This week for Tyler Florence Fridays I was ready to get the cookout started.
I chose to make Grilled Chicken with Peach Barbeque Sauce and Tolan’s Mom’s Potato Salad, both from the book Tyler’s Ultimate.
Of course I had big plans to use my outdoor grill but then realized we were out of propane… kind of an important part to the whole gas grilling thing. Now I live directly behind a huge shopping center with tons of stores and restaurants selling most everything I could ever need, but I avoid shopping like it’s the plague. Laziness and an unwillingness to go shopping usually leads to some alternative thinking for me. I got to looking around on foodnetwork and saw that Tyler’s BBQ chicken recipe there had you grilling for a few minutes and then transferring to a 350 degree oven for the remainder of the cooking time. I figured with those instructions, me and George (Foreman, that is) could still get this whole grilled chicken thing worked out.
If you look on foodnetwork.com at Tyler’s Top 100 Recipe list you will find that the majority of this list are chicken dishes, tons with 5 out of 5 ratings. So I knew going in that I pretty much was going to get something great. I wasn’t let down. The chicken is brined for two hours prior to cooking and doing it this way it turned out really moist. Cooking on the Foreman grill and then in the oven worked like a charm. The Peach Barbeque sauce was AMAZING. It was sweet, smoky and had a fresh flavor burst from white wine vinegar. I was so happy with it I’m not sure I’d bother looking for any other BBQ sauce recipe to try out this summer.
The potato salad was so different than what I’m used to, which is a good thing. I’ve never been a huge fan of potato salad but would tolerate it if I had to. This one had eggs, red onions, dill pickles, pickle juice and capers – some things you might not expect to see and things that made me interested in testing it out. I liked how he had the eggs cooking with the potatoes, that was a nice shortcut. Wasn’t disappointed here either, this was one of the best potato salads I’ve ever had.
Both of these dishes made up the perfect dinner for me and the boyfriend this past Memorial Day. Neither one of us had any complaints and there wasn’t anything leftover.
Now all I need is to add a few more Tyler dishes to the list alongside this BBQ chicken and potato salad and I’ll have the perfect cookout menu. Oh… and I guess I better get some propane, too.
Tyler Florence’s Grilled Chicken with Peach Barbeque Sauce
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
2 (3 1/2 to 4 pound) chickens, quartered (I used chicken breasts)
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1 cup peach preserves
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar (I used white wine vinegar)
1 tablespoon dry mustard
1 teaspoon ground cumin (didn’t have any, left it out)
1 teaspoon paprika or smoked paprika
Freshly ground black pepper
Click here for instructions!
Tyler Florence’s wife Tolan’s Mom’s Potato Salad
2 pounds small Yukon gold potatoes
2 large eggs
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
1 cups mayonnaise (foodnetwork.com lists as 2 cups – only use 1!!!)
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Click here for directions!
Grilled Chicken with Peach BBQ Sauce and Tolan’s Mom’s Potato Salad marks my fourteenth post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.
I can’t finish a regular book to save my life, but I read cookbooks constantly. Normally, I have about five I’m looking through at any given time and my sidebar obsession tracker usually lists at least three. But every now and again I’ll get completely obsessed with just one. Right now, it’s Food Network’s Ellie Krieger’s The Food You Crave: Luscious Recipes for a Healthy Life. I found I’m not the only one taking notice of this book, there’s a new blogging group that recently formed called Craving Ellie In My Belly or “CEiMB” for short that is tackling one recipe a week from The Food You Crave.
What I like about this book is that it’s all food I would pretty much normally eat, just done in a healthier way and not made up of any weird ingredients. The weirdest things are probably Pearl Barley and Buckwheat Flour and those aren’t even weird. Who doesn’t want to eat a little bit healthier if it really isn’t that much of a sacrifice, ya know? This past Friday night at my co-worker’s party, the Wii said I was slightly overweight. Just a smidge over the normal line. So it’s time to whip myself back into shape, baby! The great thing is that this is the one cookbook of mine the boyfriend has gone through and said “that sounds good… this sounds good… that sounds good…” so it’s great to have him on board with me trying some of this stuff out for our dinners. Normally all I ever hear is “eh” from him.
The first thing I made from the book was the Stuffed Turkey Burgers and they were excellent. I highly recommend them. Those got me on a lean ground turkey kick and since I found it so cheap at the store this week I wanted to try Mom’s Turkey Meatloaf next. The CEiMB group had already done this meatloaf and looking through their posts in my reader I found it had gotten pretty decent reviews from most. And Food Network members give it four stars out of five. The interesting thing about this recipe is the addition of quick cooking oatmeal as the binding ingredient. That sort of surprised me and when all was said and done, you couldn’t even tell it was in there. The only change I made was using leftover jarred Roasted Red Peppers from the turkey burgers instead of fresh. Everything else was followed to the letter.
I also made Smashed Potatoes with Sour Cream and Chives that are pictured alongside the meatloaf in the book. These were really good also. The potatoes are steamed over boiling water which was a new technique for me at home. Not too much to say, they were super easy and tasted pretty good. The only changes I made were using dried chives instead of fresh and guesstimating what 1 1/4 pounds of little baby potatoes would be instead of using big ones.
I really should have showed a picture of the inside of the meatloaf but I was hungry and wanted to eat. My bad. I definitely would make both of these again. I’m really looking forward to trying out some more of the recipes. I already got stuff from the store to make a few more things this week. Check back to see how they turn out!
This week, the My Kitchen, My World bloggers went to Greece. Susan of She’s Becoming doughMESStic bestowed upon me the wonderful opportunity to choose the country for Week Six. Without hesitation, I knew that Greece was my choice.
When I was about fifteen, I lived with my best friend and her Greek family for a little less than a year. I was having troubles at home and they took me in with no questions asked and treated me like I was one of their own. I have many great memories from this time from being exposed to so many of the family’s Greek customs, traditions and ways of daily life. I eventually learned how to follow the language, they mostly spoke only Greek at home and I got good at being able to understand conversations even though I couldn’t speak the language very well myself.
And, of course, I was exposed to the cuisine.
At the young age of 15, I had never experienced foods like Grape Leaves, Lamb, Feta Cheese and even Olive Oil. So it was a great experience to try so many new and unheard of things. My favorite meal would hands down be Chicken and Potatoes with Lemon and Herbs. Especially the potatoes. You just can’t go wrong there. And that’s what I decided to make for this week’s event. It’s a simple recipe, but it tastes great. And it brings together traditional Greek ingredients such as Olive Oil, Lemon and Oregano in just the right way. I haven’t had this dish in almost fifteen years, that just doesn’t seem right!
Update: Don’t cook and serve your chicken upside down like I did. I’m just sayin’.
Greek Lemon Chicken and Potatoes
1 whole chicken
half a cup of olive oil
2/3 pinches of oregano
Salt & pepper to taste
4/5 potatoes cut in half
Click here for directions and to see where I originally found the recipe.
And dinner just wouldn’t be complete without dessert, now would it? And my favorite Greek dessert is Rice Pudding. So of course I had to make that, too.
Ryzogalo (Rice Pudding)
1 1/4 cups of water
3/4 cups of short grain rice
2 1/2 cups of whole milk
3/4 cup of sugar *
3 3/4 tablespoons of cornstarch
3 egg yolks
For the topping: ground cinnamon
Click here to see the directions.
Things I learned this week: I’ve always been a fan of the boneless, skinless chicken breast variety so I had never cooked an actual whole chicken before. I will say that it was kind of strange and I felt kind of guilty as I was preparing to cook it. Now that it’s all said and done, I guess it wasn’t that bad.
Thanks again to Susan of She’s Becoming doughMESStic for starting this awesome blog event. Both weeks that I’ve participated have challenged me in the kitchen in different ways. See you next Saturday for the next installment of My Kitchen, My World. For now, head on over to the MK,MW site to see all of the Greek dishes the other bloggers created.