Friday, September 28, 2012

Indoor BBQ Chicken

Many variations of ketchup were created, but the tomato based version did not appear until about a century after other types. 

By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.

The salt in that recipe, which served as a preservative, yields an extremely salty taste. This recipe is important because tomato was not widely accepted by people in North America in the early 1800s. Many people incorrectly believed that tomatoes, which resembled their cousin nightshade, were poisonous.

James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.

As the century progressed, tomato ketchup began its ascent in popularity in the United States. Ketchup was popular long before fresh tomatoes were. Many Americans continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.

Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.

You don’t need summer to have a tasty BBQ. Quick and easy!

Indoor BBQ Chicken 
Recipe adapted from America’s Test Kitchen

4 boneless, skinless chicken breast
salt and pepper, to taste
1 tablespoon vegetable oil
1 small onion, minced
1cup ketchup
2 tablespoons Worcestershire
1/2 teaspoon liquid smoke
1 teaspoon chili powder
1/4 teaspoon crush red pepper

Pound the thicken ends of the chicken as needed. Pat dry with paper towels, then season chicken with salt and pepper.

Heat oil in skillet over medium heat. Add the chicken and cook until light brown on both sides, about 4 minutes. Transfer chicken to a plate.

Add onions, pinch salt and crushed red pepper to the skillet and return to medium heat, until tender about 5 minutes. Stir in ketchup, Worcestershire, liquid smoke and chili powder, scraping up any browned bits.

Turn the heat to low, return chicken to the skillet with any accumulated chicken juice, and coat with the sauce. Cover and simmer until the chicken is fully cooked through, about 10 minutes. Enjoy!




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