Hawaiian BBQ Chicken Sandwich

|
By
|
6 comments

I love the kinds of meals that are made with reinvented leftovers. Such was the case with these chicken sandwiches. I had made Huli-Huli chicken on Monday night, then on Tuesday Jon took the day off due to an unexpected issue with the hot water heater. I like doing something special when we’re all home for lunch on the weekends, so I figured I’d whip up something different with the leftover chicken in the fridge. Whenever I’m grilling chicken, I always like to toss an extra couple of pieces on the grill. Leftovers can always easily be turned into another dinner!

I’d seen a similar sandwich at my favorite local BBQ joint before, so I figured I’d go with it. I just shredded the chicken down, then added a little bit of additional bbq sauce for moisture’s sake. Tossed some fresh pineapple slices on the grill pan while I was making up the cole slaw  – looooove grilled pineapple. Then piled everything high on a toasted whole wheat bun. I ran out to the store to look for King’s Hawaiian hamburger buns, but alas, my plans were thwarted. It would have been a nice touch, but eh – they were great without them! A great sandwich to enjoy during these last few days of summer.

Hawaiian BBQ Chicken Sandwich

1 lb cooked, shredded chicken
1/2 cup barbeque sauce
1/4 cup pineapple juice
4 1/2″-thick slices of pineapple
4 King’s Hawaiian hamburger buns
coleslaw, optional (recipe below)

Combine barbeque sauce and pineapple juice in a large saucepan and bring to a simmer. Add the shredded chicken, tossing to coat, and cover. Cook over low heat for about 20 minutes.

Meanwhile, heat a grill pan over high heat. Place the pineapple slices in the pan, and cook for a couple of minutes on each side, to slightly soften the pineapple and obtain grill marks. Remove from pan and set aside.

Split the burger buns in half, and lightly toast them in the grill pan.

Pile the barbequed chicken on the bun, topping with the grilled pineapple, and coleslaw if desired.

Source: adapted from So Tasty, So Yummy

Coleslaw

2 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup shredded carrots
1/4 cup mayonnaise
1/4 cup greek yogurt
2 tablespoons cider vinegar
1 tbsp honey
1 tsp kosher salt
1/2 tsp ground black pepper

In a large bowl, whisk together mayonnaise, greek yogurt, vinegar, and honey. Add in shredded cabbage, carrots, salt and pepper. Toss to combine. Cover and refirgerate for and hour to let flavors meld before serving.

Peanut Butter Cookie Cupcakes

|
By
|
31 comments

When Annie posted these a couple of weeks ago, I immediately put them at the top of my “to-do” list. At first glance, I thought I wouldn’t really be into them. Never been much of a cookie gal. But, when I realized that the “cookie” on top was in fact frosting? Like I said, right to the top of my list!

Rich and chocolatey, these cupcakes really pack a punch. Moist chocolate cake, enrobed with a bittersweet chocolate ganache. And, the pièce de résistance – the cookie frosting. Which, was just right. Not overwhelmingly sweet. Annie had mentioned she thought they were reminiscent of a buckeye, and I totally concur. We loved them! A new favorite to add to the books.

Peanut Butter Cookie Cupcakes

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract

For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar

To make the cupcakes, preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.

To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Source: Savory Sweet Life Cookbook; via Annie’s Eats

Huli-Huli Chicken

|
By
|
4 comments

Nothing beats chicken on the grill in the summertime. Whether it’s smoked, BBQed, or marinaded – you really can’t go wrong. It’s an easy dinner that doesn’t heat up the house. Have had this recipe dog-earred to try for a couple years now, but just never got around to it. Last week, I found myself with a few chicken leg quarters (thanks Dad!) so I figured it was the perfect opportunity to try it out.

The chicken is soaked in a soy-sauce brine for a few hours, then grilled and brushed with an uh-mazing pineapple juice based brine for the last 15 minutes or so of grilling. I changed a few aspects of the recipe – first off, using chicken pieces instead of a halved chicken. It’s what I had on hand, and it cuts down on cooking time. Win, win. Also, I don’t have a charcoal grill (a situation I need to remedy – nothing beats that flavor!), so I just made a packet of hickory chips that I smoked on the grill along with the chicken when it was cooking. If you didn’t want to go that route, you could probably add a drop or two of liquid smoke to the sauce to get a smokey effect.

We all really, really enjoyed it. Flavors we know and love, that are perfect for summer! This would be a great recipe to make for a crowd as well. Something a little more special than burgers & dogs! I served with a big bowl of Hawaiian macaroni salad and fresh pineapple wedges. I have reinvented the leftovers in a couple of different fun ways this week too, so stay tuned!

Huli-Huli Chicken

For the chicken:
1 quart water
1 cup soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 pounds bone-in, skin-on chicken pieces (leg quarters, breasts)

For the glaze:
3 (6-ounce) cans pineapple juice
1/4 cup packed light brown sugar
1/4 cup soy sauce
1/4 cup ketchup
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons Asian chili-garlic sauce
2 cups mesquite (or hickory) wood chips, soaked for 15 minutes

To brine chicken; combine water and soy in a large bowl. Heat oil in large sauce pan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce  mixture. Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

To make the glaze; commbine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil. Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes.Set aside.

Prep grill. Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Turn all burners to medium-low.) Scrape and oil the grate.

Remove chicken from the brine and pat dry with paper towels. Arrange skin side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer. Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes. Serve, passing remaining glaze at table.

Source: slightly adapted from Cook’s Country, June 2009

Patriotic Poke Cake

|
By
|
12 comments

I’ve been enjoying Poke Cake aka “Jell-O” cake for my birthday for as long as I can remember. Whenever my mom asks what cake I’d like, it’s always my reply. So when Cook’s Country posted this recipe in their Facebook feed, which I remembered being  their featured “Cake of the Month” a couple years ago, I couldn’t resist making one to celebrate our nation’s birthday on July 4th.

Tender white cake, soaked in fresh fruit puree mixed with a bit of powdered flavored gelatin for color and sweetness. A simple whipped cream frosting top it off. Reminiscent of a berry shortcake, but a much more impressive presentation. Even after a heavy Sunday meal, I still had room for a slice of this, quite light. Perfect for any backyard shindigs that you might be finding your way to on Wednesday!

Patriotic Poke Cake

White Cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 oz) cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces – softened but still cool

Strawberry and Blueberry Syrups
1 cup blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
1 1/2 cups strawberries, hulled
1/2 cup water
2 tablespoons sugar
1 tablespoon strawberry gelatin

Whipped Cream
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

To make the cake: Preheat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray with flour.

In a large measuring cup, whisk together the milk, egg whites and vanilla. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, a few pieces at a time, and continue beating until the mixture resembles moist crumbs – the pieces of butter shouldn’t be any larger than peas.

Add all but 1/2 cup of the milk mixture to the mixer and beat on medium speed for 1 1/2 minutes. The batter should be smooth. Add the remaining 1/2 cup of milk mixture and beat for an additional 30 seconds. Scrape down the sides of the bowl, then beat for 20 seconds longer on medium.

Divide the batter between the prepared pans. Use an offset spatula to spread into an even layer. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and allow the cakes to cool completely in the pans.

Meanwhile, make the blueberry and strawberry syrups. To make the blueberry syrup: In a medium saucepan, combine the blueberries, water, and sugar. Set the pan over medium-low heat, cover, and cook until the blueberries are softened – about 8-10 minutes. Keep a close eye, it can boil over quickly if you turn your back. Pour the mixture through a fine-mesh strainer into a heatproof bowl. Discard the solids. Whisk the berry blue gelatin into the liquid until dissolved. Let cool for at least 15 minutes. To make the strawberry syrup: Repeat the exact same process (combine ingredients, cook and strain) then whisk in the strawberry gelatin and again, let cool for at least 15 minutes.

When the cakes are cool, use a wood skewer to poke 25 holes in the top of each cake. You want holes all over the cakes but try not to poke all the way down to the bottom of the cake. If you do, all of the syrups may end up on the bottom of the pan. Slowly pour the blueberry syrup over the top of one cake, and the strawberry syrup over the top of the other. Cover both cake pans with plastic wrap and refrigerate until the gelatin is set, at least 3 hours, or up to 1 day.

Right before you’re ready to assemble, make the whipped cream: Combine the heavy cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Starting on low and increasing the speed to medium-high, beat until the whipped cream holds stiff peaks.

Turn both cakes out of the pans (you may need to run a thin knife along the edges to loosen it). Place the blueberry cake, right side up, on your serving plate. Spread 1 cup of whipped cream over the cake, then place the strawberry cake on top (again, right side up). Use the remaining whipped cream to cover the top and sides of the cake. Garnish with blueberries and strawberries, if desired. Store the cake in the refrigerator – it’s best served within a day of assembly.

Source: Cook’s Country June/July 2010, as seen on Tracey’s Culinary Adventures