This recipe is an old favorite. I thought we still had the original magazine, but have lost it. For a while I could pull it up online from the Fine Cooking website, but they have shutdown. Luckily the Internet Archive came to the rescue!
Spicy Beer-Can Chicken
For the spice rub
- 1 Tbs Kosher Salt
- 2 tsp Ground Cumin
- 1 tsp Crush Red Chile Flakes
- 1 tsp Ground Coriander
- 1 tsp Dry Mustard
- 1 tsp Onion Powder
- 1 tsp Freshly Ground Black Pepper
For the sauce
- 6 Tbs Tomato Ketchup
- 3 Tbs Dijon Mustard
- 1.5 Tbs Molasses I use dark molasses
- 1.5 Tbs Red-Wine Vinegar
- 0.5 tsp Tabasco Sauce
- 1 Tbs Spice Rub
- 4 lb Chicken, whole
- 12 oz Can of beer
For serving…I often skip this
- Several Leaves of romaine lettuce
- 0.5 cup Thinly slices Scallions White and green parts
- 1 Lemon, zested into very thin strips
- 1 Orange, zested into vert thin strips
Make the rub
The original recipe suggests doing this a day ahead, I generally don't and it turns out great.
To make the spice rub, combine all the ingredients in a small bowl.
Set aside 1 Tbs. of the spice rub for the sauce.Rinse the chicken and pat it dry with paper towels (Rinsing no longer suggested by food safety experts, so just pat dry). , Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. Sprinkle the remaining rub all over the skin and rub it in to spread evenly. With your fingers, work a little of the spice rub under the skin. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight (or put it on the grill!).
Make the sauce
To make the sauce, whisk together the ketchup, mustard, molasses, red-wine vinegar, reserved spice rub, and Tabasco sauce in a small bowl (or measuring cup, which makes it easier to pour into the beer can.
Cook the chicken
If using gas, set the outside burners to medium high and leave the center burner off.
While the grill is heating, open the can of beer and poke several holes on top of the can using a churchkey-style can opener. Pour out (or drink) half of the beer. (I find it easier to mix the beer in the measuring cup and pour it all back into the can). Using a funnel, fill the can with the sauce. Gently swirl the can to mix. Put the can in the center of a 10- to 12-inch ovenproof skillet. Holding the chicken upright with the opening of the body cavity facing down, lower the chicken onto the beer can. Stabilize the chicken with its legs so that it stands up.
Set the skillet in the center of the grill, or in the area where there’s no direct heat. Put an oven thermometer on the grate next to it. Cover the grill. Adjust the vents or burners to keep the temperature between 350° and 375°F, and grill the chicken until an instant-read thermometer registers 175°F at the thickest part of the thigh, 45 min. to 1-1/4 hours. If the grill temperature is correct, the chicken should start to lightly brown after 15 min. (If using charcoal, check every 15 min. and if the temperature drops below 300°F or if the coals have burned down very far, add a handful of fresh charcoal to each pile of coals.)
Carefully transfer the chicken and beer can to a cutting board. Let it rest for 5 min. Meanwhile, line a platter with the lettuce leaves. Using wads of paper towels to protect your hands, carefully remove the chicken from the beer can (ask for help if the can is stuck). Discard all but 1 Tbs. of fat in the skillet and then pour the contents of the can into the skillet. (If the skillet drippings have burned, pour the contents of the can into a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it has reduced slightly and thickened to a nice gravy consistency, 2 to 3 minutes. Carve the chicken into eight pieces and arrange on the platter. Garnish the chicken with the chopped scallions and citrus zest. Put the sauce in a sauceboat or bowl and serve alongside
It’s been a while since I’ve added any recipes to the site. That’s not because we haven’t discovered amazingly delicious recipes–almost every week we’ve found something that’s a “keeper”! Mostly, finding time to post is challenging, and with so many sites with great recipes, I always seem to find enough new recipes that we are don’t repeat too many recipes–when we do, it’s easier to just look back at a few weeks’ menus and pick to best ones.
But I have a few photos from some recent meals and this Chicken Pot Pie Skillet Pizza from Cooking Light was so good we’ve already done it a couple of times.
Chicken Potpie Skillet Pizza
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
- 2 Tbs Olive oil divided
- 1 Onion chopped
- Handful of baby carrots cut into matchsticks, about 1 cup
- 2-3 Stalks celery chopped
- 1 Cup Frozen peas thawed
- 3 Tbsp Flour
- 2 cup Chicken stock
- Pizza dough for 2 pizzas
- 2 Chicken breasts diced
- 2 Cups shredded mozzarella cheese
- 1/2 tsp Dried thyme
- 1/4 tsp black pepper
- Cooking spray
Place 12in cast-iron skillet in oven and preheat to 450˚F
Heat another skillet on stove with 1 tsp oil
Sautée onions for 2 min
Add the Chicken and sautée
Add carrots, celery and peas, sautée for another couple of minutes
Remove veggies to a plate
Add 1 Tbs oil to skillet and add flour, stirring for 30 seconds
Add the chicken stock and bring to boil stirring often
Cook until sauce thickens, about 3 minutes
Split the Dough in 2 pieces
Roll the pizza dough out to fit the bottom and sides of the skillet in the oven.
Take the preheated skillet out of the oven and spray with cooking spray
Place 1 of the dough rounds in it covering the bottom and going up the sides.
Bake the dough for about 5 minutes
Add 1/2 the veggie and chicken mixture to the cooked pizza dough
Pour 1/2 the sauce over the toppings
Top with 1 cup cheese and sprinkle with thyme and grating of paper
Change the oven to broil and broil for a couple of minutes until the cheese is melted and browned.
Remove from oven and slide the pizza out of the pan
Allow to cool while you cook the second pizza
Slice and eat!
We’ve made some delicious Saag Paneer in the past few months, and we make a lot of pizza, so when TheKitchn, one of my favorite blogs, had a recipe for Saag Paneer Pizza, I knew we had to try it. I am sure it would be great on Naan, but we just put it on our regular pizza dough and cooked it on the pizza stone. It was delicious!
Saag Paneer Pizza
Delicious Indian food meets pizza
- 2 9 oz Packages frozen spinach thawed
- 2 Tbs Olive oil
- 1 Yellow onion finely chopped
- 1 Clove garlic finely chopped
- 1 tsp grated fresh ginger
- 2 tsp garam masala
- 1/4 tsp black pepper
- 1/3 cup Heavy cream
- 1 Tbs lemon juice
- 1 recipe pizza dough--fr 2 medium pizzas
- 2-4 cups shredded mozzarella cheese--we like it cheesy!
Put pizza stone in the oven and preheat to 450.
Thaw the spinach and squeeze out the excess water.
Heat the oil in a skillet over medium heat
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and ginger and cook about 30 seconds.
Add the garam masala and pepper and cook about 30 seconds.
Add the spinach cook, stirring occasionally, until heated through cooking off any moisture from the spinach
Remove from heat, add cream and lemon juice.
Stir to mix.
Divide the pizza in two and roll out.
Divide the spinach mixture between the pizzas, spread out
Top with cheese
Bake one at a time for about 10 minutes or until the cheese is melted and browned.
Cool 5-10 min, slice and serve
In Googling around for ideas for a holiday treat auction, we ran across photos of these. They are fairly easy to make, yet a nice and somewhat different treat for the holidays. It probably would have helped if it weren’t 80 ˚F in December to make these, but such is life. The chocolate took a while to cool, making the process a bit slower than expected.
These are a very easy treat to get kids of any age involved in!
They kept fairly well for a few days in the fridge. But probably wouldn’t want to push it much beyond that. Once they are cool, store in a tupperware.
Chocolate Dipped Candy Cane Marshmallows
- Box of 100 mini candy canes
- Bag of marshmallows
- Bag of Chocolate Chips
Using a double boiler or a pan of water with a bowl on top, heat the chocolate to melt it.
Crush 20-30 mini candy canes (in batches as you need the crumbs)
Stick a mini candy cane in a marshmallow
Using tongs and holding by the candy cane, dip the marshmallow in the melted chocolate
Let it cool a few seconds
Dip the marshmallow in the candy care crumbs
Put on wax paper to cool
What a delicious summer salad from TwoPeasAndTheirPod.com. Loved the dressing of this and the combination of quinoa with the fruit made a yummy side salad. As indicated in the original recipe, it is very adaptable to the fruit on hand.
Quinoa Fruit Salad with Honey Lime Dressing
- 1 cup Quinoa
- 1 Lime
- 3 Tbs Honey
- 2 Tbs Fresh Mint leaves
- 1 1/2 cups Blueberries
- 1 1/2 cups Strawberries sliced
- 1 1/2 cups Mango diced
Cook the quinoa according to directions and cool
Juice the lime
Add the honey to the lime juice and mix
Toss everything together in a bowl
Living in the south, you would think that okra is everywhere. But really we don’t run into it that much, and when you do see it, chances are it is breaded and fried. There is nothing wrong with fried okra, but surely there’s more to okra than that?!?
After being encouraged by our 10 year old to purchase okra, I was on the lookout for a somewhat different way to prepare it. I found a couple of recipes for charred okra, one from Martha Stewart and another from ChowHound. I had planned mixing things up between the two, but I was late getting home and my wife went with the grilled version. They were delicious and all eaten up quickly. A tasty addition to our recipe file!
- 1 lb Okra whole, rinsed
- Olive oil to brush okra
- 1 tsp Dried thyme leaves
- 1 1/2 tsp Paprika
Preheat BBQ grill on high
Rinse the okra and skewer each lengthwise
Brush with olive oil
Grill okra over high heat, turning a few times until charred and starting to pop open; 4-5 minutes
Remove from grill and sprinkle with thyme and paprika
Sounds like we should eat all the avocados we can between drought and Laurel Wilt, the industry has seen better days. I ran across this recipe on Vegan Richa trying to find something new to do with kale, and am very happy we tried it out. It wasn’t as complicated as it looks, but a good weekend recipe. While you could certainly leave out the sausage and keep things vegan, it was a nice addition.
Avocado Naan Flatbread with Garlic Kale, Acorn Squash and Sausage
For the Naan:
- 1/2 Cup Warm water
- 1 tsp Yeast
- 2 tsp Sugar
- 1 1/2 Cup White Whole Wheat Flour
- 1 tsp Onion powder
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 Avocado mashed
- 1/4 Cup Basil chopped
- 2 T Nutritional yeast
- 1 Green chili finely chopped (optional)
For the Garlic Kale with squash and sausage:
- 1 Tbs Olive oil
- 1 Bunch kale washed, stems cut out and sliced
- 2-6 Cloves Garlic minced, depending on how garlicky you want it
- 1/2 Butternut squash peeled and diced
- 1 Pack Pre-cooked Sausages sliced
Making the Naan:
Mix the water, yeast and sugar in a bowl and let stand for 10 minutes or until frothy.
Add all the dry ingredients and avocado and mix.
Knead into a soft dough(3-4 minutes).
Cover and let sit for 1.5 hours or until doubled.
Add chopped basil, green chili, nutritional yeast
Knead for a minute to combine well adding flour if needed.
Divide dough into 6 parts and roll into oval shape
Heat a pan until very warm (med-high heat)
Spritz with water and place the naan in the pan.
Cover and let cook on medium high until it starts to puff.
Flip after about 1 minute and cover and cook another minute or so
For the Garlic Kale and Sausage:
Heat a pan add some oil.
Sautée the squash until starting to soften (~10 min)
Add the Sausage and continue to cook until browned
Add the garlic and kale and stir until the kale is wilted
Serve on Avocado Naan
The kids did almost all the work on these. They loved making the dough, forming and filling the cookies. And of course devouring them–make sure to cool well, the jam stays HOT for a long time! There’s a bunch of recipes out there, but I liked the simplicity of this one from About a Mom.
Jam filled Butter Cookies
- 3/4 Cup unsalted butter softened
- 1/2 Cup sugar
- 2 Egg yolks
- 1 3/4 Cups flour we use white-whole wheat for just about everything, including these
- About 1/2 Cup jam
Preheat oven to 375˚F
Cream together butter, sugar, and egg yolks.
Mix in flour mixing until a soft dough forms.
Pinch off pieces and roll dough balls in your palms to make 1 inch balls.
Place balls on cookie sheet and make a well in the center.
Fill each well with 1/2 tsp jam
Bake for 8-10 minutes until golden on the bottom.
Remove and cool on wire rack--Jam is HOT, be sure to cool.
We’ve managed to make it out to Cymplify a few times for their 1st Friday Food Truck Rallies. It’s always fun to get a few dishes from different places, enjoy a good beer, nice music and run into random friends. Soup to Nuts is one of the regular food trucks there and one night we had a delicious sandwich there that inspired this panini. Many variations could be made, but I highly recommend keeping the blueberries. OK, this isn’t much of a recipe, but do you really need one? Here’s something for those that want more detail–just add a handful of blueberries.
Arugula, Turkey, Blueberry and Mozzarella Panini
Arugula, Turkey, Blueberry and Mozzarella Panini