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CULINARY SOS

A Bird Convert

May 03, 2000|ROSE DOSTI

DEAR SOS: I have never been thrilled about chicken as an entree. But I became a convert after trying the barbecued chicken at Happy Trails Catering & Cafe in Pasadena. The marinade is not to be believed. Can you investigate for me?

JENNY ZOGG

Altadena

DEAR JENNY: Believe it. The Happy Trails people say the chicken is simply basted with an orange-sesame dressing until it is fully cooked and beautifully glazed. The chicken is served sliced on a bed of baby greens, diced red bell pepper and pea pods and drizzled with the same sesame dressing. To use the dressing on the salad, here's a word of advice from Linda Fay, the chef: Double the dressing recipe and use half for marinating the chicken, the other half for serving.

Orange-Sesame Glazed Barbecue Chicken

Active Work and Total Preparation Time: 40 minutes plus 1 hour standing

1/2 cup orange juice concentrate

1 1/2 cups vegetable oil

1/4 cup sesame oil

1/2 cup rice vinegar

1 tablespoon minced garlic

2 tablespoons toasted sesame seeds

2 tablespoons grated ginger root

2 tablespoons soy sauce

2 tablespoons chili sauce

Salt, pepper

8 boneless, skinless chicken breasts

* Combine orange juice concentrate, vegetable and sesame oils, vinegar, garlic, sesame seeds, ginger, soy sauce, chili sauce and salt and pepper to taste in bowl. Add chicken, cover and marinate in refrigerator 1 to 2 hours.

* Grill chicken on grill pan set over medium to medium-high heat or on outdoor grill, basting pieces with sauce and turning frequently, until chicken is fully cooked and richly glazed on both sides, about 5 minutes per side.

8 servings. Each serving: 259 calories; 297 mg sodium; 99 mg cholesterol; 9 grams fat; 2 grams carbohydrates; 40 grams protein; 0.06 gram fiber.

Muffins and Memories

DEAR SOS: Several years ago you printed a recipe for Al's New York Corn Muffins. They were tender and delicious. Somehow, my recipe has joined all those single socks. Please, could you reprint it?

G. WAGGONER

Hawthorne

DEAR G. WAGGONER: Happily. The recipe was my father's. He baked them every day for the breakfast crowd at his little cafe in New York City's Greenwich Village in the mid-1940s. The corn muffins are extremely crumbly but delicious. I used to love to lop off the muffin cap and butter the inside with sweet butter.

Al's New York Corn Muffins

Active Work Time: 10 minutes * Total Preparation Time: 35 minutes plus 2 hours cooling

2 cups cornmeal

1 cup flour

1 cup sugar

1 tablespoon baking powder

Salt

1 cup shortening, plus more for greasing

1 egg

1/1/4 cups milk

1 teaspoon vanilla extract

* Combine corn meal, flour, sugar, baking powder and dash salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Beat egg in small bowl. Stir in milk and vanilla. Add to corn meal mixture, stirring just enough to moisten. Do not over-beat.

* Fill each of 12 muffin cups 2/3 full. Bake muffins at 350 degrees until golden, 20 to 25 minutes.

* Let cool thoroughly in muffin cups before loosening from pan or they will fall apart. Carefully remove from pan.

12 muffins. Each muffin: 354 calories; 150 mg sodium; 20 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 4 grams protein; 0.17 gram fiber.

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