayonnaise

2 teaspoons apple cider vinegar

1 tablespoon stone ground mustard

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh parsley

1 finely grated boiled egg

¼ teaspoon lemon zest

¼ teaspoon cayenne

¼ teaspoon celery seed

1 tablespoon chopped pickled jalapeños

½ teaspoon jalapeño juice

1/3 cup diced celery

1/3 cup diced sweet onion

Salt and pepper to taste

Slice the fingerlings into ¼-inch-thick slices and put them into a medium saucepan. Add enough cold water to barely cover them. Bring to a boil. Reduce to a gentle simmer so the potatoes do not break up when cooking. Cook them for 5 to 7 minutes, or until the tip of a sharp knife slightly resists when inserted into one of the slices. Drain the potatoes in a colander, then spread them out on a kitchen towel to dry just until barely cool, about 5 minutes.

In a medium bowl, mix together the mayonnaise, vinegar, mustard, dill, parsley, egg, lemon zest, cayenne, celery seed, jalapeños, and juice.

Put the potatoes into a large bowl, and add the celery and sweet onion. Toss with a little of the dressing at a time until coated. Season to taste with salt and pepper.

Serves 4

Butter- and Herb-Roasted Chicken

You don’t have to wait for a special occasion or holiday to roast a whole chicken. Growing up, I often went to my great-grandmother’s house for big Sunday dinners. A typical Sunday dinner might feature chicken with a homemade cornbread dressing and dumplings. My roasted chicken with fresh herb butter combines traditional comfort food with modern flavor. Served with gravy and dressing, it’s a meal that’s sure to please your family and impress your guests.

HERB BUTTER

2 tablespoons unsalted butter, at room temperature

1 garlic clove, minced

½ teaspoon chopped fresh sage

¼ teaspoon chopped fresh rosemary

1/8 teaspoon fresh thyme leaves

½ teaspoon kosher salt

1/8 teaspoon ground black pepper

CHICKEN AND GRAVY

3 celery stalks

3 carrots, halved lengthwise

1 medium yellow onion, sliced

3 garlic cloves, peeled and smashed with the side of a knife

1 chicken (4 to 6 pounds), cut into 8 pieces

Salt and ground black pepper

1 cup chicken broth

2 tablespoons all-purpose flour

Grandmother Adele’s Dressing with a Twist (page
79
)

Preheat the oven to 400°F.

To make the herb butter: Mix all the ingredients together.

To prepare the chicken: Place the celery, carrots, onion slices, and garlic cloves in the bottom of a roasting pan or large glass baking dish. Lay the chicken pieces on top of the vegetables. Season the chicken all over with ½ teaspoon salt and ¼ teaspoon pepper.

Rub the herb butter under the skin and on top of each piece of chicken.

Pour the broth into the bottom of the roasting pan. Bake the chicken until a thermometer inserted in the thickest part of the thigh registers 165°F, about 1 hour. Transfer the roasted chicken to a serving platter. Strain the cooking juices from the roasting pan into a bowl. Discard the vegetables.

To make the pan gravy: Pour 1 cup of the strained cooking juices into a medium saucepan. Bring to a simmer over medium heat. Whisk in the flour. Cook until the gravy has thickened, 3 to 4 minutes. Stir in a little water if the gravy becomes too thick. Season the gravy with salt and pepper to taste.

To serve, spoon pan gravy onto each plate and top with the dressing and roasted chicken.

Serves 4

Buttermilk Pan-Fried Chicken

Under the pressure of the clock in the
MasterChef
Season 1 finale, I dropped my buttermilk pan-fried chicken on the floor! I knew I had to press on; I battered and pan-fried another piece of chicken. With the Lord watching over me, I cooked it in an amazing 7 minutes. When asked how I did it, I replied, “The secret ingredient was prayer!” In this quick, easy recipe the chicken is pan-fried on the stovetop and finished in the oven for even browning and cooking.

3 boneless, skinless chicken breast halves (about 6 ounces each)

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup buttermilk

1 large egg

Pinch of cayenne pepper

1 cup all-purpose flour

3 tablespoons canola oil

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

Season both sides of the chicken with ½ teaspoon of the salt and 1/8 teaspoon of the black pepper.

Stir together the buttermilk and egg in a shallow dish. Combine the flour with the cayenne and the remaining ½ teaspoon salt and 1/8 teaspoon black pepper on a plate.

Heat the oil in a large skillet over medium-high heat. Dip the chicken in the buttermilk mixture and then coat in the seasoned flour. Carefully place the chicken in the hot oil. Cook for 2 minutes on each side. Remove from the pan and place on the baking sheet. Bake until cooked through but still juicy (about 155°F on an instant-read thermometer), 6 to 8 minutes, depending on the thickness of the chicken.

Drain on a paper towel-lined plate.

Serves 3

Inside-Out Chicken Pot Pies

These pretty, petite pot pies are served in individual puff pastry cups that have been baked in a muffin tin. The result is an open-faced pot pie rich with vegetables, lemon-pepper chicken, and a homemade Parmesan cream sauce. Hearty and satisfying, these little pies are sure to warm up your guests on a crisp fall evening.

3 boneless, skinless chicken breasts (about 6 ounces each)

1½ tablespoons fresh lemon juice

1 tablespoon lemon-pepper seasoning

5 cups cubed (½ inch) red potatoes

3 cups carrot pieces (carrots quartered lengthwise and cut crosswise into 1/2-inch pieces)

6 tablespoons unsalted butter

½ cup celery, finely diced

½ yellow onion, diced

2 garlic cloves, minced

1 teaspoon chopped fresh thyme leaves

½ cup all-purpose flour

4 cups reduced-sodium chicken stock

2 cups heavy cream

1 cup fresh corn kernels (from 1 ear)

1 bag (16 ounces) frozen green peas, thawed

2 cups freshly grated Parmesan cheese (about 8 ounces)

1 teaspoon salt

¼ teaspoon ground black pepper

1 teaspoon grated lemon zest

1 box frozen puff pastry, thawed

Preheat the oven to 350°F.

Place the chicken in an 8 X 8-inch glass baking dish. Pour the lemon juice over the chicken. Sprinkle with the lemon-pepper. Add 1 tablespoon water. Cover tightly with foil and bake until chicken is cooked through but still juicy (an instant-read thermometer registers 155°F in the thickest part), 45 to 50 minutes. Transfer to a plate. When cool enough to handle, use 2 forks to shred the chicken.

Combine the potatoes, carrots, and water to cover in a medium saucepan. Bring to a boil. Reduce the heat to medium and cook until the potatoes are fork-tender, about 12 minutes. Drain and set aside.

Melt the butter in a large saucepan over medium-low heat. Add the celery and onion and cook until vegetables are softened, about 5 minutes. Add the garlic and thyme and cook for another minute. Stir in the flour and cook for 1 minute. Gradually whisk in the stock and heavy cream. Add the potatoes, carrots, corn, and peas. Gently simmer over medium heat for 10 minutes to meld the flavors and reduce the liquid; stir often to prevent the cream from sticking. Stir in the Parmesan, salt, pepper, and shredded chicken. Cook for 25 to 30 minutes on low heat, stirring occasionally. Stir in the lemon zest, cover, and remove from heat.

Preheat the oven to 400°F. Cut each sheet of puff pastry into 4 squares. Turn a muffin tin upside down and coat the cups with cooking spray. Place the puff pastry squares over the prepared muffin cups. Poke about 10 holes in the puff pastry with the tip of a knife. Bake until pastry is crisp and golden brown, about 13 minutes. Remove the puff pastry from the muffin tin and let cool slightly on a rack.

Place each puff pastry bowl on a plate. Divide the creamy Parmesan chicken and vegetable mixture among the bowls. Serve immediately.

Serves 8