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Posts Tagged ‘barbecue’

Nate loves corn bread. Who doesn’t.

Unfortunately for my waistline, I love all bread. But I do find cornbread to be one of the tastier varieties.

There are so many different types, though. I used to think I preferred the slightly sweet ones to the savory ones, but this recipe changed my mind.

Nate, his brother, and I headed down to his mom’s house in PA for 4th of July weekend. And as is required for this patriotic holiday, we had ourselves a barbecue. I thought this cornbread sounded like a perfect accompaniment to our grillings.

The result was cheesy, slightly sweet, salty, spicy and amazing. Lucky for me, Nate’s mom owns a really old cast iron skillet, but this could easily be made in an 8 inch square baking pan.

Please do yourself a favor and make this ASAP. You will thank me.


Cheddar Jalapeno Cornbread

Taken from  Mad Hungry: Feeding Men and Boys 

Print this recipe!

Serves 6-8

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
Pinch of cayenne pepper
1 1/2 cups milk
2 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
1 cup grated cheddar cheese
1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob)- I used frozen that I got to room temp in microwave
2 tablespoons chopped pickled jalapeños (optional, but highly recommended!)

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.

3. Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean.

Note: Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.

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I went to Cleveland this past weekend to visit two of my oldest friends, Mike and Sarah, who happen to be married to each other.

I’ve known them since nursery and kindergarten! And now they have the most adorable baby boy.

Here, you can see some pics of us all over the years.

Sarah and her brother used to come stay with my family in Martha’s Vineyard for a week in the summer since we had a house there. Her brother was also in the same grade as my brother. Here are Sarah and me on my dad’s boat 🙂

Here’s Sarah and Erica (remember her from my bday cake post a month ago?) and me at Sarah’s bachelorette party:

I can’t believe we forgot to take a pice of all of us while I was visiting! I had such a good time with Sarah and Mike, and got the bonus surprise of having her parents visit too, so we had some good catching up 🙂

Anyway, since Mike typically has to work crazy hours and they’re both busy taking care of the baby, I figured I’d take the opportunity to make them a yummy dinner. Sarah suggested that I take advantage of their grill since I don’t have one in nyc, and that’s exactly what I did.

The weather was so nice. It was perfect for being out on the deck grilling.

Now I have to tell you that I’m not much of a griller. That was always the men’s job in my household (although my mom is pretty good at it). I guess no one ever really showed me how. I can never tell when the meat is cooked.

But that’s what’s perfect about this chicken. You bake it first til it’s fully cooked, so there’s no chance of undercooking it on the grill. The grilling part is basically just used to caramelize the sauce on it and heat it back up. Also, because you bake it ahead of time, you can make it mostly the day ahead and just heat it on the grill the day you’re ready to barbecue. Easy peasy.

Note that I took the pics before flipping the chicken. Yours should have grill marks and crispy skin on both sides when it’s ready.

Come back on Thursday for that salsa recipe I’ve been promising you, just in time for the 4th of July!

Important notes about the recipe:

You have to use skin on, bone-in chicken pieces or it will dry out. If you don’t like the skin, take it off when you’re ready to eat it, not before it’s cooked completely. It holds the moisture in. For this weekend, I used 4 breast pieces and a pack of chicken thighs. The breasts took maybe 10 extra minutes in the oven. You know they’re done when you prick it with a fork and the juices that come out are clear. If you’re worried with the big pieces, you can make a small incision in the thickest part and check that it’s not pink. If it’s a little pink it shouldn’t be a problem since they do end up cooking a bit more while on the grill.


Easy Grilled BBQ Chicken
Recipe from mom

Print this recipe!

Serves 4

Ingredients:

2 lbs chicken pieces, bone-in, skin on
Seasoning: salt, pepper, paprika, garlic powder, etc
Equal parts of your favorite bbq sauce and Saucy Susan or other Sweet and Sour sauce (found in the ethnic aisle of supermarkets)

Preparation:

Bring chicken to room temperature. Liberally season chicken on both sides. Bake chicken, skin side up, at 350 for 30 min or until juices run clear when pierced with fork. Chicken should be completely, or almost completely cooked.

Cool chicken, or refrigerate overnight. Bring to room temp before grilling.

Mix equal parts of your favorite brand of barbecue sauce and sweet and sour sauce. The amount you use depends on how sauce you like your chicken, but I used about 1/2 small bottle of bbq sauce and had enough left for dipping.

Brush underside of chicken with bbq sauce mixture and place on grill. Grill 5-10 minutes or until grill marks form and sauce is caramelized.

Brush tops of chicken pieces and flip over, grilling skin side. Leave 5-10 min or until other side is crispy. Remove from grill and enjoy!

Remember, the chicken is fully cooked before grilling, so this step is really just to get that lovely caramelization.

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