The Early Show, along with friends at Williams-Sonoma in New York City, enlisted the help of author and cooking teacher Tori Ritchie. She has recipes for delicious sides you and the kids can easily prepare.
It doesn't matter what he decides to cook as a main course. But if he's looking for a suggestion, Ritchie suggests a Kansas-City style BBQ chicken. As for the side dishes, try Ritchie's recipes for baked beans, potato salad, roasted corn salad and chocolate dessert. Of course, you certainly don't have to prepare them all. Just pick and choose!
The following are the recipes:
Kansas City-Style Barbecued Chicken
Kansas City is renowned for its fine barbecue, and this thick, sweet sauce is typical of the region. To prevent the sauce from burning, brush it on the chicken during the final minutes of cooking.
1/4 cup canola oil
2 yellow onions, diced
4 garlic cloves, minced
2 cups peeled, seeded and diced tomatoes
1/2 cup ketchup
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
2 Tbs. Worcestershire sauce
1/4 cup molasses
1/2 cup cider vinegar
1/4 cup Dijon mustard
1/2 tsp. red pepper flakes
1 Tbs. paprika
Salt and freshly ground black pepper, to taste
1 chicken, about 3 1/2 lb., cut into 8 serving pieces
- In a large saucepan over medium heat, warm the canola oil. Add the onions and garlic and sauté, stirring occasionally, until the onions are caramelized and very tender, 12 to 15 minutes. Add the tomatoes, ketchup, brown sugar, corn syrup, Worcestershire sauce, molasses, vinegar, mustard, red pepper flakes and paprika. Stir to mix, bring to a simmer; then reduce the heat to medium-low. Cook, stirring occasionally, until the sauce is thickened, 45 minutes to 1 hour. Season with salt and black pepper.
- Meanwhile, prepare a medium-hot fire in a grill.
- Season the chicken with salt and black pepper. Arrange the chicken on the grill and cook, turning frequently with tongs to prevent scorching, until lightly golden, 15 to 20 minutes. Begin basting the chicken with the sauce and continue cooking, turning often and basting with more sauce, until the chicken is crisp, tender and glazed with sauce, 10 to 15 minutes more. Serve immediately and pass the remaining sauce alongside.