Our Christmas Mini Crown Roast of Pork

I am sorry to say, as I continue to add years to my life, doctors seem to take precedence over my blog entries, but I am now ready to pursue excellence in the kitchen once again.

This time we will enter the arena of upscale presentations by attempting the nearly impossible task of creating a MINI crown roast of Pork with only 8 ribs, Normally a crown roast consists of 13 to 18 ribs to attain a well-shaped and lovely appearing crown. However, with only two people in our house, it becomes a challenge to shrink everything we prepare down to servings of 4, taking into consideration the importance of “leftovers”. I assure you this was a daunting task but the end result was absolutely delicious and yes…we have an abundance of “leftovers”

The Ingredients I used were standard seasonings and thank goodness I was able to rescue some of our fresh herbs from the garden before the freezing weather took its toll.

Ingredients for the Pork:

4-6 cloves of garlic peeled and finely chopped.
4 or 5 stems of fresh Rosemary, leaves stripped and finely chopped
4 or 5 stems of fresh Sage, leaves stripped and finely chopped
2 or 3 stems of fresh Thyme. leaves stripped
1 tsp.  Red pepper flakes
½ cup Olive oil
1 - 8 Rib Pork Loin Roast
Kosher Salt to taste
Butchers Twine for tying the roast. 

To make the pan sauce, you will need:

3 or 4 cloves of garlic, crushed
1 Ribs of celery, diced
1 Sweet onion- diced
1 Fennel bulb-sliced and diced
1 Carrot halved and ¼’ sliced
4 cups Chicken stock
1 cup (+/-) Dry white wine
2 or 3  Bay leaves
 Kosher salt to taste

Method:

Pre heat the oven to 450 degrees F.

Here’s the tricky part.  The membrane between the ribs must be slit so the roast can be curled around to enable it to stand upright. Be very careful not to slit all the way through as the ribs will then become unattached and the roast will fall apart. Also be aware the ribs must be curved outward at the finish.  By keeping this in mind, you will understand which side of the membrane to slit.

In a small bowl combine the garlic, rosemary, sage, red pepper flakes and olive oil. Sprinkle the roast with the salt and brush both sides with the olive oil/herb mixture.

Stand the roast upright and curl it around so that both ends meet and the ribs are curved outward. Tie the roast securely with two loops of twine and place the roast upright on a rack in a medium size roaster. Now would be a good time to cover the tips of the bones with foil to prevent scorching.

Place the garlic, and diced vegetables, the bay leaves and ¾ of the chicken stock and all the wine around the pork.  This will be the base for your sauce. While the oven temperature is at 425 degrees, begin to brown the meat for about 30 minutes. Reduce the heat to 325 degrees F., roast the pork for an additional 2 1/2 hours, basting several times and rotating the pork each time you baste. If you need more liquid, add the remaining chicken stock.

With an instant read thermometer check the roast about the time you last baste it and when the thermometer reads 140-145 degrees your roast should be done about medium. Remove the roast from the oven, transfer to a serving platter, cover loosely with foil and let rest for about 25 minutes. It will continue to cook while resting.

Bring the pan juices to a boil, taste, re-season if needed, and if you wish to have a smooth sauce, remove the bay leaves, place the vegetables in a blender and pulse a few times.  This will provide you with a smooth, delicious sauce.

Now it is time to remove the twine, cut between the ribs to create chops, top with pan sauce and enjoy.

Clark Williams

Side note: If the task of curling the roast becomes too laborious or frustrating, simply place the entire roast lengthwise in a roaster and continue with the cooking instructions.

The end result will look different but will taste just as good.

Stuffed Zucchini Recipe - Johnsonville Italian Sausage

Stuffed Zucchini

Ingredients:

1 Over sized (preferably 12” x 4 ½”) cut into 3 ½’ rounds, OR
2 * Medium, round zucchini, cored
2 Links, Johnsonville Hot Italian sausage casing removed       
½ cup Chopped Japanese eggplant (optional)
½ Medium onion, diced
4 Button mushrooms, chopped
1T Olive oil
1 8oz can Tomato sauce
1 cup Cooked rice
3 cloves garlic, crushed & chopped
Italian Seasoning
1 cup Sargento Mozzarella Cheese, shredded
Salt & Pepper to taste
Method:
      
Preheat oven to 375 degrees F.
Crosscut the butt end (the biggest end) of the zucchini into sections approximately 3 ½”, core out the center leaving ½” rim. Chop the portion removed and set aside.

Steam the zucchini shells in the microwave for about 4-5 minutes on high, making certain they are not overcooked. You will need to retain the integrity of the zucchini shell to hold the stuffing without collapsing. Immediately plunge them into an ice water bath to stop further cooking.
In a medium skillet, cook the sausage on med-high breaking the sausage into small chunks.  Transfer to a bowl and set aside. Using the same skillet, add the olive oil, the onions, garlic, ½ cup of the chopped zucchini, mushrooms and (optional) eggplant, Italian seasoning, salt & pepper to taste. Cook until the zucchini and onions are pale. Add the tomato sauce and any additional zucchini you feel will balance out the mix, cook for another 3 to 4 minutes. Empty the ingredients of the skillet into the bowl containing the cooked sausage, blend into this mix the cooked rice, half the cheese and fold all the ingredients thoroughly to complete the stuffing mix. The heat of the stuffing mixture should be adequate to melt the cheese as it is being incorporated.

    -2-
 
                                             
Place the empty zucchini shells in a casserole dish or suitable high-sided container. Fill the shells with the mixture, tamping down lightly to fill each shell to the top.  Place in the oven to cook for about 20-30 minutes. Open the oven door and check the temperature of the filling by simply touching the top and if it is warm, now is the time to add the remainder of the cheese to the top of the filling.  Return the casserole to the oven for an additional few minutes and closely observe how the cheese is melting. Caution should be taken to prevent the cheese from scorching.
 
When the zucchini is cooked to your satisfaction, remove from the oven, place on a rack and let rest for 4 or 5 minutes. Serve by removing the stuffed zucchini from the pan with the aid of a flat blade utensil.
Serve with chunks of fresh baguette, green salad of hearts of romaine, slices of fresh mozzarella and tomato.
Serves 2.
Notes:
• Round zucchini can often be found in an Asian market or markets such as Whole Foods as well as some Farmers markets during the summer months. If you choose to use a round zucchini, cut off the top and core per recipe instructions keeping in mind to have a flat bottom to maintain balance after stuffing.
*    This filling mix is also great as stuffing for bell peppers.

As always, thank you for visiting.

Clark Williams,

Growing Your Own Herbs - Summer in the Garden

Living in a desert community presents many challenges when it involves trying to grow a garden.  There is the ever-present relentless sun, the water restrictions, the soil conditions and searing heat. My day usually begins about 5:30 AM while the temperatures are moderately cool but by 10:30 AM it is time to return to the air conditioning. Actually today our temperature is expected to cool somewhat with a high of only104 f.

Regardless of the challenges, I find experimenting with various herbs and vegetables placed in different locations in the garden, hoping to find the best places for each of the varieties to grow, is part of the everyday challenge.  Failure, disappointment and success are all words (and emotions) I have become familiar with through the years. But the very promise of a new growing season is in itself exhilarating. I do however, have (as they say in Las Vegas), an “ace up my sleeve” by having a small portable green house that allows me the convenience of being able to start many of my seedlings under cover until they reach the transplant stage. I will post a separate blog with pictures of my green house and a few herbs.

As some of my early spring vegetables have now reached maturity I thought of one of my old favorite recipes, Ratatouille. Having made my dish and finding I had created more leftovers, I decided to use the extra ratatouille in another casserole I have dubbed “ratatouille stuffed manicotti”. It is a simple recipe and as it turned out, a good way to rid my leftover ratatouille.

Ratatouille Stuffed Manicotti

4- tubes  Manicotti Pasta
¼ cup Feta cheese
½ cup Parmesan cheese-shredded (sub.Cheddar, Mozzarella, Swiss, your choice)
1 jar Pasta sauce

FILLING:  Ratatouille (see below for filling recipe)
METHOD:  Preheat oven to 350 degrees.

Drop manicotti tubes in hot water for a few minutes to soften. DO NOT BOIL. Remove from hot water and place either on parchment paper, foil, or wax paper to cool. Do not use paper towels as the manicotti will adhere and create a situation you do not want to deal with. Meanwhile, grease an ovenproof casserole dish and set aside.

Begin to gently fill the now cooled Manicotti tubes with ratatouille being careful not to split the tubes, place the Manicotti in the greased casserole dish, pour the pasta sauce over the manicotti, sprinkle with the cheese(s) of your choice, bake 30 minutes or until golden brown.
Serves 2

Ratatouille
Please note - this is a full recipe serving 4 - the above recipe was made from leftovers

Ingredients:

1 ¾ cups Diced eggplant, peeled, salted, drained
2 T Olive oil
½ cup Sliced onions
2 cloves Garlic , crushed
1 Red pepper, julienned
1 ½ cups Zucchini 1/2 “ slices   
1 cup Tomatoes, skinned, ¼’d         
1 tsp Oregano
8 leaves Fresh basil, chiffonade or chopped
Shredded cheese, optional  
                    
Method:

Pre heat oven to 325 degrees.
Select individual casseroles, coat with spray or butter, set aside.

In a 10” sauté pan add 2-3 T. olive oil. Add onions and garlic. Saute until onions are just turning color, careful not to burn the garlic. Add peppers, zucchini and tomatoes. Stir while cooking for a few minutes.  Add drained eggplant, sprinkle with olive oil. Add more olive oil if necessary. Add oregano, basil, reduce heat, cover and simmer for 3-4 minutes.  Transfer contents to individual casseroles, sprinkle with cheese and bake for 30-40 minutes.
 

Summer Berry Trifle Recipe

Summer Desserts

In a recent Blog I touched on Lemon Curd, and other related products having been created using the herbs and fruit from my garden. Today I have a recipe for you as well as a follow up note regarding the freezing of my lemon curd, not knowing if it would separate or turn to mush upon thawing.  I am happy to report the lemon curd held up very well through the freezing and thawing process and is featured in this recipe, as are my blackberries

Now that the sun is warming the Blackberry vines, it prompts me to begin creating some of my favorite desserts, one of which I will share with you. This recipe is designed for a medium sized Trifle bowl but I have chosen to use personal sized glasses, as demonstrated in the picture, simply because there are only two people in our house and we love leftovers, therefore the personal size size satisfies our needs.


Berry Trifle

Ingredients:

½ pint              Blueberries

½ pint              Strawberries

½ pint              Blackberries    (Raspberries are optional)

½                     Lemon, juiced

1/8 cup            Sugar               (plus more if the sauce is too tart)

¾ tsp.              Cornstarch

Lemon Cream:

1/2 pint            Heavy whipping cream, chilled

½ T.                 Sugar

¼ tsp               Vanilla

½ Jar               Lemon curd (approx 6 oz).

½ (or less)      Store bought pound cake cut into ½ inch slices

Method:

Place berries in a large bowl and sprinkle with ½ the lemon juice.  Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium heat.  Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Remove the berries from the heat, set aside and let cool. The mixture will thicken as it cools.

In a clean, chilled, stainless steel bowl, whip the cream with the sugar and vanilla to a soft peak.  Put the lemon curd into a second bowl and fold in a small portion of whipped cream to loosen the curd. Fold in the remainder of the whipped cream and continue to fold until the curd and whipped cream are thoroughly blended.

To assemble the trifle, spoon a layer of the lemon cream into individual serving glasses, add a layer of cake, breaking the slices into pieces to fit, then soak the cake with a layer of berries and their juice.  Keep repeating this process until the glass is full, then top with whipped cream, garnish (if you desire) with slices of strawberries, a sprig of mint and refrigerate until ready to serve.

Serves 3 to 4.

Some side notes to consider:

The use of pound cake is an easy way cut corners where time is an important factor. I prefer Sara Lee brand.

As for the berry preparation, occasionally I will cook the berries a bit longer, transfer them to a blender, and blend until all the berries are in semi liquid form, strain to remove the seeds, which will result in a lovely smooth coulee style sauce. This method provides an option to having to deal with a surplus of seeds.

Doubling the recipe is no problem particularly if you are going to serve a group.

Clark Williams

Personal Chef

Brunch Frittata Recipe - Whole Lotta Frittata

Sunday Morning Brunch

Sunday Morning brunch means something different to every family but ours is a time to review the issues of the past week, give thanks for the blessings of life and clean up the leftovers.

At our house at least, all of the above are in play but the food aspect usually centers on how many ingredients will our frittata hold while confined to a 10” skillet. I have found not only has it become a challenge but somewhat of a game while attempting to clean up the past week’s leftovers.  While prepping all the available ingredients, I often question my judgment as to the practicality of my morning endeavor but somehow, frequently with a few minor adjustments, I manage to squeeze them all into the pan.

For this Frittata I used:

8 oz.     Jimmy Dean hot breakfast sausage

10 oz.  Simply Hash Brown Potatoes

1 cup   Shredded cheddar cheese

6          Large eggs

3           Fresh button mushrooms, sliced

1/2 cup Red and green bell pepper, chopped

4 Tbls   Italian parsley, chopped

2 Tbls   Butter

1 cup   Onions, chopped

             Freshly ground pepper to taste

            Oregano or Italian seasoning to taste. (optional)

8 spears Asparagus

           

METHOD:

Preheat oven to 350 degrees.

In a skillet sauté crumbled sausage, set aside

In a bowl, whisk eggs until frothy.  Stir in sausage, cheese, 3 T. parsley, pepper, mushroom, onions, bell peppers, Italian seasoning and asparagus. NOTE: prepare the asparagus spears by snapping off the thick end and discarding as they are usually woody and tough. Measure the length of the spears you wish to use for dressing the frittata as shown in the picture, chop the remaining pieces and add to the egg mixture. Set the egg mixture aside.

In a skillet, melt one T. butter over medium heat. Firmly press the hash brown potatoes into the pan to conform to the pan shape and cook for 5 to 6 minutes.  After 3 minutes, check the color and texture of the potatoes. When they are firm enough to flip, shake the pan to release the potatoes so they will easily slide onto a flat surface.  The flat surface can be either a dish or platter large enough to accommodate the potatoes. Carefully return the potatoes to the original skillet making certain the uncooked side of the potatoes is face down (the flip). Pour the egg mixture over the potatoes, cook for 2-3 minutes.  Transfer the skillet to the oven to finish.  Continue to cook until the eggs are set and the potatoes are crisp.

When finished to your satisfaction, slide the frittata onto a large platter, garnish with the remaining parsley, slice and serve. Serves 6-8.

Clark Williams, Personal Chef

Lemon Curd Recipe - The End of the Lemon Harvest

While harvesting the remainder of my lemons I thought of how to best utilize the surplus from this year’s crop. Needless to say I have taken care of my neighbors desires for “fresh, right off the tree” lemons so now it is my time to enjoy the rich, tangy rewards offered by my Meyer lemon tree.

I now have 24 jars of frozen juice, a plastic container of dried zest, 4 (remaining) jars of lemon curd, a lemon pie and a few lemon tartlets coming this weekend.  This leaves only enough for garnish while finishing a fish presentation.

The greatest personal reward was to make Lemon Curd as I had always purchased jars from retail sources thinking the process for making lemon curd must be way too complicated and how could I make my curd to be equal to the English version to which I have become so attached.  To my dear readers, I offer a recipe that will not only please your taste buds, but is equal to my favorite English Curd I discovered while having tea at Harrods in London. This recipe is a short approach to mixing the ingredients and can be easily doubled if you enjoy the initial attempt.

INGREDIENTS:

2              Large eggs

1/3 cup    Fresh lemon juice

½   cup    Sugar

Zest of 1 lemon

2 Tbls     Cold, unsalted butter cut into small pieces

METHOD:

Add about 1” of water to a medium saucepan and bring to a simmer over medium-high heat. This method replaces the double boiler.

In a bowl whip eggs and sugar together until light and fluffy, gradually mix in lemon juice and zest until fully incorporated.  Place bowl over the simmering water, (bowl should be a size which will fit snugly over the saucepan without the bowl touching the water). Continue whisking until the curd is thick and smooth, about 8 to 10 minutes.  This time will vary depending on the amount of heat you have generated within your saucepan. Keep in mind the water should be simmering not boiling.

Remove the bowl from the heat, begin to blend the small pieces of butter into the curd whisking until the mixture is smooth. Pour the curd into a container, place a sheet of plastic wrap directly on the surface of the curd to prevent a crust forming and refrigerate overnight or up to two weeks.

NOTE:

Should you wish to have a velvety smooth lemon curd, pour the warm curd through a sieve to remove the particles of zest.

Happy cooking

Clark Williams

Prime Rib Recipe - My thoughts on Christmas Dinner

For many years we celebrated Christmas dinner with a traditional roasted turkey, but most recently we have deviated from that segment of tradition by enjoying our Christmas Dinner of Roast Prime Rib.

 

Through the years spent in the food industry, I have witnessed in numerous research & development laboratories, attempts to shorten cooking time, injected compounds to enhance the flavor of the meat and other means of tenderizing and basically changing the structural composition of the Roast. Of course, being young and brave and enjoying the element of “change”, I enthusiastically joined in on the “taste tests” conducted before the “new improved” product would be introduced to the market place. Rarely did this type of product reach the retail market but these experiences firmly implanted in my mind the need for simplicity when it comes to standing rib roasts.

I do not casually use the terminology of “Prime Rib” in relationship to “standing rib roast” as being the same.  The similarity is, the standing rib roast I choose, is of Prime grade meat.  Because of the additional marbling of fat veins throughout the meat, the tenderness and flavor is, in my opinion, somewhat superior to the lesser grades most frequently available in the super markets. Therefore, I can refer to my roast as true “Prime Rib”.

As for other lessons learned, do not try to rush the cooking time by increasing the heat. The meat could possibly be more “chewy”, less moist as well as a less satisfactory flavor.

Remember “low and slow”, simply allow the extra time in your meal preparation

The seasonings should also be reasonably simple to prevent over riding the natural flavors of the roast. Following are a few suggestions from my kitchen for preparation of a Standing Rib Roast. Please consider the following as “tips” as I am not including a formal list of ingredients.

For a 6 lb roast:  Total cooking time 2 ½ to 3 hours.

Trust your instant thermometer.

Bring your roast to room temperature at least two hours before cooking. After an hour season with coarse salt and coarse cracked pepper and set aside.

Preheat the oven to 500 degrees F.

The Rub:  In a small bowl combine 8 finely chopped garlic cloves, finely chop the leaves of 10 sprigs of thyme as well as the leaves of 10 sprigs of rosemary, and 2 T Olive oil. Whisk to blend then rub this mixture over the roast. Set aside.

Peel about 10 shallots but leave whole, about 10 Roma tomatoes halved and 4 T. unsalted butter cubed. Place this combination in the bottom of a roasting pan and evenly distribute. At this point you have a choice of using a rack over the vegetables or placing the roast directly on the vegetables (bone side down).

Cooking: Place the roast in the oven and cook for 15 minutes at 500 degrees, reduce the temperature to 300 degrees and continue to cook, basting the roast every 30 minutes with the pan drippings, until a thermometer inserted in the center of the roast reads 115-120 degrees F for rare. Remove the roast from the oven, cover with aluminum foil, set aside to rest for 20 to 30 minutes.

To serve:  place the roasted shallots and tomatoes on a platter, place the slices of roast alongside, season with coarse salt and pepper to taste, and if you are so inclined, drizzle with some good balsamic vinegar.

Tip: Guide for doneness other than rare.  120 to125 degrees F. for medium rare; 125 to 130 degrees F. for medium.  Please also consider my approach to this recipe as a guideline only.  Use your creative spirit and talents to create your own variation with other vegetables and herbs. Have fun with your cooking and enjoy the fruits of your labor.

Happy Holidays and good eating.

Clark Williams

Fresh Fruit Tart Recipe - Revisited for Thanksgiving

Now that the weather is changing from summer to Fall and to Winter  (in some locations), and with the Thanksgiving Holiday coming on more rapidly than we planned, there will be more incentive for us to practice our baking skills in preparation for the “Big event”.

While reviewing my previous posts and comments from viewers, it became apparent there is a continuing interest in “tarts”, so this post is a follow up with a slightly different pattern.

The basic recipe remains the same only the construction of the tart is different.  Please keep in mind it is not necessary to try to duplicate the pattern as your creative skills can be put to the test to design one even more appealing to you.

As a reminder, Thanksgiving is a time for giving thanks for our bountiful food supply, our friends and family and the lovely followers of my blog. It is also a time to share with those less fortunate so they may also have a warm meal and a show of friendship.

Clark Williams, Personal Chef

Basic Tart Dough    

Ingredients:

1                                  Egg Yolk

1½ to 2 T                     Ice water

1 tsp                            Vanilla Extract

1 ¼  cups                    AP flour

1/3  cup                       Sugar 

¼ tsp                           Salt

8 T  (1 stick)                Butter, unsalted, cut into ½ “ cubes

Method:

In a small bowl, whisk the beaten egg yolk, water and vanilla and set aside.

Put the flour, sugar and salt in the bowl of the food processor and pulse until combined.  Add the butter cubes and pulse until the mixture resembles oatmeal with some larger (roughly pea size) clumps.  Drizzle the yolk mixture over the flour mixture and pulse until dough forms a ball.

Transfer the dough to a work surface, pat it into a ball and flatten into a disk.  Use the dough immediately, or wrap it in a plastic wrap and refrigerate until well chilled, about 30 minutes.  NOTE: the dough can be made ahead and frozen for up to 1 month.

When the dough has rested, lightly flour the work surface and your hands, and flatten the disk.  Gently lift the disk and turn it over on to the floured surface.  Lightly dust the top of the dough and the rolling pin, then roll out until the dough is about 1/8” thick, gently lifting and occasionally turning the dough a quarter turn.  Roll the dough until it is approximately 2” greater than the diameter of the tart pan.

Press the dough into and up the sides of the tart pan and trim the excess with a sharp knife or by rolling the pin over the surface of the pan.

Bake at 350 F. for 10 to 12 minutes or until the crust is lightly brown.  Remember to prick the fresh dough with a fork before baking.  Set aside to cool completely.  Makes 1 9½” tart or 12 miniature tartlets

Fresh Fruit Tart

Ingredients:

Crust:

½ cup              Confectioners sugar

1 ½ cups         AP flour

1 ½ sticks        Unsalted butter, softened and sliced

Filling:

1 pkg.              Cream Cheese (8 oz), softened

½ cup              Granulated sugar

1 tsp                Pure vanilla extract

Topping:          Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

1 can               Frozen limeade concentrate (6oz) thawed

1 Tbsp             Cornstarch                 

1 Tbsp             Fresh limejuice

¼ cup              Granulated sugar                   

Whipped Cream for garnish

Preheat oven to 350 F

For the crust:  In a food processor, combine the confectioners’ sugar, flour, and butter, process until the mixture forms a ball.  With your fingers, press the dough into a 12” tart pan with a removable bottom, taking care to push the crust into the indentations in the sides of the pan.  Pat until the crust is even.  Bake for 10 to 12 minutes, until very lightly browned.  Set aside to cool.

For the filling and topping:  Beat the cream cheese, sugar and vanilla together until smooth.  Spread over the cooled crust.  Cut the strawberries into ¼” slices and arrange around the edge of the crust.  For the next circle, use kiwi slices.  Add another circle of strawberries, filling in any spaces with blueberries.  Cluster the raspberries in the center of the tart.

For the Glaze:  Combine the limeade, cornstarch, limejuice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  Let cool.  With a pastry brush, glaze the entire tart.  You will not use all the glaze.

Refrigerate the tart.  About 15 minutes before serving, remove and slice into 8 wedges and serve with a dollop of whipped cream.

Serves 8

 

English Hash - Recipes from 'back when'

While browsing through a dusty box recently, I discovered an old recipe book in which many of the recipes were handwritten.  That really means a group of recipes used by someone’s grandmother or mother for feeding the family or at church socials at a time when life was simple and the food was uncluttered by a myriad of chemicals we have to deal with in today’s world. 

Being a curious person, and because I had a few pieces of previously prepared beef and also being a big fan of Hash, I selected a recipe to try even though I was uncertain how to measure a “little bit” or “a pinch or two” so I began my adventure, undaunted about the unknown and was rather surprised (pleased) by the outcome. If you are curious, you can begin with the following:

                                                  English Hash

                                                  Circa 1934

“Cut in small dice one pound of roast beef, free from gristle, but mix with a small quantity of the fat part.  Fry one finely chopped onion in butter to a slight brown color, then add a heaping tablespoon of flour and fry together for two minutes.  Then add a cup of light gravy or rich soup stock, and stir well to obtain a sauce; add the beef and a tablespoon of ketchup and a dash of Worcestershire sauce.  Put this hash in a deep metal or fireproof china dish, cover it with mashed potatoes, to which the yolk of two eggs have been added, sprinkle with bread crumbs and melted butter, and bake for ten minutes in the oven so that the potatoes will be well browned”.

This is an exact replication of the recipe including the punctuation of the sentences. It seems sometimes when I happen upon old recipes, that we could do well by returning to the uncomplicated methods of creating foods for our pleasure, therefore I suggest considering  “a little bit of this “ and “a pinch or two” as being an integral part of your creative cooking process.

Clark Williams

Beer Can Chicken Recipe - One Two Cha Cha Cha

Beer Can Chicken

When my daughter comes to visit, she always asks me to make beer can chicken....now is it because she knows she gets to consume the excess beer or is it the fact that she likes to talk to the chicken like it's a dancing talking bird? Quite humorous.

The brand you choose should be one you like to drink and as the summer months are warm, a few extras on ice wouldn't hurt! 

Ingredients:

1                      3 ½-4 ½ lb. Fresh whole chicken       

1                      12oz. Can of beer

                        Dry seasoning rub

                        Butter for basting

Option               Handful of mesquite, hickory or applewood wood chips for smoking soaked in water for 1 hour and placed in a chip smoker box on the grates

Seasoning Rub:

3 T                   Black pepper

3 T                   Kosher salt     

1 tsp                Liquid smoke

½ cup              Brown sugar, tightly packed

½ cup              Spanish paprika

2 tsp                Granulated onion

2 tsp                Granulated garlic

1 tsp                Cayenne pepper

Tip:                 Combine the liquid smoke with the salt for even distribution of the smoke flavor then combine all ingredients and mix thoroughly, set aside in tightly sealed container to prevent caking until ready to apply.

Method:

Preheat grill for indirect medium heat. Dry the chicken thoroughly with paper towels, apply rub to the entire carcass making certain to put some inside the cavity. Fold the wings to the back of the chicken (no trussing necessary). 

Pour about 1/3 of the beer from the can to prevent the beer from boiling over during the cooking process. (It is your choice what to do with the 1/3 portion of beer). Insert the can of beer into the cavity. Place the chicken in an upright position on a metal tray (I use a foil pan with 1”sides which also serves as the drip pan), spread the legs to act as a support for the chicken while cooking. Cook for 1 1/2 hours, basting intermittently, or until the internal temperature at the thickest part of the thigh reads 180 degrees F.

Remove from grill and let rest 15 minutes. Carefully remove the beer can from the chicken paying particular attention to the contents of the can being very hot.

Cut, serve and enjoy.

**Note, the cook time in this recipe is for my grill. Many grills do not have high BTU's and will take longer to cook. You can always finish in a 350 degree oven if your cook times are not working as noted above.