Bourbon chicken recipe with hoisin sauce

Made Adam’s tandoori chicken recipe while grilling, used bone in skinless chicken thighs. Shredded the leftovers and airfried till crisp. Added this to a brioche with a slice of jalapeño cheddar + a slice of american with a little pepper and garlic powder. Sauce is some mayo, lemon and greek basil; a yoghurt based sauce with coriander would have been better. Here’s the brioche video if anyone wants some inspiration.

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BBQ sauce is more than just a condiment; it’s a key ingredient that elevates the taste of grilled and smoked meats to mouthwatering levels. Whether you’re hosting a backyard barbecue, attending a cookout, or simply craving some finger-licking goodness, BBQ sauce is an essential companion for meat lovers. In this blog post, we’ll delve into the fascinating world of BBQ sauce, exploring its history, regional variations, and tips for creating your own tantalizing concoctions.
The Origins and Evolution: The roots of BBQ sauce can be traced back to ancient civilizations, where early cooks discovered the magical combination of tangy, sweet, and smoky flavors. Over time, BBQ sauce evolved across continents, influenced by various culinary traditions. From the vinegar-based sauces of the American South to the tomato-based sauces of the Midwest and the mustard-based sauces of the Carolinas, each region developed its own unique spin on BBQ sauce, showcasing the diversity of flavors in the world of barbecue.
The Essential Ingredients: While there are countless variations of BBQ sauce, several key ingredients remain common. Tomato-based sauces often feature ketchup or tomato paste as a base, providing a rich and tangy flavor. Sweetness is achieved with ingredients like brown sugar, molasses, honey, or maple syrup. To add depth and complexity, spices such as smoked paprika, garlic powder, onion powder, and black pepper are incorporated. The choice of vinegar, whether apple cider, white vinegar, or a combination, brings a necessary acidity that balances the sweetness.
Regional Delights: Exploring the regional variations of BBQ sauce is like embarking on a delicious journey across the United States. In Kansas City, a thick, sweet, and smoky sauce reigns supreme, perfect for slathering on ribs or brisket. Head to the Carolinas, and you’ll find tangy, mustard-based sauces that add a zing to pulled pork. In Memphis, the emphasis is on a thin, tangy, and slightly spicy sauce that beautifully complements smoked meats. And in Texas, a bold, peppery, and tomato-based sauce complements the rich flavors of beef. Each region brings its own flair, providing a delightful array of BBQ sauce experiences.
Creating Your Own Signature Sauce: While regional sauces are beloved classics, there’s nothing stopping you from experimenting and creating your own signature BBQ sauce. Start with a base of ketchup, tomato sauce, or even fruit preserves. Add sweetness with honey, brown sugar, or maple syrup, adjusting the amount to your taste. Play with various spices, such as cayenne pepper, smoked paprika, or even chipotle powder, to add depth and heat. Don’t forget the tangy element—apple cider vinegar, white vinegar, or Worcestershire sauce can provide that much-needed acidity. The joy of making your own BBQ sauce lies in the ability to tailor it to your personal preferences.
The Versatility of BBQ Sauce: BBQ sauce is not limited to slathering on grilled meats alone. It can be used as a marinade, a basting sauce, or a dipping sauce. Brush it on chicken wings, ribs, or burgers during the grilling process for a delicious caramelized glaze. Use it as a dipping sauce for crispy french fries or as a condiment for sandwiches. The versatility of BBQ sauce knows no bounds, allowing you to explore its many applications in your culinary adventures.
BBQ sauce is an integral part of the barbecue experience, with its diverse range of flavors and regional variations. It has the power to transform ordinary grilled meats into extraordinary culinary delights. Whether you prefer a sweet and smoky Kansas City-style sauce or a tangy and mustard-based Carolina creation, the world of BBQ sauce offers endless possibilities for tantalizing your taste buds. So, grab your spatula, fire up the grill, and dive into the realm of BBQ sauce—a journey that promises deliciousness at every turn.
Ingredients:

• 2 cups ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons yellow mustard
• 2 tablespoons molasses
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, and molasses. Mix well to combine.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
3. Add the smoked paprika, garlic powder, onion powder, black pepper, and salt to the sauce. Stir to incorporate all the spices.
4. Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally to prevent sticking or burning.
5. Taste the sauce and adjust the seasoning if needed. If you prefer a sweeter sauce, you can add more brown sugar or molasses. For a tangier flavor, add a little more vinegar or Worcestershire sauce.
6. Remove the sauce from the heat and let it cool down completely.
7. Once cooled, transfer the BBQ sauce to a jar or airtight container. It can be refrigerated for up to two weeks.
   This basic BBQ sauce can be used as a marinade, basting sauce, or dipping sauce for grilled or smoked meats. Feel free to customize the recipe by adding your favorite spices or ingredients to make it your own!
   #barbecue #bbq #grill #food #foodporn #meat #instafood #foodie #bbqlife #grilling
   

My stomach was off the last few days so I made this recipe that we often make at home when someone is sick. It’s simple and mild flavored but still filling and delicious— and PCOS friendly :)
Ingredients: Chicken (I used breasts) Potatoes Carrots Whatever friggin veggies you have and want to use Bouillon cube 1 med onion Four cloves garlic, minced An inch sized piece of ginger sliced Bay leaf Cinnamon stick Salt and pepper Parsley chopped finely Paprika Garlic powder

1. Cut the chicken the way you would like, it to the size you prefer. I wanted to keep track of how much protein I’m eating so I sliced the chicken breasts in half and kept them fairly whole.
2. Season chicken with paprika, garlic powder, salt, and pepper. Sear in the pot you’re going to cook the stew in. Don’t get rid of the excess oil and crisped up bits of chicken, but if there is anything burnt, try and remove these pieces.
3. Deglaze the bottom of your pot with water. Whatever stuff stuck to the bottom of the pot, melt it down with water. Fill the pot with water until the chicken is fully covered, plus about two more fingers.
4. Immediately add the bay leaf, cinnamon sticks, ginger, and minced garlic. Mrs. Dash works great in this recipe too. The yellow capped one. Add your cut up vegetables at this stage too. I like to keep the veggies in relatively big pieces so that if there are leftovers, they don’t get mushy. Add the parsley when they are halfway cooked.
5. Melt in your bouillon cube. Taste for flavor. Make the adjustments you’d like: more garlic, more salt, more parsley… it’s a pretty mild flavored dish but it’s a savory one.
6. Ready to serve when veggies and chicken are fully cooked! Can be served alone as is, with rice, or with noodles.

My chihuahua-schnauzer mix used to eat meals 2x a day (breakfast & dinner) without issues (1/2 cup of Health Extension Lite - Chicken & Brown Rice, which she’s been eating since 2021). A month ago, we noticed her gaining some weight despite being on this low calorie food, so wanted to explore another option. After a lot of research, we selected Hill's Science Diet Adult Small & Mini Perfect Weight - Chicken which had great reviews and results.
At first the transition worked pretty well; we eased her into the new food by mixing up her old food gradually with it over a week, and she continued to eat her meals with gusto. Then when it was only the new food, the first week or so went well, until eventually she started eating slower and slower. Then the next week was worse - she refused to eat some meals, and the ones she begrudgingly ate she would eat extremely slowly and leave a huge mess (i.e. kibbles around the bowl). It dawned on us that she wasn’t just fighting the transition, she actually didn’t seem to like the new food. We made the decision to just go back to the old one at that time & bought a new bag.
Now we are back to the original food, same recipe, but the last week has been more of the same. Straight up refusal to eat at mealtimes, leaving kibble on the ground (sometimes she’s picking them up and spitting them out), and making a mess of her eating area. Outside of meals, she’s eating everything normally (Greenie, other treats, some veggies she enjoys normally) and seems in fine spirits so we don’t think she’s ill, but the difficulty at meals when she used to be so consistent is getting really frustrating.
Has anyone dealt with this previously & what is the best way to handle? We love our girl but she can be stubborn as hell, and our willpower may break before she does.
TIA!
TL;DR: switched my dog’s food about a month ago. She gradually hated it more and more, so we stopped and switched back. Now she won’t eat her original food at mealtimes either (eats everything else normally), so looking for advice.

These easy and flavorful krill cakes are made with just a few simple ingredients. Serve with caper tartar sauce for a delicious and nutritious meal
https://krillarcticfoods.com/recipe/antarctic-krill-cakes-and-caper-tartar-sauce/
Krill Cakes with Caper Tartar Sauce