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Day 56: Cheddar Beer Bread and Sticky Chicken Thighs


(I like this photo because it looks like Ned is being sucked up into the light fixture.)

I was on set all day and evening today too – there before 7:30 am, left at 10 pm. I’m not really sure what Mike and W ate for dinner, but they appear to have survived. Since we shot the Snacks & Finger Foods and Breads episodes today, that’s what I snacked on around dinnertime. Here are some of the things we made (try the beer bread!):

Cheddar Beer Bread

Recipe link

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February 25, 2008

Ingredients

3 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon salt

1 cup grated old cheddar cheese

1 bottle beer, at room temperature

2-4 Tbsp. melted butter, or canola or olive oil

Directions

1Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing as little as possible just until blended; the batter should be lumpy. Pour the batter into a 4"x8" or 9"x5" loaf pan that has been sprayed with nonstick spray, and brush with the melted butter or oil. Bake in the oven for 40-45 minutes, or until a skewer poked into the middle comes out clean. Turn out onto a rack to cool.

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Sticky, Sweet & Spicy Chicken Thighs

Recipe link

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February 25, 2008

Instead of making chicken wings, which are mostly skin and fat (the fat resides under the skin), and very little meat, we like to make sticky chicken thighs or drumsticks – remove the skin and you have a much more meaty piece you can still eat off the bone with your fingers.

Ingredients

about 2 lbs. chicken thighs and/or drumsticks, skinned

½ cup soy sauce

½ cup maple syrup or honey

1-2 Tbsp. chili sauce

2-3 cloves garlic, crushed

1 tsp. grated ginger

Directions

1Place the chicken in a bowl. Add all the sauce ingredients and toss it all about to blend and coat the chicken. Cover and refrigerate for a couple hours, or overnight.

2When ready to roast, preheat oven to 375F. Spread the chicken pieces onto a rimmed baking sheet or in a large, shallow dish.

3 Bake for an hour or so, turning occasionally and brushing with leftover marinade (making sure that you do this for the last time at least 15 minutes before the chicken comes out of the oven, to give it a chance to cook) until the juices run clear.

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