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Barbecued Chicken
American Potato Salad
Tangy Coleslaw
Menu Plan for the week of May 24, 2013: Sunday's Recipes
Barbecued Chicken
American Potato Salad
Tangy Coleslaw
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
Classic, American summer holiday fare. The potato salad and coleslaw will be enough for 2 meals - make more if you like. Cook extra chicken to have cold for lunch.... This is a very crisp cabbage salad.
Barbecued Chicken Preparation and cooking time: about an hourAs it is assumed people want to do most things for themselves here, we have to buy the whole chicken and cut it up. Get a cut-up chicken or packages of your preferred pieces, freezing what you don't use for another day.
1 cut up chicken - or your favorite chicken parts, however you can buy them
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 cup (or more) Barbecue sauce
Wash chicken and pat dry with paper towels. Sprinkle with salt, pepper and paprika. Put on barbecue grill on indirect heat and close cover. Check periodically - if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help.
After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before basting.
Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. Remove and serve with sauce on the side.
Oven method: Put chicken skin side down on baking sheet with sides or in 9X13 pan. Sprinkle with salt, pepper and paprika and put in a 400F (200C) oven. After 30 minutes turn chicken and baste with barbecue sauce. Continue to bake 15 minutes longer or until done, basting once more with barbecue sauce. Remove and serve with a bit of sauce on the side.
Barbecue Sauce
1/2 cup ketchup
3/4 cup tomato sauce (1 small can - you don't have to be too precise here)
2 tbs cider vinegar
2 tbs molasses
1 tbs Worcestershire sauce
2 tsp dry mustard
2 tsp dried oregano
1 tsp garlic powder
Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.
American Potato Salad Preparation and cooking time: 30 minutesI know one is not supposed to mess with a classic, but I lightened it up a bit substituting yogurt for some of the mayonnaise. I use Dijon mustard because regular yellow salad or ballpark mustard is not available here. If you use salad mustard, I would use 4 tbs, rather than 3. This is enough for 2 meals.
4 medium potatoes, 16oz (500gr) total
2 hard boiled eggs
2 - 3 ribs celery
2 tbs snipped chives
1 tbs salad olive oil
Hard boil eggs. Slice the potatoes for salad and put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done. When done, put the potatoes into a bowl and immediately drizzle with 1 tbs olive oil, stir to coat and allow to cool for 5 minutes.
Chop celery. Snip chives. Peel and chop eggs. Add most of the dressing to the potatoes and mix lightly. Add celery, eggs and chives, stir to combine. Add the rest of the dressing if needed - to your taste. Serve.
Dressing:
1/3 cup mayonnaise
1/3 cup Greek or plain yogurt
3 tbs Dijon-style mustard or 4 tbs yellow salad mustard
Put mayonnaise, yogurt and mustard in small bowl and mix. Taste - add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer. The yogurt adds a nice, tangy flavor and keeps the calories down a bit. If too thick you can thin with a bit of milk or olive oil.
Tangy Coleslaw (Cabbage Salad) Preparation and cooking time: 15 minutesAnother salad from my mother's collection.... But I'm pretty sure she got it from a local restaurant as the original recipe made 8 quarts! I cut it down a bit, and made a change or two to make it easier for the home chef. This coleslaw was almost as famous as the Fish Fry!
3 cups shredded cabbage about 1/2 of a small - medium head
1/2 red or orange pepper
Tangy Coleslaw Dressing
To shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
Slice the pepper thinly, then cut the slices into 1/2" (1cm) pieces. Put cabbage and pepper into a large bowl. Add half of the dressing and toss well to combine. Add more dressing according to taste and the amount of cabbage.
Note: Use food processor for slicing if you have one. Slice thinly or shred coarsely.
Tangy Coleslaw Dressing
8 tbs salad olive oil
8 tbs sugar
3 1/2 tbs cider vinegar
3/4 tsp whole grain mustard
1/4 tsp celery seed or powder optional
Put all of the ingredients in a medium bowl, Using as large a whisk as you have (and is reasonable), vigorously whisk ingredients together. The sugar will dissolve and the dressing get very thick and clear.
Cooking Schedule:
45 - 60 minutes for menu |
Add to cabbage, taste, adjust, set aside |
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