From bubba@greennet.net Thu Jun 5 16:54:19 1997 Date: Sun, 1 Jun 1997 21:38:49 -0400 From: Bob Sanferrare To: Heads Chile Cc: Him self , Bud and Anne Benz , Chuck Collins , Kay Stanzione , Rebecca and Tom Throop Subject: Hotluck Kudos and Recipe Fellow C-H'ers: First, kudos, praise, and sincere thanks for The McGraths gracious hosting of today's Boston Area Hotluck at their lovely home. The Blessings of El Grande be upon you, your children, and your children's children. Second, praise to El Grande for shielding us from rain during the event (which had been predicted for days but, praises be, did not occur during the Hotluck). Third, admiration and praise for our fellow C-H'ers for the care, creativity, and capsaicin content they provided during the feast. Remembrances of several great chilis, other meats and veggie dishes (especially Nikki's mom's fantastic mobu (sp?) tofu with 4 [count 'em] varieties of chiles), the hottest damned piece of bread I ever ate (graciously sent by Jim Campbell, I believe), a sacred sauce of peaches and habaneros over ice cream, and other dishes I didn't get to taste will long live in our memories (and on our waistlines). Fourth, and finally, I include as requested the recipe for Bubba's Honolulu Hot Chicks (caution- may be habit-forming): MARINADE- STEP 1 Combine in a saucepan: 1 cup Soy Sauce 1 cup pineapple juice (from pineapple chunk cans below) 1/2 cup cooking oil 2 teaspoons dry mustard 2 tablespoons brown sugar 4 teaspoons ground ginger 2 teaspoons garlic powder 1/2 teaspoon fresh ground pepper Stir and simmer 5 minutes. Cool. SOLID STUFF- 2 lb.. boneless chicken breasts 2 cans sliced water chestnuts 2 cans pineapple chunks (in juice, not syrup) Cut chicken into small pieces (1/2 to 3/4 inch cubes) Assemble Solid Stuff onto toothpicks (1 pineapple chunk, 1 water chestnut slice, 2 pieces of chicken [1 on each end]). Place in layers in a deep dish. Pour cooled marinade over and let sit 1 hour at room temp. THEN- Grill until almost done. A few minutes before removing from grill, brush each liberally with a fruit-based hab sauce (I use Inner Beauty Real Hot Sauce). Continue grilling a couple of minutes to "set" sauce. MARINADE- STEP 2 While grilling chicken, simmer remaining marinade above to reduce somewhat and thicken. Add any remaining pineapple and water chestnuts to the sauce. Add several tablespoons of the same hot sauce to the marinade, then add powdered habs to achieve desired heat level to your taste. Serve skewers and use the reduced marinade as a dipping sauce. VARIATION 1- Toothpick size skewers are good for parties or as an appetizer; use bamboo yakitori skewers for dinner size portions, alternating various colors of bell or hot peppers with the solid stuff above. VARIATION 2- For non-CH consumption, omit the hot sauce and hab powder. This recipe began as a tasty (but infidel) version with just the Marinade-Step 1. VARIATION 3- Other fruits, in addition to the pineapple, would probably be good but I haven't tried that. Again, to Mr. and Mrs. Jim McGrath, their dog, and all fellow CH'ers who made this great event happen- may El Grande shower you with (his?) (her?) flavorful benediction and shelter you from the Ring of Fire which cometh.