What's Up Smith/Herring/Stewart Family! Spring is here and our Smith/Herring/Stewart Family Recipes continue with Hank Stewart as our contributor for the month of April delivering a scrumptious recipe that's a favorite within the African-American family and black community. If you would like to participate and share one of your favorite family recipes. You have TWO easy options…
Option #1.
You can create a 1 minute live video of your dish (entree, side dish, or dessert) giving
1. The Name Of The Dish
2. The ingredients needed, and cooking temperature
3. Why do you like this dish?
Option #2.
1. You can take a picture of your dish (entree, side dish, or dessert)
2 . Write your recipe with ingredients and cooking temperature.
3. Why is this one of your favorite dishes
I would encourage you to choose a “Sunday Dinner” or special occasion as convenient opportunities to complete your blog and share your dishes
If you have a recipe from your Mother, Father, or Grandparents you would like to share that’s SO AWESOME!!! It’s truly important in passing and retaining our family recipes for our younger generations.
Please sign-up to join our blog community and feel free to post your comments or thoughts to our monthly blogs. They're truly wonderful and encouraging to read. Enjoy, sib
"H's Barbecue Chicken"
INGREDIENTS FOR THE BARBECUE SAUCE
1 1/2 c. ketchup
1 c. light brown sugar
1/2 c. water
1/4 c. apple cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. molasses
1 1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground mustard
Henry "Hank" Stewart
FOR THE CHICKEN
3 lb. bone-in, skin-on chicken thighs, drumsticks, and breasts
2 large onions, thinly sliced
1 tbsp. extra-virgin olive oil
When Hank is not hosting his annual signature events like"White
Linen" and "Chocolate Affair" he enjoys devoting his time
inspiring and helping Atlanta youth with his charity, The Stewart
Foundation.
DIRECTIONS
1. Make barbecue sauce: In a large bowl, combine ketchup, brown sugar, water, apple cider vinegar, Worcestershire, molasses, and spices. Reserve 1 cup of sauce for later. Add chicken to remaining barbecue sauce. Cover and refrigerate for at least 1 hour and up to overnight.
2. Make chicken: Preheat oven to 425° and line a large baking sheet with foil. Place onions on baking sheet, drizzle with oil, and toss to coat. Place chicken on top of onions, skin side up, and bake until golden and internal temperature reaches 165°, 30 to 40 minutes.
3. Turn oven to broil. Brush chicken with reserved barbecue sauce on both sides and broil until skin is crispy and sauce is thickened, 5 minutes.
Looks Yummy Hank... Thanks so much!!