Tuesday’s Taste Tempters

Tuesday’s Taste Tempters

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by the National Chicken Council. Grilled Chicken with Hot & Sweet Dipping Sauce Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, Artisan Books Serves 4 4 large split chicken breasts, bone-in and skin on (about 3 pounds) 3 tablespoons Thai fish sauce 4 tablespoons peppercorn-coriander flavor paste (recipe follows) hot and sweet dipping sauce (recipe follows) Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours. Prepare gas or charcoal grill, or preheat broiler. Place chicken on grill 4-5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6-8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6-8 minutes. Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce. Peppercorn-Coriander Flavor Paste: In food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well. Hot and Sweet Dipping Sauce: In small saucepan, bring to a boil over medium-high heat 1/2 cup rice vinegar. Stir in 1/2 cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with 1/4 teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature. Nutritional Information, Per Serving: 520 calories; 16 g fat; 4.5 g saturated fat; 32 g carbohydrate Published in The Messenger 6.10.08

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