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.
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.
Grilling fish is one of the best and healthiest way to cook fish. Aside from these, grilling usually takes ony a few minutes of your time, making it the best and easy to prepare grilled meal for your visitor. Although charcoal grilling is also the most fun methods of grilling, using gas grills I should say is easier. Try the following proven steps for a more successful grilled fish.
Step 1: Clean your grate.
A clean grill is the beginning of a deliciously-flavored fish. Remove debris from previous dinner to avoid the new fish to stick on the grate. To make the grill grates glossy and non-stick, dip about two folded paper towels in olive oil, use a tong to grasp it and rub the grill grates.
Step 2: Get an aluminum foil and cover it to the gas grill.
Set the fire to high heat and wait for about 10 to 15 minutes to thoroughly burn off the debris. When this process is done, remove the foil.
Step 4: Grill the fish.
Before putting your fish on the grill, season it with salt. To add more flavor and keep the fish moist, you can brush each sides olive oil (or any vegetable oil) or with melted butter or some fresh lemon juice while you are grilling. Remember to check your fish from time to time because using butter can burn the fish easily.
Step 5: Arrange the fish diagonally on the grate, with skin side down across the grate to create that famous grill marks.
To grill a thinner and flakier fish, use a grill basket or wrap it with aluminum foil with olive oil, wine or lemon juice. This is to avoid the fish from falling apart and to keep the moisture during cooking and flipping.
Step 6: Adjust the temperature of the grill down to low.
This is to prevent it from cooking too fast. Close the lid while cooking. Cooking will approximately take about 10 minutes for every inch of thickness of the fish. It is advisable to check your fish from time to time.
Step 7: Check if the skin of the fish has become seared and crisp.
Lift the edge of the fish using a turner, spatula or tong to see if it easily moves from the grates. Do not move the fish when you see it is not yet done for it could easily break up. If the skin is already seared, flip your fish over.
Step 8: Remove it from the grill.
When both sides are seared and fish flakes easily when a fork is inserted, then it is done. Remove the fish from the grill and you can now serve it to your hungry guests!
Marinating is a great way to add flavour and, in some cases, tenderise meat, chicken and fish. A marinade can be made of paste, liquid or a dry rub (such as a simple herb and spice mix). If you’re the adventurous kind of a cook, you can create your own mix and match flavours to create your own blends.
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.
Oil is said to work as flavor enhancer. The oil content in a marinade locks in the natural flavour of the food and prevents it from drying out, retaining the most luscious flavor of the food. Some oils can also add flavour. Good oils for marinating include olive, sesame, peanut and infused oils available at gourmet stores.
These ingredients provide the unique flavors in marinated food. Garlic, ginger and onion are the most common great starting points. You may also opt to use fresh herbs and chilli to spice things up, or honey and sugar to sweeten your food. Seasonings include citrus peel, soy sauce, mustard, salt and pepper, and herbs and spices. The choice is yours.
Acid ingredients have the ability to tenderise meat by unravelling its proteins – which results to the softening of the surface and allows flavors to be absorbed. Acids include vinegar, wine, sherry, citrus juice, yoghurt and buttermilk.
As a general rule, the longer food is left to marinate, the more flavoursome it will become. However, the ideal marinating time usually depends on what you’re marinating, the size of the ingredients and the type of marinade you are using. Just make sure you know the kind of ingredients you use and the amount of time to soak the food, to avoid mushy or tough marinated foods.