Salsa Chicken
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Cudighi
From the kitchen of Kevin Taylor, the BBQ Guru
This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!
1 (6 pound) pork butt...2 tablespoons salt...1 teaspoon pepper...1/2 teaspoon cinnamon...1/2 to 1 cup dry red wine...1 cinnamon stick...1 clove
Have the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.
Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.
Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.
Strain this mixture, reserving the liquid and work the liquid into the meat.
Let meat season in refrigerator for 2-3 days.
Some serving suggestions...
Gooey Cherry Bars
2 1/3 cups all-purpose flour ...1/3 cup granulated sugar ...3/4 cup butter, softened ...1 cup brown sugar ...1 1/2 teaspoons baking powder ... drained and juice reserved ...2 1/2 cups confectioners' sugar ...
Tartar Sauce
1/4 cup mayonnaise...3 tablespoons minced sweet pickle...2 teaspoons instant minced onion...1 tablespoon lemon juice...1/4 teaspoon dry mustard...1/4 teaspoon celery salt...
Salsa Chicken
4 boneless, skinless chicken breast halves
1 jar salsa
Wrap each piece of chicken in a foil "envelope." Pour salsa over chicken and seal foil tightly. Place over fire and cook for 40 minutes.
If you don't have a grill over the fire, place on a rock near the fire, but not directly in the flames and cook for the same amount of time, turning every 10 to 15 minutes.