Kentucky Grilled Chicken & no it is not from KFC

I keep seeing Kentucky Grilled Chicken ads from KFC on television all the time. So I had a thought, “Stop eating out and make your own!” This is a super simple recipe that you can make at home. Winter is just around the corner but we have just hit Football season, and the grills are still cranking out smoke. If you like heat with your meat then this is a perfect solution for that.

Kentucky Gilled Chicken:
By: Ryan M. Greer, Mom & Grandma Greer

Ingredients:
1 c. Cider Vinegar
½ c. Vegetable oil or Canola Oil
5 tsp. Worcestershire Sauce
4 tsp. Hot pepper sauce (of your choice)
2 tsp. Sea salt
10 bone-in chicken breast halves 10oz each

Prep:
Bowl – mix 1st 5 ingredients together – mix well
Pour – 1c. Marinade into a large resalable plastic bag – then add the chicken. Seal bag and refrigerate for 4 hours, turn the bag (flip) every hour.
Cover and refrigerate the remaining marinade for basting later.
*Before grilling chicken lubricate grill rack with a towel and oil before staring the grill*
Drain and discard marinade from chicken that is marinating in the bag.
Place chicken bone side down over indirect medium heat for 20minutes
Turn chicken 20-30 minutes longer or till juices run clear (start basting chicken when it has reached 155 degrees) then baste chicken occasionally with reserve marinade.
Pull and serve chicken when it has reached an internal temp of at least 165 degrees.

Tip:
If you want real flavor then cook this over a charcoal grill and add some Hickory chips to it. If you add hickory chips pre-soak them an hour before putting them on the grill. I make little balls of hickory (about a ½ cup of hickory) and wrap them in foil and poke a few holes in them to release the smoke. Place them right in your charcoal.

Yields: 10 servings


Enjoy,

Ryan M. Greer

Tip

Food Tip #3 Poaching Eggs:

Add a few drops of vinegar to the water that eggs are about to be poached in. The eggs will hold together and the whites will not separated in the water.

Curry for a mouth full

Stop buying store bought curry's. This is a super simple recipe to make in a snap.

Indian Curry:

Ingredients:
1 Apple
2 Tablespoons, chopped onions
2 Tablespoons, Butter may need a bit more for consistency that you like
2 Teaspoons curry powder
3 cloves or 1/16th teaspoon powdered clove
1 Teaspoon lemon juice

Directions:
Peel and cut up apple and onion then put into a frying pan with 2+ Tablespoons of butter: Allow to brown, then squash into a paste and add curry powder, cloves and lemon juice and allow to slowly simmer for 10 minutes. Your curry mix is now ready to add to your dish.

Enjoy,

Ryan M. Greer

Tip

Tip # 2:
How to keep you chicken tender and moist. Submerge the breast in buttermilk for 3-4 hours under refrigeration. This works excellent for chicken tenders, next bread or batter then fry.

Food Marriages

Food Marriages:
Strawberries & Cream
Coffee & Rum
Steak & Chips
Scallops & Garlic
Madeira & Tongue
Duck & Orange
Tomato & Basil
Foie Gras & Sauternes
Chicken & Morels
Chicken & Chateau-Chalon
Salmon & Sorrel
Turbot & Lobster Sauce
Caviar & Vodka
Melon & Port
White Truffles & Pasta
Basmeti Rice & Chicken Tikka
Lamb & Garlic
Provencal Fish Soup & Rouille
Port & Cheese
Fried Eggs & Bacon
Calve's Kidneys & Mustard
Armagnac Ice Cream & Marrons Glaces
Pears & Chocolate
Caramelized Apples & Puff Pastry
Chicken & Tarragon
Cold Lobster & Mayonnaise

Enjoy,

Ryan M. Greer

Tip

Tip #1:
When cooking vegetables: Never salt vegetables during cooking. The salt will draw the liquids out and they will not cook evenly.

Oysters Rockefeller

I just got back from shopping and wanted some oysters. Being land locked the quality of fish and shellfish is very disappointing. So a boy can dream of the freshest of fresh seafood. It made me start thinking of making and eating this tasty appetizer. Oyster Rockefeller is simple and only fresh oysters should be used.

Oysters Rockefeller
By: Ryan M. Greer

Ingredients:
2 dozen oysters
1 cup Oyster stock (oyster juice)
1 cup Water
1/4 bunch Shallots
1 sprig Thyme
6 fresh tarragon leaves
1/2 cup ground, sifted and toasted bread crumbs
1 cup butter
1/4 bunch spinach
2 tablespoons Herbsaint or Pernod (optional)
1 Tbls Worcestershire sauce
2 small stalks of "Green" celery

Prep:
First prepare oysters on the half shell, wash and then drain. On a sheet pan or platter place 1/2 inch of rock salt at the bottom of the pan. place pan or platter with salt into a 350 degree oven 5 minuets before putting on oysters.

Prep 2:
Grind all vegetables in a food processor. In a med size pot put the water, worcester sauce and the oyster stock together. Let the whole thing boil for 5 minuets. Next add vegetables to the pot, cook for about 20 minuets until it is to a consistency of a thick sauce, then add sea salt and freshly ground black pepper, to taste.

Prep and serve:
Stir in the butter until melted and then remove from heat, add the Herbsaint or Pernod (optional), Pull hot pan with salt out of the oven. Place oyster on the half shell on top of the rock salt. Then pour sauce over oysters on the half shell, sprinkle with bread crumbs and return to the hot oven 350 degrees. Cook for five minutes, serve right out of the oven on the pan you cooked them on.

Enjoy,

Ryan M. Greer