Beer can chicken

The rain isn't the only thing making today a fowl occasion (Laugh, people, that was funny). We've got three chickens standing at attention just outside the newsroom door.

Beer-can chicken has been bubbling around the South for the better part of two decades. It involves the most inexpensive beer you can find, a chicken and a grill. Any football game in the Southeastern Conference worthy of 80,000 fans has GOT to have some beer-can chicken going somewhere.

Today's poultry trio is holding steady at around 400 degrees, by the probably-not-accurate thermometer on our gas grill. The side burners are lit and turned fairly low; the center burner is off.

We want a drunken chicken, not an incinerated one.

The birds have been rubbed with some seasoning. (Below: just plain black pepper. Above, a chipotle/chili/cinnamon rub. The other chicken has a mix of dried herbs, garlic powder, crushed red pepper).

Then we popped the tops on our brewskies and set the chickens on them. The grill lid is shut snuggly, and it will be ready for a look-see about an hour into the cooking time. Smells wonderful, and much better than raw chicken looks....

(Thanks to Andy for taking these and putting them on here for me, since my electronic photo posting skills are non-existent.-- Laura)

Drunken chicken

Today's lunch at The Star features a favorite of tailgaters everywhere, except Notre Dame: drunken chicken or beer-can chicken.

It involves a chicken, whole, inserted upon an opened, but full, beer can. As the chicken cooks, it steams from the inside, beer gently flavors the bird and sends a wonderful aroma all around the grilling area. The can props the chicken up nicely, letting it cook evenly and baste itself. We'll set our three chickens down the center of our grill and use only the side burners that go front-to-back.

Spice rubs: a lemon herb and a cinnamon chipotle pepper. We'll do some plain, just for contrast.

To go with this delicacy: pinto beans are in the crock-pot right now, and there's fresh cole slaw in the 'fridge. Brownies for dessert.

Revolutionary cookware in stores this summer

Typically "hype" surrounding product releases is just that -- hype. Manufacturers and their marketing wings are good at getting people all riled up to buy something that's seen as THE NEXT HOT THING YOU MUST HAVE OR YOU'LL DIE!

Well, the Home Shopping Network stumbled upon such a hot thing when it started selling the GreenPan, endorsed by Chef Todd English. The new non-stick cookware is sans the chemicals that go into standard non-stick that's been around since the 1960s when DuPont came up with Teflon.

This weekend a new collection is being introduced on HSN, it will go to retail over the summer and comes in black, white and burgundy

The cookware will be at Linens n Things this summer.

So, what are we talking about?

GreenPan cookware with Thermolon non-stick coating is the first environmentally-friendly, PTFE-free non-stick cookware available since the introduction of non-stick technology in 1960. Utilizing a ceramic-based nano non-stick technology (doesn't that sound fancy?), GreenPan cooks without scratching or overheating, and the cookware is “green” for the environment.

What are PTFE and PFOA?
Despite modifications and improvements to non-stick technology over the last several decades, the essential element in traditional non-stick technology, polytetrafluorethylene (PTFE), has remained the same since it was created in 1938 -- until today.

Perfluorooctanoic acid (PFOA) is a synthetic chemical used to manufacture PTFE. In January of 2006, the U.S. Environmental Protection Agency initiated the PFOA Stewardship Program, in which eight major manufacturers voluntarily agreed to reductions by 2010, and complete elimination of PFOA by 2015. The EPA stated that PFOA has been found in the environment and that studies indicated effects of concern.

Thermolon is the first patented, ceramic-based nano non-stick coating that performs at high temperatures without deterioration. It is PTFE-free, and uses no PFOA in manufacturing, making GreenPan cookware environmentally-friendly. When folks like the sustainableisgood Web site and Good Housekeeping both endorse something, chances are it's worth a look:

• High heat resistance: pots/pans are oven safe/stovetop safe to 850º Fahrenheit, and tempered glass lids are oven safe to 420 º Fahrenheit.
  
• Scratch and abrasion resistance: no more worrying over flaking, peeling or off flavors in your foods.
  
• Superior non-stick release: surface does not breakdown or wear over time, and is healthier because you don’t need added butter, fat or oils!
  
• Even heat conductivity: throughout the surface and up the walls for even browning.
  
• Heat-resistant, stainless steel handles: for convenient handling.
  
• Dishwasher safe: easy to clean.
  

Which came first? Cliches revisited

If yesterday was the day we explored the myriad ways of cooking chicken, then today's natural follow-up is to note that May is National Egg Month.

To May's celebration of all things of the egg variety, let's add a wee bit of egg trivia. No need to handle with care. These are fun facts to know and share:

• Americans make 7.8 billion egg-buying trips to the store each year and eggs can be found in 93 percent of all American households. In Anniston, Ala., a skinny, 8-year-old boy can regularly eat -- and expect -- three eggs for breakfast, much to the detriment of his family's food budget.


• One egg has 13 essential vitamins and minerals, healthy unsaturated fats and antioxidants, all for only 70 calories.


• A hen requires about 24 to 26 hours to produce an egg. After the egg is laid, the hen starts all over again about 30 minutes later. Younger hens tend to lay smaller eggs - the size of the egg increases as the hen grows older and is not related to the grade of the egg.


• Lutein and zeaxanthin are antioxidants found in egg yolks that can help to prevent macular degeneration, a leading cause of age-related blindness. The egg yolk gets its color from these yellow-orange pigments, and the shade of the yolk depends on how much lutein and zeaxanthin - often supplied by marigold petals - are in the hen’s feed.


• The shelf-life of eggs is longer than many other fresh foods (assuming you're lucky enough not to have a child who eats three a day). Fresh, uncooked eggs in the shell can be refrigerated in their cartons for at least three to five weeks after they are purchased.


• Not sure if an egg is raw or hard-cooked? Give it a spin! A cooked egg will spin easily while a raw egg will wobble.

A simple way to enjoy eggs is to make an omelette -- eggs beaten and then cooked in a pan and mixed with whatever you like, or with nothing at all. They're easier than most people think. Don't believe it? Take a look.

Basic Omelette

2 eggs
2 tablespoons water (or cream)
1/8 teaspoon salt, optional
Dash pepper, optional
1 teaspoon butter

In a small bowl, beat together the eggs and water with the salt and pepper, if desired, until blended.
In a 7- to 10-inch pan or skillet over medium-high heat, heat the butter until it’s just hot enough to sizzle a drop of water.
Pour in the egg mixture. (The mixture should set immediately at the edges).
With an inverted pancake turner (odd term, but that's the one the Egg Board put on here), carefully push the cooked portions at the edges of the pan toward the center so the uncooked portions can reach the hot pan surface, tilting the pan and moving the cooked portions as necessary.
When the top is thickened and no visible liquid egg remains, fill the omelette, if desired.
With a pancake turner fold the omelette in half or roll it.
Invert onto a plate with a quick flip of the wrist or slide from the pan onto a serving plate.

A little fancier, but tasty is this casserole based on rice. This savory dish is much like a quiche studded with chilies and flavored with taco sauce and onion. The dish goes together in a snap. While it's in the oven, toss a salad.
South of the Border Casserole
6 eggs
1 cup skim or low-fat milk
1/2 cup taco sauce
1 tablespoon instant minced onion
1/2 teaspoon seasoned salt
1 can (4 oz.) chopped green chilies, undrained
2 cups cooked rice
1 cup (4 oz.) shredded reduced-fat Cheddar or Monterey Jack cheese
Parsley, optional
preparation
In large bowl, beat together eggs, milk, taco sauce, onion and salt until well blended. Reserving a few pieces of chilies for garnish, stir in remaining chilies, rice and cheese. Pour into greased 8 x 8 x 2-inch baking dish.
Bake in preheated 350° F oven until knife inserted near center comes out clean, about 35 to 40 minutes.
Garnish with reserved chilies and parsley, if desired.

(Maybe the food officials will see the previous post on Ham Hock Appreciation Day. We don't want a month; a day will suffice.)

Ham Hock Appreciation Day

Confession: There really isn't such a thing as Ham Hock Appreciation Day, but, by golly, there should be. Ham hocks, dollar for dollar, pack some of the most power in the kitchen. Indeed, if there were nominees for the category of "Ingredient You Don't Know -- But Should," the winner would be the lowly (literally) ham hock.


To wit: What other element can flavor greens, green beans, soups and slow-cooked beans as well as a hock? For about $1 per hock, you can season a week's worth of beans or greens. Their storage time is legendary.

Ham hock originates in the lower rear leg (or ham). Ham hocks are most often available cured. Thanks to its abundance of connective tissue, hocks provide a rich, smoky flavor that is ideal for flavoring soups, stews and rustic vegetables.

What some people don't know, however, is that after the ham hock has given up its seasoning joujou, then the meat can be diced and turned into a tasty, cheap entree. Get a slab of corn bread, and you're good to go.

New Orleans-Style Red Beans and Rice with Ham Hocks

1 pound dried red beans
2 ham hocks
3/4 teaspoon seasoned salt, divided
4 cups water
2 teaspoons vegetable oil
6 cloves garlic, peeled, finely chopped
1 cup onions, chopped
1 teaspoon ground thyme
1 bay leaf
1/2 teaspoon pepper
4 cups hot cooked rice
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside.


Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks. Heat vegetable oil in Dutch oven; cook ham hocks 3 minutes on each side to start rendering the fat.


Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender. Remove bay leaf and serve beans over rice.


Serves 6.

Ham Hocks and Grits
This recipe was in Bon Appetit a few years ago, and I clipped and saved it. Fabulous. Fabulous. (Yes, it deserved repeating.)
The recipe looks more complicated than it is, and it does have a few steps. However, it's perfect for a dinner gathering because it can be made two days ahead of serving time and then assembled and baked the day you need it. In a busy world, that's gold. My experience has been that this actually is better served the next day, so do take advantage of this convenience.

4 ham hocks
1/4 stick butter
2 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
6 garlic cloves, minced
1/4 cup dry white wine
6 whole black peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 cups chicken broth

Preheat oven to 325. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; sauté until vegetables are soft and golden, about 7 minutes. Add wine and next 3 ingredients; stir 1 minute. Add chicken broth and ham hocks. Bring to boil; cover and bake until ham hocks are very tender, about 1 hour. Cool.
Remove ham hocks. Boil ham hock broth until reduced to 1 cup, about 25 minutes. Pull ham from bones and reserve (discard bones and skin). Strain broth. (Can be made 2 days ahead. Cover ham and broth separately; chill.)

For grits:
6 cups chicken broth
2 cups quick-cooking grits
2 teaspoons minced fresh thyme

Preheat oven to 350. Bring chicken broth to boil in large saucepan. Gradually whisk in grits. Add 2 teaspoons minced thyme. Reduce heat to medium; simmer until grits are thick and smooth, whisking frequently, about 7 minutes.
Stir reserved ham, Fried Apples (see below), and 1 cup cheddar cheese into grits. Transfer mixture to 13x9x2-inch oval baking dish. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden, about 30 minutes. Rewarm ham hock broth. Garnish grits with chopped thyme and serve, drizzling broth over.

Fried Apples
3 tablespoons butter
4 large Granny Smith apples (about 2 1/4 pounds), peeled, cored, cut into 1/2-inch pieces
2 tablespoons brown sugar
1 tablespoon honey
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon grated orange peel
Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)

Ham Hocks and Sauerkraut
This is a European classic. And, hello, it calls for ham and butter.

1 large onion, chopped
2 tablespoons butter
1 smoked ham hock
1 pound sauerkraut, preferably fresh (rinse well if canned)
1 pound red potatoes, cut in half
2 cups chicken broth
2 shallots, minced
Salt and pepper to taste
Melt the butter in a Dutch oven or large, heavy saucepan. Cook the onions about 5 minutes, until they are soft. Add the hocks and potatoes, then pour on the remaining ingredients. Cover and simmer about 1 hour or until the meat falls off the bone.

Noodling around in Wednesday's Your Table

Your Wednesday Anniston Star food section has a complete guide to pasta -- both whole wheat and regular -- and how to match the right sauce with the right noodle. These aren't fussy recipes; imagine that they're created by busy Italians who've got better things to do than squeeze tomatoes all day.

Pat Kettles takes us to Bordeaux in her Uncorked column, and Prudence Hilburn kicks off a collection of classically sweet recipes.

For an ender, we've got rhubarb and the formula for making a perfect from-scratch cake.

Enjoy. Life's too short to eat bad food.

Something green for your sweet tooth

Hillside Candy, a manufacturer of confections, announced today that it will introduce new stand-up gusseted bag packaging and two new flavors for its hand made GoNaturally organic candy line at the 2008 All Candy Expo in May.

Yes, a candy expo. Fez from "That '70s Show" would be in heaven.

The candy is currently available in 8-ounce tub and bulk formats in four flavors: Ginger, Honey Lemon, Cherry and Honey. The new look in its GoNaturally organic candy line will feature a 3.5-ounce, stand-up bag. Six flavors, instead of four, and the bags are recyclable.

The two new flavors:Pomegranate and Apple. The new bags are scheduled to begin shipping in mid-May at the suggested retail price of $2.79 to $2.99.

GoNaturally is hand made, gluten free, kosher, and USDA certified organic candy. Using organic evaporated cane juice and organic brown rice syrup for sweetness, the line is flavorful and refreshing. GoNaturally contains no trans fats, no preservatives, no corn syrup, no FD&C colors, and no hydrogenated oils.

In keeping with the environmentally friendly concept, the GoNaturally packaging and twist wraps are all recyclable.

Based in Hillside, N.J., Hillside Candy was established in 1945, and is the corporate umbrella and home of three brands of candy: Golightly, one of the niche brands in the sugar-free market; Hillside Sweets, a line of sugar-based hard candy; and GoNaturally.

The brands will be among the sweet fix at the the 2008 All Candy Expo, from May 20-22 in Chicago’s McCormick Place Convention Center. Held annually in Chicago, the All Candy Expo is the largest confectionery and snack trade show in the United States and has 500 exhibitors. The list of exhibitors includes multi-national companies as well as small niche gourmet and specialty companies. The All Candy Expo draws visitors from nearly 70 countries.

The kindling, er, kindred, spirit of grillers

OK, so we're not done with fire-inspired trivia yet. On the "grilling and barbecue" section, there are enough recipes for sauce, chicken, fruit and vegetables to feed a small country.

Just off the press today:
38 percent of households use a grill at least once in average two week period. This has increased over 6 percentage points in the past decade.
35 percent of individuals consume foods prepared on a grill at least once in a two week period.
Fourth of July weekend is the top Holiday weekend for grilling with almost 30 percent of individuals consuming a grilled item. Memorial Day weekend comes in second for grilling (25 percent of individuals consume a grilled item) followed by Labor Day weekend (23 percent of individuals consume a grilled item).

Grilling is no longer only a summer behavior… (In the South, we've always known this. Good to see the rest of the country has caught up to us.)

So what exactly is being grilled?
Top Ten Foods Grilled
1. Burgers (any, with or without bun)
2. Steak
3. Chicken (We've kind of mentioned this today....)
4. Hot Dogs
5. Pork Chops
6. Potatoes
7. Vegetables
8. Other Pork Cuts (tenderloin, etc.)
9. Sausage (bratwurst, kielbasa)
10. Seafood

Gettin' saucy

For a culinary tour of any kind of flavor profile your grillin' and barbecuin' mind might dream up:

California Barbecue Sauce
This very different barbecue sauce combines some of California’s wonderful bounty to turn boneless, skinless chicken breasts into a culinary delight.

Yield: 3 cups

½ cup store-bought barbecue sauce
1 TBLS olive oil
2 tsp chopped fresh rosemary
1 cup minced fennel bulb
2 shallots, minced
1 cup pomegranate juice
½ cup dry red wine
2 TBLS black olive tapenade (available in most grocery stores)
1 tsp anchovy paste
3 TBLS sherry vinegar
½ tsp red pepper flakes

Heat olive oil in a medium saucepan over medium-high heat. Add rosemary, fennel and shallots and sauté till softened and just beginning to caramelize, 5-10 minutes. Add all other ingredients, bring to a boil, then simmer over low heat until the sauce has thickened, 20-25 minutes.

Florida-Style Barbecue Sauce
Light and delicious, this spicy, citrus-based sauce is the perfect compliment to the rich taste of chicken leg quarters.

Yield: 2 cups

½ cup original-style barbecue sauce
1 cup orange juice
¼ cup lime juice
3 cloves garlic, chopped
½ onion, chopped
2 TBLS olive oil
1 TBLS cumin
1 small jalapeno, seeded, deveined and chopped
½ cup chopped cilantro
2 tsp dried oregano
2 TBLS honey
2 TBLS chopped mint
1 tsp kosher salt
¼ tsp freshly ground black pepper

Place all ingredients in a food processor and process 30 seconds. Pour into medium saucepan and warm over medium-high heat to meld the flavors together, about 5 minutes.

Heartland Barbecue Sauce
Sweet, thick and filled with the flavors of down-home comfort food, Heartland Barbecue Sauce turns a whole chicken into a very special dish.
Yield: 3 cups

1 cup store-bought barbecue sauce
1 cup beer
1 clove garlic, minced
½ small red onion, minced
2 TBLS brown sugar
2 TBLS molasses
¼ cup brown mustard
¼ cup cider vinegar
1 cup tomato puree
1 TBLS paprika
½ tsp cinnamon
½ tsp ground coriander
½ tsp cumin
½ tsp allspice
½ tsp turmeric
¼ tsp chili powder
1/8 tsp cayenne pepper
½ tsp kosher salt

Combine all ingredients in a medium saucepan and bring to a boil over high heat. Lower temperature and simmer to meld flavors together, 5 minutes.

Mid-Atlantic Barbecue Sauce
Usually used to enhance the flavor of seafood, Old Bay seasoning is added to this spicy sauce to highlight the rich taste of chicken drumsticks. A vinegar-based “mop” sauce can be passed at the table for those who like a little extra heat.

Yield: 2-2½ cups

¾ cup original-style barbecue sauce
1 TBLS vegetable oil
½ small yellow onion, minced (approximately ½ cup)
½ cup canned diced tomatoes, drained
¼ cup apple cider vinegar
2 TBLS molasses
2 TBLS Old Bay seasoning
½ tsp kosher salt

Heat oil in a small saucepan over medium-high heat. Add onion and sauté till translucent, 5-10 minutes. Do not brown. Add tomatoes and cook 30 seconds. Add all other ingredients, bring to a boil, reduce heat and cook, stirring, till thickened, 5-10 minutes.


Spicy Mop Sauce
Yield: 1 cup

½ cup white vinegar
¼ cup water
1 TBLS vegetable oil
1 TBLS Worcestershire sauce
1 TBLS Old Bay seasoning
2-3 drops Tabasco sauce
½ tsp kosher salt

Combine ingredients thoroughly and serve.

Mountain States Barbecue Sauce
The combination of cherry jam, juniper berries and whiskey adds a sweet and smoky note to this flavorful barbecue sauce. The accompanying rub adds a hint of herbs and spice. Try both on chicken thighs for grilled chicken good enough for company.

Yield: 2½ cups

½ cup store-bought barbecue sauce
1 TBLS olive oil
1 small onion, minced
2 tsp freshly grated ginger
4 juniper berries
1 tsp dry mustard
¾ cup cherry jam
juice of one lemon, about ¼ c
2 tsp honey
¼ tsp Tabasco sauce
¼ cup cider vinegar
¼ cup whiskey
1 TBLS parsley

Heat oil in a small saucepan over medium-high heat. Add onion, ginger, juniper berries and dry mustard and sauté, stirring, till onions soften, about 5 minutes. Remove and discard juniper berries, add all other ingredients and cook over low heat till thickened, about 15 minutes.


Mountain States Barbecue Rub
Yield: 1/3 cup

2 tsp paprika
2 TBLS dried thyme
1 TBLS sugar
1 TBLS dried oregano
1 TBLS kosher salt
1 tsp freshly ground black pepper

Combine ingredients and rub on chicken prior to grilling.

New England Barbecue Sauce
Did you know there was such a thing as "New England barbecue?" Keeping in mind that when they say "barbecue," they're talking about what we refer to as "grilling." This sweet and tangy sauce is a cinch to make and is delicious on chicken leg quarters.
Yield: 2 cups

1½ cup original-style barbecue sauce
1/3 cup maple syrup
5 TBLS whole cranberry sauce
1½ tsp ground cloves
2 TBLS Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground pepper

Combine all ingredients in a small saucepan and bring to a boil over medium-high heat while stirring. Reduce heat to a low simmer and cook 5-10 minutes till thickened.

Pacific Rim Barbecue Sauce
Grill thin palliards (a really, really pretentious way of saying thin and round pieces) of boneless, skinless chicken breast on cedar planks (you can get them at Whole Foods or order them online) and slather on Pacific Rim Barbecue Sauce for chicken that deliciously contrasts the Asian influences of the region with the distinct flavor of smoked cedar.

Yield: 2½ cups

1 cup store-bought barbecue sauce
2 tsp peanut oil
1 tsp freshly grated ginger
1 clove garlic, minced
2 TBLS minced scallions
½ cup hoisin sauce
2 TBLS soy sauce
½ cup hoisin sauce
1 TBLS Asian chili sauce
1 tsp Chinese five-spice powder
1 tsp sugar
2 TBLS toasted sesame seeds
1 tsp sesame oil
juice and zest of one lemon
¼ cup sherry vinegar
¼ cup apple juice
2 TBLS minced basil
2 TBLS minced cilantro

In a small saucepan, heat oil over medium-high heat, add ginger, garlic and scallions and sauté 2-3 minutes. Add all other ingredients, except basil and cilantro. Bring to a boil, then lower heat and simmer till thickened, about 10 minutes. Remove from heat, cool slightly and stir in basil and cilantro.

Southern-Style Barbecue Sauce
This sauce is filled with the bounty of the South: peaches, pecans, Vidalia onions and bourbon -- God's gift to cooking and something near and dear to my native Kentucky heart. I keep a fifth of Maker's Mark (made near my hometown of Bardstown, Kentucky) on hand for this, which is great smeared on grilled salmon.

Yield: 2 cups

½ cup original-style barbecue sauce
½ cup sliced peaches
¼ cup toasted pecans
¼ cup chopped red bell pepper
1 TBLS olive oil
1 small Vidalia onion, minced
1 tsp freshly grated ginger
½ tsp ground allspice
¼ tsp cayenne pepper
½ cup bourbon
2 TBLS molasses
2 tsp Worcestershire sauce
1 TBLS brown sugar
1/3 cup white vinegar
1 tsp kosher salt
1 TBLS cold butter, cut in pieces

Combine the peaches, pecans and bell pepper in a food processor and process 15-30 seconds, till pureed. Heat oil in a small saucepan over medium-high heat, add Vidalia onion and cook 5 minutes. Add ginger, allspice and cayenne and cook 30 seconds, stirring. Add the peach mixture and cook 1 minute. Stir in the bourbon, barbecue sauce, molasses, Worcestershire, brown sugar, vinegar and salt. Bring to a boil, lower the heat to a simmer and cook 5 minutes to thicken the sauce slightly. Swirl in the pieces of butter till melted and well-combined.


Southwest Barbecue Sauce
The sweet potatoes, tomatillos, chili powder and other ingredients in our Southwest Barbecue Sauce turn skewers of cubed boneless, skinless chicken thighs into a delicious Southwestern delicacy with the complex flavors of a Mexican mole sauce. Serve skewers in warmed corn tortillas and pass chopped lettuce, tomatoes and our Barbecue-Sweet Potato Sauce.

Yield: 4 cups
1½ cups store-bought barbecue sauce
1 TBLS vegetable oil
3 cloves garlic, minced
1 cup chopped tomatillos
1 small sweet potato, roasted 10-12 minutes in microwave – skin discarded and mashed flesh divided, reserving 2 TBLS for Barbecue-Sweet Potato Sauce
3 TBLS brown sugar
½ tsp anise seed
1 TBLS chili powder
1 TBLS cumin
1 tsp cinnamon
1 TBLS unsweetened cocoa powder
1 tsp cayenne pepper
1 tsp dried oregano
1/3 cup chopped cilantro
juice of 2 limes
¼ cup tequila or water
1 tsp kosher salt
¼ tsp freshly ground black pepper

Place oil in small saucepan and heat over medium-high. Add garlic and tomatillos and sauté till softened, about 5 minutes. Pour garlic-tomatillo mixture into a food processor and add remaining ingredients, except the reserved 2 T sweet potato. Process till smooth.

Barbecue-Sweet Potato Sauce

Yield: 1 cup

¼ cup store-bought barbecue sauce
½ cup sour cream
2 TBLS mashed sweet potato
¼ cup cider vinegar
3 TBLS minced cilantro

Combine all ingredients thoroughly. Serve with grilled chicken.

Texas Barbecue Sauce
Texas Barbecue Sauce gives a new twist to an old favorite when used on grilled chicken wings. The spice rub enhances the spicy, smoky flavor even more.
Yield: 2 cups

1 cup original-style barbecue sauce
1 head garlic
2 tsp olive oil
1 TBLS vegetable oil
½ onion, minced
2 scallions, white and light green portions sliced thin
1 tsp chipotle chili powder
1 TBLS cumin
2 tsp paprika
3 TBLS brown sugar
1 tsp Worcestershire sauce
½ cup white vinegar
juice of 2 limes
¼ cup chopped cilantro
½ tsp kosher salt

Preheat oven to 350 degrees F. Cut just enough from top of head of garlic to expose the cloves, leaving the papery covering on the bulb. Place on a piece of foil, drizzle with olive oil and wrap tightly in foil. Roast till softened, about 45 minutes. When cool enough to handle, squeeze roasted garlic out of husk. You should have 1½ to 2 T of roasted garlic paste.

In a small saucepan, heat vegetable oil over medium-high heat and sauté onion until soft, about 5 minutes. Add scallions, chipotle chili powder, cumin, paprika, brown sugar, Worcestershire, vinegar, lime juice and the roasted garlic, Bring to a boil over high heat, then lower to a gentle simmer and cook till slightly thickened, 10-15 minutes. Remove from heat, stir in cilantro and season with salt.
Texas Rub

Yield: 1/3 cup

1 TBLS smoked paprika
1 TBLS kosher salt
2 TBLS brown sugar
2 TBLS cumin
½ tsp chile powder
1 tsp onion powder

Combine all ingredients and rub on chicken prior to grilling.

Sauces and rubs courtesy of the National Chicken Council.

Now that you know how to grill it....

And thus ends today's treatise on grilling chicken. Use your knowledge wisely, Grasshopper.

Rosemary Chicken Sandwiches with Spicy Chile Mayonnaise
Adapted from Cowgirl Cuisine by Paula Disbrowe,Harper Collins, 2007

Serves 4

Rosemary Chicken Breast Sandwiches
4 chicken breast halves, boneless and skinless
1 tsp Kosher salt
1 tsp black pepper
2 TBLS fresh chopped rosemary
2 TBLS olive oil
4 ciabatta rolls
8 slices applewood-smoked bacon, cooked
2 cups baby arugula

Spicy Chile Mayonnaise
2 jalapeno chile peppers
2 cloves garlic, unpeeled
1 TBLS sherry wine vinegar
2 TBLS honey
1 ½ cups mayonnaise
1 tsp salt
½ tsp black pepper

With meat mallet, pound chicken breasts between sheets of waxed paper to ½ inch thickness. Season chicken with salt and pepper; sprinkle with rosemary. Drizzle olive oil evenly over chicken and, using fingers, rub herb and seasonings into chicken. Refrigerate until needed. Prepare gas or charcoal grill.

Prepare spicy chile mayonnaise by placing jalapenos and garlic cloves in small skillet over medium-high heat. Cook and turn as necessary to brown evenly and chiles and garlic are softened. Set garlic aside to cool, then peel. Transfer chiles to small bowl of water and keep submerged for 20 minutes. Place garlic, vinegar and honey in bowl of food processor fitted with metal blade. Pulse to combine. Remove chile from water, stem, seed and add to processor. Pulse to chop and then puree until mixture forms a rough paste. Add mayonnaise, salt and pepper and pulse evenly to blend. Transfer to small bowl and refrigerate until needed.

Place chicken breasts on grill and cook, turning once, until done, about 3 minutes per side. Remove from heat and cover with foil. Finish sandwiches by lightly toasting each side of rolls. Spread spicy 2 tablespoons chile mayonnaise on bottom half of rolls; top each with chicken breast half. Add two slices of bacon to each sandwich; divide arugula among sandwiches. Secure sandwiches with tops of buns and serve.

Grilled Chicken with Hot and Sweet Dipping Sauce
Adapted from Hot Sour Salty Sweet by Jeffrey Alford & Naomi Duguid, Artisan Books

Serves 4

4 large split chicken breasts, bone-in and skin on (about 3 pounds)
3 TBLS Thai fish sauce
4 TBLS peppercorn-coriander flavor paste (recipe follows)
hot and sweet dipping sauce (recipe follows)

Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.

Prepare gas or charcoal grill. Place chicken on grill 4 – 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 – 8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6 – 8 minutes.

Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.

Peppercorn-Coriander Flavor Paste:
In food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well.

Hot and Sweet Dipping Sauce:
In small saucepan, bring to a boil over medium-high heat ½ cup rice vinegar. Stir in ½ cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with ¼ teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature.