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!
0.5cupThinly slices ScallionsWhite and green parts
1Lemon, zested into very thin strips
1Orange, 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
MealsWeLike.com, adapted from Cooking Light
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
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!
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
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.
Trying new recipes is really the main purpose of this blog. Every week, I rummage around the web looking for new recipes for our meals. Sometimes we find a recipe that we use over and over, though even the most repeated of our recipes has only been re-used 4 times. I am constantly amazed by the variety of recipes out there, and that we’re closing in on 4 years of menus and there’s always more recipes to try.
When we find one that turns out well, I’ll make a note of it, perhaps snap a photo and, for some really great ones, write up the recipe, especially if I’ve modified it a bit. This recipe is one that I almost skipped over because the original is a pdf file (often problematic) and is written to make 48 tacos by a chef at a restaurant–all flags that this could go badly in my hands. But what we ended up with was so delicious that it had to be written up! The flavors and textures were amazing! The recipe below is probably a poor rendition of Richard Sandoval’s Duck Carnitas Daikon Tacos, but wow, they are delicious!
I simplified this a lot–perhaps too much?? Be sure to look at the original recipe and follow it where you want. I am sure duck would be delicious, and I’m not sure what Peking duck is, but sounds like it’s kind of orange-flavored, so I opted for chicken thighs and brushing with marmalade since we had some. You could steep the sauce overnight, but hadn’t read that part and it was fine without it, plus we used ground coriander, and finally grated orange zest, so no need to remove the solids.
Anyway, enjoy and let me know if you try it. I am sure we will do them again and I’ll update the recipe and add some more photos–this was a cell phone shot taken at the table when we realized just how delicious these were.
Looks like we’ve been on a pizza kick lately–I posted the Arugula pizza last week and now this. I’ll get to some other recipes in a bit, but it is always fun playing with new ways of making a classic like pizza. I opted not to use our purple sweet potatoes for this recipe, though I suppose that could work too…
One of the things everyone says about getting a CSA share is that it forces you to find new ways of using vegetables you may never have used in the first place. Sometimes this can be a good thing. One of the items we seem to be getting a lot of is arugula. We’ve used arugula in various ways before, but mostly in salads of various forms. With a recent batch of arugula, I looked around on some of my standby sites and found this Lemon Arugula Pizza on TwoPeasAndTheirPod.com. The original recipe calls for squirting lemon juice over the pizza, which was the plan, but when it came out of the oven we forgot…by the time I realized, the pizza was gone…might add it next time, but delicious without it.
Ok, it’s been a while since I’ve added any recipes to the site…but it’s busy here. There’s a long backlog of photos from great recipes we’ve found. That’s one thing about doing this site that always amazes me, week after week, I can find 5-7 new recipes to try for dinner, most of which are really yummy and not too hard to make. There’s so many food blogs out there that I keep finding new ones. Like SkinnyMs.com, not a site I would normally have found, but I was looking for shrimp dishes and wondered about adding quinoa to help make a filling meal while keeping the cost down…and that’s how I stumbled across this Quinoa and Shrimp Paella. We first made it a couple of weeks ago, but one of the kids requested it again, and it was yummy so we made it again. The one thing that we’ve changed is to up the cooking time. We’ve found that it takes another 10-15 minutes in that last step to finish absorbing the chicken stock and make sure the shrimp is cooked through.
Quinoa and Shrimp Paella
MealsWeLike.com adapted from SkinnyMs.com
A delicious and healthy twist on a classic Spanish dish.
I am sure the original recipe from Half Baked Harvest is better, but it looks a bit too involved for a weeknight dinner, and I am not sure what Gochujang sauce is, or if it’s safe for nut and fish allergies. Even with the simplifications we made, this was a definite hit with everyone and we’ll surely make it again.
Not sure what kind of noodles the original really called for, but the store bought fried chow mien noodles worked just fine and didn’t need frying again. Speaking of which, not sure what the deal is with frying the chicken twice as the original called for…we just did it once. And Sriracha sauce worked fine for some kick in place of the gochujang sauce.
Simplified Korean Chicken Tacos with Sweet Slaw, Crunchy Noodles and Queso Fresco