MJ’s BBQ Chicken

Kudos to Michelle and David. I had to invite myself to dinner to get the recipe for this one. MJ does like things hot and spicy. Keep the rolls or rice ready to sop up this fiery sauce. The sauce is also excellent with country style ribs.

Note to site visitors outside North Carolina: The two sauces in this recipe are very regional. Both can be ordered online: Carolina Treet website and Scott’s website. By the way, if you’re ever in Goldsboro NC, ask a local about Scott’s restaurant. It’s off the beaten path, but a step into 1950’s North Carolina. Worth the trip just to see the aluminum wrapped formica tables.

Ingredients

1/2 bottle
Carolina Treet BBQ sauce

1/2 cup
Scotts Hot BBQ sauce

1 tbsp
olive oil

1 tbsp
melted butter

1 tbsp
worcestershire sauce

1/2 tsp
cayenne

1 tbsp
vinegar

Directions

Taste and adjust sauce ingredients to your tastes. Pour over chicken or ribs and bake until the meat falls off the bones.

Mar 18, 2009
| main course, chicken, spicy, seriously southern

BBQ Shrimp

Straight from the kitchens of our favorite Cajuns-Cindy and Dee Haefele. Thank you for sharing your home, your culture, and your time with me. The shrimp aren’t bad either.

—Christine

Ingredients

3-4 lbs
Large shrimp in the shell

3 cups
melted butter of margarine (enough to clog an artery)

2 tbsp
liquid smoke

4 tbsp
Worcestershire


3
bay leaves, broken into fourths

2 tbsp
Heinz 57 sauce

5-10 shots
hot sauce

1
small onion, chopped extra fine

1 tbsp
crushed rosemary

2 tbsp
crushed red pepper

 
Cajun seasoning, to taste

2 tbsp
minced garlic

Directions

In a large baking dish mix everything except shrimp, taste and add whatever else you want. Rinse shrimp in a colander, leave heads on or pop them off. Do not peel. Put shrimp into sauce mix and marinate over night in refrigerator or at least 2 hours if you are impatient. Bake in oven at 350 for 45 minutes.

Mar 18, 2009
| main course, spicy, cajun

Kung Pao Chicken

Adjust the crushed red pepper to your preferred spice level. Christine says, “Always use fresh broccoli in this recipe.”

Ingredients

1/3 cup
water

4 tbsp
soy sauce

2 tbsp
cornstarch

2 tbsp
dry sherry

2 tsp
sugar


2
boneless, skinless, chicken breasts, cubed

1 tbsp
cornstarch

4 tbsp
peanut oil

1/2 tsp
dried red chili flakes


5
green onions, chopped

2
garlic cloves, minced

1/2 tsp
ginger

3 cups
broccoli

1/2 cup
peanuts

Directions

Blend first five ingredients, set aside.

Coast chicken with cornstarch. Heat 2 tbsp oil in wok or large skillet. Add pepper flakes and cook until blackened. All chicken and cook about 3 minutes or until done. Remove and set aside.

Add 2 tbsp oil to wok. Add green onions, garlic, and ginger and stir fry one minute. Add broccoli and stir-fry about 2 minutes. Stir sauce and add to wok. Cover and cook until sauce thickens. Mix in chicken and peanuts and heat through. Serve with rice.

Mar 18, 2009
| main course, chicken, spicy, chinese

Chinese Plum Chicken

Straight out of a magazine, folks! Zesty and spicy—a smidge on the hot side. Very easy to prepare.

Ingredients

4
skinned, boned chicken breasts

1/4 cup
minced onion

2 tbsp
lemon juice

2 tbsp
soy sauce

1/2 tsp
dry mustard

1/4 tsp
ground ginger

1/4 tsp
crushed red pepper

1 jar
plum sauce (8.5 oz)

Directions

Place chicken in an 11x7x2-baking dish. Combine onion and the next 6 ingredients, stir well, and pour over chicken.

Bake, uncovered, at 350 for 50 minutes or until chicken in done, basting occasionally with plum sauce mixture.

Mar 17, 2009
| main course, chicken, spicy, chinese

Christine is awesome. Here are a few of her incredible recipes (and some of our friend’s recipes as well!)

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