Game Day

Beer Can Chicken

March 4, 2011

Beer Can Chicken


½ Cup Chopped Onion

5 Garlic Cloves

2 Tablespoons Olive Oil

2 Tablespoons Chili Powder

1 Teaspoon Sea Salt

1 Teaspoon Freshly Ground Black Pepper

1 Large Roasting Chicken (Approx 4 ½ Pounds)

1 Can Of Your Favorite Beer (14 Ounce Can)

Preheat the oven to 400° F and move the rack to the bottom of the oven. 

Combine the onion, garlic, oil, chili powder, salt and pepper in a food processor or blender.  Remove any innards or other items from inside the chicken.  Rinse the chicken inside and out in cold, running water.  Rub the chicken inside and out with the combined mixture.  Make sure to get the mixture under the skin as well. 

Open your can of beer and either drink or pour out ¼ of it.  This prevents bubbling over during cooking.  Punch a few extra holes in the can.  Holding the can upright, place the chicken on top of the can, inserting the can as far as it will go into the cavity of the chicken.  Position the chicken legs in front of the chicken to help steady the chicken.  Place chicken into the oven proof pan and tent the chicken with foil for the first hour to prevent over browning.  Put chicken on the bottom oven rack.  Reduce oven to 350° F after ½ hour.  Cook 1 ½ to 2 hours (depending on the size of your chicken).  Rotate chicken at about 45 minutes. 

Remove from the oven when chicken is done, use tongs and an oven mitt to separate the chicken and the beer can.  Carefully remove to a separate platter and allow to stand for 10 minutes. 

Pour any remaining beer into the dripping to make a sauce if you wish. 

Cut up the chicken and serve.  Serves 4

Recommended Cooking Times (at 350°):

2 ½ to 3 Pounds  – Cook 1 to 1 ¾ Hours

3 ½ to 4 Pounds  – Cook 1 ½ to 1 ¾ Hours

4 ½ to 5 Pounds  – Cook 1 ½ to 2 Hours

5 to 6 Pounds      – Cook 1 ¾ to 2 ½ Hours

Oven Barbecued Spareribs

February 3, 2011

Oven Barbecued Spareribs

You’re going to need a shower after eating these!


6 Pounds Pork Spareribs – Cut into 1 Rib Portions

6 Ounces Tomato Paste

¼ Cup Packed Brown Sugar

½ Cup Water

¼ Cup Honey

¼ Cup Cider Vinegar

2 Tablespoons Olive Oil

1 Tablespoon Grated Onion

2 Teaspoons Chili Powder

2 Teaspoons Salt

Preheat oven to 325° F.  Arrange spareribs in a single layer in a large roasting pan.  Roast spareribs for 1 hour.  Meanwhile prepare glaze.  In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended.  Brush spareribs with glaze.  Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer.  Serves 6

Cheese Pizza

February 2, 2011

Cheese Pizza

Who doesn’t love pizza?!


½ Recipe Basic Pizza Dough

1 Cup Victoria’s Secret Pizza Sauce

2 Tablespoons Freshly Grated Parmesan Cheese

1 Cup Shredded Mozzarella Cheese

Prepare pizza dough & prepare Victoria’s Secret Pizza Sauce.  Shape pizza dough as directed.  Sprinkle with Parmesan and spread sauce over Parmesan cheese and top with mozzarella.  Preheat oven to 450° F.  Let prepared pizza rest for about 20 minutes before putting into the oven.  Bake until crust is golden which should be approximately 15 to 20 minutes.  Serves 4

Pizza Toppings

If you want to top your pizza with more than cheese here are some ideas.  To keep the crust crispy, scatter cheese over the dough before topping with other ingredients.  Sprinkle fresh herbs over the pizza just before serving. 

Try these delicious combinations or make up your own:

1)    Grilled radiccio, cooked crumbled pancetta or bacon, crumbled goat cheese and chopped fresh sage.

2)     Sautéed cremini mushrooms, cooked sweet Italian sausage, black or green pitted olives, thinly sliced fresh mozzarella cheese and dried oregano.

3)    Coarsley chopped grilled eggplant, marinated artichoke hearts, chopped plum tomatoes, shredded mozzarella cheese and fresh basil leaves. 

4)    Thinly sliced mozzarella cheese, crumbled gorgonzola, spoonfuls of ricotta, freshly ground pepper and fresh basil leaves. 


Basic Pizza Dough


1 ¼ Cups Warm Water (105° to 115° F)

1 Package Active Dry Yeast

1 Teaspoon Sugar

2 Tablespoons Olive Oil

2 Teaspoons Salt

Approximately 4 Cups Unbleached Flour or Approximately 3 ½ Cups Bread Flour

Cornmeal for Sprinkling

In a large bowl, combine ¼ cup warm water, yeast and sugar. Stir to dissolve.  Let stand for about 5 minutes or until foamy.  Be careful that the water is not hot or it will kill the yeast. 

With a wooden spoon, stir in the remaining 1 cup of warm water, oil, salt and 1 ½ cups flour until smooth.  Gradually add 2 cups unbleached flour or 1 ½ cups bread flour, stirring until dough leaves the side of the bowl.  Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining ½ cup of flour just to keep dough from sticking to the surface. 

Shape dough into a ball and place in a large greased bowl.  Turn the dough to grease the top.  Cover bowl loosely with plastic wrap and let rise in a warm place (80° to 85° F) until doubled in volume, for about 1 ½ hours. 

Punch down dough and turn.  Now turn onto a lightly floured surface and cut in half, cover loosely and let rest for about 15 minutes.  If you are not using right away, place dough in a large greased bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours. 

Sprinkle two large cookie sheets with cornmeal.  Shape each dough half into a ball.  On one prepared pizza pan (or cookie sheet) with floured rolling pin roll one ball into 14 inch x 10 inch rectangle.  Fold edges in to form 1 inch rim.  Repeat to make your second pizza.  Makes enough dough for 2 large pizzas. 


Victoria’s Secret Pizza Sauce


2 Tablespoons Olive Oil

1 Chopped Yellow Onion

4 Finely Chopped Garlic Cloves

One 28 Ounce Can Plum Tomatoes

2 Tablespoons Tomato Paste

2 Tablespoons Chopped Fresh Basil

½ Teaspoon Salt

In a nonreactive 3 quart saucepan, heat olive oil over medium heat.  Add onion and garlic and cook.  Stir until onion is tender (about 5 minutes).  Stir in tomatoes with their juice, tomato paste (I like to use the tomato paste that comes in a tube), basil and salt.  Heat to boiling, breaking up tomatoes with the side of your spoon.  Reduce heat and partially cover and simmer, stirring occasionally, until sauce has thickened slightly (about 20 minutes).  Makes 3 ½ cups.

Barbecue Meatballs

January 30, 2011

Barbecue Meatballs


For The Meatballs

3 Pounds Lean Ground Sirloin

1 Cup Evaporated Milk

1 Cup Quick Cook Oatmeal

1 Cup Fine Dry Bread Crumbs

2 Large Eggs

½ Cup Finely Chopped Red Onion

1 ½ Teaspoon Garlic Powder

1 ½ Teaspoon Salt

2 Teaspoons Chili Powder

½ Teaspoon Fresh Ground Black Pepper

BBQ Sauce

2 Cups Ketchup

1 Cup Brown Sugar

2 Tablespoons Hot Sauce

½ Teaspoon Garlic Powder

¼ Cup Finely Chopped Onion

Preheat oven to 350°F.  Combine meatball ingredients and shape into 1 inch balls. 

Combine sauce ingredients and stir well.  Place uncooked meatballs in a 13 x 9 inch baking dish and bake for about 1 hour.  Serve as an appetizer or dinner.  Great for a game day snack.  Makes about 6 dozen meatballs.

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels