To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.
This dish probably had its roots with the roving Magyar tribes of central Europe who cooked their meat and vegetables over campfires in large kettles. If you don’t have hot paprika, increase the heat by adding small dried red chiles, rather than adding too much paprika, as it can make the stew too sweet. Serve this hearty stew with a pickled beet salad and a dark rye bread.
Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note: This recipe requires advance preparation.
Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.