While reading about the fun history or Mardi Gras, I came across this recipe. I’ve thought of sharing this as its true that some of us would hardly think that cooking with beer can qualify as gourmet. Not when you have tried this yourself, as well. This serves 4.
• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer
1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with paper towels.
3. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
4. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
5. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
6. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on, or directly under, the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
7. Remove from grill and let rest for 10 minutes before carving.
Recipe source : American Feast’s Sustainable Food Blog
When we talk about Mardi Gras it is constant that we mean life and fun in Louisiana. It’s all about fun and nothing exemplifies this attitude better than the Mardi Gras! This festival is known worldwide for its lavish party in New Orleans.
Grilled foods stays true to the spirit of Mardi Gras. It denotes abundance of great food and the convenience of old-fashioned grilling that brings a festive atmosphere.
The Mardi Grass grilled food spirit celebrates authentic Cajun specialties such as Crawfish Etouffee, Chicken & Sausage Jambalaya, Crab Boulettes, and Seafood Courtbouillon. If you want to sample other specialties like Seafood Gumbo, Crab Bisque, Blackened Catfish, and Stuffed Flounder loaded with Crabmeat, there’s only one place to go, the Sea Orleans!
Most people don’t try grilling a breaded pork chop as the breading mix might just fall off the grates having no use at all. Try this method:
Marinate the chops in the milk along with 2 teaspoons of salt. Allow to sit for at least 3 hours. While marinating, start making some sauce. If you enjoy the flavor of apple in your meals, here’s a recipe for a good apple sauce for your grilled breaded pork chops.
If you came from a family that loves pork chops, grilling you breaded chops today can bring back some tasty memories, and if you my mother always pan fried pork chops in sauerkraut, then you too can make difference by bringing back the taste of kraut on the flavors from the pan.
I too remember back before all our pork became anorexic, nice thick chops with a ring of fat around the edge. My mother would cook them so the whole chop was a chip. Then we would all dunk the pork chops in katsup and eat out of hand! I wish I could always bring back those memories.
- 1/2 Hass avocado, seeded and flesh removed from peel
- 2 poblano peppers, roasted, peeled and seeded
- 1 jalapeno, roasted, peeled and seeded
- 1/4 cup plus 3 tablespoons olive oil, divided
- 3/4 cup chopped yellow onion, divided
- 3/4 cup fresh cilantro leaves, divided
- 1 lime, juiced
- 1 1/4 teaspoons kosher salt, divided
- 3 tablespoons water
- 1 pound amberjack fillet
- 1/2 teaspoon freshly ground white pepper
- 8 fresh, white or yellow corn tortillas, warmed
- 4 slices ripe tomato, cut in 1/2
- 2 limes, halved
In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.
Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub both sides of the fish with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.
To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.
Grilling and barbecuing are two the same methods of cooking. But did you know that grilling is a lot different from barbecuing? Let’s see why.
Grilling is cooking food on a grill and over an intense heat for a shorter period of time. To get the most perfect grilling, allow the coals to go flaming hot; when they subside and the coals are glowing from below, a fine layer of ash will appear on top which means they are ready for grilling. A few minutes after the red-hot stage will give you the ashes you need to before placing food on the hot rack. For excellent results, always brush a little oil on the grill and have your food lightly but evenly oiled before cooking.
Barbecuing on the other hand, is cooking long and gently over slowly smoldering charcoal. You’ll get the best barbecuing results when you arrange coals to one side of grill as this ignites and allow them to get red hot. Allowing the coals to become gray throughout and to heat with a sufficient space can provide you the temperature required before cooking. Allow food to cook very slowly.
For the best barbecue flavor, use either all hardwood chips or a mixture of hardwood and charcoal.
Some of us thinks we need the fancy cooking oils, vinegars and seasonings to make the best marinades for grilling. We even consider only a delicious variety of fish can render the best-tasting grilled fish dish.
I’m not sure how you take this, but for me, even the bare-bones pantry with the cheapest tomatoes and cooking ingredients can render the most delicious crockpot and grilled meals. I find the acids in the tomatoes do great in some of my all-from-scratch marinades. Funny and weird?
Owning a heavy-duty metal grill pan probably has been a help because I may have the cheapest ingredients but the large enough pan was more than enough to hold any of my cheap cuts of meat, turkey or beef roast; and with my humble marinade, it’s like having a dish with the most delicious gourmet ingredients.
So I must say this, don’t underestimate what we call scratches in the kitchen. It would be a disaster if you were having guests and realized at the last minute that you were missing something essential.
We know who Emeril is, and every word that comes out of his mouth regarding cooking is surely a hit. Here’s what he has
to say about grilling:
“No matter what season you’re in, for any season, and whatever grilling tool you’re using, grilling should be fun be it outdoors or indoors.” If you agree with me, some or most of us consider grilling outdoors a lot much better than grilling indoors. Perhaps we’re thinking of the inconvenience as the smoke fills the whole house, the charcoal mess and all that. But Emeril’s right, perhaps it’s high time that we consider grilling as something to be treated a great adventure be it inside or outside the house.
Emeril’s second tip is to grill like you’re using a stove: “Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low… and you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. And invest in a meat thermometer — they’re cheap.”
Here’s a full video coverage of Emeril on the grill.
If you don’t have a grill pan yet and still using your old skillets for pancakes, aren’t you going to give yourself a break? Own a grill pan now. If you get one, you will be amazed how the designed ridges have to do with your cooking and your meals. You may find it a bit difficult to clean but cleaning up is always a part of healthy cooking, take note, and I guess it’s only constant that to love cooking, cleaning up is constant.
You can have fun with your grill pan from the simplest egg meals and grilled vegetables to puffy pancakes and hot spicy romantic recipes!
Maybe I’m speaking by experience since I have a round and rectangular grill pan that allowed me to do just about everything that comes out of my mind.
What’s a better thing than showing someone that you love them enough to prepare deliciously healthy foods? Yes using grill pans is healthy because you get all the fat and oil pooling on the ridges so no need for them to go along your food.