[CH] Tonight's Dinner - Tex Mex Oven BBQ Chicken & Mushroom Side Dish

RisaG (radiorlg@yahoo.com)
Fri, 23 Aug 2002 18:20:30 -0700 (PDT) 

This was dinner tonight - Tex Mex Oven BBQ Chicken and
an adapted side dish from a Bobby Flay book. I served
them both with some fabulous corn on the cob (must've
been picked today because it was incredible).

I adapted the first recipe from a Tyson booklet I got
in the mail. I used Wegman's Jalapeno & Ancho BBQ
Sauce for the Bbq sauce and I used real lemon juice,
not bottled. I also make my own taco seasoning mix so
I didn't use the packaged kind. The original recipe
called for paprika & parsley sprinkled on the chicken.
I sprinkled on paprika and some of Jim's Chipotle Rub
(got some from the Hot Luck in July and haven't used
it yet). I usually use Chip's rub but thought I would
try a bit of this as it was from the hot luck and I
was curious. The chicken had great flavor. Even
without the sauce.

 *  Exported from  MasterCook  *

                      Tex-Mex Oven Barbecue Chicken

Recipe By     : Adapted from Tyson - Fresh Solutions
Serving Size  : 4    Preparation Time :0:00
Categories    : Bbq & Grilling                  
Poultry

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4                    chicken leg quarters
     1/2  cup           Wegman's Jalapeno & Ancho BBQ
Sauce
                        Juice of 1 Lemon
     1/8  cup           taco seasoning mix -- or 1 pkg
dry mix
                        paprika -- for sprinkling
                        chipotle chicken rub -- for
sprinkling
                        Accompaniment:
                        corn on the cob -- 1 to each
person

In small bowl, mix together the bbq sauce, lemon juice
and taco seasoning mixture. Divide into 2 dishes.

Wash chicken well. Dry well. Sprinkle with paprika &
chipotle chicken rub*. Rub it in a bix. Place in a
large container and refrigerate until 1/2 hour before
ready to cook.

Preheat oven to 425°F. Remove chicken from
refrigerator.

When oven is ready, place chicken on a cookie sheet
that has been sprayed with nonstick spray. Bake for
1/2 hour. Baste with prepared sauce. Cook for another
1/2 hour. Remove and check doneness of chicken. If
done, let cool a bit. If not, cook for another few
minutes. Check doneness with an internal temperature
probe. Chicken should be 180°F when done.

Serve with one of the reserved dishes of sauce and one
corn on the cob per person.





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NOTES : Risa's notes:

* I get a chipotle rub from Mild to Wild Pepper
Company - www.wildpepper.com. This is a great company
that grows all its own chiles and makes all its own
products. Their sauces and powders are unbelievably
good and very HOT. I recommend them to all.

If you can't get any, mix together some dried chipotle
powder with some poultry seasoning. Depending on how
much heat you like, you can either limit or extend the
amount of chipotle chile in the mix.


                     *  Exported from  MasterCook  *

               Roasted Mushrooms & Tomatoes with Feta
Cheese & Chile Oil

Recipe By     : Adapted from Bobby Flay's From My
Kitchen To Your Table
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                          
Chiles
                Mushrooms                        Side
Dish

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4      cups          assorted mushroom caps --
thinly sliced
   1      cup           cherry tomatoes -- halved
   1 1/2  tbsp          olive oil
   1 1/2  cloves        garlic -- minced
                        Grey Sea Salt with Five
Peppercorns -- by ile de Re
   4      oz            feta cheese -- rinsed &
drained
     1/2  cup           chile oil -- * see note
   1 1/2  tbsp          thyme leaves (fresh)

Preheat oven to 425°F.

In a large bowl, combine mushrooms, tomatoes, garlic,
olive oil, and salt mixture. Mix well with hands.
Arrange evenly in one layer on a large heavy roasting
pan. Roast until tender, about 15 minutes. Remove from
pan and cool to room temp.

When ready to serve, preheat oven to 425°F. Place the
mushrooms in a large casserole dish, drizzle with 1/4
cup chile oil, and top with the cheese. Bake until
hot, 5-8 minutes. Remove from oven, garnish with thyme
and drizzle with a bit more of the chile oil.

Serve hot.

Risa's notes:

I used a bit less of the chile oil as I didn't want DH
to freak out. Otherwise the recipe stands the way it
is.
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RisaG


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