Mock Eastern Carolina Barbecue Sandwiches

People choose their BBQ like they choose their spouses--for the most part they want something like what they grew up with, for better or for worse. In my hometown of Binghamton, New York, speidies were king. Spiedies are kebobs of beef, chicken, pork or venison (but usually chicken) marinated in a vinegar base, skewered and served on a slice of white Italian bread or sub roll. No vegetables are harmed in the process, and if you want anything else on it, the pit master will give you some of the marinade, unused of course, to pour on top. My Grandma made a similar vinegar-based marinade for whole chicken pieces. She would marinate the meat for days before grilling it at big Sunday family get-togethers. If I remember correctly, my Uncle Tom once ran a chicken barbecue restaurant off Court Street using her recipe.

So when I first moved to North Carolina fifteen years ago and saw a Smithfield Chicken and Barbecue restaurant I thought I knew what to expect. I pulled up to the drive-thru speaker and after examining the menu said, "I'll have a barbecue sandwich, but can I get it in chicken?" I was met with static. Finally the cashier came on and said, "You mean you want fried chicken with your sandwich?" No, I wanted a pulled barbecue sandwich, but not pork. More silence. If you grew up in North Carolina or have lived here for more than a day you are laughing at me right now. Because in North Carolina, as in much of the south, barbecue means pork and only pork. Lesson learned.

Now that I've had Smithfield's pork barbecue, and many others, I adore Eastern Carolina pulled pork. I never pass up an invitation to a pig picking either. Hog heaven. However, I have never actually made pulled pork sandwiches myself. Every time I go to order the pork at the butcher counter my brain starts counting calories and pennies and hours cooking and I change my mind. I usually head over to the rotisserie chicken warmer instead.

Now don't start hatin' on my Yankee ways. I wasn't born here but I love this state, and I love the south. I know it's hard to accept change. My idea of barbecue has done a one-eighty. But our hearts can handle change; regular hits of saturated fat and too much sodium are a different story. So if you need a barbecue fix but don't want that OMG I can't move feeling afterward, try this. Buy a rotisserie chicken, some whole wheat buns and coleslaw (better yet, make your own). At home, whisk together the Easter Carolina barbecue sauce and pour it on the shredded chicken. Assemble your sandwiches and eat with Dinosaur baked beans and cold potato salad. No wait, that's in New York. In Eastern North Carolina all you need are hushpuppies straight out of the fryer, maybe some boiled potatoes and some collard greens on the side. Either way, you're right at home.

 

Mock Eastern Carolina Barbecue Sandwiches

Makes enough for 4 large sandwiches

The meat of 1 rotisserie chicken, shredded, no skin

coleslaw
whole wheat buns

Sauce:
1/4 cup white vinegar

1/4 cup cider vinegar

1 tsp brown sugar

1 tsp cayenne red pepper

pinch salt and ground black pepper

1 tsp red hot sauce

1.) I've pretty much already told how to make these sandwiches, but here are the instructions with a couple of photos for good measure. Let the bird cool. Remove all the meat and chop or shred it into small pieces. Place in a small bowl.

2.) Whisk together the sauce ingredients in a measure cup.

 

3.) Toss the shredded chicken in the sauce.

4.) To make a Mock Eastern Carolina Barbecue sandwich, pile the chicken, warmed, on the bun. Top with lots of sloppy coleslaw and put the bun on top. Now get a napkin; you're going to need it.

Grilled Lemon Garlic Herb Chicken Breasts

My oldest son is out of preschool all week for Easter break, so we're doing one special, fun thing each day. Tuesday night we decided to give our first camp-out in the backyard a try. I grew up camping, but I have since discovered the wonder of hotels. My idea of 'camping' now involves a 30-foot long Winnebago with hot water and a stove to cook on. But with two boys and a husband who's a former Boy Scout I'm outnumbered. Don't get me wrong; I'm not a super girly-girl. I love outdoor adventures. But I also like sleep and a hot shower after a full day of sweating and a meal I don't have to scrape from the cast iron skillet in the stream afterward. And I usually end up with a rash or allergic reaction to something. Okay, I may be a little bit of a wimp.

Knowing all this, and being skeptical that our kids would make it the whole night in the tent, we decided to try camping within reach of home first. Tuesday night we set up the tent, found our four camp chairs, built a fire worthy of a former Boy Scout, assembled the s'mores fixin's and slathered on the bug spray. If you're thinking, "That's a lot of work for a weeknight," why yes, you would be right. Which is why I made dinner super easy that night with this grilled Lemon Garlic Herb Chicken marinade. Marinate your chicken for an hour or so, throw it on the grill and serve it with a fresh salad and some rice or pasta. (I had leftover Mrs. T's feta and spinach perogies in the freezer I baked as a side.)

How did our camp-out go? Let me paint you a picture. The birds were chirping. The wind was blowing. The stars glowed brightly overhead. My sinuses were swelling from the pollen despite both Nasonex and Claritin. Minutia! (Gesundheit.) We had eaten our fill of s'mores, and I was snuggled into the tent with the boys while Rich watched the fire. Can you smell the wood smoke? Yeah. And here's what it sounded like to our neighbors:

Baby: Daddy?! Daddy?!
Daddy: Yes, Baby?
Baby: No night-nights, Daddy.
Daddy: Go night night Baby.
Baby: (Pauses as if considering this perfectly reasonable request.) No.
Oldest: My stomach hurts.
Mommy: You probably ate too many s'mores.
Oldest: But I only had five!
Mommy: Maybe five was too many.
Oldest: Oh.
Mommy: Go to sleep, Honey.
Oldest: I don't feel safe in a tent. I think we should move it. We're going to slide down the hill.
Mommy: We're not anywhere near the hill. Go to sleep.

Oldest: I think I want to sleep in my bed.

Baby: Daddy?!

Daddy: Yes Baby.

Baby: No night-nights!

There might have been the teensiest bit of sighing through this exchange on my part. By 9:30 p.m. both boys were tucked safely in their beds. They were asleep by 9:35 p.m. Mom and Dad followed suit by 10:30 p.m. The next morning my oldest said he missed camping out and wanted to try again. My husband and I talked about taking the kids to the mountains where we can wear them out hiking and swimming first, then try camping. But really I'm thinking there's a Winnebago somewhere with my name on it.

Lemon Garlic Herb Marinade

4 boneless chicken breasts

juice of one lemon

2-3 small cloves of garlic, chopped

Tbs fresh chopped oregano

Tbs fresh chopped rosemary

pinch of salt

pinch of black pepper

1/4 cup olive oil

1.) Squeeze the lemon juice into a small bowl. Add chopped garlic and herbs, salt and pepper. Whisk in olive oil.

2.) Place thawed chicken breasts in a shallow bowl. Add marinade and toss to coat.

3.) Marinate an hour or more, turning once.

4.) Grill until done.
5.) Top with some crumbled feta cheese and capers or chopped olives if desired. I garnished mine with rosemary.

Thai Peanut Chicken Spring Rolls

In honor of the recent wave of beautiful, warm weather here in North Carolina, I optimistically present a recipe for spring rolls. I've used these wrappers all of two times now and will admit that they are a bit...homely. I'm sure there's a better way to roll these than I've shown here. But I love the combination of the fresh vegetables, savory chicken and salty peanuts, and it's always fun to eat an Asian meal wrapped up like a Mexican burrito. I serve everything chilled or at room temperature. And for the little ones, I set aside the vegetables, chicken and pasta separately. Same meal Mom and Dad eat, just served differently.


FREEZER TIPS: As long as you're going to the trouble to make these, double this recipe and put aside a second meal in the freezer for another week. Place half of the marinated chicken--uncooked or cooked--in a quart-sized freezer bag. Place 1/2 the pasta in a separate freezer bag. Staple the two bags together and place them in the freezer. The spring roll wrappers will keep in the pantry indefinitely. My Mom brought me these wrappers last Easter and I've just now worked up the nerve to use them. Thanks Mom for the inspiration!

Thai Peanut Chicken Spring Rolls

Makes 4 large rolls

Pasta sauce/chicken marinade:

• 1 Tb brown sugar
• 2 Tb smooth peanut butter
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 Tb grated fresh ginger
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• Juice of 1/2 a lime

Remaining ingredients:

• 1/2 box spaghetti noodles, cooked (I like the "Plus" pastas for fiber and protein. Soba are great if you have them on hand.)
• sesame seeds
• sliced green onions
• 2 chicken breasts, cut into strips
• 4 spring roll wrappers, soaked in water until softened
• 1/2 red pepper, cut in thin strips
• 1/2 cup shredded carrots
• 1 cup chopped Bibb lettuce
• 1/2 cup chopped, salted peanuts
• soy sauce

1.) Blend together all the marinade/sauce ingredients with a whisk.
2.) Add 1/4 cup of peanut sauce to the cooked noodles along with some sesame seeds and sliced green onions. Stir with tongs to combine. Set aside.
3.) Add remaining 1/4 cup of peanut sauce to chicken and coat. Set aside to marinate 1 hour, turning halfway through. Grill chicken and cut into smaller strips if needed.
4.) Pour warm tap water into a 9"x13" pan. Place the spring roll wrappers one at a time in the pan, completely submerging them. Let stand until softened, about 30 seconds.
5.) Gently lift one spring roll from the water and drape across a dinner plate. Arrange chicken, peppers and carrots in the center of the wrap, then top with lettuce, peanuts and noodles. Season with soy sauce to taste.
6.) Close wrap by pulling two opposite sides together, overlapping to seal. Repeat with the remaining two sides. Flip and serve.

New Year's Food Resolution: More Veg, Less Meat

One of my New Year's resolutions is to eat less meat and make the meat we do use go farther. I want us to eat healthier; and I want to spend less money on groceries. So this week I spent $10 on bone-in chicken breasts at Lowes Foods ($.97/lb) and in about an hour (not including cook time) turned 12 bone-in breasts into 24 medium boneless chicken breasts, 12 chicken strips, 1 gallon of chicken broth and 4 cups of cooked, shredded chicken. Here's how I did it:

Each bone-in breast will give you one large boneless breast and one chicken strip or two medium breasts and a strip. Start by pulling back the skin. Use your knife to separate any membrane from the meat that you can't loosen with your fingers.

You'll need a sharp, thin knife to knock these out quickly. Turn the breast so the skin is flopped over the left-hand side and the meat is on top. You'll feel a hard, flexible line of cartilage on the right. If the breast isn't already pulled away from the cartilage use your knife to cut it away.  You should be able to see where the breast is now separating from the bone and there's a small, separate strip of meat underneath. Cut away the breast. It will be oblong and tear shaped, thicker at the top and thin at the bottom.

 Now that the breast is gone you'll see a small, long strip of meat separately underneath the breast. Use your knife to gently cut the strip away from the bone/cartilage. Cut away any ligament or bone.

 You should now have one large breast, a strip, and the remaining bone/skin/meat. Using a mallet gently pound the thickest part of the chicken breast to an even thickness. Cut the breast into two pieces and set aside. Cut the skin from the remaining bone and discard the skin; save the bones for making broth.

Place the remaining bones with meat in a 6-quart pot. I use a pot that comes with a built-in strainer. Fill the pot with cold water just so the bones are covered. Add three stalks of celery, washed and snapped into three-inch pieces. Peel a yellow onion,cut it into four chunks and add to the water. Add 4 or 5 Tbs of sea salt and 8 to 10 black peppercorns. Bring the pot to a boil. Reduce heat and simmer another hour. Remove from heat, lifting the straining pot with all the vegetables and meat, leaving only the broth in the pan. Place the broth in the fridge or freezer until you're ready to use it. I skim any of the fat off the top before freezing. Discard the vegetables and using your fingers, pluck any remaining cooked meat from the bone and set aside the meat. Discard the bones.

Cutting back on meat will take some dedication. Stretching $10 of chicken is one part of the process. We'll also need to actually eat less meat and replace it with healthier proteins, fruits, veg, grains etc. My goal is not to deprive us by any means, but to make more conscious decisions about what we're eating and where we're spending our money in 2011. In some future posts I'll update you on how we're doing and share meal recipes that either 1.) stretch a little bit of meat to feed four heartily or 2.) skip the meat altogether. I'll also be posting lots of baking recipes. I love to bake when it's cold like this, and what's life without balance?

Feed a crowd with four chicken breasts

Sometimes dinner is more of a come-and-go event than a sit down occasion. Take last Monday night at our house for example. We normally eat early, around 5 p.m., but I had a vet appointment at 5 p.m. and my MIL came to watch the kids. Rich didn't get home for dinner until late. So I needed something that everyone could customize to their tastes and that would hold up over a couple of hours and still taste good. And I needed a lot of it, since a good friend stopped by at the same time with her boys, who wanted some too (veggies always look better at other people's houses). This chopped salad met all of the above requirements and then some. I served it with a pan of hot rolls and had leftovers for lunch the next day. It was a great way to stretch four chicken breasts to feed a crowd.

The idea and Greek dressing recipe are modified from the Spring 2008 special publication by Fine Cooking magazine called Fresh. If you're actually all sitting down to eat at the same time and everyone likes the dressing, you can toss each item in some dressing and arrange in neat, separated piles on top of a bed of lettuce. Beautiful. Of course, leftovers will be soggy so eat up.

Also, the anchovies in the dressing are awesome. They provide a little umami for your tongue without the fishiness. If you're worried the anchovy will be too strong, start with one or two fillets and freeze the rest for later. And try to keep all of the pieces of veggies about the same size--1/2" cubes--with the exception of the chicken.

Help-Yourself Chopped Greek Chicken Salad

Dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 tsp Dijon mustard
• 2 mashed anchovy fillets
• salt and pepper
• pinch of sugar
  

Salad:

• 1 block feta cheese (like Athenos) chopped in cubes
• handful of Kalamata olives, pitted and cut in half
• 4 chicken breasts, cut in strips
• 2 cucumbers, peeled and diced
• 1 red bell pepper
• 2 vine ripe tomatoes
• 1/2 purple onion
• small handful parsley
• 1 large clamshell of mixed herb greens
  

1.) Combine the dressing ingredients in a bowl (I used a measuring cup since I could pour the dressing from it and didn't need anything fancy). Mash the anchovies well and whisk it all together. Let sit to blend flavors while you assemble the salad.
2.) Heat 1 Tb olive oil in a pan and season the chicken breasts, both sides, with salt and pepper. Fry until brown and cooked through. Let cool and slice into strips.
3.) Chop the veggies and cheese in consistent 1/2" pieces. Put each item in its own bowl. Serve.