Caribbean Jerk Sauce (Buffalo Wild Wings Copycat)

The uncoated piece is my control. Because science and shit... or I was impatient. Which ever came first.

I am back. Now the wifey and I have a baby of our very own. It has been nearly four months and we have not stewed, roasted, baked or boiled the child! I am told you cannot do that until they are a year old.

To fricassee or ragout?

Aside: we are about two months off before I start blogging baby food stuff. You have been warned.

Anyway, today I stayed home sick with an upset stomach. It has been so bad, I actually went to the doctor. So naturally I had to try something new and spicy. Spicy food calms the stomach right?

Resources:
1 tablespoon canola oil
2 tablespoons minced onion
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons brown sugar
1/4 cup apple cider vinegar (I used sherry as I was out of cider vinegar)
2 tablespoons white vinegar
2 tablespoons cayenne sauce (I used Frank’s)
2 teaspoons black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley
1 teaspoon corn starch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon sage

Method:
Mix all ingredients in a food processor. Move to a bot and simmer twenty-thirty minutes until thickened.

Commentary:
Do not let the long list of ingredients fool you. This is as simple as they come. Mix, simmer, and serve.

Also as noted, I substituted cooking sherry for cider vinegar because that is what I had.

So I used the small food processor. Bad idea. Very slimy, messy, bad idea.

I am supposed to keep the food INSIDE the food processor?
It did not say that anywhere in the instructions.

I lightly breaded some chicken (flour, salt, and pepper, fry in canola until cooked through) and then submerged the chicken in the sauce.

Also perfect for any tar and feathering you need to do!

Conclusion:
A little sweat, a little ketchup-y but really tasty and spicy! I am racking my brain for more things to put this on because it was GOOD. It might go on tonight's pizza in fact.

That said it is not an excellent copycat recipe. It tasted similar, but not the same.

California Sherry Chicken

Do you like your food to look pretty? Well move along then Mr./Mrs./Ms. unrealistic beauty standards. Ugly food needs love too.

California Sherry Chicken is one of those. It almost always comes out delicious (see the pepper discussion in the commentary for the exception), but the breading has a wrinkled look that vaguely reminds me of old man skin. Plus half the time you lose parts of it, which just makes it look weird.



Mmm. Old man flesh.

Resources:

2 large skinless, boneless skinless chicken breast halves cut in half thick wise (4 pieces)

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon(ish) olive oil
1/2 cup cooking sherry
1/2 cup low sodium chicken broth
1 clove garlic, minced
1 tablespoon lemon juice

Method:

1. Mix the flour, salt, and pepper in a bowl. Drag each chicken piece through the flour mix and press to adhere. Remove chicken from bag, shaking off excess flour. Alternately put it all in a big bag and shake until coated (it is more fun this way, just sayin').

2. Heat oil in a large skillet over medium high heat. Brown chicken on each side (about 3 minutes) until golden. Do not worry if the chicken is cooked through yet, that is happening in step three. Remove from skillet and set aside.

3. Reduce the heat to medium-low and remove skillet. In the same skillet combine sherry, broth, garlic and lemon juice and bring to a boil. Return skillet to heat, return chicken to skillet, and simmer for 10 to 15 minutes flipping once, or until chicken is cooked through and no longer pink inside and sauce is thick and viscous. Serve with the sauce drizzled over the chicken. Buttered corn is an excellent side for this dish by the way

Commentary:

I used ultra-mega chicken breasts. Seriously I do not know what steroids Tyson is giving their chickens for the frozen skinless boneless breasts I buy, but damn son! The thickness makes it a nightmare to pan fire. Hence I cut them in half along the thickness.

Yes I tared out the plate, geez. No faith.

Go slowly. I will not be held responsible for lost fingers.

Speaking of big breasts <giggle>, if the breasts are particularly large you will need more of the flour mix. Just keep the same ratio of ingredients (1 tablespoon flour, 1/4 teaspoons each of the salt and pepper should probably be enough extra).

Be careful with the pepper! The pepper flavor really comes through on this. If you do not like pepper or have particular strong pepper (hey, not all black peppers are the same) reduce as appropriate.

Actually be careful with the salt too. Sherry is salted, as is chicken broth. If you are not using reduced sodium broth cut back on the salt in the flour mix. As an aside sherry is one of the few alcohols I cook with that I do not have split between myself and the recipe. Stupid salt!

I say one tablespoon(ish) of olive oil because you need a decent coat on your pan. Smaller pans and smaller chicken breasts need less.

Jackson Pollock is my inspiration.

If you want to skip the whole sherry broth step three part, up through step two is even simpler and still tasty. Just make sure you actually cook the chicken through.

Finally be careful when flipping the chicken or you'll lose some of that precious, precious withered breading as we have previously discussed.



Even uglier than his brothers.

Conclusion:

Fantastic as usual, I made it last night and countless time before. It is just not the best recipe to make when I am cooking to impress others because it is so damn ugly!