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!
- 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.
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.
Have you heard of grilled alligator?
It’s just one of the most unusual grilled recipe for Christmas. One girl from New Orleans shared her family’s menu – grilled alligator, sauteed shrimp and mushrooms and salad. Here’s more – salad, raw oysters with cocktail sauce, grilled scallops and her own dish – creamy-less broccoli. Sounds different?
Another story is the 12 days BBQ celebration. Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach their their secrets. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.
Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. High-carbon stainless steel blade with an edge to prevent food from sticking and meets both requirements of affordability and reliability.
So even if you’ve stretched your shopping till the last minute that you don’t have time for elaborated cooking, hit the grill and make any special menu for the Christmas celebration.
Fruits are among the most wonderful foods to grill. Aside from that, they are also very healthy. Firm fruits like apples, pears, and pineapple are to me the most delicious and easy to grill. Softer fruits like peaches, mango, papaya, and nectarines are also fun but require special attention since they cook quickly, and if overcooked, will render mushy results.
When grilling softer fruits, they only need to be heated and not “cooked.” To make sure you don’t get them mushy, grill them in their skins. Fruits like bananas, pineapples, peaches, plums, apples, and pears can be cut in half, pitted or cored, and grilled. Oranges and other juicy fruits do best cut into thick slices. In general, leaving the skin or peel on the fruit helps it maintain its structural integrity as it cooks. Simply place large pieces directly on the grill and smaller pieces on skewers or a grill pan. To prevent their sticking to the grill, baste items very lightly with melted butter, a non-stick vegetable oil spray, or an oil-based marinade.
Grilling fruit is an excellent way to bring out their natural sugars. Their wonderful taste when grilled makes among the best side dish burgers, hot dogs and other grilled meat dishes. Wash the fruit before grilling. A helpful tip is to slice the fruit in half or into large chunks and to leave skins on to help hold the fruit together as it cooks. 🙂
When grilling vegetables, you will get the best results when using veggies with a low water content. These are the cabbages, bell peppers, mushrooms, onions, asparagus. It is fun wrapping these vegetables in tinfoil before putting them on the grill, although it is also fine to put them directly on the grill.
What I love about wrapping them is the no need for anything like fat or seasoning. Grilling to me is the best way to preserve the nutrients present in your vegetables. Boiling rids them a lot of their nutritional value. Frying soaks them up a lot in fat… so grilling is the healthiest way to prepare vegetables.
Eating a diet, which is rich in vegetables and fruits, can reduce the risk for cardiovascular diseases, type 2 diabetes, and stroke. This makes eating vegetables the best thing. Orange and dark green vegetables are higher in cancer-preventing antioxidants and nutrients than other types.
Vegetables are also low in calories and fat but high in fiber, so they can help you to lose weight by making you feel full. You find potassium, dietary fiber, vitamin A, vitamin C, vitamin E and folate (folic acid) in vegetables. Dietary fiber can reduce the blood’s cholesterol levels and helps with good bowel function.
Potassium keeps blood pressure at a healthy level. Folate helps in the production of red blood cells. Vitamin C is good for the teeth, gums, wound healing and iron absorption. Vitamin A is good for the skin and eyes. Vitamin E protects vitamin A and essential acids in the body from cell oxidization.
There are thousands of marinade recipes, but how come not all of them renders wonderfully marinated meat or fish? Have you ever asked yourself why other people get very tasty grilled foods? Have you ever wondered if you too could do the same?
Try these secrets.
Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.
When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.
Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry so definitely great for your turkey, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.
After your savory grilled dish, think of a wonderful side dish for a more gratifying dinner.
Any idea would do, it’s what you like, it’s what you’re going to serve. For as long as you know it tastes good then go for it. I like applesauce with pork roast. I have made this with frozen peas, carrots, and roasted brussel sprouts. You can also roast or saute’ some of your favorite veggies together, it’s all up to you… it’s your side dish.
For something different, you can try fresh pesto in addition to potatoes, or basil and goat cheese for some complexity. These vegetables would also come very nice with bits or lobster and shrimp mixed in. Let us have a look at some pork roast side dishes. Snappier peas, crunchier carrots and better-tasting grains, pasta and potatoes will always be quick and delicious side dishes.
I suggest on anything Mediterranean, or Spanish artichokes in many ways. Baby artichokes are particularly popular and tender and combine well with seafood and garlic.
Just steam them then stuff with garlicky brandy-sauteed shrimp and mushrooms. Potatoes fried in virgin olive oil at home are a delicious dish that cannot compare to any fried potatoes at a restaurant. Learn how to prepare this very typical and flavorful side dish to eat with almost any main course in Spanish cuisine.