Fix, Freeze, Feast - Kati Neville [15]
1. Melt butter in a large saucepan over medium heat. Add shallots; cook, stirring, 5 minutes. Add dry mustard and crushed red pepper; cook, stirring, 2 minutes longer, or until shallots are tender. Add ketchup, Worcestershire sauce, port, water, brown sugar, soy sauce, and molasses. Bring to a boil; reduce heat and simmer, stirring frequently, 20 minutes. Cool sauce.
2. While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the three freezer bags.
3. Divide cooled sauce evenly over the chicken.
4. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170ºF. Do not baste chicken during last 5 minutes of grilling.
4. Boil remaining sauce for at least 5 minutes if you wish to serve it with the chicken.
SHALLOTS
You can find shallots near the onions and garlic in your grocery store’s produce section. Some people find the flavor of shallots to be a cross between a mild, sweet onion and garlic. Minced shallots will also add wonderful flavor to your favorite vinaigrette.
When I lived in the Seattle area, I wasted no time in trying all kinds of new restaurants and pubs. I came across a barbecued-chicken salad at one local restaurant that kept me coming back. I created this recipe to mimic the flavors in that memorable dish. —KN
CHICKEN SALAD
WITH PORT BARBECUE SAUCE
MAKES 4 SERVINGS
2 PORT BARBECUE CHICKEN IN SAUCE HALF-BREASTS, GRILLED AND THINLY SLICED (PAGE 40)
2 large hearts of romaine lettuce, rinsed and torn into bite-size pieces
1 cup black beans, rinsed and drained
1 cup frozen roasted corn
1 onion, sliced and caramelized (see note)
2 Roma tomatoes, quartered lengthwise
1 avocado, pitted, peeled, and cut into 8 wedges
½ cup ranch dressing
½ cup honey barbecue sauce
1. Place ¼ of the lettuce on each of four plates. Top lettuce with ¼ cup black beans, ¼ cup corn, ¼ of the chicken, ¼ of the onion, 2 tomato slices, and 2 avocado wedges.
2. Set out ranch dressing and barbecue sauce, allowing each person to use and combine dressings as desired. You may wish to thin the ranch a bit with water so that it pours easily and can be combined with the barbecue sauce.
CARAM ELIZED ONIONS
To make caramelized onions, thinly slice an onion cut in half. Melt one tablespoon butter in a small skillet over medium-low heat. Brown onion strings slowly in butter, stirring occasionally, for 20 minutes. Stir in ½ teaspoon honey and cook an additional 5 minutes. The finished onions add a wonderful touch of sweetness and texture to salads, pizzas, and vegetables.
Every so often, we allow our kids to invite friends over for pizza and movie night. I always invite the parents to come, too. Recently we parents were having such a good time together we actually got shushed by the kids! I usually make three pizzas on these nights: cheese, olive, and either Port Barbecue Sauce Chicken or Dave’s Barbecued Chicken Pizza (page 33). This port-sauce pizza is so good that the extra calories of a pizza dinner are worth the splurge. —KN
CHICKEN PIZZA
WITH PORT BARBECUE SAUCE
MAKES 6 – 8 SERVINGS
2 PORT BARBECUE CHICKEN IN SAUCE HALF-BREASTS, GRILLED AND THINLY SLICED (PAGE 40)
1 pizza dough (about 24 ounces)
½ cup pizza sauce
1 tablespoon honey barbecue sauce
3½ cups shredded mozzarella cheese (about 14 ounces)
½ cup shredded Asiago cheese
1. Preheat the oven to 400ºF.
2. Roll dough to the desired shape and size. Mix pizza sauce and barbecue sauce in a small bowl; spread over dough.
3. Spread mozzarella over sauce; top with chicken and sprinkle over shredded Asiago.
4. Bake pizza for 15 to 18 minutes, or until crust is golden brown and mozzarella is melted.
As a practical, everyday cook, I usually don’t bother with fancy food. But if I’m expecting special dinner guests, these rolls are great