Red Pepper & Pesto Crostini, Paul’s Barbecue Chicken

First of all, I want to thank my friend B for bringing the champagne and raspberry framboise. There is nothing like ringing in the New Year with old friends and getting to know new friends (and new mixed drinks).

Interesting how the meal evolved. I spent all last week perusing Gourmet magazines and Epicurious, huddling with Irene and trading recipes, with plans to do another elegant haute-gourmet meal like the braised duck breasts with port wine reduction I had served last year. (Oh, my God, was that good…) But two things gave me pause: L remarked that the kids never eat the great meals, and B found some beautiful avocados and wanted to bring guacamole. Suddenly, it was all very clear. Make barbecue chicken, a dinner that everyone, including the kids, would love. And we did. Here’s what we served:

Appetizers
Guacamole with corn chips
Bell Pepper and Onion Crostini with Pesto
Fresh Corn Madeleines with sour cream and caviar (Gourmet)
Assorted cheeses (including B’s pistachio-crusted goat cheese log)
Assorted olives

Dinner
Irene’s Roast chicken with Paul’s barbecue sauce
Roasted Garlic and Basil Smashed Potatoes (Sara Moulton)
Green salad with cranberries, goat cheese and honey vinaigrette
Steamed green beans with butter

Dessert (Thanks, L)
S&S Cheesecake (NY’s finest)
Chocolate chip brownies

BELL PEPPER AND ONION CROSTINI WITH PESTO
I vote this number one in the “Best Appetizer to Serve or Bring to a Party” category. I use the recipe from Epicurious, but the pesto is Irene’s recipe (usually made by me in batches in the summer and frozen for the winter), and I use sherry vinegar instead of red wine vinegar because it is sweeter. (You could use balsamic if you want that flavor.) I also peel the peppers before cooking, because otherwise you end up with sharp little bits of pepper peel in the mix. Warning: the peppers and onions take a lot longer than Gourmet says to caramelize perfectly. Take your time, it’s worth it. You can make the pepper mixture ahead of time. They taste just as good reheated in the oven next day, if you have any leftovers.

1 long baguette, cut into (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil
3 red peppers and 3 yellow peppers, peeled and cut into 1/4-inch-wide strips
2 large Vidalia onions cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon sherry-wine vinegar
Irene’s Pesto (Recipe follows)

Brush tops of baguette slices with olive oil, season with salt and pepper and bake at 350° till pale golden, about 10 mins. Cool.

Cook bell peppers, onions, and garlic with salt in oil in a 14 inch sauté pan over moderately low heat, uncovered, stirring occasionally, until softened (20-25 minutes). Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown (for as long as it takes – for me it was 45 mins.). Stir in vinegar and remove from heat.

Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto. I don’t assemble till 30 mins. before guests arrive. The kids do it for me while I take my shower and get dressed for the party. They haven’t ruined it yet.

IRENE’S PESTO
2 cups fresh basil leaves
½ cup olive oil
2 tbsp roasted pine nuts
2 cloves garlic, lightly crushed
1 tsp salt
½ cup grated parmesan cheese
3 tbsp butter, softened

Pulse basil, nuts and garlic in food processor or blender with olive oil till evenly blended. Stop from time to time to and scrape ingredients toward bottom with rubber spatula. When evenly blended, pour into bowl and mix in grated cheese by hand. When evenly incorporated, beat in softened butter. Before spooning over pasta, add tablespoon hot pasta water. (Officially, if you are planning to freeze the pesto, you are not supposed to add the cheese or butter till after you thaw it. I just make it all and freeze it and it tastes fine.)

IRENE’S BAKED CHICKEN
I keep a large shaker jar with the spice mix in my spice cabinet, just like Irene does, with the recipe taped on the jar, so I always have it on hand.

Chicken parts (we use thighs and legs exclusively)
Spice mix
2 parts paprika
3 parts kosher salt
1 part Old Bay Seasoning
½ part lemon pepper mix (whatever brand you like)
1 part garlic powder
1 part sugar

Rinse chicken well and pat dry. Sprinkle spice mix on both sides of chicken and place on broiler pan. Broil 6 inches from heating element, 8-10 minutes on each side. Check frequently to keep browning even. Lower rack to middle of oven, and bake 20-30 mins. at 350° till done. Remove from oven and let sit a bit before serving. Serve with Paul’s Barbecue Sauce.

PAUL’S BARBECUE SAUCE
My husband, Paul, makes a mean barbecue sauce. The recipe varies a bit depending on what he has on hand, so no two batches are ever the same, but they are always delicious. He serves it on grilled chicken every year at his annual tennis team barbecue, and word is starting to spread….

1 tsp oil (olive or vegetable)
3-4 clove garlic
¼ cup chopped onion
2/3 cup ketchup
1/3 cup Worcestershire sauce
1 tbsp chili powder
1 tbsp brown sugar
Something sour (balsamic vinegar, lemon juice or lime juice)
1 tsp mustard
Salt and pepper to taste
¼ cup beer
If you are in the mood, you can also add 1 tbsp brandy or bourbon
If you are really in the mood, throw in a little hot sauce

Sauté onions and garlic in oil over medium low heat for a few minutes. Stir in ketchup and Worcestershire sauce, and then add the rest of the ingredients. Cook over medium low heat for 15 mins. or so (As long as it takes for you to finish the rest of the bottle of beer). Taste towards the end of cooking time and tweak as needed.

SHERRY VINAIGRETTE (Gourmet)
2 tablespoons Sherry vinegar
2 to 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
Whisk together all but the olive oil in a small bowl. Pour olive oil in a stream, whisking well to emulsify.

Category: Food