29 April 2009

Cornell Chicken

Eileen C.
Some history on "Cornell Chicken" can be found here. The original Cornell Chicken recipe called for an egg to emulify the sauce, this recipe uses Dijon mustard, and in my opinion tastes even better than the original recipe.

2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved -or- chicken pieces *you can use boneless skinless chicken but I think this tastes much better with skin & bones

1 tbsp ground poultry seasoning
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tsp rubbed sage
1 tsp rosemary
1/2 cup olive oil


1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 3 hours. Do not marinate longer than this or the flavor is too strong.

2. For the sauce: Combine poultry seasoning, salt, pepper, vinegar, mustard, sage, and rosemary; whisk together.

3. Preheat grill with all burners on high for 15 minutes, then turn all burners to medium-low.

4. Remove chicken from brine and arrange on grill skin-side up and baste with sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. If chicken flares up a lot when cooking, turn one side of the grill burners off and place the chicken on that side. The heat from the other two burners will cook the chicken with out the flare-ups. Then at the end turn all burners on to crisp up the chicken.

Buffalo Wing Poppers

from Eileen C


20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken (I used equivalent amount canned chicken)
1/2 cup blue cheese salad dressing (I used ranch)
1/2 cup buffalo wing sauce

Directions: Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.

Notes: I cooked these about an hour and they still were extremely spicy! Next time I would prob use less wing sauce, so they weren't so spicy, and I think I'd prefer cheddar to mozzarella. Also, I might just leave the chicken out altogether.

Sweet Iced Tea

Eileen C.

For cooking club, I made Michelle's recipe that can also be found in the cookbook. It came out amazing, the only thing I think I did slightly wrong was I used Salada Decaffeinated Black Tea- just because that is what I had around- but it is a little bitter, and I think it would have been better to use Lipton. I am so excited I now can make real "sweet tea".

2 family-sized tea bags (equivalent to 8 regular sized tea bags)
3/4 to 1 c. sugar

Fill 2 qt saucepan three-quarters of the way with water (6 cups water). Boil water. Remove boiling water from stovetop and add two family size tea bags to the pot. Allow to steep approximately 15 minutes. If you desire stronger tea use more tea bags or allow to steep longer. While tea is steeping, in the pitcher you will use to serve the tea, mix together sugar and approximately 4 cups of water. Stir until sugar is completely dissolved. It is important to dissolve sugar before adding tea. Once tea has steeped for desired length, remove tea bags and add tea to dissolved sugar mixture. Fill remainder of container (1 gallon or approx 4 L) with cold water and stir. Pour into a glass of ice.