Pickapeppa Sauce makes all the difference!
Sorry, couldn’t help it…
Tonight I used the old cook-dinner-in-shifts technique. I knew I would be short on time, having to run errands that would take me away from the stove, so I (gasp) planned ahead.
The menu: baked chicken with BBQ sauce, baked potato and stir fried vegetables.
The chicken was simple. Free-range, non-hormone-enhanced skinless chicken breasts, lightly coated with plain breadcrumbs. A touch of salt and pepper for good measure. Baked at 350 for about 35 minutes until they reached 185 degrees. Play it safe – if you don’t have a digital thermometer, get one!
I baked the potatoes last night. I used the residual heat from the oven to warm them up while I let the baked chicken rest and stir fried the veggies in a little olive oil. Again, nothing fancy. Sometimes it pays to let the pure taste of the food do the talking!
The sauce was a little tricker. I made a small batch, about a cup and a half worth. Took a lot of adding ingredients in small doses until I got the taste just right. Once I did, it was awesome!! Here is the normal recipe I use. It makes about a dozen pints, give or take. The recipe is adapted from Jesse’s Lip Smackin’ Sauce, which tastes suprisingly like the Bone Licking Sauce that you can get in your local supermarket. But for fun, take a few hours and fill up some Mason jars!
Doug’s All-Purpose BBQ Sauce:
6 cloves garlic, pressed
128 oz ketchup (that would be two 64 oz cans for those who are math impaired, like me)
1/2 large Vidalia onion, chopped finely, sauteed in a bit of olive oil
4 TBsp soy sauce
6 TBsp yellow mustard
4 TBsp red wine vinegar
1/2 c. orange juice
1 TBsp lime juice
2 TBsp lemon juice
1 c. light brown sugar
6 TBsp horseradish
and the secret ingredients: 1 bottle of Pickapeppa Sauce and a can of Dr Pepper.
Put everything in a big stock pot and bring almost to a boil, then reduce heat and simmer for 30 minutes.
Tastes even better the next day!
As Chef Rudolf would say: Happy eating!
Exploding Potatoes 