Restaurant Guide Atlanta Recipes from our Website Users

Restaurant Guide Atlanta
Recipes from our Website Users

RECIPES

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Thick and Robust BBQ Sauce

3/4 cup apple cider vinegar

1/2 cup ketchup

1/4 cup chili sauce

1/4 cup Worcestershire sauce

2 tablespoons chopped onion

1 clove garlic, minced

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 teaspoon dry mustard

Dash of ground pepper

Combine all ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer, uncovered, 40 minutes, stirring occasionally.
Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped in table sauce.)
Use as a basting sauce during last 10 minutes of cooking for steak, port, or hamburgers.
Store any leftover table sauce in refrigerator, and discard any remeining basting sauce. Yield: 1 3/4 cups.

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Garlic-Grilled Whole Chicken
A mixture of garlic and basil inserted under the skin and a combination of lemon, sweet pepper, and additional garlic in the cavity flavor every bite of this grilled chicken.

	1 2-1/2- to 3-pound whole broiler-fryer chicken
	3 cloves garlic, peeled
	1/2 lemon, sliced
	1/2 red sweet pepper, sliced
	1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
	1/8 teaspoon salt
	1 tablespoon olive oil or cooking oil
	1 tablespoon lemon juice
	Steamed new potatoes (optional)
	Fresh oregano (optional)

Garlic-Grilled Whole Chicken

1. Remove the neck and giblets from chicken. Twist wing tips under the back. Cut one of the garlic cloves lengthwise in half. Rub skin of chicken with cut edge of garlic. Place garlic halves, lemon slices, and sweet pepper slices in cavity of chicken. Mince remaining two cloves of garlic. Combine minced garlic, basil, and salt; set aside. Starting at the neck on one side of the breast, slip your fingers between skin and meat, loosening the skin as you work toward the tail end. Once your entire hand is under the skin, free the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast. Rub garlic mixture over entire surface under skin. Securely fasten opening with water-soaked wooden toothpicks. Stir together oil and lemon juice; brush over chicken.

2. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until chicken is no longer pink and the drumsticks move easily in their sockets, brushing occasionally with oil-lemon mixture. Remove chicken from grill and cover with foil. If desired, serve on a platter with steamed new potatoes and garnish with fresh oregano. Let stand for 5 minutes before carving. Makes 5 servings.

Black and White Bean Soup

Makes 6 servings

Prep time: 25 minutes

Cooking time: 3-4 hours

1 pound dry black beans, picked through and rinsed

1 small onion, chopped

1 small green pepper, chopped

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon granulated sugar

2 teaspoons oil

5 cups water

1/4 cup sliced jalapenos (drained if canned), or to taste

1 cup whole milk

1/2 teaspoon habanero sauce or hot sauce, or to taste

1 pound Velveeta cheese, cut in small pieces

In a large stockpot, combine black beans, onion, green pepper, salt, onion powder, garlic powder, black pepper, sugar, oil and water. Bring to a boil, reduce heat to low, cover and simmer for 3 to 4 hours, or until beans are very tender. Check every hour to be sure water is not evaporating; if necessary, add water. Transfer soup to a food processor and puree jalapenos until finely diced. In a large microwavable container, combine milk, hot sauce and cheese. Microwave for 3 minutes and stir until cheese sauce is smooth. Return to microwave for another 2 minutes and stir until sauce is totally smooth. Add jalapenos and stir to combine.

In individual bowls, place 1 cup bean soup and 1/2 cup cheese sauce.

Our thanks to Bridgetown Grill for this fantastic recipe! As seen in the AJC.

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