Of course I can make that...

The other day Ryan opened up my laptop and got a glimpse of my favorite food blog which at the time had a recipe for pulled chicken sandwiches front and center. So he proceeded to subtly hint that I should give that recipe a spin for the next two weeks until I finally decided to make it for him.  Now, being a little obsessive, I not only made the pulled chicken but I also made homemade BBQ sauce, homemade coleslaw, homemade buns, and homemade fries to go with it.  Ryan loved it!

Jenny Rosenstrach's Pulled Chicken Sandwiches
Serves 6 at least

• 1 cup barbecue sauce 
• 1/2 cup cider vinegar
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 chipotle pepper in adobo
• 6 to 8 boneless chicken breasts or a mix of white and dark meat (approximately 2 pounds)
• Potato rolls or hamburger buns
• Cole slaw or pickled vegetables

1. In a large heavy pot, combine barbecue sauce, cider vinegar, onion, garlic, bay leaf and chipotle. Add chicken and enough water to cover (about 2 cups), stirring a few times.

2. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and shred. Bring the sauce to a boil until it thickens and reduces, another 10 minutes. Stir in chicken.

3. Serve on rolls with cole slaw or pickled vegetables.

Mark Haugh’s BBQ sauce

Ingredients

• 1 cup ketchup

• 1/2 cup water

• 1/3 cup apple cider vinegar

• 3 tablespoons brown sugar

• 1 tablespoon fresh ground black pepper

• ½ tablespoon onion powder

• ½ tablespoon garlic powder

• 1 tablespoon yellow mustard

• 1 tablespoon lemon juice

• 1 tablespoon Worcestershire sauce

• ½ teaspoon Cayenne

Directions: In a medium saucepan, combine all ingredients. Bring mixture to a boil, 

reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 

minutes.

Simple Cole Slaw

Ingredients

• 1/2 head green cabbage, cored and thinly sliced
• 1 medium red onion, thinly sliced
• 2 carrots (shredded)
• 1 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon dry mustard powder
• 1/4 cup olive oil
• Dash of cayenne pepper

Directions: In a large, non-reactive bowl, combine the cabbage, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.

Meanwhile, combine the vinegar, sugar, mustard and cayenne pepper in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil and toss well to thoroughly combine.

Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Serve with barbecue

Jessi Kemp’s Homemade Buns

Ingredients

• 1 cup water
• 1 package (1 tsp.) yeast
• 1/2 cup salted butter (melted)
• 1/4 cup brown sugar
• 2 eggs (one egg white separated for brushing)
• 1/2 Rye Flour (or other whole grain flour)
• 3 cups Bread Flour (This is an approximation) 
• Sesame seeds for topping

Directions: Mix warm water, sugar, and yeast. Let stand for ten minutes.  

Stir in melted butter, eggs (except for one egg white) and brown sugar.

Slowly add the rye flour and then the bread flour.

Kneed dough. Add more flour if necessary. Don’t add too much. It’s better to let sticky dough rise and add more flour when you are ready to shape it.

Let rise well covered for a couple of hours. (You can even leave it over night in the fridge.)

Separate dough into 12 balls place in a 9x13 casserole dish. Brush with egg white and sprinkle with sesame seeds.

Let rise for at least an hour. 

Bake at 375 for twenty minutes. Should be nice and golden-brown.