Barbeque Chicken

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Barbeque Chicken
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Types of Chicken ( Poultry)
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Selecting Chicken

• Fresh and local best
• Skin pink and firm
• Flesh smooth to touch and not sticky( indicates
  spoilage)
• Check buy date and use by date.
• Consider bulk buying for serving families or
  large groups.
• Often good buy to cut up a whole fryer.

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Adding Flavor
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Spice Rubs
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Some may want to add a little heat by adding
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Glazes
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Glaze 2
Some may want to add some heat like chilies.
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Kitchen 1 - Mixed Greens with Hard White
Cheese and Pomegranate Dressing

• 1

1/3 cup Simply Dressed Pomegranate Salad
Dressing or similar dressing1 large Jicama,
pealed and diced3 oz hard white cheese 1/2 cup
almonds, coarsely chopped 2 pears, cored and cut
into slices5 oz favorite mixed greens3/4 pound
plum tomatoes, peeled and coarsely chopped ½ cup
dried cranberries. 1/4 teaspoon freshly ground
black pepper 1/4 teaspoon ground red pepper
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Edamame Dip-Kitchen- 2
1 1/2 cups frozen shelled edamame (green
soybeans), thawed and cooked 1/2 cup water 1/4
cup chopped red onion  3 tablespoons chopped
fresh cilantro 2 tablespoons rice vinegar 1
tablespoon olive oil  1/2 teaspoon salt  1 1/2
teaspoons chili garlic sauce (such as Lee Kum
Kee) 1 (16-ounce) can cannellini beans or other
white beans, drained
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Kitchen 3 Couscous Primavera
2 cups couscous 1/2 cup chopped green onions 1 fresh green pepper, finely diced 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 pinch cayenne pepper 1 pinch ground black pepper 2 cups vegetable stock- use bullion 1 bunch asparagus, trimmed and cut into 1/4-inch pieces 1 cup fresh snow peas, chopped Julienne   2 tablespoons chopped fresh mint salt and freshly ground black pepper to taste
INGREDIENTS
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EASY BAKED BEANS- Kitchen 4

• 3 cans baked beans (Campbell's)1 can kidney
  beans, drained1 can butter beans, drained1 tsp.
  mustard1/4 c. ketchup1/4 c. brown sugar6
  slices bacon pre cooked1 sm. onion, chopped

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Kitchen 5 Corn Meal Muffins
1 cup yellow cornmeal 1 cup all-purpose flour 1
tablespoon baking powder 1/2 cup granulated
sugar 1 teaspoon salt 1 cup whole milk 2 large
eggs 1/2 stick butter, melted 1/4 cup
honey Special equipment paper muffin cups and a
12-cup muffin tin
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New Red Potato Salad- Kitchen 6

• 3 pounds unpeeled red
• potatoes
• 4 eggs
• 1 1/2 cups mayonnaise- lite version
• ½ cup chopped dill pickles or ½ tsp dill weed
• ½ cup milk or dill pickle juice could be
  substituted.
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• 1/2 cup sliced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground black
• pepper
• 1 cup finely chopped celery

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Kitchen 7- Sautéed Cabbage and Apples
Ingredients 1 tablespoon unsalted butter  2
teaspoons canola oil  8 cups sliced green
cabbage 2 cups sliced apple  1 teaspoon caraway
seeds 1/2 teaspoon salt 
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Follow Up

• Lab will be double the points 136
• Lab sheets need to be turned in by no later than
  the next class period.
• All lab participants must print their full name
  and sign the lab sheet.
• Enjoy!