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Author Topic: Sal's Sassy Sauce and Mac Salad  (Read 10969 times)
Hubub
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« on: October 26, 2010, 08:09:54 AM »

Got a request to re-post this.  It was in the Recipes section.  It's a fantastic sauce for chicken that can also be used for ribs.  I like it on any chicken, especially wings.  It's not the usual red sauce though.  The restaurant is in Western NY and I found this clone recipe somewhere on the internet. 

Sals Sassy Sauce

Sauce Ingredients
1 -  9 oz jar Yellow Mustard
1 cup Cider Vinegar
1 cup water
1-1/4 cups Sugar
1/2 cup Honey
3/4 cup Orange Juice (or 1 fresh Orange, sectioned)
1/2 teaspoon Dry Mustard Powder
1-1/2 Tablespoon Crushed Red Pepper
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Cornstarch dissolved in 1/4 cup water

Preparation
1. In a 2 quart stockpot, blend mustard, water and vinegar.
2. Stir in sugar until dissolved, add honey.
3. Add orange (or juice).
4. Stir in mustard powder, crushed red pepper, salt and pepper.
5. Dissolve cornstarch in 1/4 cup water and add to pot.
6. Heat slowly over low heat until sauce is thickened.
7. Refrigerate overnight for flavors to develop.

For authenicity:
Deep fry the chicken for 25-30 minutes, drain and cool. Reheat in hot oil immediately before serving.
Immerse the chicken in sauce to coat thorooughly.
Use simple elbow macaroni salad, not premium quality. Garnish by sprinkling paprika.
Use soft Wonderbread style white bread under the chicken.
Serve on cheap paper plates.
Serve between 10 PM and 2 AM.

This recipe makes the Hot.  For mild, add more sugar, honey, and brown sugar as well as extra OJ.



Macaroni Salad with Sal’s


 4 cups uncooked elbow macaroni
 1 cup mayonnaise
 1/8 cup distilled white vinegar
 1/6 cup white sugar
 2 1/2 tablespoons (or more) Sal’s Sassy Sauce
 1/2 teaspoons salt – maybe more
 1/2 teaspoon ground black pepper
 1 small onion, diced
 2 stalks celery, chopped
 1/4 cup grated carrot


I often make a double load of this so I can take some where ever I’m going and have some for me too!

Options:
I like Flaked Red Pepper – how much depends whether I use Sal’s Hot or Mild sauce

Some people like:
2 tablespoons chopped pimento peppers (optional)
1 green bell pepper, seeded and chopped

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Hubub
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« Reply #1 on: October 28, 2010, 02:10:24 PM »

3rd Recipe where I use Sal's -- adapted from Epicurious.  Gets raves at parties.

Lemon Rosemary Chicken Skewers

My comments:
This was great but don’t bother with skewers – cut into 48 pieces & cook – ½ on grill, rest in oven or all on keg.  Then cut in half and use tooth picks.  Dip was very good also.

Used Sal’s hot sauce instead of hot sauce below.

Makes 24 servings

 8 skinless boneless chicken breast halves (each about 7 ounces)
 48 8-inch bamboo skewers, soaked in water 30 minutes, drained
 1 1-pint basket grape tomatoes or small cherry tomatoes

Marinade
 1 cup olive oil
 1 cup fresh lemon juice
 6 bay leaves, broken into small pieces
 3 tablespoons chopped fresh rosemary
 4 large garlic cloves, pressed
 2 teaspoons salt
 2 teaspoons hot pepper sauce (Sal’s)

Dipping Sauce
 1 cup light mayonnaise
 reserved marinade (above)

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
Grill is better (or preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.)
Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce for dipping.

I did not strain the marinade.  Freezes pretty well for a few weeks.
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TimmerFL
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« Reply #2 on: October 28, 2010, 05:16:13 PM »

Thanks for reposting the sals sauce recipe Hubub. That stuff is addictive!!!
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EconomicDisconnect
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« Reply #3 on: October 28, 2010, 06:11:29 PM »

Gone to recipes I imagine!
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Hubub
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Posts: 389


near Philly


« Reply #4 on: October 28, 2010, 09:11:05 PM »

You're welcome.

And thanks.  I agree that it's addictive.  Just had some with chicken tonight.  I have to make another batch, too.  
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Hubub
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Posts: 389


near Philly


« Reply #5 on: October 29, 2010, 02:40:59 PM »

Just finished making it.  This recipe makes about 48 oz of sauce after considerable sampling.  I put it in 2 glass jars and it's now in the fridge.   

I like it less hot (ie, hot and sweet) than Timmer does so I add a little extra OJ and sugar to taste.  I guess that I could have put less red pepper flakes in, too, but it's just wonderful the way I made it.

It can be added to lots of things like potato salad, fish, ribs, etc but I love it on chicken (as well as in the mac salad).  I like Buffalo wings as well but prefer this when I make wings at home -- I can get good Buffalo wings lots of places locally but nothing like this.   If you ever wanted to try a mustard-based sauce, this one is outstanding.
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