Chicken Scacchi By Bob W Recipes

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB

Steps:

• Make the rub: Whisk all the spice rub ingredients in a small bowl.
• Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
• Arrange on a serving platter and serve.

SCACCIA

Steps:

• For the sauce: Heat the oil in a medium saucepan over medium heat. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and the flavors are melded together, about 15 minutes. Discard the basil and let cool while you make the dough.
• For the dough: Add the flour and 1 teaspoon salt to a large bowl and whisk to combine. Add the oil and 1 cup of lukewarm water and mix until a sticky dough forms. If the dough doesn't hold together when squeezed, add more water 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and springy, 5 to 7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes.
• Put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 400 degrees F.
• For the filling and topping: On a lightly floured surface, roll out the dough into a 20-by-27-inch rectangle with a long side facing you. (Add more flour as needed to keep the dough from sticking.) Mix together the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch border all around. Top with 1 1/2 cups of the cheese and 3 tablespoons of the torn basil. Fold the left and right sides of the dough into the center so they meet in the middle like a book (it's ok if they overlap slightly).
• Spread 1/2 cup of sauce over the dough, leaving a 1-inch border all around. Top with 3/4 cup of cheese and 2 tablespoons torn basil. Fold the top and bottom of the dough into the center. Spread 2 tablespoons of the sauce over the bottom half of the dough. Top with the remaining 1/4 cup cheese and remaining torn basil. Fold the top of the dough over the bottom to so that the top hangs just slightly over the bottom.
• Carefully transfer the dough to a sheet of parchment and prick the top all over with a fork. Brush with olive oil and sprinkle with Parmesan, Italian seasoning and red pepper flakes. Slide the dough (on the parchment) onto the hot stone. Bake until the bread is deep brown and crusty, about 1 hour. Let cool for 10 minutes.
• Meanwhile, reheat the remaining tomato sauce. Slice the lasagna bread into wedges and serve with the tomato sauce for dipping.

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

BRINED CHICKEN WITH BIG BOB'S WHITE BBQ SAUCE

Steps:

• SAuce: In a large bowl, combine all the ingredients and blend well.
• Store refrigerated in an airtight container for up to 2 weeks.
• Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered.
• Cover the bowl and refrigerate for 1 hour.
• Remove the chicken breasts from the brine and wipe off the excess salt.
• Preheat an outdoor grill to 400 degrees.
• Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
• The internal temperature of the chicken breasts should be 160 degrees.
• Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.

SCACCHI (PASSOVER LASAGNA)

Steps:

• In a skillet, heat the olive oil over medium heat until it shimmers. Add the meat and onions with a pinch of salt, and saute until onions are translucent and meat has lost most of its pink color. Drain any excess fat. Add garlic, cinnamon, allspice and raisins with their soaking liquid. Continue to cook until soaking liquid is absorbed. Transfer to a bowl and set aside. When slightly cooled, 15-20 minutes, stir in beaten eggs.
• In same skillet, heat olive oil over medium heat until it shimmers. Add onions and saute until the edges begin to brown. Add mushrooms and pine nuts. Cook until mushrooms give up their water and become limp. Add spinach; if using fresh spinach, add 1 tbsp water. Add nutmeg and cook until spinach is completely limp and mixture is fairly dry. Transfer to a bowl and set aside. When slightly cooled, 15-20 minutes, stir in beaten eggs.
• Preheat oven to 350°F Grease a 13x9x2 baking dish with oil or spray. Soak matzo in hot chicken broth until softened and flexible. Place two soaked matzos in the bottom of the dish. Cover with 2/3 of meat mixture. Top with two more soaked matzos. Cover with 2/3 of spinach mixture. Top with two more soaked matzos. Stir remaining meat and spinach mixtures together and spread over matzos. Top with remaining two soaked matzos. Beat eggs with 1/4-1/2 c cool chicken broth and pour over everything. Bake in preheated oven 30-40 minutes until heated through and golden brown.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.