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

This sauce is extemely tasty.  There is a great family restaurant in Penn Valley, California.  Penn Valley is about a 15 minutes drive on Highway 20 west of Grass Valley, California.  This dish is very simple and includes Mary's chicken: two drums, two thighs and 2 double boned wings, tossed in a thai sweet and spicy glaze, garlic chips, crushed toasted peanuts, micro cilantro and fresh lime.  Sticky and yummmmmy.   

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

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.  Our family is passionate about delicious food, good beer, good wine and good people! 

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. 

The menu is always changing seasonally and from all types of cuisine.  We source local ingredients when possible as well as local craft beers and wine.  Almost everything is made from scratch, in house.  Some of our prep takes days, weeks and sometimes months to create flavors that you couldn't achieve otherwise.  We believe that is the only way to truly achieve great cuisine.  Our menu is kept "small" to insure freshness and the ability to create all of our products from scratch.  We believe this makes your dining experience unique and exciting and what sets us apart.

Ingredients

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Procedure

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Mary Ann's Chili 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 original chili
• 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.
• Service 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
• 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
• Add about 4 shakes of Tabasso Sauce
• Add a 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

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.

Cup A Cuppa

This recipe via my wife is from a dear friend, Jan Miller.  It is called Cup A Cuppa because the ingredients are proportioned as a cup of this and a cup of that.  Very easy to make and great reviews at parties.  Enjoy. 

In Gredients

Cup a cups

• 1 cup mayo
• 1 cup jack cheese
• 1 cup cheddar cheese
• 1 small can of mild green chili
• Onion and garlic powder sprinkle over
• 1 fresh baguette

Procedure

• Slice up a fresh baguette into 1/4 slices
• Spread over sliced baguette 
• Bake at 350 for 15 minutes
• Serve