Northwest NEWS

September 18, 2000

Home & Garden

Dining In

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Beer Can Chicken
   Charcoal: Indirect
   Gas: Indirect/Medium Heat
   1 4-5 lb. roasting chicken
   1 12-oz. can of beer
   3 Tbsp. of your favorite dry spice rub recipe, divided
   Vegetable oil
   Remove neck and giblets and rinse chicken inside and out; pat dry with paper towels. Coat chicken lightly with oil and season with 3 Tbsp. dry rub. Set aside.
   Open beer can, pour out about 1/4 c. of the beer and make an extra hole in top of the can with church key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can. Place beer can in center of cooking grate and 'sit' chicken on top of the beer can. The chicken will appear to be 'sitting' on the grate. Cook chicken for 1 to 1-1/2 hours or until the internal temperature registers 165 degrees in the breast area and 180 degrees in the thigh. Remove from grill and let rest for 10 minutes before carving. Note: When removing from grate, be careful not spill contents of beer can, as it will be very hot.
  
   Margarita Chicken
   6 boneless, skinless chicken breasts
   1 tsp. chili powder
   1/2 tsp. cayenne powder
   1/2 c. flour
   1 c. extra chunky mild salsa
   1/2 c. tequila
   1 large green pepper, diced
   1 large onion, diced
   Juice of 1/2 lime
   1 tsp. margarine
   1 tsp. oil
   Combine the flour, chili powder, and cayenne and dredge the chicken in the flour mixture. Grill chicken until it's just brown on both sides and set aside.
   Combine oil, pepper and onion in a pan and sauté on the grill until soft. Add salsa, tequila, and lime juice. Heat until hot. Place the chicken on top of the sauce; cover and cook about 15 minutes or until cutlets are just cooked, but still tender. Serve over rice.
   Makes 4 servings.
  
   Lemon Herb Grilled Chicken
   1 can (14 1/2 oz.) chicken broth
   3 Tbsp. lemon juice
   1 tsp. dried basil leaves, crushed
   1 tsp. dried thyme leaves, crushed
   1/8 tsp. pepper
   4 to 6 bone-in chicken breast halves, skinned
   Mix broth, lemon juice, basil, thyme and pepper.
   Grill chicken 30 minutes or until done, turning and brushing often with broth mixture. Discard remaining broth mixture. Makes 4 servings.
  
   Japanese Amazu Chicken
   4 boneless, skinless chicken breast halves, cut into 1/2 inch strips
   3 large eggs, lightly beaten
   3/4 c. cornstarch
   1/3 c. vegetable oil
   4 c. bean sprouts
   1/ c. thinly sliced radishes
   1 cucumber
   3 Tbsp. sliced green onions
   Amazu sauce (recipe follows)
   Finely chopped red pepper
   Roasted sesame seeds
   In large bowl, mix together eggs and cornstarch. dip chicken strips into mixture, coating well. In large nonstick frypan, place oil over medium high heat. Add chicken (half at a time) and cook about 5 minutes or until browned. Drain on paper towels and keep warm. In large saucepan of boiling water, cook bean sprouts 3 minutes, drain. Using vegetable peeler, cut cucumber into thin strips. Toss together bean sprouts, cucumber, radishes and green onions; place on serving dish and arrange chicken on top. Drizzle with Amazu sauce. Garnish with toasted sesame seeds, red pepper and green onion tops. Makes 4 servings.
   Amazu Sauce: In small bowl, mix together 1/4 c. soy sauce, 1/4 c. sugar, 1/4 c. rice vinegar and 1 Tbsp. sesame oil. Blend well.
  
   Hot 'n Spicy Chicken Fingers
   1/2 c. quick or old-fashioned oats
   2 tsp. paprika
   1 tsp. garlic powder
   1/2 tsp. salt
   3 egg whites
   3 Tbsp. hot pepper sauce
   1-1/2 lbs. boneless, skinless chicken breast, cut into strips
   1/4 c. ranch dressing, optional
   Set oven to broil. Coat broiler pan with no stick cooking spray. Combine oats, paprika, garlic powder and salt in blender or food processor for 1 minute. Pour into shallow dish; set aside. Combine egg whites and hot pepper sauce; mix well. Roll chicken in oat mixture. Dip into egg and then into oat mixture again. Place on prepared broiler pan. spray top of coated chicken evenly with no stick cooking spray. Broil 4 to 5 inches from heat source for 6 to 8 minutes or until golden brown. Serve with dressing, if desired.
   Makes 6 servings.
  
   Sundial Chicken Salad
   Marinade:
   1 c. Chardonnay
   1 c. apple cider (or juice)
   2 Tbsp. finely minced orange zest
   1/3 c. orange juice
   2 tsp. lemon juice
   2 tsp. finely minced garlic
   2 Tbsp. minced green onions
   2 tsp. toasted sesame oil
   1 Tbsp. olive oil
   1 Tbsp. finely chopped fresh herbs such as parsley, chives, basil or a combination
   1 tsp. honey (or to taste)
   Salt and crushed pepper to taste
   Salad:
   6 boneless chicken breasts
   1 tsp. cornstarch mixed with 1 Tbsp. cold water
   8 c. mixed young salad greens
   Whisk all marinade ingredients. Pour half of marinade over chicken breasts, cover and refrigerate for 4 hrs. turning 2 or 3 times. Place remaining marinade in small saucepan; add cornstarch mixture and stir over over moderate heat until mixture thickens slightly, approximately 3 minutes. Cool. Remove breasts from marinade and pat dry. Grill or sauté chicken until just done. Slice breasts on the angle. To serve, arrange greens on plates. Arrange sliced chicken on top of greens. Drizzle thickened sauce over salad and serve immediately.
   Makes 6 servings.
  
   Chicken in Wine
   1 3-1/2 lb. chicken, cut in eighths
   2 Tbsp. olive oil
   3 medium leeks, white part, rinsed, thinly sliced ( about 2 c.)
   2 cloves garlic, minced
   2 stalk celery, cut into 1/4 inch slices
   1-1/2 c. dry red wine
   1 c. chicken stock or bouillon
   1 bay leaf
   1/2 tsp. dried thyme
   1/3 c. loosely packed dried mushrooms
   1 lb. small white onions
   1/4 c. finely minced fresh parsley
   1 Tbsp. flour
   2 Tbsp. water
   Salt and fresh ground black pepper to taste
   Heat 1 Tbsp. olive oil in a 6.4-qt. T-Fal Delicio Express cooker and brown chicken, 3 to 4 pieces at a time. Set chicken aside.
   Add remaining olive oil to cooker and sauté leeks and garlic, stirring frequently, until leeks are soft, about 2-3 minutes. Stir in the celery and red wine, using a spoon to scrape up any browned bits on the bottom of the pot. stir in stock, bay leaf, thyme and dried mushrooms. Return the chicken to the pot. Add the onions.
   Lock the lid in place, and, over high heat, bring to high pressure. Adjust heat to maintain high pressure and cook for 9 minutes. Using the Delicio's soft-steam release setting, gently reduce steam and remove the cover.
   With a slotted spoon, remove the chicken and onions to a warm casserole or serving platter and set aside in a warm place. Discard the bay leaf. Simmer sauce over medium heat and stir in the parsley. Combine the flour and water and stir into the sauce. Add salt and pepper to taste. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Pour the sauce over the chicken and serve immediately. Makes 4 servings.