Cook and Be Merry: Alabama Back Roads BBQ
Story and photos by Lynn Hemer Summer is usually the time of the year when you turn off your oven and wait until fall to turn it back on again. But this summer we’ve had cool weather so far, so here are three dishes that are roasted in the oven. The Alabama Back Roads BBQ Chicken is started on the grill and finished in the oven. Roasted Red Pepper and Provolone Sandwiches, instead of grilling in a pan, uses the oven method, and the potato slices in the Chicken and Potato Crisp Salad with Watercress are browned, you guessed it…in the oven. All of these dishes are perfect for alfresco dining, the best thing about summer! The Alabama Back Roads BBQ Chicken was part of a Patriotic Family Picnic menu from a cooking class at Grace-Marie’s Kitchen at Bristol Farms in Manhattan Beach. Last week I went to a potluck picnic and brought this Chicken and Potato Crisp Salad with Watercress. I prepared all of the components the night before, including roasting the potato slices until they were soft in the center and crispy brown around the edges, and refrigerated them overnight in containers. When I arrived at the potluck, I mixed the potatoes, chicken, watercress and the caramelized onion and…
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