Recipes - Main Course -- Cornell Barbeque Chicken

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Main Course -- Cornell Barbeque Chicken

2 cups vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Pepper to taste
6 to 8 Chicken Breasts (not boneless)

Put all ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1 - 2 hours (we allowed the chicken to marinate overnight). Cook chicken over charcoal grill until done. Baste often while cooking. Chef's Note: I basted the chicken almost continuously during the cooking process. The recipe makes plenty of marinade so be generous with your basting. I would cook the chicken for a few minutes after the last dose of basting, however, since there is raw egg in the marinade. By the way, the Cornell Chicken was wonderful!!

The Skinny: Even though you can cut out some fat and calories by removing the skin from the chicken before cooking, this marinade causes the skin to become nice and crunchy and very tasty. I will leave the "skin-off vs. skin-on" option up to you.

Eggplant Steaks

1 - 3 cloves garlic, finely chopped
One third cup lemon juice
One third cup olive oil
One quarter cup chopped fresh basil
1 Tbsp. sugar
1 tsp. oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant or 1 large eggplant, sliced in one half inch rounds
4 plum tomatoes, sliced
1 roll (8 oz) soft goat cheese
Fresh basil leaves

In a large bowl, mix together the garlic, lemon juice, olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).

Tomato-Basil Topper

5 plum tomatoes
One half cup finely chopped fresh basil
2 Tbsp. balsamic vinegar
1 Tbsp. finely chopped onion
Salt and freshly ground pepper to taste

Mix all ingredients together and let stand at room temperature for 1 hour.

The Skinny: This recipe is fine "as-is".

This news arrived on: 09/11/2008

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