Beer Can Chicken

So yes I got suckered into buying one of those beer can chicken contraptions. And now that summer is winding down I finally decided to use it. Verdict - it was great, easy, and no indoor mess and I may start using it to make rotisserie-style chickens at home rather than buy the store bought ones loaded with sodium.

There is no recipe really. Just rub your favorite dry rub under the skin and pour your desired beer into the bottom. Place the chicken on top and grill at 350 for a little over an hour. (I made the mistake of having the grill a little too hot at first and burned the skin since the fat dripping down created flames.)  With chicken it is best to use temperature as guide to check for donenesss. Chicken should be cooked to 165.

Cornmeal-Maple Biscuits

Maple is another flavor that reminds me of my childhood. My Dad grew up in Vermont and we always had real Vermont Maple syrup as a pantry staple.  These biscuits are super easy and have a great maple flavor. I served with some beer can chicken from the grill and roasted vegetables. The leftovers made a great breakfast as they are on the sweet side.



1 dozen biscuits

1 cup (4 7/8 ounces) whole yellow cornmeal
1 cup (4 ounces) whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup(4 ounces) skim milk
1/4 cup (2 3/4 ounces) maple syrup

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Whisk together the cornmeal, whole wheat flour, baking powder, and salt in a large bowl. Cut the butter into the dry ingredients with a fork or pastry cutter until it resembles course crumbs.

In a separate bowl, stir the milk and syrup together, and add to the dry ingredients, stirring until evenly moistened.  Scoop the dough on baking sheet in heaping tablespoons. Bake until the edges are light golden brown, 15 minutes.

Adapted from Whole Grain Baking, King Arthur Flour

Cantonese-Style Grilled Pork

My Mom grew up on a pig farm so it is fitting that my first post is a pork recipe. I have many memories of eating pork growing up and if cooked right(not overcooked!!!) it is delicious, moist, and healthy.  This pork recipe is easy enough for a weeknight meal.  If you work away from home during the day like me go ahead and marinate the pork overnight or prepare it in the morning before work. I did and it still turned out great.
I served the pork in a lettuce wrap with a side of vegetables.  It would also be great in a stir fry.

4 servings

1 lb boneless pork shoulder, trimmed of fat
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoon hoisin sauce
2 tablespoon ketchup
1 tablespoon dry sherry
1 teaspoon grated ginger
1 garlic clove, minced

Freeze pork for 45 minutes or defrost from frozen until no longer rock solid. Cut across the grain into 1/4 inch slices. Sprinkle with salt.
Combine sugar and next 6 ingredients (through garlic) in a large Ziploc bag. Knead to blend. Add pork to bag and coat with marinade. Marinate in fridge for 3 hours.
Heat grill to medium-high heat. Place pork on grill coated with cooking spray. Grill for 2 minutes on each side.

Adapted from Cooking Light

Tip: I store ginger in the freezer. It is easier to grate and I never use the amount I buy in one recipe.