North Alabama Chicken Bread
3 fl oz White BBQ Sauce (see recipe)
1 small loaf Ciabatta Bread
Salt & Pepper to taste
8 oz pulled Roasted Chicken
6 oz grated Pepper Jack Cheese
4 oz sliced Cremini Mushrooms
1 fl oz White BBQ Sauce (see recipe)
2 fl oz Pickled Onions (see recipe)
Cut ciabatta loaf in half lengthwise. Place in a hot saute pan or on griddle and flatten with a spatula. Spread 1 1⁄2 ounces of White BBQ Sauce on each piece of ciabatta. Top with pulled chicken and salt & pepper to taste. Layer cheese and mushrooms on top of chicken. Bake in moderate oven until cheese is browned and the center is hot. Remove from oven and drizzle each piece with 1/2 fluid ounce of White BBQ Sauce. Cut each piece in thirds and arrange on plate with a side of Pickled Onions.
Makes – 2 serving
3 cups heavy Mayonnaise
1/2 cup White Vinegar
2 tbsp minced fresh Garlic
1/8 cup Coarse Ground Black Pepper
1/8 cup Boetje Mustard
2 tsp Granulated Sugar
2 tsp Salt
1 1/2 tbsp Prepared Horseradish
In a storage container, combine all ingredients, whisking together well. Refrigerate. Makes: 30 fl oz
2 ½ pounds julienne sliced Red Onions
2 cups Red Wine Vinegar
2 cups Granulated Sugar
2 tsp Coarse Ground Black Pepper
In a sauce pot, combine all ingredients and simmer until color of onions becomes bright. Strain onions, reserving onions and liquid. Return liquid to pot and simmer until reduced enough to produce dime-sized bubbles. Fill large mixing bowl with ice water and place reserved onions in smaller bowl. Place smaller bowl of onions into the ice bath. Pour reduced liquid into onions and continue stirring until mixture is cool. Remove to a storage container.
Makes: 32 ounces
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.