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 Dijon dressing together on the spot. I love food that is portable and this is a delicious crowd pleaser.
Roasted Red Pepper, Basil & Provolone Sandwiches
Do NOT use jarred roasted red peppers for this recipe. Roast in the oven, grill or flame char, yes. Jar, no no no. Please.
- 4 sandwiches
- 1/4 cup olive oil, or more as needed
- 1 large garlic clove, pressed, or more to taste
- 8 slices French or Italian bread baguettes, cut diagonally into 1/2-inch slices
- 6 slices provolone cheese
- 2-3 roasted red peppers, peeled, seeded and cut in 1-inch strips
- 1 bunch of fresh basil, sliced thin
1. Preheat oven to 425 degrees F
2. Line a baking sheet with foil. Mix garlic with oil. Lightly brush baking sheet with some of the oil mixture.
3. Place half of the bread slices on prepared sheet. Place half of the cheese on bread slices. Top with roasted red peppers. Cover each with a generous amount of the shredded basil.
4. Top with remaining cheese and bread slices. Brush tops with garlic oil.
5. Bake sandwiches uncovered until bottoms are golden, about 8 to 10 minutes. Turn sandwiches over and brush with more of the oil, as needed.
6. Return to oven and bake until second sides are golden, 4 to 5 minutes. Cut in half with a serrated knife. Serve hot or room temperature. Or cut crosswise into 1-inch slices for an appetizer.
Alabama Back Roads BBQ Chicken
Serves 8
Sauce
- 2 cups mayonnaise
- 1/3 cup apple cider vinegar
- ? cup honey
- ? cup prepared horseradish (purchased)
- 2 tablespoons Creole or whole grain Dijon Mustard
- 2 tablespoons garlic – minced
- 1 teaspoon Kosher or sea salt
- ? teaspoon ground black pepper
1. Whisk the sauce ingredients together in a bowl and reserve.
Seasoning Rub
- 1/3 cup light brown sugar – packed
- 1 tablespoon chili powder
- 1 tablespoon Hungarian (sweet) paprika
- 1 tablespoon Kosher or sea salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried oregano – crushed
- 2 teaspoons dried thyme – crushed
1. In a bowl, combine and mix the seasoning rub ingredients.
Chicken
- 2 whole chickens – split in half
- ? cup canola or vegetable oil
1. Coat all sides of the chicken with the oil and seasoning rub. Refrigerate overnight.
2. Prepare and warm an outdoor or indoor grill to medium heat.
3. Arrange the chicken, skin side down, onto the grill over partially indirect heat. Grill, uncovered, until the first side begins to brown (10 minutes), then turn and brown the other side (10 minutes).
4. Once browned all over, continue to grill, brushing with the sauce and turning several times until glazed well and cooked throughout (165 degrees F internal temperature in the thickest portion).
5. Note: Once glazed and charred, the chicken can be placed into a large roasting pan and finish cooking in a 400 degree F oven. (To 165 F in the thickest portion).
Serve
- 1 bunch of green onions – thinly sliced
1. Arrange the chicken onto serving platters and garnish with the onions just before serving.
Chicken and Potato Crisp Salad with Watercress
8 servings
- 2 pounds small red potatoes, washed but not peeled
- 3/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 pounds onions, halved lengthwise and sliced 1/4 inch thick
- 2 garlic cloves, pressed
- 1 tablespoon grainy mustard
- 2 tablespoons Dijon mustard
- 1/3 cup fresh lemon juice (2 lemons)
- 1/3 cup chopped flat-leaf parsley
- 2 teaspoons minced fresh rosemary
- 6 cups cooked chicken, pulled into bite-sized pieces (I use chicken tenders)
- 2 bunches watercress, large stems removed
- (optional) 2 ripe tomatoes, quartered, for garnish
1. Preheat the oven to 450 degrees F.
2. Slice the potatoes 1/8 inch thick. (You can use a mandoline). Place in a bowl, add 3 tablespoons of the olive oil and toss until coated. Season with 1/2 teaspoon each of the salt and pepper.
3. Cover 3 baking sheets with aluminum foil and spray with vegetable spray. Arrange the potato slices in a single layer on the baking sheets and roast in the oven, 2 sheets at a time, for 10 minutes. Turn and switch the sheets and bake for 5 to 7 minutes longer, until browned around the edges and crisp. Loosen the potatoes from the sheets as soon as they are done and transfer to paper towels to cool. Repeat with the remaining potatoes.
4. Meanwhile, in a large casserole, heat 3 tablespoons of the olive oil over moderate heat. Add the onions and ? teaspoon of the salt. Cover tightly and cook, stirring occasionally, until translucent, about 10 minutes. Uncover, increase the heat to moderately high and cook, stirring frequently, until the onions are well browned, about 10 minutes. Add the garlic and cook for 2 minutes longer.
5. In a bowl, combine the grainy and Dijon mustards with the lemon juice, parsley, rosemary and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Whisk in the remaining 1/3 cup olive oil. Set aside 1/4 cup of this dressing.
6. Add the mustard-lemon dressing (less the 1/4 cup) to the onions and stir well to blend, scraping up any browned bits adhering to the bottom of the casserole. Scrape the onion into a bowl. Add the chicken and potato crisps and toss well. Add additional olive oil by tablespoons if needed.
7. In a bowl, toss the watercress with the reserved 1/4cup dressing. Fold the watercress into the salad and serve. B
Lynn Hemer is a Manhattan Beach chef. For printable copies of her recipes visit www.cookandbemerry.com