BEER CAN CHICKEN

It does not get any better than this. Rub it, set it, cover it and forget about it. An hour later you have a great tasting chicken dinner. Oh Yeah!

PANKO, PARMESAN CRUSTED BBQ CHICKEN

 ‘Its shake and bake and I helped’. A blast from the past is the memory of the commericial for ‘Shake and Bake’ chicken.  We are not re-inventing the wheel today. We are baking chicken in the Weber covered kettle grill. This chicken will be encrusted in a crunchy topping of panko bread crumbs and parmesan cheese. To begin, we need to brine our chicken in a solution of water, salt and sugar. This recipe and method is simple with fantastic results.

Brining is a great way to add moisture and flavor to chicken and pork. A simple solution of ¼ cup of salt and ¼ cup of sugar combined with 1 quart of water is brought to a boil. Stir to combine, turn off the heat and let cool to room temperature. Place approximately 2 pounds of chicken parts into solution and refrigerate. I am using chicken thighs and legs. The mixture needs to brine for several hours up to overnight. Remove the chicken from the ice cave, drain and dry. The next step is to apply the panko/parmesan crust. A three step dipping method of flour, egg/milk and finally panko parmesan mixture is used. The brading mixture ratio is 1/3 cup parmesan to 2/3 cup of panko crumbs. Let’s build a fire.

I have a special grill grate that has the center cut out that is perfect for indirect cooking. I have a charcoal fire consisting of 50 lit charcoals in the center. If you do not have this grate you can bank the charcoals on one side to create an indirect heat. Place your chicken on a well oiled grate. (This chicken will stick to the grill so be sure to oil your grate). Cover with lid and bake for approx. 40 minutes or until the internal temperature is above 165 degrees.

  This was an easy and tasty meal. The crust is salty, savory and crisp. The brine created a juicy and flavorful chicken. Ms. Goofy exclaimed; It was like barbequed fried chicken. This definitely will be put on the rotation of our meals. 

BERBERE CHICKEN

Berbere is an Ethiopian spice mix. We have it in a sauce form which can be used as a marinade or a dipping sauce. Our sauce comes from our friend Larry at Peppahead. He says his sauce is a pungent and fragrent African Blend with unique flavor. The ingredients are ‘berbere spice blend’, red wine vinegar, coconut milk, shallots, tomato paste, chiles and sea salt. This is a unique sauce. The smell is very complex. Cinnamon, cloves, vinegar, chiles are several aromas I detect. Larry says it is great as a marinade for lamb or chicken. We are going to fire up the grill and try the berbere sauce with some chicken.

The sauce was slathered over some chicken thighs and put in the Chilebrown ice cave for several hours. A medium mesquite charcoal fire was built in our old trusty and faithful Weber. We cooked the thighs with the vents closed half way and the cover on. We turned the chicken several times. When the thighs internal temperature reached 165 degrees we removed them and let them rest on a covered plate.
   The thighs were juicy and very flavorful. The key word tonight is unique. This was a flavor that was unfamiliar to our palate. Coconut milk, vinegar with a mix of pepper and spices created a slight heat and flavor that wreaked havoc with our Western tastes. Can you call it a curry? The spices had a slight earthy flavor. There were so many spices that may or may not be in this mix. Cinnamon, allspice, cloves, nutmeg, ginger and garlic is my guess. Did we like it? I liked it because of its unique flavor and slight heat. It is fun to experience new taste sensations. Ms. Goofy was not so impressed. If you would like to experience something that is a little exotic and different, it is available through Larry at Peppahead.

Peppahead

LIQUID GOLD

We do not always eat meat. Vegetables and pasta sometimes make it to our plate. Today's meal of rib eye steaks included some home made pasta and mushrooms. We had a secret ingredient to add to our mushrooms. A visit to Cassie at Garden Girl Farms produced a few dozen eggs that will be perfect for fresh pasta. As I was leaving Cassie gifted me a jar of chicken stock. This liquid gold was made from some roosters that had been simmering in a pot for the last three days. It was a beautiful hue of gold. It was thick, rich and smelled heavenly.

Garlic, wine, salt and pepper was added to this pan of simmering mushrooms. A few tablespoons of this liquid gold put this fungus over the top delicious. I wish I had the time to simmer stock for three days because this is a special ingredient. Just a few tablespoons was all we needed. This is some concentrated magic. Thanks Cassie.

BROCCOLI & CHICKEN SOUP

We have a nice smoky chicken breast from our trial of ‘Emeril’s Smoker Bag’. It just seemed right to make a soup. We looked in the ice cave and found some broccoli, cheddar and some pancetta. As you may know, I am a bacon kind of guy. Pancetta is a form of bacon that has been cured but not smoked. This piece of pancetta was procured from the pork palace of ‘The Fatted Calf”. This will work just fine.

The pancetta was cubed and put into a heavy enameled cast iron vessel. The heat started a transformation of the cured swine to aromatic, caramelized bits of meat pleasure. The whole house had a perfume that almost brought me to tears. Pancetta, where have you been? The smell was much sweeter and less harsh than ordinary bacon aroma. Onions, carrots and a few cloves of garlic were added to my pot of Love. After several minutes a couple of tablespoons of flour were added. Chicken stock followed into the hot tub and all was simmered for 10 minutes.

I think Ms. Goofy must have had a little taste of the smoked chicken breast. This will explain the teeth marks. The chicken was cubed and combined with cheese, two chopped smoked jalapenos, and broccoli. One half of cup of heavy cream, final seasoning and 10 minutes of simmering finished this wonderful smelling cauldron of soup. Delicious, comforting, smoky, filling what more can I say except, pancetta. Little cubes of chewy sweet pork made this one memorable soup.

EMERILS’S SMOKER BAG

Emeril has touched all our lives, well at least mine. Julia started the whole sha-bang and Emeril just kicked it up a couple of notches. With fame some people need to cash out on their celebrity. Do you blame? Emeril has endorsed these smoker bags and we are going to give them a ride. The people from Carmeron Products were generous to give us a couple of samples.

What is a smoker bag? It is a insulated aluminum foil bag with specific flavor wood chips. You place the bag on a heat source and smoke will fill the bag permeating your protein of choice. Today we are going to try some seasoned chicken breast.

It is hard for me to do, but I followed the instructions. Season your meat and place in bag with the “This side down”. You can use this smoker bag in your inside oven, outside barbeque charcoal and the heaven forbid gas grill. I was a little paranoid to try this product inside our abode to bypass the wrath of Ms. Goofy if the smoke escaped.

Thirty minutes later this bag looked like an Orville Redenbacher popcorn bag. The bag was emptied into black iron to cool. When we opened the bag a small flume of smoke escaped. It was not enough to send of the smoke alarms. That was one of my concerns.
 The Breasts were so moist and smoky. Emeril is still my hero! He would never steer us wrong? Would I use these bags again? I think they are convenient to smoke vegetables or a small meat meal. These bags are self contained and when you open them just do it with ventilation. The chicken breast is going to be used in a broccoli soup. I will recommend these bags for the convenience and the easy usage. They might be blasphemous for the hard core smokers, but; Why not! "What, Me Worry!” (Alfred E. Newman)

CHICKEN POT PIE

Warm buttery soft flaky crust, smoky tender chicken, sweet carrots, potatoes, and rich creamy gravy makes for one comforting ‘Chicken Pot Pie’. It has been way to long since we have made a pot pie. Simple but quality ingredients are the key to success. This chicken has been smoked with hickory wood. The carrots are fresh and sweet from the farmers market. The crust is pre-made by a local pastry vendor called ‘Star Dough’. ‘Star Dough’ was highly recommended by a local food fanatic; Zoomie.

Chicken Pot Pie

• 1 cup cubed potato
• 1 cup peas
• 1 cup diced onion
• 1 cup diced carrot
• 2 cloves diced garlic
• 1/3 cup melted butter
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup milk or half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cubed cooked chicken
• 1 pie crust

1. Preheat oven to 400°F.
2. Sauté onion, carrots and potatoes in butter for 10 minutes.
3. Add flour to sautéed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken, peas and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shell.
9. Cut slits to allow steam to escape.
10. Brush crust with wash of beaten egg.
11. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Let the pie rest for 10 minutes before serving. This is a complete meal. The smoky chicken made this pie over the top delicious. Star dough is a very decent product. It is rich and flaky. I would recommend it if you are crust challenged. It has a steep price tag for something that is fairly easy to make yourself. The gravy which bound the ingredients was so rich and good that I was caught licking the plate. ‘Chicken Pot Pie’ is a dish that had been on the back shelf of our recipe repertoire. It received a warm welcome return. ‘Yummy Noodles!!!!!!!!!!!!!!!!!!!!!!!!!!!’

JERK CHICKEN

The Habanero's are burning with color. They have turned a fiery orange. They are begging to be extinguished down some body's throat. Chilebrown will step to the hot plate. I am no stranger to hot chile. One little nibble should be enough to sample the all mighty wrath of the Habanero. Great scorching balls of fevorous fire, is this pepper HOT!!!!!!!. This bite has taken my breath away. I have just received another lesson in humility and respect for Habanero's. Once the swelling went down on my kisser, the fruit taste shined through. I have three bushes of Habanero peppers that are starting to turn color. One recipe, that is a winner, is Jerk Chicken. Allspice, cinnamon, limes and Habanero's are combined with several other ingredients to marinate chicken. The chicken is grilled. The grilling tames the fiery wrath of the pepper. What remains is a wonderful spicy, fruit and herb style of chicken.

Jerk Chicken

1. 4 habanero peppers chopped. WARNING:(Be careful not to touch peppers)
2. 1 bunch green onions chopped
3. 4 teaspoons allspice berries whole
4. 4 cloves
5. 1/2 cup lime juice
6. 2 teaspoons nutmeg and cinnamon
7. 1 tablespoon chopped fresh ginger
8. 1/2 cup soy sauce
9. 2 tablespoons brown sugar
10. 1 teaspoons fresh thyme leaves
11. 2 tablespoons oil
12. 3 cloves garlic chopped

Place your allspice berries and cloves on cutting board. Smash and pulverize with a rolling pin. (or use spice grinder). Combine all ingredients in a food processor. Pulse until thick paste is formed.

I used chicken thighs. You can use the white meat, but it tends to dry out.. Place in zip lock bag with marinade. Let sit in refrigerator for at least four hours.

Build a medium fire in your Weber. Close the vent to the halfway position. Cook over direct coals using the lid to contol any flare-ups. Cook chicken thighs until the juices run clear or reads 180 on instant read thermometer.

Serve over rice. This chicken tastes great the next day on a salad. Do not be scared of the Habanero.The cooking mellows the heat and brings out the flavor. Treat it with respect and you will be rewarded.

CHICKEN VERDE

We have some Pollo Verde in the house tonight. This is a special grilled chicken dish with some dried green chile powder as an ingredient. This powder is from "Havasu Spice Merchants". This dried green pepper is mild and will add a special flavor to a grilled chicken and onion stew.

Cut up a bird and coat it liberally with salt, pepper and a little splash of green chili powder. Cut an onion and season with the same.

Fire up a grill with your favorite charcoal. When the fire is hot. Place your onions and chicken and sear on both sides. You do not need to cook the chicken all the way. When you have color on both sides of the meat and vegetables, Reserve.

Take a large Dutch oven and bring 8 cups of water to a boil. Add green chile powder, 1 teaspoon oregano , 1 tablespoon cumin, 1 tablespoon honey, salt and pepper to taste.Bring it to a boil and add onion (chop onion), and grilled chicken. Lower to a simmer. Cook until chicken is done and sauce thickens.Add some chopped cilantro.

Cook some rice and some Asparagus and clear a spot on the Couch. Something about grilling just kicks everything up a notch. Oh, Man, Oh Man!

CITRUS CHICKEN

Citrus Chicken was not my first choice of titles. I am trying to maintain my PG-13 rating. You can go to my friend, Sourdough Monkey Wrangler to get a good idea what the original title was going to be. There are 3 different citrus trees growing in the Chilebrown backyard. There is a lime tree for Ms. Goofy's margaritas. There is a Meyer lemon for lemonade and a Buddha's Hand tree for giggles. Let's combine them all and season them with a chicken that will be roasted on a grill.

This will be the first barbeque of the new year. This will be a good way to kick off a season of grilling. A disposable roasting pan lined with some sliced onions will be the vessel the stuffed bird will roast on. Salt & Pepper the bird inside and out. Stuff the cavity's with the citrus. I poked a couple of holes in the lemon and lime is case of spontaneous explosions. Build a medium hot fire with mesquite charcoal. When fire is acceptable spread charcoal out evenly over fire grate. Leave all vents open and place bird in middle of grill. Place lid on and return in 1 hour. To see if the bird is done, wiggle the legs. They should almost separate from the body. When done, remove from barbeque and cover loosely with foil. Let rest for 15 minutes. Carve and serve.

This was a good season opener for the grill. The citrus taste was very subtle. It just left a hint of lemon and lime flavor to the chicken. I raise my Fist to this dish. Let the New Year Barbeque's begin!

BEEHIVE KIND OF DAY

It is overcast and it looks like rain. Wait a minute, let me use another line. It was a 'Dark and Stormy' night . The Chilebrown household was hungry and needed to be fed before the storm. The Mad Meat Genius needed to conduct one more experiment. He grabbed a chicken and dispatched all the bones. He stuffed it with secret ingredients and built a bonfire. This bonfire would be the fuel to calm the storm of his Madness.

Well sort off. It is an experiment. A boned chicken stuffed with a secret rice ingredient (San Francisco Treat), salami and cooked in the beehive oven. It is overcast today. The Beehive Oven has a calming effect when being fired up. It is better than a fish bowl or the boob tube. We are using almond wood to stoke the innards of the oven. Once it gets to temperature, it will cook the stuffed chicken. The stuffed chicken is propped up on a trivet of sliced potatoes and carrots. It will be cooked for approx 45 minutes. The Beehive has an intense heat. I had to cover the chicken with foil, because the skin started to burn.

The ingredients are simple. Chicken, Rice Mix, Salami and Rub. Take a very sharp knife and remove bones. Cook your rice mix and cool. Place salami and rice mixture in deboned chicken. Tie with string and rub with your favorite rub. Today Survival Spice was used for the rub. Place in oven and cook for 1 hour or 45 minutes in Beehive.

Now the hard part. Let it rest for 20 minutes. All the goodness has to re-organize to let you experience the event. This event was Superb. We sliced it and served it with gravy. You have to have 'The Gravy.' We threw in some green stuff to throw off the Reverend Biggles. The trivet of carrots and potatoes were so good that Ms. Goofy asked me to Marry her again. I agreed and we relished our experiment. It may has been a "Dark and Stormy' night, but we ate like Kings & Queens.

CHICKEN CACCIATORE

Chicken cacciatore is a great way to use some of the produce that is bursting with ripeness in the backyard. What is cacciatore? It is a Italian term for hunter. Some how this has morphed into a term referring to food prepared 'hunter style'. Hunter style is usually a stew with tomatoes, vegetables, wine and some type of meat. I have some colorful bell peppers, juicy ripe tomatoes and a handful of herbs. They are thrown into a pot with some browned chicken and a little wine. A little cooking time and, Bamm!, one delicious comfort food masterpiece is created. I like to serve it over a bed of rice. Let's start with the chicken.

Take one medium size chicken and cut into 8 pieces. Dredge this chicken in 1 cup of flour spiked with some salt and pepper and a little rub. Fire up a large frying pan on the stove. When the pan gets spanking hot add 1/2 of oil. Fry your flour and spice coated chicken in the oil when it gets hot. Cook for 3-4 minutes on each side. You are trying to add a little color to the chicken. Remove and reserve.

Sauce

1. 4 peeled, chopped tomatoes
2. 1/2 pound mushrooms chopped
3. 1 cup white wine
4. 2 or 3 bell peppers chopped (Red, Green, Purple)
5. 1 small onion chopped
6. 4 cloves garlic chopped
7. salt & pepper
8. 4 tablespoons fresh chopped Herbs
9. 2 slices of home made bacon chopped
10. 2 carrots chopped

Use the same skillet that you browned the chicken. Pour out all but 1 tablespoons of oil. Fry bacon for 2 minutes Add onion and garlic and saute for 4 minutes. Add your bell peppers and mushrooms saute for 3 more minutes. Add wine and tomatoes. Bring to simmer. Add salt & pepper. Now is the time to add your reserved chicken. Stir and coat chicken with sauce well. Cover pan and let simmer for 20 minutes. After 20 minutes add your herbs and let rest for 10 minutes. Serve over rice or pasta.

Yesterday I took First Place at the Pragmatic Chef's "Frugal Food Fight". Unfortunately I was the only contestant. Tomorrow is the Rodeo Chili Cook Off. We will be there defending our First Place title from last year. I hope to see some of you!