Barbecue Chicken Pieces, Chuck's Steak Fries and Caesar Salad a la Nan

I think I have figured out that Nan makes me stand outside, sometimes for hours at a time, grilling the main course of our weekly family dinner so that she can keep her kitchen free from as much mess as possible.  Fine when the weather is nice, but last night it was down right cold.  Hopefully, as the weather continues to deteriorate, Nan is going to break out some one-pot meals that can cook all day in the oven if she wants to maintain control over her kitchen this winter, because grilling is fun when it's fun and not so much fun when it's cold out. Still, despite my whining, it was a delicious meal with sauce courtesy of Bobby and Jamie Deen and Oven Roasted Potato Fries from Chuck Hughes of "Chuck's Day Off" on the Cooking Channel.  

Sweet Hickory BBQ Sauce   ...from the kitchen of Bobby and Jamie Deen


1 1/2 cups ketchup
3/4 cup unsulphured molasses
2 tablespoons Worcestershire sauce
1 tablespoon + 1 teaspoon of liquid smoke
1 tablespoon apple cider vinegar
2 teaspoons chili powder

Combine all in a large bowl. Store in refrigerator until ready for use.



Oven Roasted Potato 'Fries'        ...courtesy of Chuck Hughes

4 large russet potatoes, scrubbed, but not peeled

3 to 4 tablespoons olive oil
Pinch sea salt
Freshly ground black pepper
Dash smoked paprika
Dash steak spice seasoning
Heat oven to 425 degrees F.

Cut the potatoes into nice thick 'handcut fry slices' put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch.

Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika. Bake until tender and golden crispy outside, about 40 minutes.

When out of the oven, hit them with some dashes of steak spice.

Eggless Caesar Salad Dressing

1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 garlic clove, minced
2 anchovy fillets, minced
zest of 1/2 lemon
juice of 1/2 lemon
freshly grated Parmesan
dash Worcestershire sauce
extra virgin olive oil

Combine first eight ingredients together in a mixing bowl.  While whisking constantly, drizzle in olive oil until the dressing thickens and the mixtures emulsifies.  Use sparingly over romaine lettuce and croutons.