BEER CAN CHICKEN II

BEER CAN CHICKEN II

BEER CAN CHICKEN

You may also do this in the oven-just set the chicken, prepared on the can, in a roasting pan to prevent its dripping onto the floor of the oven. Results are memorable, and look hilarious. If you have trouble with your chicken being dry-especially the breasts-this method solves the problem in spades.  Classicly done in the grill/smoker which does add flavor and color.

Makes 8 servings.

1 whole chicken (about 4 pounds)

1 tablespoon olive oil

1/2 cup your favorite spice blend-I use Tony Chachere’s

1 can (12 ounces) beer

1.Preheat gas grill to medium heat (350 degrees). Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of the spice blend Reserving 1 Tbsp to put inside the beer can.. Sprinkle remaining Chicken Seasoning evenly over surface of chicken. Tuck the chicken wings behind the body of the bird., or not, as you prefer.

Remove about 2 ounces beer and poke 2 holes in top of can. Put the reserved Tbsp. spice blend into the can-careful, it will foam. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill. 

Position legs to best support chicken (similar to a tripod). Close lid. (No need to need to cover the chicken if it is being cooked in the oven).

Grill or roast chicken55 minutes or until cooked through. Remove chicken from can before serving.

For charcoal grill, use indirect medium heat. 

GOURMET MAGAZINE PANCAKE RECIPE-December 1993 Issue

Gourmet Magazine Pancake Recipe: December 1993 Issue

 • 3 large eggs, separated

 • 1 stick (1/2 cup) unsalted butter, at room temperature

 • 1 1/2 teaspoon double-acting baking powder

 • 1 teaspoon baking soda

 • ½ teaspoon salt

 • ¾ cup milk

 • 1 cup all-purpose flour

 • 1 tablespoon sugar

 • Pure maple syrup as an accompaniment

In a bowl, whisk together the egg yolks, softened butter, baking powder, baking soda, salt, milk, flour and sugar until the mixture is smooth.

In another bowl (preferably chilled metal or glass), with an electric mixer, beat the egg whites until they just hold stiff peaks and fold them into the flour mixture gently but thoroughly.

Heat a griddle over moderately-high heat until it is hot enough to make drops of water scatter over its surface. Spray griddle with non-stick spray or rub with a pat of butter to avoid sticking.

Pour spoonfuls of batter onto hot griddle. When batter begins to bubble, flip pancake and let cook until fluffy and browned, about 1-2 minutes.

Let batter cook until it begins to bubble, 1-2 minutes.

Flip and let cook until fluffy and golden brown.

Move cooked pancakes to slightly warmed rear of griddle.

Transfer pancake to a warm plate; top with pat of butter and hot maple syrup. Serve immediately.

Recipe makes makes -20 pancakes (3 or 4 part serving).

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE

Fried Green Tomatoes with Shrimp Remoulade

Prep
30 m

Cook
15 m

Ready In
45 m

"A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens."

Ingredients

1/2 cup Creole mustard

1/2 cup olive oil

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

2 teaspoons prepared horseradish

2 cloves garlic, chopped

1 tablespoon lemon juice

2 teaspoons minced onion

2 teaspoons chopped green onion

2 teaspoons paprika

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

2 teaspoons chopped fresh parsley

24 cooked medium shrimp, shelled and deveined

1 cup buttermilk

1 egg

2 cups yellow cornmeal

3 large green tomatoes, sliced 1/2 inch thick

1/4 cup olive oil, or as needed

2 cups mixed salad greens

3 tablespoons chopped green onion

Directions

In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.

In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.

Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.

To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

MILLION DOLLAR POUND CAKE WITH BOURBON BOILED CUSTARD

MILLION DOLLAR POUND CAKE WITH BOURBON BOILED CUSTARD

Million Dollar Pound Cake

Ingredients:

1 pound butter, softened

3 cups sugar

6 eggs

4 cups all-purpose flour

3/4 cup milk

1 tsp almond extract

1 tsp vanilla extract

Bourbon Boiled Custard, to serve (recipe follows)

Directions:

1. Preheat the oven to 300℉.

2. Cream the butter, gradually add the sugar. Beat well. Add the eggs , one at a time, beating after each. Add the flour to the creamed mixture, alternating with milk. Begin and end with flour. Do not overmix. Add the extracts.

3. Pour batter into a greased and floured tube pan (10 inch).

4. Bake for 1 1/2 hours, or until slightly firm to the touch. Cool in pan for 10 minutes.

Serves 12

Bourbon Boiled Custard

Ingredients:

4 eggs

1 cup sugar

2 Tbs flour

3 cups scalded milk

1 cup heavy cream

2 tsp vanilla

1/4 cup bourbon (You can omit the bourbon, but why would you want to? Seriously, the custard is fantastic either way.)

Directions:

1. In the top of a double boiler, combine sugar, beaten eggs, flour and a pinch of salt. Place mixture over boiling water and slowly add the milk and cream.

2. Stir constantly until the mixture can coat a spoon. Immediately remove from heat and add the vanilla and bourbon.

3. Refrigerate. After well chilled, the custard will thicken. Serve as is or spooned alongside poundcake (or fruit).

Makes 6 dessert servings or plenty to serve alongside the cake.

BEER CHEESE PIMENTO CHEESE

BEER CHEESE PIMENTO CHEESE

8 oz. grated extra-sharp cheese

8 oz. red rind cheese (colby) or mild American cheese, grated

2 cloves fresh garlic

1-1/2 Tbsp. worcestershire sauce

1/2 tsp. salt

1/2 Tbsp. dry mustard

1/2 cup beer (not “lite”)

Several splashes of Tabasco

4 oz. jar diced pimientos

Mayonnaise to taste and to make spreadable +/- 2 tbsp.

Using a food processor, blend the above ingredients.  Chill.  This always improves with age.  Makes 1 quart.

CAMILLE GLENN’S KENTUCKY BOURBON TRUFFLES

Kentucky Bourbon Truffles

Recipe type: Snacks

Cuisine: American

Serves: 24 truffles

Ingredients

• 1/2 pound dark semisweet chocolate*
• 1/2 Cup heavy cream
• 1 1/2 Tablespoons finest Kentucky Bourbon
• Droste cocoa powder

Instructions

1. *Callebaut, Lindt, Tobler or any fine imported chocolate.
2. Break chocolate into small pieces. Combine it with the cream in the top of a double boiler over simmering hot water (not boiling). Stir the chocolate and cream constantly until chocolate has melted and ganache is smooth. Remove from heat and allow to cool. When the ganache has cooled, stir in Bourbon.
3. Pour the mixture into a small bowl. Cover with foil and refrigerate overnight or several days if desired.
4. When ready to make the candy, line a baking sheet with foil.
5. Working with a small amount of the ganache at a time, using about 1 1/2 teaspoons each, form into balls. Place them on the sheet. (Work quickly, using your fingertips and not the palm of your hands to help keep the mixture from becoming overly soft.)
6. Keep the chocolate balls cold, if possible, by placing them a few at a time on a tray in the refrigerator. Leave the chocolate balls lightly covered in the refrigerator for several hours or overnight, if desired.
7. Sprinkle a pastry sheet with cocoa. Roll each ball into the cocoa, covering them well. Refrigerate at once and leave until the truffles are quite firm - several hours or overnight.
8. Place each truffle in a fluted silver or paper cup in a tin box and keep refrigerated.
9. Serve very cold. Will keep several weeks under refrigeration.

Notes

Glenn writes: "All the world loves chocolate, and chocolate truffles are the world's most luscious trompe l'oeil. We have no clue as to the name of the clever cook who first created these candies so beautifully camouflaged in the shape of a truffle, but it would be a very safe bet that he was a Frenchman - and from truffle country.

"In contrast to most hand-dipped chocolates, which, to a great extent belong in the province of the professional candy maker and should look precisely turned out, chocolate truffles are supposed to look somewhat rugged. If they looked too neat and evenly rounded, they wouldn't resemble their namesake - the knobbly real-life Perigord truffle.

"No pig is needed to sniff around in the deep forest of the Perigord to find where these truffles grow! All one needs is a small kitchen space, a double-boiler of sorts, a spoon or two, a baking sheet, and a cold spot to let the candy chill."

"In every phase of the culinary arts, flavor is everything; and premium ingredients must be used to achieve the subtle counterpoint of flavors that are possible with the candies given here.

"The ideal way to store or to prepare truffles as gifts is to place each one in a tiny fluted silver or paper cup made for the purpose, then fit them in single layers in a tight tin box. Wrap the box as happily as you wish. Few gifts could say 'Have a Merry Christmas!' any better.

"Bourbon whiskey has a great affinity for chocolate; however, no whiskey or liqueur can be added directly to any chocolate; it hardens it beyond repair. In using liqueurs when making chocolate candies, frostings, etc., the alcohol must be combined with cream first. The French call the combination of chocolate and cream a 'ganache' and that is the base of many candies, especially truffles."

From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'"

JACQUES PEPIN’S BASIC ROAST CHICKEN

Jacques Pepin’s Basic Roast Chicken

JACQUES PEPIN

• YIELD
4 servings

• TIME
55 minutes

Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

INGREDIENTS

• 1 3 1/2-pound chicken

• Salt and ground pepper to taste

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PREPARATION

1 Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.

2 Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.

3 When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.