Saturday, April 5, 2014
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Maryland Fried Chicken Wings Baked Beans with Applewood Smoked Bacon and Cole Slaw
Baked Beans
1 can vegetarian baked beans (I prefer Bushs)
1 ancho chili, chopped
1 small onion, chopped
2 pieces thick cut applewood smoked bacon, cut into 1/4 pieces
1 clove garlic, minced
1/2 cup ketchup
1 chipotle chili in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/4 cup water
salt and pepper, to taste
Preheat oven to 400 degrees. Place bacon in medium sized oven proof sauce pan and cook over medium heat to render fat. Add ancho chili, and onion and cook until softenend. Add minced garlic and cook a minute more. Combine remaining ingredients and bring to a simmer. Place pot of beans in the oven and cook until bubbly, or about 30-40 minutes.
Cole Slaw with Lime Vinaigrette
1/2 head cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
juice and zest of 1 lime
1 teaspoon honey
1 teaspoon soy sauce
1 tablespoon canola oil
salt and pepper, to taste
Combine sliced cabbage with remaining ingredients and toss well. Cover and refrigerate for approximately one hour.
Maryland Fried Chicken Wings Baked Beans with Applewood Smoked Bacon and Cole Slaw
I have always said my Mom makes the best fried chicken in the world! Its not coated in batter or soaked in buttermilk but simply floured, seasoned with salt and pepper and shallow fried, lid on, the same way its been made in my home state of Maryland for generations. Each and every time she achieves perfectly crispy golden brown skin and tender, juicy meat. Though quite simple, I simply can not fry chicken like she does, not matter how many times I try! I made another attempt last night and, while tasty, it just did not taste quite like Moms. I also fell short in the even-golden-brown-skin department too.
I did, however, succeed at rustling up a pretty dandy pot of baked beans and a refreshingly cool cole slaw with lime vinaigrette.
Baked Beans
1 can vegetarian baked beans (I prefer Bushs)
1 ancho chili, chopped
1 small onion, chopped
2 pieces thick cut applewood smoked bacon, cut into 1/4 pieces
1 clove garlic, minced
1/2 cup ketchup
1 chipotle chili in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/4 cup water
salt and pepper, to taste
Preheat oven to 400 degrees. Place bacon in medium sized oven proof sauce pan and cook over medium heat to render fat. Add ancho chili, and onion and cook until softenend. Add minced garlic and cook a minute more. Combine remaining ingredients and bring to a simmer. Place pot of beans in the oven and cook until bubbly, or about 30-40 minutes.
Cole Slaw with Lime Vinaigrette
1/2 head cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
juice and zest of 1 lime
1 teaspoon honey
1 teaspoon soy sauce
1 tablespoon canola oil
salt and pepper, to taste
Combine sliced cabbage with remaining ingredients and toss well. Cover and refrigerate for approximately one hour.
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