Beer can chicken

Ingredients

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
Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

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. 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.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on 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. Remove from grill and let rest for 10 minutes before carving.

Panzanella (Tuscan Bread and Tomato Salad)

Ingredients

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper 

Optional: cubed mozzarella cheese and cucumbers

Directions

In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

 

 Recipe: Classic Summer Panzanella
Serves 6-8

For the croutons:
4 cups cubed bread (about ½ inch cubes)
1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste

For the salad:
5 cups halved cherry tomatoes (about 2 to 3 pints)
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
1 small shallot, peeled and finely diced (or ¼ cup fine diced red onion)
1 garlic clove, peeled and minced
Salt and pepper to taste
1 cup loosely packed fresh basil leaves (from 4 to 5 sprigs)

Preheat the oven to 400F.

Place the bread cubes on a large, parchment lined baking sheet. Drizzle bread cubes with the 1 1/2 tablespoons of olive oil. Season with salt and pepper to taste. Lightly toss bread cubes to coat in the oil and seasoning.

Place coated bread cubes in the oven and bake for 10 to 12 minutes, or until croutons are golden brown and crunchy. Remove and set aside.

In a large bowl, combine the cut tomatoes, red wine vinegar, olive oil, diced shallots, garlic, salt and pepper to taste. Stir to combine. Allow this mixture to sit for at least 10 minutes. The longer it sits, the juicier the tomatoes will be.

Toss the croutons with the dressed tomatoes in the large bowl. Allow this mixture to sit for about 15 minutes, stirring it up here and there to distribute the dressing. Transfer the tomatoes and croutons to your serving bowl. Roughly chop or tear the basil leaves and scatter them on top of the panzanella and garnish with a whole sprig of basil if you like.

Greek Island Shish Kebabs

INGREDIENTS:

1/4 cup olive oil 1/4 cup lemon juice 1/4 cup white vinegar 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon ground black pepper

2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces 6 wooden skewers 2 large green or red bell peppers, cut into 1-inch pieces 1 large onion, quartered and separated into pieces 12 cherry tomatoes 12 fresh mushrooms

DIRECTIONS:

1.	Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2.	Soak wooden skewers in water for about 30 minutes before use.
3.	Preheat an outdoor grill for medium-high heat; lightly oil the grate.
4.	Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
5.	Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Margherita Pizza

From CBC

INGREDIENTS

Pizza dough
2 3/4 to 3 cups all purpose flour
1 tsp. salt
1 cup warm water
1 tsp. sugar
1 package (1/4 ounce) active dry yeast

Assembly
Handful cornmeal
2/3 cup jarred tomato purée or tomato sauce
2 x (3.5 ounces) balls buffalo mozzarella, sliced
1 small bunch basil, leaves removed
Extra virgin olive oil
Hot pepper oil, to finish (optional)

PREPARATION

Pizza dough
In a large bowl, combine 2 3/4 cups flour and salt. Set aside.
In another bowl, add warm water, sugar and yeast. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
Add yeast mixture to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Transfer dough to an oiled bowl and cover. Store in a warm place until it doubles in volume, about 30 to 40 minutes.
Punch down dough. Cut in 1/2. Roll each piece into a 10-inch round.
Assembly
Preheat oven to 450 degrees F. If desired, use a pizza stone and heat according to manufacturer’s instructions.
Sprinkle cornmeal onto 2 pizza pans. Alternatively, if baking pizza on pizza stone, sprinkle cornmeal on a pizza peel so the pizza easily slides onto heated stone in the oven.
Top pizzas with tomato purée, cheese and basil. Drizzle with a little olive oil.
For best results, bake pizzas one at a time. Cook until crust is golden brown and crisp, and cheese is bubbly, about 10 to 15 minutes.
Finish with a drizzle of extra virgin olive or hot pepper oil.

Yield: Two 10-inch round pizzas.

OR

From the Food Network
Ingredients

Pizza dough, homemade or store-bought
All-purpose flour, for dusting
3 cup Tomato Sauce, recipe follows
1/4 cup chopped tomatoes
1 teaspoon dried oregano
Fresh basil leaves
Fresh mozzarella cheese, sliced into thin rounds
Cornmeal, for stone
Special equipment: Pizza stone
Basic Tomato Sauce:
1 tablespoon olive oil
1/2 red onion, small dice
4 tablespoons minced garlic
Salt and freshly ground black pepper
6 fresh basil leaves, chopped
3 tablespoons red wine
1 (28-ounce) can whole plum tomatoes
1/2 cup water

Directions

Basic Tomato Sauce:

Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

Cool the sauce before using it to make pizza.

Yield: about 3 cups

Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.

Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds.

Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes.

Cut into wedges and serve immediately. 

Fajita Seasoning

Ingredients:

1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon white sugar

1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin

Directions:

1.	Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Seared Ahi Tuna

Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

From Simply Recipes

Carrot Curry Soup

Serves 8

-2 Tbs butter
-½ yellow onion, diced
-4 cups carrots, peeled and chopped
-4 cups chicken stock (or vegetable stock)
-1 can coconut milk
-2 Tbs curry powder
-2 tsp cumin
-Kosher salt to taste

1) In a large pot, melt the butter over medium heat.

2) Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.
3) Add the carrots and stir to coat them with the butter and the onions.

4) Add the coconut milk, and then the broth, cumin and curry powder and bring it all to a simmer.
5) Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.
6) Puree the soup in the blender until smooth and season with Kosher salt to taste.
7) Garnish with a bit of thinly sliced green onions.
8) Enjoy!