I've been going on in this blog telling you what I've been cooking this summer but would love to hear what you're cooking.
I interested in hearing from my newsletter subscribers, bloggers and daily visitors what special dish have you tried this summer season. I'm sure there's a lot of grilling going on and plenty of fresh seasonal produce making it way to your tables but I would like to know what's cooking in your kitchen and how you are preparing it.
If you have a moment, please send a comment below and tell me what you're cooking this summer and serving your family and friends. Any cooking tips, suggestions or recipes are welcome.
Look forward to hearing from you and have a great rest of the summer.
The Relucant Gourmet
I've been trying to use fresh vegetables from the garden and incorporating them into my cooking, but I'm not having much success!! Mostly tomatoes which I simply love. Most times I get a bunch of noses stuck up at my meals!!
We discovered beer butt chicken this summer. We'll never eat chicken any other way again. I've never had any poultry so moist and delicious!
We've been reading how to do the Thanksgiving turkey the same way. I can't wait!!
Mel's Beer Butt Chicken
1 4-5 pound fryer, rinsed, patted dry
1 lemon, cut in half
few sprigs of fresh rosemary
lots of FRESH garlic, chopped
Freshly ground pepper
1 can of beer
1 beer can chicken roaster (they have them at Walmart for 3 bucks)
bamboo or metal skewers
aluminum foil or aluminun pie plate
Squeeze the lemon inside the chicken and under the skin on the breast (be careful not to tear). Stuff the lemon halves in the cavity. Sprinke the fresh rosemary inside the cavity and under the breast skin. Sprinkle the chopped garlic inside the cavity and under the breast skin I use about 6 cloves). Cot the chicken in the salt and pepper and then pat on the cajun rub. Emeril's essence would work as well. Basically, you're looking for a cayenne based rub with herbs and spices. I make my own. The chicken WILL NOT be too spicy, so coat the outside as heavily as you can.
Pour out about 1/3 of the can of beer and set in the can holder of the roaster. Set the chicken on top of the beer can and push down to make sure the chicken is all the way on the can.
Use a skewer to seal the neck of the chicken. You can put another lemon half in the neck first before sealing. The steam from the beer needs to stay inside the chicken. Add more cajun rub as you've probably knocked some off and put on INDIRECT heat in a 350F grill for 1.5 to 2 hours. Make sure the juices run clear. In our Weber grill, we turn on the front burner to high and do not turn on the back burner. We put the chicken over the back burner. Make sure to put an aluminum pie plate or foil under the chicken to catch the juices. We actually put the plate or foil under the grill grate.
Let the chicken sit for 10 minutes after taking it out for the juices to "settle" in the meat. Be careful of the beer can as it is VERY hot!
Be prepared for the BEST chicken you've EVER eaten!!!
I have made a BBQ version (with garlic, fresh basil, lemon and a BBQ rub. A BBQ glaze was added about a half hour before the chicken was done and then served with the sauce) and a an orange chicken version (oranges, garlic, salt, pepper, fresh chives with a rub made from orange rind, garlic powder, salt & pepper & onion powder. I made a glaze with orange juice and white wine that was reduced).
Dear RG, You have so inspired me that I have started a self-study course with Mireille Johnston's French Cookery and Susan Loomis's Farmhouse books. I treat them just like school. We are benefitting lots. Thanks
I have found that brining bone-in chicken breasts before grilling creates a very moist and tatsy bbq chicken.
I have been making a lot of quiches. Tomatoes, green peppers and onions lend themselves well to quiche.
4 eggs, 2 cups of milk, one cup shredded cheese and whatever vegetables you want. Mix and pour into a piecrust. Bake at 400 degrees for about 30 minutes or until completely "set".
It tastes even better cold!
My wife and i have been cooking lots of Indian food this summer, though I like to put my own little twist to it and make it light and refreshing. That and of course some wonderfully grilled steaks and ribs with grilled and roasted veggies. Sorry I don't have any recipies to submit right now, as I don't really ever follow them, I will work on that.
I am smoking 3 racks of st louise style ribs with my homemade rub and as a side or appitizer I will be making 3 cheese stuffed mushrooms wrapped in bacon. and probably some grilled bread on the side to eat with my artichoke chicken dip.
I just moved out of my parents' house at the beginning of the summer, and needless to say, cooking by myself has been interesting!
One of my favorite things to make for when my boyfriend comes over is chicken pasta.
Basically, I cook two boneless, skinless chicken breasts on my George Foreman grill after seasoning them with some lemon, garlic, basil, and parsley. I let them chill in the fridge for the afternoon, then I make some whole-wheat pasta, add in some zuccini, brocoli, tomato sauce and the chicken (which I cut into small strips).
Beets from the garden, with olive oil and balsamic vinegar. Toss in some thinly sliced onion. Crumble some feta cheese and roasted almonds on top. Yummy!
Hello.... i was searching for cajun seasoning recipes and i came across your post and it is definitely the most sensible thing i have seen in a long time, and in my opinion you got something good going here, i have to get my friends to subscribe to your post about s Cooking at Your House This Summer?.