Unusual Sandwiches

[Dannyalcatraz]

Did they serve it with melted butter for dipping?

I wouldn’t put it past them, but knowing Texas, it was more likely a choice of mustard, BBQ sauce or Ranch dressing.

 

[Zardnaar]

I wouldn’t put it past them, but knowing Texas, it was more likely a choice of mustard, BBQ sauce or Ranch dressing.

In the 90's I found a ye olde fish and chip shop in a small town.

Not many places still offer vinegar but this one did along with a variety of sauces.

First time I found garlic butter as an option. It's not something you find very often maybe one shop I know of in town.

Bag if fries that's greasy with butter.

That's a yeah na from me.

 

[Zardnaar]

Success!!. Took last night's tenders and added some habenero sauce to the marinade.

Used up the last if that delicious hummus and made two wraps each.

Kebab burger was a failure. Wraps had the usual salad, tabuli etc. Chickens buried under everything. Basic idea is fold it up and eat.

 

[Dannyalcatraz]

The tenders sound and look tasty! How spicy were they?

 

[Zardnaar]

The tenders sound and look tasty! How spicy were they?

Not that spicy but noticable. I used chilli flakes and cayenne pepper sometimes but it disagrees with her stomach.

Probably should have used more coating. Teaspoon of chill powder heats them up. Mix of habenero sauce and smoked manuka bbq, lemon juice, crushed garlic, paprika.

 

[Dannyalcatraz]

Something I havent done in a while, but that you might dig, is somethkng I created called Sweet Hot Chicken. I baked my chicken pieces in a glaze made of melted butter, honey, a little lemon juice, cayenne pepper, paprika, and cinnamon, and lightly crusted with slivered almonds. (I don’t use salt or black pepper for it, but there’s no rule saying you can’t.)

Like the name says, the result is a sweet & spicy chicken that is a nice departure from the usual. The only downsides are that it is sticky, and that while cooking, it smells like someone’s cooking an apple pie.

 

[Zardnaar]

Something I havent done in a while, but that you might dig, is somethkng I created called Sweet Hot Chicken. I baked my chicken pieces in a glaze made of melted butter, honey, a little lemon juice, cayenne pepper, paprika, and cinnamon, and lightly crusted with slivered almonds. (I don’t use salt or black pepper for it, but there’s no rule saying you can’t.)

Like the name says, the result is a sweet & spicy chicken that is a nice departure from the usual. The only downsides are that it is sticky, and that while cooking, it smells like someone’s cooking an apple pie.

Think I have all of those ingredients in the cupboard.

Generally I don't use butter in cooking. I like it but that whole diet thing.

Probably why I've been eating more spicy food and using chilli sauce,habenero etc and eating more jalapeno.

 

[prabe]

Something I havent done in a while, but that you might dig, is somethkng I created called Sweet Hot Chicken. I baked my chicken pieces in a glaze made of melted butter, honey, a little lemon juice, cayenne pepper, paprika, and cinnamon, and lightly crusted with slivered almonds. (I don’t use salt or black pepper for it, but there’s no rule saying you can’t.)

Like the name says, the result is a sweet & spicy chicken that is a nice departure from the usual. The only downsides are that it is sticky, and that while cooking, it smells like someone’s cooking an apple pie.

One of ways I love to pan-cook pork and chicken involves a spice rub that has many of the ingredients of apple pie, deglazing with Southern Comfort or spiced rum, and finishing the pan sauce with apple butter.

 

[Dannyalcatraz]

Hmmmm...

Y’know, when I came up with Sweet Hot Chicken, I wasn’t cooking much with alcohol. Maybe some cheap cooking white wine...and that’s a crappy salt bomb.

Perhaps...adding a bit of hooch in that glaze might give it some different and desirable flavors. I’ll have to think about it.

 

[prabe]

I don't so as much with glazes, but adding booze might do good things. Though I like what spiced rum or SoCo bring to the party, since you have a flavor profile you're aiming for (or aiming to augment) I'd probably start with something unspiced.