October 31, 2010
This is dinner tonight. It has to marinate for 2-4 hours. So plan ahead.
Roast Fish in Moroccan Marinade, William Sonoma’s Food and Wine paring. Pg 54
1 small onion, grated
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
1 T minced garlic
1 T ground cumin
½ tsp cayenne pepper
1/3 cup olive oil
¼ cup lemon juice
4 firm white fish filets
salt and pepper to taste
Combine the onion, parley, cilantro, mint, and garlic in a small bowl. In a separate small bowl, whisk together the oil and lemon juice in a measuring cup (it doesn’t matter which you add to the other, but slowly pour one liquid into the other while whisking continually). Add the cayenne and cumin to the olive oil/lemon juice mix. Pour over the herbs, garlic and onion.
In a non-reactive pan, coat both sides of the fish with the marinade, cover and refrigerate for 2-4 hours. Transfer to a baking dish, lay the fish in one layer and coat with the marinade. Bake at 450° for 10-15 minutes until cooked through.
How I did it: My pan wasn’t big enough for marinating and I didn’t think I had any gallon zip bags (I did, but I discovered that after the fish was already in the pan). The marinade is thick, more like a paste. I put some in the bottom of the dish, added a layer of fish, covered those with marinade, then added the next layer of fish and topped with the remaining marinade. I transferred it all to my paella pan to bake (I really need a 12” skillet!)
I think this had too much cumin powder. It was overtly hot and not as savory as I'm used to in N. African cooking. I would suggest: more mint, more cilantro, 1 1/2 tsp cumin or, even better, toast 1 tsp cumin seeds and 1 tsp coriander seeds then grind them in a spice mill.
I served it with rice and steamed asparagus. My new favorite trick is to trim the asparagus, rinse well, place in a baking dish, season with sea salt, cover with foil and bake with whatever you are cooking for dinner. At 450, it takes about 15 minutes, at 350, it takes 20-25 minutes. I like it.
Sunday, October 31, 2010
Tuscan bean and spicy sausage soup
October 31, 2010
I made soup for the week and fish for tonight. So, you get a two-fer.
Tuscan Bean and spicy sausage soup, Food for Friends, pg 24
2 T olive oil
2 red onions, chopped
2 garlic cloves, minced
4 oz pancetta or prosciutto, chopped
1 carrot, chopped
2 celery stalks, chopped
1 can cannelloni beans, drained (about 2 cups)
3 spicy Italian sausages
1 quart chicken stock
1 bay leaf
1 bunch flat leaf parsley, chopped
sea salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot. When hot, add the onions and sauté about 3 minutes, add the garlic and sauté. Add the chopped carrot, celery, pancetta or prosciutto and cook for about 10 minutes until softened but not browned. Add the beans, sausages, stock, bay leaf and pepper (do not add the salt until after it has finished cooking). Bring to a boil and simmer for 30 minutes. Skim off any excess fat, remove the sausages and cut on a diagonal, return to the soup. Stir in the parsley. Taste the soup and see if it needs any additional salt.
How I did it: I had a package of prosciutto in the freezer. It’s easier to dice when it’s frozen. I used the whole package (5.5 oz). I used packaged chicken broth that I hadn’t checked the sodium content on—960 mg per serving!! Are you kidding me? Between the broth and the prosciutto, I new it would be salty so I didn’t add any extra salt at all. I used Trader Joe’s Sicilian Chicken sausage, which is spicy and lower fat than non-chicken sausage. My carrots were kind-of small so I used 2. I didn’t have Italian parsley, so I used regular. It seemed to work out fine.
It’s good soup. I’m going to add it to the list of favorites.
I made soup for the week and fish for tonight. So, you get a two-fer.
Tuscan Bean and spicy sausage soup, Food for Friends, pg 24
2 T olive oil
2 red onions, chopped
2 garlic cloves, minced
4 oz pancetta or prosciutto, chopped
1 carrot, chopped
2 celery stalks, chopped
1 can cannelloni beans, drained (about 2 cups)
3 spicy Italian sausages
1 quart chicken stock
1 bay leaf
1 bunch flat leaf parsley, chopped
sea salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot. When hot, add the onions and sauté about 3 minutes, add the garlic and sauté. Add the chopped carrot, celery, pancetta or prosciutto and cook for about 10 minutes until softened but not browned. Add the beans, sausages, stock, bay leaf and pepper (do not add the salt until after it has finished cooking). Bring to a boil and simmer for 30 minutes. Skim off any excess fat, remove the sausages and cut on a diagonal, return to the soup. Stir in the parsley. Taste the soup and see if it needs any additional salt.
How I did it: I had a package of prosciutto in the freezer. It’s easier to dice when it’s frozen. I used the whole package (5.5 oz). I used packaged chicken broth that I hadn’t checked the sodium content on—960 mg per serving!! Are you kidding me? Between the broth and the prosciutto, I new it would be salty so I didn’t add any extra salt at all. I used Trader Joe’s Sicilian Chicken sausage, which is spicy and lower fat than non-chicken sausage. My carrots were kind-of small so I used 2. I didn’t have Italian parsley, so I used regular. It seemed to work out fine.
It’s good soup. I’m going to add it to the list of favorites.
Roasted chicken with lime and herbs
October 30, 2010
I have a room mate now, so I may be adjusting or abandoning the project. We’ll see. At least now, I don’t have to eat all of this myself.
Roasted Chicken with Lime and Herbs, Healthy Indian Cooking by Shehzad Husain, pg 78
4 chicken quarters
2 T virgin olive oil
1 tsp ginger pulp’
1 tsp garlic pulp
4 T lime juice
1 fresh green chili, finely chopped
6 T chopped fresh cilantro
1 T chopped fresh mint
salt
1 tsp freshly ground black pepper
2 tomatoes, sliced
lime wedges and shredded mint leaves for garnish
Remove the skin from the chicken and prick all over with a fork. Set aside in a heatproof dish.
In a small bowl, mix together the oil, ginger pulp, garlic pulp, lime juice, chilies, cilantro, mint and salt to taste. Mix well and pour over the chicken. Sprinkle with black pepper and top with the sliced tomatoes. Cover and leave to marinate for 1 hour.
Preheat the oven to 375°. Cook for 35-40 minutes until brown and cooked through, basting a couple of times. Serve with limes wedges and shredded mint.
How I did it: I used 1 T of the garlic pulp and ginger pulp because I don’t think they have enough flavor. You can also substitute fresh minced ginger and garlic for the pulp. I didn’t have a green chili so I used two red ones.
The chicken wasn’t browning well, so I upped the heat for about 10 minutes toward the end. It helped.
I served this over long grain white rice topped with the sauce. It was really good. If you have the time, defat the sauce and simmer (reduce) it to enhance the flavors.
I have a room mate now, so I may be adjusting or abandoning the project. We’ll see. At least now, I don’t have to eat all of this myself.
Roasted Chicken with Lime and Herbs, Healthy Indian Cooking by Shehzad Husain, pg 78
4 chicken quarters
2 T virgin olive oil
1 tsp ginger pulp’
1 tsp garlic pulp
4 T lime juice
1 fresh green chili, finely chopped
6 T chopped fresh cilantro
1 T chopped fresh mint
salt
1 tsp freshly ground black pepper
2 tomatoes, sliced
lime wedges and shredded mint leaves for garnish
Remove the skin from the chicken and prick all over with a fork. Set aside in a heatproof dish.
In a small bowl, mix together the oil, ginger pulp, garlic pulp, lime juice, chilies, cilantro, mint and salt to taste. Mix well and pour over the chicken. Sprinkle with black pepper and top with the sliced tomatoes. Cover and leave to marinate for 1 hour.
Preheat the oven to 375°. Cook for 35-40 minutes until brown and cooked through, basting a couple of times. Serve with limes wedges and shredded mint.
How I did it: I used 1 T of the garlic pulp and ginger pulp because I don’t think they have enough flavor. You can also substitute fresh minced ginger and garlic for the pulp. I didn’t have a green chili so I used two red ones.
The chicken wasn’t browning well, so I upped the heat for about 10 minutes toward the end. It helped.
I served this over long grain white rice topped with the sauce. It was really good. If you have the time, defat the sauce and simmer (reduce) it to enhance the flavors.
Friday, October 29, 2010
Tarragon Lime bay scallops over angel-hair pasta
October 26, 2010
I didn’t read the recipe I’d chosen for today completely and it called for a lot of cream. I can’t have cream, so I changed it to this one.
Tarragon Lime Bay scallops over Angel-hair pasta, Gourmets, 5 ingredients, pg 41
It needed some modifications since it was a last minute addition.
¾ lb dried angel-hair pasta
1 ½ lb bay scallops or quartered sea scallops
¾ cup butter
3 T fresh lime juice
2 T finely chopped fresh tarragon
Cook pasta in 6-8 cups of boiling water until al dente. Reserve ¼ cup cooking liquid, drain the pasta.
Rinse the scallops and pat dry. Season with salt and pepper. Heat 3 T butter in a 12” skillet over moderately high heat, until foam subsides, then cook half the scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in the same manner. Return scallops to the skillet and add lime juice and tarragon.
Toss pasta in a bowl with half of the scallops and ¼ cup cooking liquid. Top pasta with remaining scallops and sauce, and season with salt and pepper.
That’s how they said to do it. Here’s how I did it.
I had frozen sea scallops, so I defrosted them in cold water, patted dry and cut into quarters.
I used cellophane (Chinese Rice) noodles, which are cooked differently from wheat pasta. Bring the water to a boil, add the pasta, boil for one minute or so. Turn off the heat and cover the pan. Let sit for about 20 minutes. Drain.
I used less butter because 6 T (1/3 cup) seemed excessive. I heated the butter, sautéed the scallops until done and drained. I didn’t have fresh tarragon (because this wasn’t planned) so I used dried. Combine the lime juice and tarragon and pour over the scallops.
While the scallops were cooking, I steamed a bunch of spinach.
To Serve: layer noodles and noodles on a dish, top with scallops.
It seemed overly lime-y, I think I’d use less when I make it next time. Other than that, it was pretty good.
I didn’t read the recipe I’d chosen for today completely and it called for a lot of cream. I can’t have cream, so I changed it to this one.
Tarragon Lime Bay scallops over Angel-hair pasta, Gourmets, 5 ingredients, pg 41
It needed some modifications since it was a last minute addition.
¾ lb dried angel-hair pasta
1 ½ lb bay scallops or quartered sea scallops
¾ cup butter
3 T fresh lime juice
2 T finely chopped fresh tarragon
Cook pasta in 6-8 cups of boiling water until al dente. Reserve ¼ cup cooking liquid, drain the pasta.
Rinse the scallops and pat dry. Season with salt and pepper. Heat 3 T butter in a 12” skillet over moderately high heat, until foam subsides, then cook half the scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in the same manner. Return scallops to the skillet and add lime juice and tarragon.
Toss pasta in a bowl with half of the scallops and ¼ cup cooking liquid. Top pasta with remaining scallops and sauce, and season with salt and pepper.
That’s how they said to do it. Here’s how I did it.
I had frozen sea scallops, so I defrosted them in cold water, patted dry and cut into quarters.
I used cellophane (Chinese Rice) noodles, which are cooked differently from wheat pasta. Bring the water to a boil, add the pasta, boil for one minute or so. Turn off the heat and cover the pan. Let sit for about 20 minutes. Drain.
I used less butter because 6 T (1/3 cup) seemed excessive. I heated the butter, sautéed the scallops until done and drained. I didn’t have fresh tarragon (because this wasn’t planned) so I used dried. Combine the lime juice and tarragon and pour over the scallops.
While the scallops were cooking, I steamed a bunch of spinach.
To Serve: layer noodles and noodles on a dish, top with scallops.
It seemed overly lime-y, I think I’d use less when I make it next time. Other than that, it was pretty good.
Sunday, October 24, 2010
Spicy Lamb shanks
2 large oranges
1 ¼ cups beef broth
1 ½ tsp ground cardamom
1 tsp ground cumin
½ tsp salt
½ tsp ground tumeric
½ tsp ground pepper
5 carrots, peeled and cut into 2” pieces
1 ½ cups boiling onions, peeled*
4 large garlic cloves, thinly sliced
4# lamb shanks
2 3” cinnamon sticks
2 T water
4 tsp corn starch
1/3 cup Kalamata olives, halved, if desired
1 tsp snipped fresh cilantro
*to make the onions easier to peel, blanch them in boiling water for a couple of minutes. Trim off the end, then squeeze out the onion (or peel).
Using a vegetable peeler, peel one orange and cut the zest to 1” pieces, to1/4 cup. Set aside. Juice the oranges. Add the broth, orange juice, cardamom, cumin, salt and pepper. Set aside.
In a 4-5 qt crock pot, add the carrots, onion, and garlic. Add the cinnamon & orange zest. Place the lamb atop the veggies, cover with the orange juice/broth/herb blend. Cover and cook for 8-9 hrs on low or until the meat shreds easily.
Drain off the liquid into a sauce pan. Mix the water and corn starch. Slowly add to the broth and cook until thickened. Serve with the meat and veggies.
HOW I DID IT: I had leg steaks instead of shanks. When it was done, I cooked the liquid down to ¼ cup (about 20 minutes) since I can’t have corn starch. I shredded the meat and mixed it in with the onions and carrots. During that time, I roasted some baby potatoes, cut them into quarters and added them to the mixture. I like to add salt after the fact because you use less and it tastes better. I didn’t top with olives or cilantro, I ate it more like a stew.
It was really good. I wasn't sure about the orange, but it turned out well.
1 ¼ cups beef broth
1 ½ tsp ground cardamom
1 tsp ground cumin
½ tsp salt
½ tsp ground tumeric
½ tsp ground pepper
5 carrots, peeled and cut into 2” pieces
1 ½ cups boiling onions, peeled*
4 large garlic cloves, thinly sliced
4# lamb shanks
2 3” cinnamon sticks
2 T water
4 tsp corn starch
1/3 cup Kalamata olives, halved, if desired
1 tsp snipped fresh cilantro
*to make the onions easier to peel, blanch them in boiling water for a couple of minutes. Trim off the end, then squeeze out the onion (or peel).
Using a vegetable peeler, peel one orange and cut the zest to 1” pieces, to1/4 cup. Set aside. Juice the oranges. Add the broth, orange juice, cardamom, cumin, salt and pepper. Set aside.
In a 4-5 qt crock pot, add the carrots, onion, and garlic. Add the cinnamon & orange zest. Place the lamb atop the veggies, cover with the orange juice/broth/herb blend. Cover and cook for 8-9 hrs on low or until the meat shreds easily.
Drain off the liquid into a sauce pan. Mix the water and corn starch. Slowly add to the broth and cook until thickened. Serve with the meat and veggies.
HOW I DID IT: I had leg steaks instead of shanks. When it was done, I cooked the liquid down to ¼ cup (about 20 minutes) since I can’t have corn starch. I shredded the meat and mixed it in with the onions and carrots. During that time, I roasted some baby potatoes, cut them into quarters and added them to the mixture. I like to add salt after the fact because you use less and it tastes better. I didn’t top with olives or cilantro, I ate it more like a stew.
It was really good. I wasn't sure about the orange, but it turned out well.
Stuffed peppers with beef &rice (yemistes piperies me moscharaki kai rizi)
Stuffed peppers with beef &rice (yemistes piperies me moscharaki kai rizi)
How to Roast a lamb, by Michael Psilakis, pg 173
2 T olive oil (or a 90/10 mix of canola/olive oil)
1 stalk celery, finely chopped
½ small sweet onion, finely chopped
¼ fennel bulb, finely chopped
12 oz ground beef
½ cup white wine
kosher salt & ground pepper
½ cup uncooked white rice
3 cups water or broth or mix
2/3 roughly chopped fresh herbs (parley, dill, mint)
2 T fresh lemon juice
3 T garlic puree
6 bell peppers
Heat the oil until very hot. Add the onion, celery and fennel. Cook until soft, about 3 minutes. Add the ground beef and brown well. Deglaze the pan (remove the meat etc but leave the liquid) with the white wine, cook until the wine is absorbed (reduced by about half). Add the rice and cook for 2 minutes, then add the water or broth and bring to a boil (add the meat & vegs back into the mixture). Remove the mixture from the heat and stir in half the herbs, the lemon juice and the garlic puree.
• garlic puree: 3 cups garlic cloves, peeled
• 1 fresh bay leaf or 2 dried leaves
• 8-10 fresh thyme leaves
• kosher salt and freshly ground pepper
• about 2 cups blended oil (canola and olive)
Put the garlic in a heavy, covered braising pan. Add the bay leaf and thyme, a scant Tbsp kosher salt and 15-20 peppercorns. Barely cover with oil.
Cover the pan and braise in a 300°F oven until the cloves are pale and golden and very tender, about 1 hour and 15 minutes.
Cool to room temperature.
Transfer the garlic and the oil to a sterilized jar. Press a square of wax paper over the oil, seal tightly. After ever use, press down the wax paper. Keep refrigerated. Keep for 3 weeks.
Let the beef mixture, rice and garlic puree stand for a couple of minutes while you prepare the peppers.
Wash the peppers, cut about 1” below the top, reserve the top to cap later.
Cut the tops off the peppers about 1” down, core the peppers.
Heat the oven to 400°. Place the peppers in a Dutch oven or other baking dish that will hold the peppers upright. Fill the peppers to within ¼ inch full, spoon the pan sauces over the peppers, salt well. Bake until done, about 40 minutes.
HOW I DID IT: When it was all finished there was a lot of juice in the pan. I kind-of missed the part about the garlic puree and covering with the tops (I noticed it after I’d chopped 3 of the pepper tops). OOPS.
Ultimately, after it was done, I scooped out the mixture and added the chopped pepper tops and pan juice, cooked it down and added it back to the peppers.
I like the technique for peppers with the turkey-stuffing better. Cook the rice, blend in the meat and herbs, onion etc, stuff & bake or BBQ (over indirect heat). Much sturdier.
How to Roast a lamb, by Michael Psilakis, pg 173
2 T olive oil (or a 90/10 mix of canola/olive oil)
1 stalk celery, finely chopped
½ small sweet onion, finely chopped
¼ fennel bulb, finely chopped
12 oz ground beef
½ cup white wine
kosher salt & ground pepper
½ cup uncooked white rice
3 cups water or broth or mix
2/3 roughly chopped fresh herbs (parley, dill, mint)
2 T fresh lemon juice
3 T garlic puree
6 bell peppers
Heat the oil until very hot. Add the onion, celery and fennel. Cook until soft, about 3 minutes. Add the ground beef and brown well. Deglaze the pan (remove the meat etc but leave the liquid) with the white wine, cook until the wine is absorbed (reduced by about half). Add the rice and cook for 2 minutes, then add the water or broth and bring to a boil (add the meat & vegs back into the mixture). Remove the mixture from the heat and stir in half the herbs, the lemon juice and the garlic puree.
• garlic puree: 3 cups garlic cloves, peeled
• 1 fresh bay leaf or 2 dried leaves
• 8-10 fresh thyme leaves
• kosher salt and freshly ground pepper
• about 2 cups blended oil (canola and olive)
Put the garlic in a heavy, covered braising pan. Add the bay leaf and thyme, a scant Tbsp kosher salt and 15-20 peppercorns. Barely cover with oil.
Cover the pan and braise in a 300°F oven until the cloves are pale and golden and very tender, about 1 hour and 15 minutes.
Cool to room temperature.
Transfer the garlic and the oil to a sterilized jar. Press a square of wax paper over the oil, seal tightly. After ever use, press down the wax paper. Keep refrigerated. Keep for 3 weeks.
Let the beef mixture, rice and garlic puree stand for a couple of minutes while you prepare the peppers.
Wash the peppers, cut about 1” below the top, reserve the top to cap later.
Cut the tops off the peppers about 1” down, core the peppers.
Heat the oven to 400°. Place the peppers in a Dutch oven or other baking dish that will hold the peppers upright. Fill the peppers to within ¼ inch full, spoon the pan sauces over the peppers, salt well. Bake until done, about 40 minutes.
HOW I DID IT: When it was all finished there was a lot of juice in the pan. I kind-of missed the part about the garlic puree and covering with the tops (I noticed it after I’d chopped 3 of the pepper tops). OOPS.
Ultimately, after it was done, I scooped out the mixture and added the chopped pepper tops and pan juice, cooked it down and added it back to the peppers.
I like the technique for peppers with the turkey-stuffing better. Cook the rice, blend in the meat and herbs, onion etc, stuff & bake or BBQ (over indirect heat). Much sturdier.
Sunday, October 17, 2010
chicken braised in beer
October 9, 2010
Wow! I can’t believe it’s been three weeks since I’ve cooked. But it’s true. I’ve been going out or eating things from Trader Joe’s, falling back into old habits.
Tonight I decided to try a variation of Beer-can (beer-butt) chicken. I can’t make the regular recipe because my Weber grill isn’t deep enough.
This is a traditional braising technique for chicken. Usually, I use traditional herbs (rosemary, sage, thyme), onions, garlic and white wine. I thought I’d see how this technique works with the ingredients for beer-can chicken.
The spice blend is Emeril’s Essence (or Bayou Blast):
This makes 2/3 cup of spice. Store it in an air tight container.
2 ½ T paprika
2 T sea salt
2 T garlic powder
1 T freshly ground black pepper
1 T onion powder
1 T cayenne powder
1 T dried oregano
1 T dried thyme
Use hot paprika and Mexican oregano if possible.
For the chicken:
1 whole chicken
1 onion, chopped
3-4 cloves garlic, chopped
1 can of beer
1 T oil
2-3 T spice mix
1-2T brown sugar
Heat the oven to 275°.
In a small bowl, mix the spice mix and brown sugar together. Set aside.
Remove giblet bag if present. Rinse the chicken and pat dry. Loosen the skin on the chicken, spread the spice mix and brown sugar under the skin and on the outside of the chicken. Salt and pepper the cavity of the chicken.
In a large braise pan or dutch oven, heat the oil until hot. Brown the chicken on both sides. Remove and set aside. Add the onion and garlic to the pan and sauté until golden, about three minutes.
Add the chicken back to the pan, add the beer. Cover tightly with aluminum foil and the lid.
Bake for approximately 1 ½ to 2 hours, or until done.
Remove the chicken, drain the liquid into a separator, pour off the fat. Discard the onions and garlic. Add the liquid back to the pan and reduce by half.
While the liquid is reducing, raise the heat in the oven to 400°. Cut some small potatoes (red or white) into bite size pieces or use fingerling or other small potatoes. Coat lightly with olive oil, season with sea salt and fresh rosemary. Place in one layer on a baking sheet and roast until done.
How it worked out:
The chicken was drier than usual for this braising technique. The spices didn’t infuse into the chicken like they do when you BBQ the chicken. The reduced liquid wasn’t savory and didn’t have a pleasing flavor. All in all, not that good. This isn’t going onto the “favorite” list.
Use the technique for making regular chicken and keep the beer-can chicken on the grill.
Wow! I can’t believe it’s been three weeks since I’ve cooked. But it’s true. I’ve been going out or eating things from Trader Joe’s, falling back into old habits.
Tonight I decided to try a variation of Beer-can (beer-butt) chicken. I can’t make the regular recipe because my Weber grill isn’t deep enough.
This is a traditional braising technique for chicken. Usually, I use traditional herbs (rosemary, sage, thyme), onions, garlic and white wine. I thought I’d see how this technique works with the ingredients for beer-can chicken.
The spice blend is Emeril’s Essence (or Bayou Blast):
This makes 2/3 cup of spice. Store it in an air tight container.
2 ½ T paprika
2 T sea salt
2 T garlic powder
1 T freshly ground black pepper
1 T onion powder
1 T cayenne powder
1 T dried oregano
1 T dried thyme
Use hot paprika and Mexican oregano if possible.
For the chicken:
1 whole chicken
1 onion, chopped
3-4 cloves garlic, chopped
1 can of beer
1 T oil
2-3 T spice mix
1-2T brown sugar
Heat the oven to 275°.
In a small bowl, mix the spice mix and brown sugar together. Set aside.
Remove giblet bag if present. Rinse the chicken and pat dry. Loosen the skin on the chicken, spread the spice mix and brown sugar under the skin and on the outside of the chicken. Salt and pepper the cavity of the chicken.
In a large braise pan or dutch oven, heat the oil until hot. Brown the chicken on both sides. Remove and set aside. Add the onion and garlic to the pan and sauté until golden, about three minutes.
Add the chicken back to the pan, add the beer. Cover tightly with aluminum foil and the lid.
Bake for approximately 1 ½ to 2 hours, or until done.
Remove the chicken, drain the liquid into a separator, pour off the fat. Discard the onions and garlic. Add the liquid back to the pan and reduce by half.
While the liquid is reducing, raise the heat in the oven to 400°. Cut some small potatoes (red or white) into bite size pieces or use fingerling or other small potatoes. Coat lightly with olive oil, season with sea salt and fresh rosemary. Place in one layer on a baking sheet and roast until done.
How it worked out:
The chicken was drier than usual for this braising technique. The spices didn’t infuse into the chicken like they do when you BBQ the chicken. The reduced liquid wasn’t savory and didn’t have a pleasing flavor. All in all, not that good. This isn’t going onto the “favorite” list.
Use the technique for making regular chicken and keep the beer-can chicken on the grill.
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