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the life and times of J T Frey
One discount spice vendor at our local supermarket makes a great blend that's simply called, "chicken seasoning." It's an orangey off-white color, tastes of onion, garlic, and paprika, and it just plain great on — you guessed it — chicken. This is an honorable attempt at their mystery recipe for the blend.
At the Brandywine Arts Festival this year a local caterer was selling tacos. They had various meats and a bar of self-serve condiments. For one of my tacos I chose the chicken tinga, something I'd never heard of before. Adorned with chopped cilantro, pico de gallo, and their house red salsa, it was absolutely delicious. Recipes I've found online seem to call for a base of chipotles in adobo sauce, which is usually just too spicy. The amount of garlic seemed over the top, too. This is a somewhat more tame recipe I developed to turn some leftover roasted chicken into another meal.
Yields 24 cookies.
For about a decade now I've been making barbecue: the real-deal, low-and-slow, smoked over wood sort of stuff. Every pit master needs a few recipes for sauce and sides. Baked beans is a classic.
I love pickles. Sweet, spicy, salty, or sour, I'm a fan of them all. My daughters and wife — not so much. But I have found that my daughters will eat Claussen refrigerated pickles: the brine is more salty and sour, and the flavor is a rounded mélange containing garlic and onion over the usual dill. What follows is my own pickling brine recipe that mimics the Claussen flavor pretty closely.
Serves ~ 6 people.