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OKLAHOMA EAT S K


eep the July heat outside where it belongs with a meal you can cook en- tirely on the grill. While it’s easy, beer-can chicken isn’t for those desiring instant gratification – but it’s well worth the wait. Cooked with a can of beer or soda inside the bird, the result is meat that’s fall-off-the-bone tender. A potato salad made with grilled spuds and veggies is a delicious rendition of a favorite summer side. Accompanied with sweet summer corn, grilled in the husk, this meal’s sure to please your family or dinner guests. For des- sert, keep the fi re hot and enjoy grilled peaches with caramelized cinnamon sugar, served over ice cream.


—Laura Araujo


Beer-Can Chicken Serves 4-6


12 oz . . . . . . . . . . . . . . can of beer or cola 1 . . . . . . . . . . . . . . . . . whole chicken (4-5 lbs) 2 T. . . . . . . . . . . . . . . . canola oil Dry rub (recipe below)


Preheat grill to medium and prepare it to cook the chicken over indirect heat. (If you’re cooking over charcoal arrange the coals along the outside of the grill so the chicken won’t be directly above them; if you’re using gas don’t place the chicken directly above a burner.) Remove the giblets from your chicken and rinse it well. Pat it dry, inside and out, with a paper towel. Brush the chicken with the oil and massage the dry rub into the chicken, inside the body, outside the body, and between the skin and the fl esh. Open the can of beer or cola and remove half of the contents. Once the grill is preheated, place the opened can of beer or cola into the cavity of the chicken (with legs down- ward). Place the chicken on the grill with the can upright and position the legs of the chicken to help stabilize it. Cook the chicken for 1 ½ to 2 hours, until a thermometer inserted into the breast reads 165 degrees and inserted into the thigh reads 180 degrees.


For the Dry Rub 2 T. . . . . . . . . . . . . . . . brown sugar 1 t. . . . . . . . . . . . . . . . . ground mustard 1 t. . . . . . . . . . . . . . . . . onion powder 1 t. . . . . . . . . . . . . . . . . garlic powder 1 t. . . . . . . . . . . . . . . . . celery salt 2 t. . . . . . . . . . . . . . . . . kosher salt 1 t. . . . . . . . . . . . . . . . . black pepper 1 t. . . . . . . . . . . . . . . . . cayenne pepper 3 T . . . . . . . . . . . . . . . paprika Combine all ingredients in a medium bowl and mix well.


Grilled Potato Salad Serves 6-8


2 lbs. . . . . . . . . . . . . . . red-skinned potatoes (unpeeled) Canola oil


Kosher salt Black pepper 1. . . . . . . . . . . . . . . . . . ear of corn 1. . . . . . . . . . . . . . . . . . red bell pepper 1. . . . . . . . . . . . . . . . . . yellow bell pepper ½ . . . . . . . . . . . . . . . . . small red onion, chopped 2 cups . . . . . . . . . . . . . cherry tomatoes, halved ½ cup . . . . . . . . . . . . . chopped fresh basil


Preheat the grill to medium. Cut the potatoes into 1-inch chunks. Toss the potatoes with 1 tablespoon of canola oil and ½ teaspoon each of salt and pepper. Place the potatoes on a large piece of foil in a single layer and form a packet around them. Place the packet on the grill, directly over the heat. Cook for approximately 40 minutes, fl ipping the packet after 20 minutes.


Peel back the husk on the ear of corn, leaving it attached at the base. Remove the silk. Soak the corn in cold water for about 5 minutes. After soaking, brush the corn with oil and sprinkle it with salt and pepper. Pull the husk back up around the cob. Cook over medium heat until the corn turns bright yellow (about 10-15 minutes), rotating the cob several times. After removing the corn from the grill allow it to cool and then cut the kernels off of the cob.


Remove the core and seeds from the bell peppers. Cut the peppers into quarters. Brush both sides of each pepper with canola oil. Place the peppers on the grill and cook for about 10 minutes per side or until the skin of the pepper is charred. After removing them from the grill, carefully remove the skin from each pepper. The skins should peel off easily. If they don’t place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to stand for 5 minutes to give the skins time to soften.


Combine the cooked potatoes, corn and bell peppers in a medium bowl with the onions, tomatoes and basil. Dress the salad with the vinaigrette (see recipe below) shortly before serving. Add additional salt and pepper to taste.


For the Vinaigrette 3 T. . . . . . . . . . . . . . . . olive oil 3 T. . . . . . . . . . . . . . . . red-wine vinegar 1. . . . . . . . . . . . . . . . . . clove garlic, minced Whisk together the olive oil and vinegar. Mix in the garlic.


Grilled Potato Salad and Beer-Can Chicken Grill it up Grilled Peaches Photos by Laura Araujo Corn on the Cob


with Herbed Butter Serves 4


4. . . . . . . . . . . . . . . . . . ears of corn 2 T. . . . . . . . . . . . . . . . softened butter 1 T. . . . . . . . . . . . . . . . mayonnaise 1 t. . . . . . . . . . . . . . . . . parmesan cheese 1 t. . . . . . . . . . . . . . . . . dried parsley ¼ t . . . . . . . . . . . . . . . . kosher salt ½ t . . . . . . . . . . . . . . . . black pepper


Preheat the grill to medium. Peel back the husk on each ear of corn, leaving it attached at the base. Remove the silk. Soak the ears of corn in cold water for about 5 minutes. Meanwhile, in a small bowl, combine the butter, mayonnaise, parmesan cheese, parsley, salt and pepper. After soaking, brush each ear of corn with the butter mixture. Pull the husk back up around the corn and place it on the grill. Cook until the corn turns bright yellow (about 10-15 minutes), rotating the cob several times.


Grilled Peaches Serves 4 4. . . . . . . . . . . . . . . . . . ripe peaches 4 T. . . . . . . . . . . . . . . . brown sugar


1 t. . . . . . . . . . . . . . . . . ground cinnamon Canola oil


Preheat the grill to medium. Cut the peaches in half and re- move the pits. In a small bowl, combine the brown sugar and cinnamon. Brush the cut side of each peach with canola oil and sprinkle it with the cinnamon sugar. Place the peaches, sugared side down, on the grill. Grill for about 5 minutes, until the peaches are tender. Serve over vanilla ice cream. OL


For more of Laura’s recipes visit: http://mannaandquail.wordpress.com


JULY 2011 33


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