What's for supper tonight?

BBQ sauce.

 

Hey, he looks serious.

 

If you want some recipes, go to www.allrecipes.com.

It's the best recipe site I've found. Register. You start by searching for a particular dish. Or you can search by type of dish or by ingredients. I can go there and do a search for dishes that have beef in them. Then I can sort the results by ranking to get the best.

They've made a bunch of improvements. You can now scroll over the user-provided reviews of recipes, which you'll see below the actual recipes. The reviews pop up in the same page, and they're useful. They provide options, such as using chicken stock instead of bouillon.

After awhile, you can go to the recipe box and click a few things you want to eat that week. Then you can have the ingredients for those recipes added to your grocery list. Take a few minutes to uncheck items on your grocery list that you already have in the kitchen. Then click print. It'll print out everything you need.

Some of the recipes are outstanding. I'm planning to try out the French market beignet recipe soon.

 

I've used that often ... great site.

side note: think I'm gonna go with Cap'N Crunch chicken tonight ... fantastic meal and a planet hollywood favorite of mine.

 

I snagged a bottle of Carolina-style BBQ sauce a few days ago. I'm going to see what that mustard-based stuff can do to a chicken breast. I've never had the stuff.

Any suggestions on a marinade to use? Should I marinade with the BBQ sauce? Usually, I just brush it on during cooking.

We fixed beignets for a late breakfast. I had five of the things. I made a smiley face with one. My son liked that. I shaped another into a donut shape. I ate that one. I like how it cooked. It was super crispy. But the dough itself didn't have a sweet taste to it at all. I'll have to check around. Maybe beignets aren't supposed to be sweet. I don't know. But I had to use a lot of powdered sugar. I think that same dough might work for Jamaican beef sandwiches.

 

red wine vinegar. be liberal with the amount you use.

 

Sweet. I was hoping you'd be around. I'll give it two hours in red wine vinegar. Maybe three. That's about all I can spare before Adrian starts to grumble.

 

rock - if the chicken is still frozen, do NOT defrost in the micro. pour the red wine on the chicken as it's defrosting on the counter. for some reason it aborbs the red wine vinegar at a better rate.

if it already is defrosted 2 to 3 hours should work just fine.

and if i may, only brush a very light coating of BBQ on the chicken, then season, and resist putting more BBQ on it while it cooks. after it's off the heat, warm up your BBQ in the micro and put into very small bowls or large shot glasses (single serve the BBQ to each person). it's not only cleaner, but it tastes much better.

 

Carolina barbecue sauce =

 

somehow i knew you'd weigh in on the carolina sauce.

and rock, i do like carolina sauce to mix things up on occasion.

 

Yeah, not too fond of the Carolina style chopped que and mustard-based sauces.