Wednesday, April 20, 2011

Meat and Potatoes

There's nothing quite like meat and potatoes. It's the classic Sunday dinner. It's the substantial dish of many cultures. It's pure American comfort food. And what's more American than barbecue chicken?

Red potatoes. New potatoes. Any name you give them, they are delicious.
I like red potatoes for mashing because they are soft and silky. Oh yes.

Asparagus. Crisp. Fresh. Delicious.

Butter makes everything better.
Oven Barbecued Chicken, Parmesan Mashed Potatoes, Buttered Asparagus.
Oven Barbecued Chicken
  • 6 chicken thighs, bone-in
  • 1/3 cup chopped onion
  • 1 cup ketchup
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper 
  1. In a nonstick skillet coated with nonstick cooking spray, brown chicken over medium heat. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
  2. Recoat skillet with nonstick cooking spray; cook onion over medium heat until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over chicken. Bake, uncovered, at 350 degrees F for 45-55 minutes or until chicken juices run clear and a meat thermometer reads 170 degrees F. 
Parmesan Mashed Potatoes
  • 3 pounds red new potatoes, unpeeled
  • 1 tablespoon salt, plus 1/2 teaspoon
  • 3/4 cup half and half
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

  1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil. Lower the heat and simmer, covered for 25 to 35 minutes, until completely tender. Drain.
  2. In a small saucepan, heat the half-and-half and butter. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. 
  3. Fold in the sour cream, Parmesan cheese, the 1/2 teaspoon salt, pepper, and garlic powder; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Buttered Asparagus
  • 3 tablespoons butter
  • 1 bunch fresh asparagus
  • salt, pepper, garlic powder
  1. Melt the butter in a large skillet over medium-high heat. Add asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. Sprinkle asparagus with spices during cooking.


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