Beer Can Chicken
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Other Time: 10 minutes

1 Each 4-5 lb whole chicken
1 Can beer(your favorite type)
   If it comes in a bottle then pour into can to use
2 TBSP olive oil(EVOO)
2 TBSP dry rub(recipe follows)

PREHEAT GRILL TO 350 DEGREES

Dry Rub:

1 TBSP dark brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp garlic powder
1 1/2 tsp salt
3/4 tsp ground pepper
3/4 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp dried ground sage

In a small bowl mix all dry ingredients together. Mix well. Set aside.

Wash chicken inside and out and pat dry. Remove excess fat from tail, remove neck if desired.

Open beer and drink half, saving half for the chicken. With a church key cut two extra holes in the beer can.

Rub outside of chicken with EVOO and sprinkle with 2 TBSP of dry rub. Place tsp of rub inside beer can, and sprinkle remaining rub on the inside of the chicken.

Place beer can carefully inside the bottom of the chicken. Place chicken upright on grill grate away from direct heat using the legs to help stabilize chicken so it won't fall over. Like a tripod with the beer can as the base.

Close grill lid and let chicken cook until the internal temperature reaches 165 degrees or more. About 1 1/2 hours.

When finished cooking let rest for at least 10 minutes before cutting and serving. Wine Pairing: Chardonnay or Pinot Grigio. Beer Pairing: Lager, Pilsner or IPA.

BBQ Corn w/lime butter and Parmesan cheese
Prep Time: 10 minutes
Cook Time: 12-15 minutes

8 Each ears of fresh corn, unhusked
1/2 Cup softened butter
2 TBSP olive oil(EVOO)
1 tsp Grated lime peel
4 TBSP grated Parmesan cheese

PREHEAT GRILL TO 350 DEGREES 

Soak corn in cold water for a minimum of ten minutes, leaving husk on corn.

In a small bowl combine butter, EVOO, and lime peel. Cover and set aside

Place corn on grill and cook 12-15 minutes until tender, turning once or twice as needed.

Let cool slightly. Remove husk and silks from corn. Spread lime butter evenly over corn. Sprinkle with Parmesan cheese, salt and pepper to taste and serve.

If you want your corn a little more grilled, place it back on the grill after removing the husk.

Tribute to Cinco de Mayo

With Cinco de Mayo just finishing what better way to start off the summer than with my favorite light appetizer ceviche. Unlike the traditional ceviches that are normally "cooked" in the acids provided from the different ingredients, I actually cook my seafood just a little bit(only for 1 minute actually in hot water). This is a recipe I was taught from an old friend of mine who learned it from his Mexican grandmother, but when all is said and done I will let you all be the judge and see if you can really tell the difference. And to be honest no matter what type of seafood I choose to use for my ceviche I use this recipe all the time. As always I hope you enjoy.

Scallop and Shrimp Ceviche
Prep Time: 15 minutes
Cook Time: 5 minutes
Other Time: 30 minutes

1 LB bay scallops
1/2 LB medium shrimp, peeled and deveined
      cut in half lengthwise(31-35 shrimp)
1/2 Cup fresh lime juice(6-8 limes)
2 TBSP olive oil(EVOO)
1/3 Cup minced red onion
1 Each Roma(plum) tomato, seeded and diced
1/2 Fresh jalapeno, seeded and minced
1/4 Cup fresh chopped cilantro
1 Each large avocado, pitted, peeled and sliced
   Salt and Pepper to taste

In a medium sauce pan bring salted water to boil. Reduce to simmer and add scallops and shrimp. Cook for 1 minute, and drain well.

Place scallops and shrimp in a single layer in a large, shallow glass dish and set aside.

In a medium bowl, combine lime juice, EVOO, red onion, diced tomato, jalapeno, chopped cilantro, and salt and pepper. Mix well and then pour over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.

Scoop chilled ceviche into cocktail glasses, or individual glass dishes. Top with sliced avocado and serve with tortilla chips or crackers. Wine Pairing: Sauvignon Blanc or Pinot Grigio. Beer Pairing: Obviously your favorite Mexican beer, but be different and try it with an IPA to really bring out the flavors. 

The "Big Nasty"

Tonight I made things real simple and just "borrowed" a dinner from a little place in Charleston SC called the Hominy Grill. I saw this on one of the food channel shows that I watch all the time. It is called the "Big Nasty", but it is really awesome. It consists of a fried chicken breast, a buttermilk biscuit, country gravy with sausage and melted cheddar cheese. I also ended up serving mine with a side of green beans just so I could pretend I had a little something healthy to eat tonight. If you want it I will be more than happy to send you the recipe. This is definitely not a sandwich you could eat while driving, or with your hands for that matter.

Breaded Chicken Breast with Lemon Butter
Prep Time: 20 minutes
Cook Time: 15 minutes

4 Each boneless chicken breast
   or 2 large breast cut in half lengthwise
   pounded thin to about 1/4 inch thickness
1 Egg beaten
1/2 Cup dry breadcrumbs(I prefer Italian style)
1 Each fresh lemon-juiced
6 TBSP butter
1 tsp dried dill weed
2 TBSP olive oil(EVOO)

PREHEAT OVEN TO 200 DEGREES

Coat chicken breast in egg and then cover evenly with breadcrumbs. Use more breadcrumbs as needed. Set aside for about 10 minutes to allow chicken to dry a little bit.

Using a large fry pan heat EVOO over medium heat. Cook chicken breast 3-5 minutes per side until juices from chicken run clear when pierced with a fork. Remove from fry pan, place on cookie sheet and keep warm in 200 degree oven.

Remove excess EVOO from pan and add lemon juice. Cook over low heat until juice boils, then add butter and stir until melted. Stir in dry dill. Serve warm over chicken breast. Wine Pairings:  Chardonnay or Sauvignon  Blanc. Beer Pairings: Pilsner or IPA.


Serve this dish over your favorite pasta, with a side vegetable, or with a nice Caesar salad. 

Endive with Hot Bacon Dressing
Prep Time: 30 minutes

6 Each bacon slices, cut into 1 inch pieces
1 TBSP flour
3 TBSP sugar
3 TBSP apple cider vinegar
3 Each eggs
1 Cup vegetable broth or water
1 Large head Endive torn into bite size pieces

In a medium saucepan place 2 of the eggs. Cover eggs with water and place lid on saucepan. Turn heat on high, and when water boils, turn off heat and let eggs cook in the hot water for 15 minutes. When fully cooked, rinse in cold water, peel, dice and place in refrigerator to finish cooling until needed.

Combine sugar and flour into small bowl. Slowly whisk in the vinegar, remaining raw egg and finally the broth or water

Cook bacon over medium heat until crisp, about 12-14 minutes. Whisk in vinegar mixture. Stir until dressing comes to a simmer and begins to thicken. Season to taste with salt and pepper.

Place endive in large salad bowl and combine with diced eggs. Toss with warm bacon dressing until evenly coated. Extra dressing can be served separately if desired. Serve right away. Wine Pairings: Chardonnay or Sauvignon Blanc.