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Barbecued Shredded Pork with Corn Crepes
Ingredients:
1/4 cup corn flour
1/4 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon kosher salt
1 egg
3/4 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons minced chives
2 cups Melinda's Habanero
Barbecue Sauce
4 cups shredded cooked pork
Melinda's Mild Habanero
Salsa
Directions:
Make the marinade: In a food processor or blender puree the scallion,
the 2 chilies, the soy sauce, the lime juice, the allspice, the
mustard, the bay leaves, the garlic, the salt, the sugar, the
thyme and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic
bags and spoon the marinade over them, coating them well. Seal
the bags, pressing out the excess air, and let the chicken marinate,
chilled, turning the bags over several times, for at least 24
hours and up to 2 days.
On an oiled rack set 4 to 6 inches over glowing coals grill the
chicken, in batches if necessary and covered if possible, for
10 to 15 minutes on each side, or until it is cooked through.
Transfer the chicken as it is cooked with tongs to a heated platter,
keep it warm, covered loosely with foil, and garnish the platter
with the additional chilies.
Makes 8 servings
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