Volume 8, Issue 079 - April 21, 2005

Hello Recipe Club,

Today's first recipe has a Peri-Peri Sauce which by all accounts is an African Hot Sauce. Many countries or regions have set claim on being it's source and I can find garlic, lemon or lime and hot chilies as the common components. Many say it is as common on their tables as ketchup is on an American table. You would not find ketchup on my table, but that is OK, I am still American, for what it is worth. Peri-Peri sauces are great with most meats and we like it basted on grilled shrimp. Treat it with the respect it deserves. Some store bought brands can be VERY hot, while you can tone down your very own batch. If your friends want to know where you got the recipe, tell them you got it from Cathy Leslie's CD. A great gift idea for family or friends.

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Chicken Peri-Peri Sauce

Ingredients:

1/4 cup fresh lime juice
2 tablespoons cider vinegar
1/2 teaspoon paprika
1/4 teaspoon angostura bitters
1 teaspoon hot pepper sauce, or to taste
1 dried hot red chile
1 fresh chile (such as jalapeño)
2 cloves garlic
2 pounds whole chicken breast, with skin and bone

Preparation:

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeño pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. 

Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken pieces in half the marinade and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. 

Remove the chicken from the marinade and grill or broil until cooked through and burnished, for about 20 minutes on each side. Baste frequently with the reserved marinade.

If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.

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Oven Fried Pecan Cornmeal Chicken

Ingredients:

2 pounds chicken breast
1 cup vegetable oil
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 cup finely ground pecans
1/2 cup yellow cornmeal

Preparation:

Heat the oven to 400 degrees. Pour 1/2 cup of the oil into a 9x13-inch baking dish and heat it in the hot oven for 10 minutes. Pound the chicken breast halves to an even thickness.

Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl and mix well.

Combine the pecans and cornmeal on a sheet of wax paper. Dip the chicken pieces in the seasoned oil and then in the nut mixture.

Remove the pan from the oven and place the chicken pieces in the pan. Bake for 10 minutes, then turn with tongs and bake for an additional 15 minutes. Drain on paper towels and serve immediately.

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Orange Soy Marinade for Chicken or Veal

Ingredients:

1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons lemon juice
1 tablespoon oil
1 tablespoon honey
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 medium shallot, minced
1 teaspoon ginger
1/4 teaspoon ground cloves
dash black pepper
4 each chicken breast halves with bone and skin-on

Preparation:

Mix together ingredients and add chicken, cover and refrigerate. Turn regularly. Grill meat as desired. Marinade can be reserved, brought to a boil in small saucepan and served as light sauce for grilled meat.