Monterey Chicken

6 Mar

There’s good reason Chili’s removed Monterey Chicken from its menu: with a side of mashed potatoes and gravy (and broccoli) it topped the scales at a whopping 3,000 calories. Yeesh.

We managed to recreate the delicious combination of smokey sweet grilled chicken with monterey jack cheese and bacon but showered it with juicy diced tomatoes and green onion. We served it with a side of roasted vegetables (mushrooms, broccoli and mixed peppers) so tasty on their own that they needed no embellishment. Pictured below: crispy smashed baby potatoes roasted with olive oil and fresh rosemary.



Monterey Chicken

6 chicken thighs

1/2 cup barbecue sauce (We used Stubbs)

6 slices monterey jack cheese (we used deli counter slices)

1/2 lb applewood smoked bacon, baked on an elevated rack for 20 minutes at 375F, and blotted after cooking

container of grape tomatoes, diced

3 green onions, chopped

parsley or cilantro (if you have)

Grill chicken on medium heat, basting with barbecue sauce.

When done, turn heat on low and top chicken with cheese slices to melt. Remove from grill onto a warmed platter and immediately top with bacon (slices or crumbled – we put the bacon underneath the cheese the first time and learned it’s better on top). Scatter tomatoes and green onion and greens on top.




Nashville Hot Sauce for Chicken

22 Feb

1/2 cup butter

2 Tbsp brown sugar

cayenne pepper (dealer’s choice, here up to 2 Tbsp.)

kosher salt, black pepper 2 tsp each

1 tsp smoked paprika

2 tsp garlic powder

Melt butter in saucepan on low and add spices to bloom. Add sugar, stirring to melt heat until sauce is combined.

HoJo’s barbecue sauce

21 Feb

True to our name, we are Saucy! And on a mission to monkey around with mid-century barbecue sauce recipes.

This one comes from someone who owns a kitchen copy of the Howard Johnson’s master chef’s kitchen cookbook “that were given to all the restaurants way back when. Various sources tell me it is the kitchen copy of plating and recipes that were used from about the years 1946 through the early sixties for various menu items before all the HJ’s started a more standardized menu in the mid/late 1960s and started also using the “commissary” for getting in prepackaged items for food preparation.”

Howard Johnson’s Bar-B-Q Sauce – 2 Quarts

1/2 can No. 10 tomatoes (a No. 10 can is 6 lbs 6 oz; 102 oz; or 2.89 kg (or about 12 cups) So recipe is calling for a bit more than six cups.

4 cloves garlic

1/2 onion

2 oz fat

10 oz Worcestershire Sauce

4 1/2 cups catsup

1 cup vinegar

1 qt water

2 tsp salt

1/2 tsp black pepper

1/2 tsp celery salt

1/4 tsp paprika

1/4 tsp cayenne

4 drops tabasco sauce

Put tomatoes through a sieve. Chop garlic and onions and fry in fat. Mix Worcestershire sauce, catsup, vinegar and warm water together. Add black pepper, salt, celery salt, paprika, cayenne and tabasco sauce. Combine all ingredients and cook for 10 minutes.

Mark R & Uncle Phaedrus


25 Jan

Lauren writes:

“What a great site and thread! I’ve been searching all over for a lasagna recipe that was in Seventeen magazine sometime in the 80s. I’m almost positive it was a Feb/Valentine’s Day issue, but can’t swear on it either. Think it used both beef and sausage in the recipe, but not completely sure. If anyone has ideas, would be so grateful!”

Hope this is the one! Not sure of the date on this one. But given the LPs tucked under our gal’s arm, we can safely guess 1984! lol

Let us know if you try it or if you’ve found another 1980s Seventeen recipe page!


Scan 3

Heartland Cafe Raspberry yogurt muffins

20 Jan


Use frozen raspberries

Thai pizza

19 Jan

Hugh Carpenter’s Thai pizza


3/4 cup warm water

11/2 tsp active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

11/2 teaspoons salt

1/4 cup minced fresh basil

1 tsp crushed red chili flakes

2 cups bread flour


3 tablespoons olive oil

125 g/4 ounces smoked chicken, slivered

8 sun-dried tomatoes, soaked in hot water 5 minutes

2 Asian eggplants, Chinese rather than Japanese variety

1 ounce EACH Asiago, goat, Marscarpone, Parmesan cheese

1/3 cup mint, chopped

1 teaspoon lime zest

2 tbsp roasted, unsalted peanuts, chopped

To prepare dough: Sprinkle yeast and sugar over warm water. When bubbles appear on top, about 5 minutes, yeast has been activated.

Stir in 2 tablespoons olive oil, salt, basil and chili. Then add yeast mixture to flour and stir until dough is formed. Lightly flour hands and knead dough until smooth and no longer sticky, about 5 minutes. Lightly oil a small bowl. Rotate dough, cover with towel and let rise about 30 minutes. Knead briefly again and let rise another 30 minutes.

Set aside each of the toppings. Cut eggplant in half lengthwise into thin strips. Brush with olive oil or marinate first in a little soy sauce, dry sherry, sesame oil and black pepper. Broil or grill until cooked, then cut into bite sized pieces.

Stretch pizza dough out with your fingers. Add toppings and let rise 10 minutes.

Preheat oven to 550ºF/290ºC. If you have one, preheat your pizza stone as well. Slide pizza onto hot stone and bake about 8 minutes or until pizza crust is golden.

Cut into wedges and serve at once.

John Bragg’s grilled shrimp and asparagus orange-ginger vinaigrette

18 Jan

NO, this salad does not call for garlic. Bragg says friends will think it’s a misprint, but he likes distinctive, clear flavors and this dish just didn’t seem to need it.

Orange ginger vinaigrette:

1/2 cup freshly squeezed orange juice

2 tablespoons red wine vinegar

1 tablespoon soya sauce

3 tablespoons canola oil

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon grated orange rind

1 teaspoon minced fresh ginger root

1/2 teaspoon freshly ground black pepper


20 pencil-thin fresh asparagus

20 large (30 to 40/pound count) fresh shrimp

1 package Fairkay Chinese egg noodles, available in supermarkets

1 small OR 1/2 large red pepper, cut into thin strips

1 small OR 1/2 large yellow pepper, cut into thin strips

2 tablespoons black sesame seeds, available in Chinese food shops

Mix vinaigrette ingredients, combining thoroughly.

Prepare asparagus by snapping off coarse ends at the point where they break naturally. Peel shrimp and thread onto water-soaked wooden skewers. Brush both asparagus and shrimp with a few teaspoons vinaigrette and grill or BBQ over high heat until JUST cooked, about 2 to 3 minutes per side – 4 to 6 minutes total. Set aside to cool; refrigerate until needed.

Cook noodles as per directions on package and cool under running water. Combine noodles, pepper strips, sesame seeds and remaining vinaigrette and marinate a few hours. Salad may be prepared ahead to this point.

Just before eating, distribute noodles and peppers evenly amongst four plates. Place shrimp and asparagus on top of noodles and serve.

Serves four as a main course.