What’s for Dinner
BBQ Chicken, Roasted Corn, and Potato Salad
Sione is my niece’s husband. He’s Tongan and he has a way with food. For family reunions, we look forward to his barbecue chicken. And Merri Ann, my darling wife, makes the best potato salad. And the corn is on.
So in this issue, you’ll learn how to make:
- Sione’s BBQ Chicken
- Fiesta Potato Salad
- Bacon Roasted Corn on the Cob
Sione’s Best BBQ Chicken
Sione doesn’t use a recipe for his chicken; he just makes it. So we went to work in our test kitchen to duplicate his chicken and make a recipe for you to use. We think this version is very good.
2 cups soy sauce
3/4 cup brown sugar
3 cloves of garlic, minced
2 tablespoons finely grated ginger plus any juice created by grating
10 to 12 pieces of cut up frying chicken
- In a large bowl, stir the soy sauce and brown sugar together to dissolve the sugar. Add the minced garlic and ginger.
- Set aside 1/4 cup of the marinade for basting.
- Pour the remaining marinade over the chicken and refrigerate it overnight. There should be enough marinade to cover the chicken.
- Cook the chicken on the grill or broil it in the oven turning once halfway through and basting just before the meat is done.
- Sione doesn’t use grated ginger; he wrings the juice from fresh ginger by twisting it in kitchen cloth. Grating is a simplified method and we think it works just fine.
- In our testing in the oven, the chicken was done in 12 to 14 minutes on each side. Cooking times will vary depending on how far the chicken is from the heating element. On the grill, it should be done in eight to ten minutes on each side.
- Baste the chicken just before it is done. With the high sugar content in the basting liquid, it will burn easily.
Bacon Roasted Corn on the Cob
I look forward all year to the corn season. But if you start eating it several times a week, pretty soon you’re looking for variations.
We read of serving bacon bits with corn on the cob. It sounded good. We wanted to take it one step further: infusing the taste of bacon right into the corn. That would require cooking the corn with bacon. So we bought a bunch of corn on the cob and started experimenting.
We wanted the taste of the bacon to seep into the corn, maybe with hickory smoked bacon so that we would have a slight smoked flavor. We were concerned about getting the flavor without adding two much bacon grease to the corn. So we decided to try it three ways.
First, we layered a strip of uncooked bacon on the corn and cooked the two together. We expected it would be too greasy and that it would be hard to completely cook the bacon but it would be our baseline. For the next trial, we used partially cooked bacon and for the next, fully cooked.
As expected, the trial with the uncooked bacon was too greasy and we had trouble getting the bacon fully cooked.
Fully cooked bacon worked best. We cooked the corn wrapped in aluminum foil with two strips—not one–of bacon for 30 minutes at 425 degrees. (You can bake this on the grill. Because the grill is hotter, about 20 minutes will be right.) The steam from the corn drew the flavor from the bacon and since most of the grease had been extracted in the cooking of the bacon, it wasn’t greasy. This made for some very interesting, succulent corn. Our testers called it “a subtle, smoky flavor”.
Our corn didn’t have a strong bacon flavor but the flavor was noticeable and good. We served the corn with butter as you traditionally do and again with sour cream. We snipped extra cooked bacon into bits along with a few chives and served them on the side.
Bacon Roast Corn on the Cob is a little indulgent but very good.
Fiesta Potato Salad
Potato salad is a must in the summertime. This recipe makes a large salad, enough to serve a group of eight to ten. Merri Ann makes it without a recipe. We converted her salad to this recipe.
3 pounds new red potatoes
1/3 cup chopped green onion
1 1/2 cups frozen peas
1 1/2 cups canned whole kernel corn, drained
1/2 cup red peppers, chopped
1 cup mayonnaise
4 teaspoons white vinegar
Salt and pepper to taste
- Cut the potatoes into large chunks and boil them in salted water until they are almost tender, not soft. (It’s not necessary to peel the potatoes.) Drain the potatoes and let them cool. Cut them into smaller-sized chunks or slices if necessary.
- Add green onions, frozen peas, canned corn, red peppers and toss.
- Mix the mayonnaise and vinegar together. Stir the dressing into the vegetables. Salt and pepper to taste. Refrigerate for several hours or overnight.
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