Coming Home to Roast Chicken

Roast chicken is a universal comfort food, and seemed like the perfect choice for Mom's first dinner party in her new home!   On the grill it can be prepared in many different ways:  on the rotisserie, as beer can chicken, by indirect roasting with a drip pan, or by smoking.  This variation has the great bonus of vegetables that taste even better than the meat, and is inspired by a recipe by Jean-Georges Vongerichten, Chefs at Home, 2010, Relais & Chateaux

Roast Chicken and Vegetables

3 ½ -4 pound chicken

  3      tablespoons butter, divided

2      pounds potatoes, cut into 1” chunks

      4     medium carrots, peeled and cut into 1 “ chunks

2      small onions, quartered

1      tablespoon olive oil

       1     bunch thyme

1     small bunch sage

1    small bunch rosemary

        salt and freshly ground black pepper

       2    9” x 13” aluminum foil pans, one inside the other for added strength

Preheat barbecue on MEDIUM HIGH.

Rinse the chicken inside and out, and pat dry well with paper towels.

Prepare the doubled foil pan by coating well with half the butter.  Spread the vegetables on top of the butter and drizzle with olive oil, tossing to coat.  Sprinkle a generous amount of salt and pepper inside the cavity of the chicken, then stuff it loosely with the thyme, sage and rosemary.  Spread the remaining half of the butter over the skin, and sprinkle with more salt and pepper.   Nestle the chicken in the pan with the vegetables, starting with one leg side down.

Place the chicken in the pan in the middle of the barbecue, and turn off the centre burners.  Reduce the temperature of the two outside burners to MEDIUM.  Close the lid and cook undisturbed for 20 minutes.  Turn the chicken onto the other leg side, gently turn the vegetables, and adjust temperature as necessary to maintain about 400°F.  After another 20 minutes, turn the chicken breast side down, once again turning the vegetables.  If the chicken skin is not browning very much at this point, you could reignite the centre burners and keep the flame on LOW.  This will also help to caramelize the vegetables. Test the chicken for doneness by placing a meat thermometer in the dark meat away from the bone, and continue to cook until the temperature reaches 180°F( 83°C).  Let rest 10 minutes before carving.

Tropical Fruit on the Grill

Today is the first day of spring, and we are looking forward to the local fruits and vegetables that Waterloo Region is famous for.  In the meantime, we are making the most of the tropical fruits that are available in our supermarket by  grilling them to develop a smoky, caramelized sweetness.  Mangoes, pineapples and bananas are ideal for the grill, since their dense texture stands up well to the high heat and manipulation of barbecuing.

These grilled fruits are versatile and can appear alongside savoury dishes as salsas to accompany fish, chicken or pork.  The dessert course is another time to highlight the intensity that the grill brings out in these fruits.  Here are some of our favourites:

Grilled Bananas

  An impromptu engagement party brought together friends and family around Kris’ table this weekend.  Bananas were the inspiration for a quick and easy dessert that everyone loved.  The bride-to-be, Charu, was able to add a new recipe to her repertoire.

Preheat grill on MEDIUM-HIGH for 5 minutes. Slice bananas in half, lengthwise and brush liberally with canola oil. The grids must be hot in order that the fruit does not stick. Place the bananas on the grids and grill for 4-5 minutes, turning half-way through. 

Bananas Flambé:

¼ cup brown sugar

Juice of one lemon

½ tsp cinnamon

¼ tsp allspice

4 bananas

3 tablespoons Grand Marnier

2 tablespoons pecan halves

Place brown sugar, lemon juice, cinnamon and allspice in a skillet on the side burner. Heat the mixture on MEDIUM heat until bubbling, stirring well. Add grilled bananas and pecans to the skillet. Pour Grand Marnier into a cup and dispense carefully into the skillet. When the mixture starts to sizzle, light with a match to flambé bananas.

Serve warm with vanilla ice cream.

Note:  I am going to use the leftover grilled bananas in a coconut basmati rice to serve with a mild curry shrimp dish.

Jacquie and Ken

Colin

Grilled Mango and Pineapple Salsa

Ken came from Missouri and joined Colin and Jacquie around our table for some grilled Halibut with this salsa:

½ pineapple, core removed

1 mango, cut vertically along the pit, plus chunks on either side of the pit

2 scallions

1 red pepper, roasted, peeled and seeded

1 tablespoon vegetable oil

Juice of ½ lime

1 teaspoon asian chili sauce (sambal oelek)

1 tablespoon honey

2 tablespoons chopped fresh cilantro

Preheat barbecue on MEDIUM HIGH and place the red pepper on the grill, charring it on all sides.  Reduce heat to MEDIUM LOW and brush the pineapple and mango on all exposed flesh.  Grill, turning every few minutes, until softened and grill marks are apparent.  At the same time, grill the scallions until softened, about 4 minutes.  Remove all fruits and vegetables to a cutting board and let rest until cool enough to handle. 

Cut the pineapple and mango flesh into small chunks.  Slice the white and light green parts of the scallion.  Chop the roasted red pepper, and place everything into a medium sized bowl.  Toss in lime juice, asian chili sauce, honey and cilantro.  Taste and adjust seasonings if necessary.  Let sit at room temperature for 1 hour before serving to develop the flavours.

Grilled Pound Cake with Grilled Pineapple and Chocolate Sauce

Andrea’s brother and his family enjoyed a day of snow shoeing and really earned their dinner!  This dessert can be served all together, or in components for anyone with food allergies or just preferences.

1 pound cake, sliced

1 pineapple, cut into spears

1 tablespoon butter

2 tablespoons maple syrup

2 tablespoons Grand Marnier

½ cup chocolate sauce

Raspberries, for garnish

Preheat barbecue and set the temperature to MEDIUM LOW.  Meanwhile, in a small saucepan, melt the butter and stir together with maple syrup and Grand Marnier.  Simmer for 5 minutes, until slightly reduced. 

Place the pound cake on the barbecue, and heat until lightly toasted with perfect grill marks.  Place the pineapple spears on the grill, and baste with the maple mixture, turning every few minutes until tender. 

Heat the chocolate sauce gently, and if desired, add any extra maple mixture to the chocolate.  To serve, place the pound cake on a small dessert plate,  and top it with the grilled pineapple, drizzle with chocolate sauce and garnish with raspberries.  Whipped cream could top it all off if you like!

Jeff, Penny and Tucker

Jason, sizing up the pineapple!

Making a Silk Purse out of a Sow's Ear

Fabian and Ted

The plan seemed like a good one.   Fabian was visiting us from Switzerland, and we knew he would be looking forward to some delicious Canadian beef.  Off we went to market to buy 40 day aged steaks for one night, and beef brisket for another.  Knowing I would be out of town all day on Sunday, I prepared the brisket for the smoker by applying a rub and mixing up a “mop” for basting according to a recipe in Cheryl and Bill Jamison’s great book Smoke & Spice.  

 Instructions were left (with a certain husband who shall remain nameless) to fire up the smoker in the morning, place the brisket on it and mop it hourly.  All went well in the first two steps, but then he and Fabian went to the office for the day.  No mopping occurred. 

At the end of the day when we all convened at home, we whipped up some vegetables, carried in the brisket, and prepared for our feast.  With the first slice, we knew we were sunk!  The meat was tender and smokey, but practically dehydrated.  If not for a generous bowl of barbecue sauce, it would have been completely inedible....as it was it was just a little embarrassing! 

After slicing off a few pieces for our dinner, we put the rest of the roast into a container with the (mostly untouched) mop and left it in the fridge for the night, while we pondered what to do with it to rehydrate it in some tasty way.  Our friend Bev, made the brilliant suggestion of chilli con carne, and even offered to cook up some beans for it in her pressure cooker.  The results were outstanding:  tender, delicious, smoky meat flavoured the spicy, tomato sauce. 

We all have some culinary failures, and the important part is to learn from mistakes, ideally finding a way to salvage the problem.  The recipe bears repeating, and with improved technique will be outstanding.  In the future, we will:

a)  buy a brisket with more fat (our very conscientious butcher had over-trimmed)

b)  place a water pan under the meat

c)  use the mop continually throughout the day

If you are looking for something fun for your St, Patrick's Day celebration, try the smoked brisket.  It can be prepared ahead and feeds a crowd.

Smoked Beef Brisket

Rub:

6 tablespoons paprika

2 tablespoons black pepper

2 tablespoons kosher salt

2 tablespoons sugar

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cayenne

Mix all the ingredients together in a small bowl and rub generously over an 8-10 pound beef brisket, reserving at least one tablespoon for the mop and more for the barbecue sauce if you are making your own.  Cover and let stand in the refrigerator overnight to flavour the meat.

                                                                                          Mop:

                                                                                    1 bottle lager beer

½ cup cider vinegar

¼ cup vegetable oil

½ medium onion, chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 tablespoon rub

Barbecue Sauce (see our recipe for Low & Slow Ribs, or use your favourite prepared product)

This can be cooked on a gas barbecue over very low indirect heat with a drip pan and a smoker box, or in a smoker.  If using a smoker, prepare the coals, place a punctured foil packet with 1 cup soaked wood chips in the coals, and position the water pan above them.  Place the meat on the rack above, lightly tented with foil, and count on smoking the meat for approximately 1 hour per pound.  Brush with the mop hourly.  Let rest 20 minutes before carving against the grain, and serve with barbecue sauce. 

Rescued Brisket Chili Con Carne

It is not necessary to use FAILED brisket!  Any leftover beef will do.

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 red pepper, chopped

2 stalks celery, chopped

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon oregano

1 28 ounce can diced tomatoes

1 small can tomato paste

2 cups beef broth

Leftover brisket, cut into cubes

Leftover mop

2-3 cups kidney beans

In a large dutch oven, saute the vegetables in oil until soft.  Add the spices and cook for one minute, then add the remaining ingredients up to the kidney beans.  Simmer for 1/2 hour, then add the beans and heat through.  

Garnish:

1 avocado cut into small cubes

¼ cup chopped fresh cilantro

Grated Cheddar

EGGPLANT, A FORGOTTEN WINTER VEGETABLE

Eggplant is  very versatile and especially suited to grilling as it absorbs considerably less oil than when frying it on the stovetop.  The earthy, smoky flavour adds depth to many dishes.  Once grilled, it can be stored in a sealed plastic container in the refrigerator and used throughout the week in sandwiches, tapenades, dips, pasta sauces, ratatouille and as we have done in this week's blog, as the star of Grilled Eggplant Parmesan.

First, grill the eggplant.

GRILLED EGGPLANT



4 large eggplants
2 teaspoons coarse sea salt
1/4 cup extra virgin olive oil

Slice eggplants lengthwise, into 1/2 inch thick slices.  Sprinkle sliced eggplant with salt and let drain for 20 minutes on paper towels to remove any bitterness. Wipe off any excess salt and liquid and brush liberally with olive oil. Sprinkle with freshly ground black pepper.  Meanwhile, preheat barbecue on MEDIUM for 5 minutes. Grill for a total of 10-12 minutes, turning every 3 minutes to create Perfect Grill Marks.


EGGPLANT PARMESAN

8 slices grilled eggplant
2 cups tomato sauce (see recipe below)
13/4 cup grated mozzarella cheese
1/4 cup parmesan cheese, grated
salt and pepper

Spread 1/2 cup tomato sauce on the bottom of a 9 X 9 in. square baking dish. Arrange 4 slices of eggplant evenly in pan and top with half of the grated mozzarella cheese and 1 cup of tomato sauce. Repeat with a second layer of eggplant and remaining tomato sauce. Finally, sprinkle on remaining mozzarella cheese and parmesan cheese. Press down.
Place uncovered in 400 F oven and bake for 45 minutes, or if using a flameproof dish, place in preheated MEDIUM barbecue over indirect heat and cook for 30-45 minutes, until top is bubbly and golden brown.


Serves 4 as a main dish with salad, or 8 as a side dish.


TOMATO SAUCE

1 teaspoon extra virgin olive oil
3 large garlic cloves, diced
1 medium onion, finely diced
3 cups canned Marzano tomatoes
1 teaspoon oregano
1/2 teaspoon chili pepper flakes
salt and pepper

Heat the olive oil in a large saute pan and gently saute garlic and onion for 3 minutes, until starting to soften.  Add remaining ingredients and simmer slowly for 1 hour. Adjust seasoning if necessary.