Recipes

Chunk up the potatoes, cutting them into large bite size pieces, and place them in a pot with water to cover. bring to a boil, then simmer until tender, 10 to 12 min. drain the potatoes and return them to the hot pot to dry them out. add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a s;lash of the hot pepper juice and the vinegar. toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. season with salt and pepper. While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. slide in the chicken breasts and gently poach them for 10 min, turning once after 5 min. While the chicken poaches, heat a second medium skillet over medium-low heat. to the hot skillet, add the remaining 2T of EVOO, garlic and onions and gently saute until cooked through. turn off the heat and set the pan aside. Combine the Worcestershire, hot sauce, grill seasoning, brown sugar, and tomato paste in a medium bowl. add 2 ladles of the poaching liquid to the bowl and mix well. transfer the chicken breasts to the bowl, then use a fork to shred the meat, and combine it with the seasoning. stir the shredded chicken into the pan of sauteed onions and garlic and combine well. reheat together for 5 to 10 min, adding more of the poaching liquid to make your chicken as saucy as you like. Combine the sour and sweet pickles in a small bowl. split the rolls and fill with scoops of shredded chicken. top with pickle relish and serve with the potato salad.