Pok Pok Bok Bok Chicken Sauce From Twelve 28 Kitchen in Penn Valley California

There is a great family restaurant in Penn Valley, California called "Twelve 28 Kitchen".  Penn Valley is about a 20 minutes drive on Highway 20 west of Grass Valley, California.  This dish is very simple and includes: two drums, two thighs and 2 double boned wings, tossed in a sweet and spicy Thai glaze and served with garlic chips, crushed toasted peanuts, micro cilantro and fresh lime.  Sticky and oh so yummy.   

First, a little information about the family and the chef, Zach Sterner.

Twelve 28 Kitchen is a small, family owned and run business.  Owned and operated by Zach's parents, Michael (your host), Laurie (baker/pastry chef), and siblings Allie and Emily who offer helping hands wherever they can.  Zach has been cooking professionally for 26 years.  From small mom and pop restaurants in Sonoma County to sous chef at Michelin starred Solbar at Solage, Calistoga.  In between, he was also a baker and a private chef.  What comes out of his kitchen is truly a labor of love. 

Ingredients

Yield 1 gallon of sauce

• 1 quart of boiling water (first)
• 14 ounces of wet Tamarind paste
• 1 quart of boiling water (second)
• 1 quart of Garlic cloves, peeled and minced
• 2 tablespoon Salt
• 1.5 quart Fish Sauce, Three Crabs brand
• 4 quarts Sugar, granulated white
• 1 pint Sambal Chili Garlic sauce

Yield 1/4 gallon (4 cups) of sauce

• 1 cup of boiling water
• 7 tablespoons of wet Tamarind paste
• 1 cup of boiling water
• 1 cup Garlic Cloves peeled and minced
• 1/2 tablespoon Salt
• 1.5 cups of Fish Sauce, Three Crabs brand
• 4 cups of sugar
• 8 tablespoons Samball Chili sauce

Procedure

• Step 1: Let Tamarind paste soak in a bowl in the first 1 quart (or 1 cup) of hot water for 5 minutes.  With gloves on, break apart the Tamarind and get as much off of the seeds as possible. Strain through a fine mesh strainer, getting as much through as possible.

• Step 2: In food processor, pulse Garlic until small chop, not super fine, not big chunks.  Place Garlic in a bowl and pour the remaining 1 quart (or 1 cup) of boiling water over the top.  Let sit for 1 hour, strain (KEEP THE WATER), toss garlic with 2 tablespoons (or 1/2 tablespoon) of salt and let sit for 15 minutes.

• Step 3: Strain Garlic, reserve any liquid that came out.  Combine Tamarind, Garlic water and remaining ingredients into a heavy bottomed pot and bring to a boil, reduce down until nice and sticky.  

Monti's Affogato

In Santa Rosa off Highway 20 is the Montgomery Village Shopping Center.  Monti's restaurant is located on the back side of the center  Great food.  Now, I have had lots of Affogatos in my life.  Generally, they are nothing more that a scoop of Vanilla ice cream and a shot of Espresso.   Well, Monti's does it one step higher and has created the most delicious Affogato I have ever tasted.  They shared their recipe.  One comment.  Their original recipe results in a very large amount of syrup; therefore, I have reduced the amounts in half.  Enjoy.

Ingredients Syrup

• 1 cup of brown sugar
• 1/2 cup of Molasses
• 3/4 cup of water
• 1 Teaspoon of ground cinnamon
• 1 Teaspoon of ground cloves
• 1/4 cup of Black Sambuca 
• I purchase Romana Black Sambuca from Total Wine and Spirits
• Sambuca is a Liqueir and a very tasty one.
• One shot of hot Espresso 

Ingredients Affogato

• 1 scoop good quality Vanilla ice cream
• 1 Tablespoon of Sambuca Syrup
• 1 shot of Hot espresso
• Small scoop of whipped cream (optional - I don't do this)

Procedure Syrup

• Place all ingredients except the Sambuca in a pot
• Turn on stove to Medium and heat to a boil
• Whisk constantly until all ingredients are melted and fully incorporated
• Remove from heat and whisk in Sambuca
• Let cool and store in an airtight container and in the refrigerator 

Procedure Making the Affogato

• When making the Affogato, use a fancy glass and scoop in one good sized scoop of ice cream
• Add 1 tablesoon of the Sambuca syrup on top of the ice cream.  
• Add 1 shot of freshly brewed espresso
• Add small scoop of whipped cream (optional  - I don't do this)
  

Mary Ann's Bean Dip

 Mary Ann has created another great dip.   This one is easy to make and eveyone loves it. 

Ingredients

• 8 ounce bar of cream cheese
• 1 can of Staggs Chili (any type)
• Tortilla Chips

Procedure

• Mix the cream cheese and chili in a microwave safe bowl
• Microwave for 3 minutes and check to see if the mixure is hot and creamy.  If not, microwave for another minute or 2 until hot and creamy.
• Serve with Tortilla chips

Mary Ann's Shrimp Dip

Mary Ann makes this great dip each Christmas for the family.  Generally, she make 3 batches as this dip goes fast.  

Ingredients

• 1 standard can of Tiny Shrimp, rinse in water
• 4 ounces of cream cheese (Mary Ann uses whipped cream cheese)
• 3 tablespoons of Mayo (or more if needed to make it creamy)
• Tabasso sauce
• Worcestershire Sauce
• Lemon Juice
• Paprika

Procedure

The following ingredient amounts are approximate.  Combine to your taste.

• Rub serving bowl with a clove of garlic
• Combine the cream cheese and 3 tablspoons of Mayo or more until creamy
• Add about 4 shakes of Tabasso Sauce
• Add about 2 shakes of Worcestershire sauce
• Add 5 drops of lemon juice
• Combine the above ingredients
• Add shrimp and combine all ingredients
• Put mixture into serving bowl
• Sprinkle Paprika on top
• Serve with potato chips

Papa's BBQ Sauce

Okay, my recipe for my BBQ ribs is getting torn and warn so much that I can hardly read it.  So, it is time to write it down.  I found the BBQ rib rub and BBQ sauce recipe in a Harley Davidson magazine in 2008.  I worked for a year tweaking the recipe to my liking.  In my opinion, the recipe is almost perfect.  Enjoy.

Ingredients for the Dry Rub

• 1-1/2 Cups Dark Brown Sugar 
• 1/2 Cup Chili Powder
• 1/2 Cup Paprika
• 1 TB Garlic Powder
• 1 TB Dry Mustard
• 1 TB Onion Powder
• 1 TB Cracked Black Pepper
• 1/2 Teaspoon Cayenne Pepper

Ingredients for the BBQ Sauce

• 1 medium Spanish or Red onion, finely diced (optional)
• 1-1/2 Cup Olive Oil to Saute onions (optional)
• 4 Cups of Ketchup
• 1 Cup Chicken or Beef Broth
• 4 TB Dark Brown Sugar
• 1/2 Cup Apple Cider Vinegar
• 3 TB Worcestershire Sauce
• 3/4 Cup Molasses
• 1 TB Dry Mustard
• 2 TB Chili Powder
• 1/2 Teaspoon Roasted Curry Powder
• 1 TB Kosher Salt
• 1/4 Cayenne Pepper
• 1/2 Teaspoon Black Pepper
• 3 TB Tomato Paste
• 1 Teaspoon roasted Garlic

Ingredients for Cooking Ribs

• Apple Juice

Procedure for the Dry Rub

• Combine all of the ingredients in a food processor and process until smooth.  The brown sugar can lump so process until entire mixture does not have lumps.

Procedure for the BBQ Sauce

• Saute onions in the olive oil until translucent. (optional)
• Add the rest of the sauce ingredients and cover and simmer over a low heat for 3/4 to 1 hour to infuse the flavors.  The heat should be very low (use the simmer settings if you have them).  Check every 5 minutes and stir the mixture with a whisk.  Set aside to cool.  Store in glass jars.

Procedure for cooking the Ribs

• I purchase ribs from Costco.  You can get a package of 3 ribs.
• The day before you want to cook the ribs, lay out the ribs on a large cooking tray and apply the dry rub to both sides.  Refrigerate overnight covered with plastic wrap.
• The next day, cut the ribs into two halves.
• I put 3 halves in an aluminum lined 3/4 inch deep pan.
• Pour apple juice around the ribs to leave about ¼ inch liquid.  Cover the pan with foil. 
• Preheat oven to 325 degrees.
• Cook the ribs for 1-1/2 hours.  Rotate the pans in the oven every 30 minutes to insure even cooking. 
• Once cooked, uncover the ribs, drain the liquid and let the ribs rest for a minimum of 30 minutes.
• Next, preheat the grill.
• Reheat the ribs on the grill on medium-high heat.  Apply the BBQ sauce to each side.  I start with the bone side down.  Continue to grill the ribs and apply the BBQ sauce until the ribs are caramelized with sauce and heated through.  
• Serve immediately.  Generally, each person gets 4 ribs.  Each pack is about 12 ribs and should serve 4 people.