Beer Can Chicken

Beer Can Chicken is a newly popular way of roasting a chicken and keeping it extremely moist and flavorful using the liquid in the can to steam the chicken from the inside while it roasts from the outside in your BBQ or oven. The results are delicious! There are many racks and holders available on the internet to make this easier and safer. I purchased this one online, works great! http://www.beercanchickenroaster.com/  This recipe is from Epicurious. (you can customize the recipe in any way you like, some people like to replace the beer with wine or ginger ale, root beer or dr. pepper.)  I added 8 halved garlic cloves to the can and some lemon zest, it was amazingly moist and flavorful.  Note:  be very careful with the drip pan, the drippings can ignite, use tongs and a mitt. Enjoy!!

Ingredients:

• 1 large whole chicken (4 to 5 pounds)
• 3 tablespoons Memphis Rub* or your favorite dry barbecue rub
• 1 can (12 ounces) beer

Instructions:

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

*Memphis Rub:
1/4 cup paprika

1 tablespoon firmly packed dark brown sugar

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons accent (MSG; optional)

1 teaspoon celery salt

1 teaspoon freshly ground black pepper

1 to 3 teaspoons cayenne pepper, or to taste

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

** Indirect grilling on a Charcoal Grill:
To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.

If you want to add a smoke flavor, add 1 to 2 cups of pre-soaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

Read More http://www.epicurious.com/recipes/food/views/Beer-Can-Chicken-102216#ixzz1OhgLw4eV

Coctel de Camaron

Coctel de Camaron (Mexican Shrimp Cocktail)

This is a great recipe for both prawn cocktail and ceviche lovers, it combines the best of both worlds in a traditional mexican recipe, served chilled just in time for summer!  It is packed with flavor and nutrition, it is cool and refreshing, goes great with a mexican beer, ideal next to the sea!

Ingredients: Serves 4 or more
3 cups "Clamato" juice (original, shrimp or spicy)
3 tbsps. ketchup
2 whole limes juiced and 1 slice each in reserve for each person as garnish
1/2 lb cooked and peeled  medium shrimp, chilled
1 stalk celery diced (optional)
1 avocado, diced
1/2 med.  diced onion, red, yellow or white (you can substitute green onions (about 4) sliced
large diced tomato or equal ammount cherry or pear (sliced)
1 serrano chili with ribs and seeds removed (optional) finely diced
1/4 bunch cilantro
salt and pepper to taste
saltine crackers or your choice of tortilla chips

Directions:

Combile all ingredients in large bowl (reserving 1/4 of avocado)
serve in chilled serving dishes (example:) martini glasses, beer goblets
garnish with reserved avocado, i slice lime per glass and chips or crackers on the side
Magnifico!

flatbread or pizza toppings

This is so easy and fun if you have kids, or in my case adults who still act like kids to make at home. Some adult topping ideas: note: if you are not a blue cheese lover, omit the cheese or substitute your favorite. I have listed one flatbread recipe and one adult topping recipe, with kids you can be interactive by having their favorite toppings available, such as chicken, sausage, cheese, and they can build their own. Be creative, the sky is the limit with toppings!

One of my favorite versions is the gorgonzola, fig, and prosciutto combo. I have included an easy flatbread recipe at bottom, or (Whole Foods sells a terrific fig spread) and their naan is a great thickness & size for appetizers, but for larger pizzas as a time saver you can buy store bought dough. I use this recipe from Chow.com as a base, then add and subtract ingredients as I see fit. Feel free to leave off the prosciutto & add pear or apple and walnuts if you're vegetarian - it's just as good! There is a great flatbread recipe found as well below.
INGREDIENTS & INSTRUCTIONS

• 
  
  16 oz fresh pizza dough (store bought from Trader Joes)
• 
  Flour for rolling
• 
  
  Olive oil for dough and grill
• 
  
  ½ cup fig jam
• 
  
  4 ripe Mission figs
• 
  
  3-4 oz of Gorgonzola or other blue cheese
• 
  
  3 slices of prosciutto cut into 3” strips
• 
  
  1 TBSP chopped flat leaf Italian parsley
• Bring pizza dough out of the refrigerator for 5-10 minutes.
• A gas grill is recommended. Heat the BBQ on high for 10 minutes with the top down. Scrape the grill.
• Floura large cutting board or a counter where you can roll out the dough. Flour the top of the dough and roll out the pizza into a roughly 6” by 10” shape with a ¼ inch thickness. shapeKeep in mind when grilling pizza the dough does not need to be round or perfect, it can be any shape when you put it on the grill. Brush onto the surface of the dough so it is lightly olive covered.
• Open the grill cover and lower the grill heat to a medium high flame. Pickup the dough up and carefully lay it on the hot grate. As you are laying the dough on the grate it will stretch. Make sure it is relatively flat on the grill don’t worry about the shape of the pizza it is not important when barbecuing.
• Close the grill cover and let this cook over a medium high flame. After 2 minutes, open the grill and with the tongs check the bottom of the dough. It should be golden with grill marks. You can cook it for one additional minute if the dough is not golden. If there are bubbles on top of the dough you can use the tongs to pierce them. Turn the dough over and bring the heat down to medium low to low.
• Spread the fig jam and then crumble the blue cheese over the pizza. Lay out the figs and close the cover, cooking for 4 minutes.
• Open the grill and check for doneness. If you need another minute, leave the grill on or if it looks done, turn the grill off.
• Scatter the prosciutto strips over the pizza and then sprinkle the chopped parsley on top.

In addition you may also substitute arugula and balsamic vinaigrette as toppings
This recipe comes from Philadelphia: by Lindsay Lovier
My suggested wine pairings, Cabernet, Zinfandel, Dolcetto, Pinot Grigio

Rustic flatbread with mushrooms, sopresada sausange and arugula

This is a basic recipe for flatbread or pizza by Bobby Flay: (rest assured he got it from one of his italian chef friends that does incredible flatbreads). A tip that is not mentioned is that before baking you should kneed lightly with several teaspoons of extra virgin olive oil "right into the dough" and remember to always flour your hands and the board surface that you are working with. You may want to bake the flatbread first before adding toppings and return to oven briefly or with cool toppings such as arugula salad, bake first and then top. YUMM! I would serve with your favorite wine or wines that pair with topping ingredients, perhaps a delicous microbrew.

1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.

Thought you might like a sampling of one of the recipes included in my new Wine Tasting in Southern California & Beyond book.

Thornton Winery's Café Champagne's
Baked Brie Wrapped in Puff Pastry
with Honey Walnut Sauce

 

Serve with Thornton 1996 Brut Reserve

2.2 pound wheel of brie, cut into 16 wedges
1 package frozen puff pastry dough (thawed)
1 pound butter
4 ounces honey
1 teaspoon garlic, minced
1 Tablespoon chopped parsley
1/4 cup chopped nuts
1. Roll out thawed puff pastry dough with rolling pin and divide
into eight pieces.
2. Form a rectangle with the brie by using two pieces of brie and
wrap the puff pastry around the cheese. Seal tightly with piece
of puff pastry dough. Bake brie in puff dough at 400 degrees
until golden brown, approximately 10 minutes.
3. Combine honey, butter and garlic in a sauce pan. Heat just
until butter is melted. Place sauce on small plate, sprinkle with
walnuts and parsley. Place cooked, wrapped brie on top.
Serves 8

Here are upcoming events that I'll be at.

Upcoming Appearances

Saturday, September 26 from 10 a.m. to 12 p.m. 4S Ranch Library, 10433 Reserve Drive, San Diego, CA 92127 (858) 673-4697. Local wine authors John Alonge (voted by San Diego magazine "The Best Wine Educator") and Janene Roberts will talk about wine and sign copies of their books.

Saturday, November 21 from 12 to 4 p.m. San Diego Bay Wine & Food Festival, Embarcadero Park North behind Seaport Village. Visit local wine book authors John Alonge and Janene Roberts at their booth. Event has an entrance charge. Go to http://www.worldofwineevents.com/.

Thursday, December 17 at 6 p.m. Warwicks Bookstore, 7812 Girard Avenue, La Jolla, CA 92037 (858) 454-0347. Two cookbook authors will have bite-size treats and two wine authors will have wine samples and books for sale for holiday shopping.

Welcome foodies!

This is foodiegirl's first post to thewanderingfoodie blogsite. A tip for southern california wine lovers and those who like to travel to areas in the Southland: There is a great new pocket size book called "Wine Tasting in Southern California and Beyond" by San Diego writer Janene Roberts, it includes winery tours in Los Angeles County, Temecula, Antelope Valley, Rancho Cucamonga, Laguna Beach and more. In addition there are lists of unique wine themed restaurants and bars, accomodations and even some really great recipes. This book includes valuable coupons inside. For more info. please visit the author's website at www.popcornpressmedia.com and mention that foodiegirl sent you!