The Forum: Swash your buckle with this

Here comes the long-awaited, much-anticipated Fourth of July. Are you ready?

Everett reader Chris Cooper isn't set quite yet, and writes, "I am planning to make one of our all-time favorite barbecued chicken recipes. But, tragically, I can't find the recipe! I just spent two hours going through my 30-year recipe collection. (You'll be pleased to hear most of them are from The Herald, and many, many of them are yours.)

"The recipe is one of two on a page called swashbuckler chicken. I'm not sure if this was the name of the recipe or the one it was printed with, but we've always liked the name, so that's what we call it. It had salt and pepper, vinegar, egg, oil and herbs.

"It was an overnight marinade, cooked on the grill, always tender and always a big hit! I know I can come close to recreating it, but it's the quantities and seasonings I'd really like to get right.''

Actually, the recipe Chris refers to is called "the knee-buckler,'' and it's been a fantastic favorite ever since one of its first appearances in a July 16, 1988, Forum column.

Its creator, Sheila Forsyth of Everett, shared the easy-do how-to, and told us, "Our family votes this marinated chicken as our No. 1 knee-buckler as we smell it wafting out of the grill on the deck."

Then she sealed the deal, adding, "My husband won't touch vinegary things, yet loves this chicken.''

So here comes the knee-buckler and, for good measure, we'll toss in the swashbuckler, too.

The knee-buckler



1/2 cup oil



1 cup cider vinegar



2 tablespoons salt



11/2 teaspoons poultry seasoninig



1/4 teaspoon pepper



1 egg



Chicken pieces



In small mixing bowl, combine all ingredients except chicken; beat until well mixed. Arrange chicken in non-metallic container; add vinegar mixture. Cover; refrigerate 12 to 24 hours, turning chicken occasionally. Drain chicken on paper towels before grilling.

Makes enough marinade for about 2 chickens.

The swashbuckler



1/2 cup cider vinegar



1/2 cup Worcestershire



1/8 cup liquid hot-pepper seasoning, such as Tapatio or Tabasco



1/4 cup ketchup



1/4 cup chili sauce



2 large cloves garlic, pressed or mashed



Steak



In small mixing bowl, combine all ingredients except steak, mixing until well blended. Place steak in non-metallic container; add marinade. Cover; refrigerate 12 to 24 hours, turning steak occasionally. Lift from marinade, then grill as desired.

Makes about 11/2 cups marinade.



The next Forum will appear in Monday's Time Out section. Meanwhile, have a spectacular Fourth of July!