Country superstar Trisha Yearwood is taking her talents into the kitchen and cooking up fun on her new Food Network show “Trisha’s Southern Kitchen.”
Now, Trisha stops by Access Hollywood Live to share two tasty recipes perfect for your summer get-together!
(Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008)
Three 2 1/2-pound frying chickens, split
4 tablespoons salt
1 cup cider vinegar
3/4 cup peanut oil
1 teaspoon hot sauce, such as Tabasco
1/8 teaspoon black pepper
1 teaspoon cayenne pepper
For the chicken: Put the chicken halves in a very large bowl or deep pot and cover with water. Sprinkle 3 tablespoons of the salt in the water, cover and refrigerate the chickens for 6 hours or overnight.
For the BBQ sauce: In a saucepan, mix together the vinegar, remaining tablespoon salt, peanut oil, hot sauce, black pepper, 1/4 cup water and cayenne. Bring this mixture to a boil, stir well and remove from the heat.
Drain the chicken, pat dry and place the halves on the grill, skin side up. Baste with the sauce and cook for 30 minutes. Turn the chickens skin side down and baste the top with sauce. Continue to grill the chickens for an additional 30 minutes, turning and basting the chicken every 10 minutes. Check for doneness by twisting a drumstick; it should move easily.
Cook’s Note: If you cannot find small chickens, use larger ones (3 to 3 1/2 pounds) and quarter them.
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Inactive Prep Time: 6 hours
Ease of preparation: easy
Active Time: 1 hour 15 minutes
Total Time: 7 hours 15 minutes (includes marinating time)
Uncle Wilson’s Grilled Onions
(Recipe adapted from Georgia Cooking from an Oklahoma Kitchen (c) Clarkson Potter 2008)
6 large sweet white onions, such as Vidalia
12 strips bacon
2 tablespoons butter
Salt and pepper
Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Inactive Prep Time: 10 minutes
Ease of preparation: easy
Active Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
For more, check out “Trisha’s Southern Kitchen” - HERE!