Beer Butt Chicken

Ingredients

• 2 whole chickens, about 3 lbs each
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp packed brown sugar
• 2 12 oz cans beer
• 1 small onion, diced
• 2 cloves garlic diced

Method

Trim chickens of any excess fat. Rinse inside and out and pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Run about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer; Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times. Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and their beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 min.

Notes: A super recipe!

Number of Servings: 8

Chicken Cordon Bleu

 

Ingredients

• 6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• 6 slices Swiss cheese
• 6 slices ham
• 3 Tablespoons flour
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 Tablespoons butter
• 1/2 cup white wine or broth
• 1 teaspoon chicken broth granules
• 1 Tablespoon cornstarch
• 1 cup heavy cream
• 4 cups hot, cooked linguini

Method

Place a ham and a cheese slice on each chicken breast. Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks. Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture. In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides. Add wine and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done in center. Remove chicken and keep warm on a serving platter. Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened. Serve sauce over chicken and linguini.

Notes: I get many requests for this recipe from friends and family. I've been told that it's better than the version served in most restaurants.

Number of Servings: 6

 

 

 

Golden Gate Chinese Beef

 

Ingredients

• 1-1/2 pounds beef skirt steak
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, crushed
• 1 package (9 ounces) frozen Chinese vegetables
• 1/4 cup canola oil
• three stalks bok choy washed and sliced thin, (use as much of green tops as possible)
• 8 ounces fresh mushrooms, cleaned
• 1 bunch green onions, sliced
• 1 can sliced water chestnuts
• 1 can (14 ounces) vegetable broth
• 3 tablespoons corn starch
• 2 tablespoons soy sauce
• 3 cups hot lo mein noodles

Method

Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.

Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company.

Number of Servings: 4-6