Ginas Buttermilk Bbq Sauce Recipes
BUTTERMILK BARBECUE CHICKEN
Buttermilk is a very popular marinade for fried chicken, but for whatever reason, it isn't often used with other chicken cooking methods. Which is kind of surprising, especially when you taste just how effective it is for something like this beautiful barbecued chicken. Yogurt, a very similar product, is quite popular in grilled chicken marinades. So, why not use buttermilk? This goes great with coleslaw, potato salad, and a squeeze of lemon.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h5m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl.
- Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone. Make a 1/4-inch-deep cut through the piece of cartilage in the center. Open up both sides to reveal breastbone; lift out. Cut chicken in half through the center line.
- Place both halves in a resealable zip-top bag and pour in the buttermilk marinade. Place the bag in a bowl to catch any leaks. Press air out and seal. Marinate in the fridge for 6 to 18 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from marinade and transfer onto a paper towel-lined plate. Blot off excess marinade.
- Place chicken on the grill cut-side down, skin-side up; cover and cook for 20 minutes.
- Flip chicken over and continue grilling for 7 to 10 minutes. Flip once more and grill until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322.5 calories, Carbohydrate 15.4 g, Cholesterol 116.9 mg, Fat 10.5 g, Fiber 1 g, Protein 40.2 g, SaturatedFat 3.1 g, Sodium 2120.2 mg, Sugar 13 g
GINA'S ITALIAN BUTTER COOKIES
This Italian butter cookie recipe is for traditional Italian-American bakery-style butter cookies, just like the ones you can buy from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles - or do both! Whatever you choose, these are sure to be your new favorite recipe for every holiday and celebration to come!
Provided by NIGGI823
Categories Italian Recipes
Time 45m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
- Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add flour mixture. Scrape down the bowl, then mix on medium speed until evenly combined, about 30 seconds.
- Fit a large pastry bag with a French star tip (#864) or an open star tip (4S); fill the pastry bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
- Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 13.6 g, Cholesterol 17.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 65 mg, Sugar 4.2 g
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