Syd’s BarBQ Chicken sauce recipe

July 27, 2008
  • 1 C water
  • 1/2 C Apple Cider Vinegar
  • 1 T sugar
  • 2 t hickory smoked salt
  • 1/2 t black pepper
  • 1/2 t dry mustard
  • 1 t paprika

Heat until homogenized. Then add:

  • 1/4 C cooking oil
  • 1 T worchestshire sauce
Enough for 2 chickens. Baste chickens with sauce as they cook.

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Chocolate Chip Scones

March 30, 2008
  • 1 c Buttermilk
  • 1/2 c sugar
  • 3 1/2 c flour
  • 2 heaping teaspoon cream of tartar
  • 1 heaping teaspoon baking soda
  • 1/2 c melted butter
  • 3/4 chocolate chips (or currents, or blueberries)
Preheat oven to 425 (F). Melt butter. Blend milk, sugar, and egg. Combine dry ingredients. In food processor, add 1/2 of the dry ingredients. Add liquid mixture. Process them to combine. Add chocolate chips. Process. Add second 1/2 of dry ingredients. Process. Dump onto floured surface. Roll to flatten into a large circle, 3/4" think. Cut into 12 pie-shaped pieces. Put in oven onto pizza stone. Back at 425 for 12-14 minutes.

Fresh-baked, home-made chocolate chip scones

 

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Twice-cooked Pork Baby-back Ribs

June 18, 2007

* Babyback ribs
* Lemon juice
* Black pepper.

In Pyrex pan, wet ribs with lemon juice and sprinkle with ground black pepper. Cook in oven @ 330 for ~1 hr. Set aside, or refrigerate until ready to continue…

To heat through, on medium-low, grill with meatside up . Brush with KC Masterpiece barbeque sauce and heat for ~5 more minutes.

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Lemon Garlic Chicken

July 5, 2006

Combine in pot:
* 1/2 c. butter
* 1 c. lemon juice
* 4 cloves of garlic
* 1 t. black pepper

Heat through, but don’t boil.

Don’t need to mariante, simply baste 2 chickens throughout grilling. Half chickens cooked with ribs down won’t burn skin nor meat.

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Chinese Cabbage Salad

July 4, 2006

Combine in bowl:
* 1 head cabbage, chopped
* 2 packs top ramen noodes, broken into pieces (without flavor packets)
* 1 C. chicken (optional)
* 1/2-3/4 C. snow peas (optional)
* 8 green oninons, chopped (optional)

Heat in pan until slightly brown:
* 2 T. butter
* 1/3 C. almonds, sliced or slivered
* 1/3 C. sesame seeds

Add to bowl.

Make dressing - combine and shake:
* 1 t black pepper
* 1/4 C. sugar
* 2/3 C. oil
* 1 1/3 C. rice vinegar

Add Dressing to bowl, stir, and refigerate until ready to serve/eat.

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