On the occasion of the 3600th meal since completion of the new kitchen in May 2009, it was a gathering of nearly all of the Roediger House regulars. With five at the table and a desire to overcome the week's grey overcast mood (an extended wet and dreary weather pattern settled on us for about eight days), something in the comfort realm was called for. Oven baked barbecued chicken, using a new recipe from a dependable source, was at the center of the supper. And it was juicy and full of flavor...but maybe a step down from the previous oven-baked version I made about six years ago.
In a nod to the urge to take it too far, I brought back Willie Mae's mac and cheese, always scrumptious and hearty, consistently just a bit too much, hard to regret nor easy to excuse. As a cooling balance, I had some of my mother's coleslaw prepped and ready as well. This was certainly a meal that left us all feeling pretty stuffed!
"Oven Baked BBQ Chicken," by Nagi Maehashi of RecipeTinEats.com. [Published 18 May 2020 / Updated 03 May 2023]
"Willie Mae's Mac and Cheese," shared by Willie Mae's Scotch House of New Orleans via Good Morning America. [Published 19 May 2020]
Sweet Southern Coleslaw based in part on a recipe from Allison M. Jones.
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