Sunday, April 1, 2007

Polynesian Chicken

Hmmm. I seem to have a chicken-and-fruit Thing. Oh well, here's another one!

1 tsp salt
1 tsp paprika
1/2 cup flour
2 1/4 lb chicken pieces - can use chicken breast strips
1/2 c shortening (I just use as little vegetable oil as I can get away with)
1 c orange juice
2 T brown sugar
2 T vinegar
1 t basil
1 tsp ground nutmeg
1 1/4 cup sliced peaches

Combine salt, paprika and flour, lightly coat chicken. Heat shortening or oil in a skillet with a lid, brown chicken on all sides.

Mix OJ, brown sugar, vinegar, basil, and nutmeg, pour around chicken in the skillet. Cover and simmer 30-40 minutes.

Add peaches, simmer 5 more minutes.

Lemon Chicken

4 boneless skinless chicken breasts
3 T oil
1 T sesame seeds
2 T butter
1/4 cup sugar
1/4 cup water
1/4 cup lemon juice
2 t cornstarch
1 T water

Heat the oil, flatten the chicken breasts and brown on both sides. Top with sesame seeds and set aside, keep warm.

Melt the butter, add sugar and cook until caramel color. Add the water and the juice, bring to a boil.

Dissolve cornstarch, add to the sauce and boil again, pour over chicken.

Hoisin-Glazed Barbecue Ribs

Mmmmmmmmmmmmm. Health food they're not, but hey, you only live once!

6-8 lbs meaty pork back ribs
1 c hoisin sauce
3/4 c ketchup
1/3 c honey
1/4 c fresh lemon or lime juice
1/4 c rice vinegar
3 cloves of garlic, minced
1 T chopped fresh ginger
1 T sesame oil
1 t oriental chili paste (or 1/2 hot pepper flakes, or a few drops of hot pepper sauce)

Cut ribs into serving-sized pieces, cover with water in a large pot, boil and simmer at least 45 minutes. Drain well. Whisk all other ingredients together, brush on both sides of ribs and marinade for 4-24 hours, setting aside some of the marinade for basting and dipping if you like. Half an hour before cooking, remove from refridgerator and allow to come to room temp. Preheat barbecue to medium, oil the grill and cook ribs meaty side down. Cook 10 minutes, until crisp and glazed.