Fab Food Friday Fotos: BBQ Beer-Can Chicken, Best Caramel Corn, Revithosoupa, Zucchini Cookies, Dirty Rice & Shrimp, Pumpkin Curry, Salads, Tandoori Chicken, Split Pea Soup, Smoked Fish Cakes, Corn Pudding, Recipes, & More
Posted By Vicki McClure Davidson on September 9, 2011
“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”
~ French lawyer, politician, & epicure Jean Anthelme Brillat-Savarin
FOOD. GLORIOUS FOOD.
Another Friday, another fabulous food and recipe collection. When they’re available, recipes and/or recipe links will accompany select “Fab Food Friday Fotos” — at least one cheap-to-make recipe will always be included.
A barbecue favorite… photographer/cook elizabeth99 wrote this about her BBQ beer-can chicken:
Succulent chicken on a beer can. Great way to beat the Bored with Barbecuing Blues. Part of my continuing adventures in barbecuing.
No recipe for this dazzling beer-can chicken was included, but there are many on the Internet, including this one from Steven Raichlen’s The Barbecue Bible Website:
Okay, here it is. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends. If you’ve never made beer-can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations.
* 1 can (12 ounces) beer
* 1 chicken (31/2 to 4 pounds)
* 2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
* 2 teaspoons vegetable oil
You’ll also need:
* 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
* Vertical chicken roaster (optional)
Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.
Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 deg F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.
Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.
Serves 2 to 4.
For Steven’s easy recipe for All-Purpose Barbecue Rub, click here.
This Mayo-Free Red Potato Salad with Scallions and Radishes recipe made with ponzu (a thin, citrus-based sauce used in Japanese cuisine) sounds delicious… originally from thekitchn website.
Photographer/cook irskh provided this easy recipe:
Red Potato Salad with Scallions & Radishes Recipe
* 4 lb small red potatoes, quartered
* 1/2 lb radishes, thinly sliced
* 2 bunches green onions, green parts only, thinly sliced
* 1/4 c. smoked olive oil
* 3 T. (or more to taste) ponzu
* Kosher salt and freshly ground black pepper
Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot.
Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature.
Note: If making this ahead, do not stir in the radishes until ready to serve. Slice them and keep in the refrigerator in a bag or container with ice water. Drain and add to salad just before serving.
Serves 6 or more.
Photographer/cook christaface wrote this about her curried black-eyed peas with plantains & jerk asparagus dish:
Delish! Both recipes from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes.
I’ve been a fan of Louisiana’s dirty rice for years (yummy and cheap), but haven’t ever had it with shrimp. Sounds delicious… photographer/cook dejahthoris provided the recipe:
Dirty Rice with Shrimp Recipe
* 2 tablespoons cooking oil
* 1/2 lb ground pork
* 1 onion, chopped
* 2 celery ribs, diced
* 1 green bell pepper, diced
* 1 garlic clove, minced
* 1/4 teaspoon cayenne
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1 bay leaf
* 1 3/4 teaspoons salt
* 1/4 teaspoon fresh ground black pepper
* 1-1/2 cups long grain rice
* 3 cups canned low sodium chicken broth (can use homemade stock)
* 1 lb medium shrimp, shelled and halved
* 2 scallions, including green tops chopped
Heat Tbsp of oil at medium. Add pork and cook until no longer pink (about 2 minutes).
Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes. Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes. Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
Remove bay leaf and stir in scallions.
This recipe and recipe link for making “the best caramel corn ever” was provided by photographer/cook little blue hen (aka Stacy).
Best Caramel Corn Ever
Adapted from The Craft of Baking via Smitten Kitchen
Makes about 4 quarts
* Spray oil or vegetable oil
* 3/4 cup popcorn kernels, popped via your preferred method
* 2 cups chopped nuts (optional; I used peanuts, almonds, and pecans)
* 1-1/2 teaspoons baking soda
* 3 cups sugar
* 3 tablespoons unsalted butter
* 1 tablespoon kosher or other coarse salt
* 1/2 cup water
Lightly spray or coat two large baking sheets, a large bowl, and two rubber spatulas with oil. Place popped corn (un-popped kernels removed) in the large bowl. Toss with nuts, if using.
Measure out baking soda and set nearby. In a medium saucepan, combine sugar, salt, butter, and water. Cook over high heat without stirring. Mixture will boil. After about 10 minutes or so, the mixture will turn a golden caramel color.
Remove pan from heat and whisk in the baking soda —- it will bubble up considerably. Instead of marveling over how cool it is, immediately pour the caramel over the popcorn and nuts. Carefully use the spatulas to “toss” the popcorn and caramel like a salad.
When popcorn is somewhat evenly coated with caramel, divide the caramel corn onto the baking sheets and break apart into smaller pieces before it cools. Let cool about 15 minutes (to room temperature) before eating. Caramel corn will keep up to two weeks in an airtight container.
Photographer/cook t-dubisme provided the recipe link for this healthful vegan split pea soup, which is posted at The Clean Eating Mama food blog.
A fabulous soup for a rainy day that will be gentle on your food budget. Photographer/cook anithimeria wrote this and provided this recipe and recipe link:
Revithosoupa (Lemon-Chickpea Soup)
This chickpea soup made many appearances at our island table: a peasant dish that we’d sop up with paximadia, rye husks that are a specialty of Crete. (If you subscribe to the Art of Eating, issue no. 82/fall 2009 had an in-depth feature on paximadia, well worth a read.) Traditionally, this soup requires advanced planning to prepare the chickpeas overnight, but I’ve modified YiaYia’s recipe for a speedier version.
I include oregano in my soup, which isn’t standard. You could omit it, but I love the herbal quality it gives. I also use half stock, half water – traditional recipes use only water, but given the reduced cooking time, stock lends richness. The amount of lemon I prescribe makes a bright-but-gentle broth. Lemon enthusiasts could up the quantity to one-half cup. For a less-bracing soup, reduce the lemon to one-eighth cup.
* 1/2 large onion, minced (~1 cup)
* 3 Tbsp good-tasting olive oil – this is for flavour as much as fat
* 1/2 tsp dried oregano
* 1 can (540 mL/19 oz) chickpeas with liquid
* 3 cups your best stock, vegetable or chicken
* 3 cups water
* 1 large piece (~1×1 inch) lemon zest
* 1/4 c fresh lemon juice
* 1/2 tsp fresh ground black pepper
* lemon slices and olive oil to serve
* 1 large heavy-bottom soup pot with lid
* 1 potato masher
In soup pot, heat olive oil over medium-low. Add the onions and oregano, and sweat until tender and translucent, about 5 minutes. Do not let the onions brown. Increase heat to medium-high, and add the chickpeas with liquid, stock, water and lemon zest. Let this mixture come to a rapid boil, then reduce heat to medium-low. Stir in the lemon juice and taste for salt, adjusting to your preferences. If your stock or chickpeas were particularly salty, you may need to add more water.
Simmer, covered, for approximately one hour. You’ll know the soup is ready when you can easily mush a chickpea between two fingers. Before serving, mash soup slightly with a potato masher to thicken the broth (or if you prefer a brothier soup, skip this step).
Ladle into bowls, and serve drizzled with olive oil and extra lemon wedges. Serves four for dinner with some crusty bread for dipping, or six as a starter.
Description of the photo from photographer crazy_nose:
In a Bit of a Jam
For use later in the year, Sue has been having a marmalade making frenzy.
The jars are lined up against one of the kitchen windows and with the light coming from behind them they looked absolutely fabulous.
Yes, I know they’re supposed to be in a cool, dark place, but it was a visual treat and a pleasant lift after an absolutely abominable day at work where just about everything we touched went very wrong.
Simple and quick vinaigrette for broccoli and cauliflower — here’s photographer/cook Mary Spics’ instructions:
Broccoli & Cauliflower with Shallot-Lime Vinaigrette
Super easy and delicious.
Lightly steam broccoli and cauliflower, cut into florets (it should be slightly crunchy).
Mix together some fresh lime juice (1/2 lime), diced shallots (2), olive oil (1-2 tbsp), a pinch of cumin, and some salt and pepper.
Combine everything. Good hot or cold.
Scrumptious wheat berry salad with watercress, kalamata olives, cucumbers, red onion, and feta — the recipe has a lot of flexibility, and is posted at Anjuli Ayer’s food blog, A Smart Mouth.
Photographer/cook CommandZed wrote this about the Norwegian food photo:
Pinnekjøtt and raspeballer
Traditional Norwegian dish, served on Thursdays. Potato dumplings (raspeballer) with dried and salted mutton (sheep – Pinnekjøtt). Also, mutton sausage, mashed turnips, and bacon.
For photographer/cook Miriam Kato’s tandoori chicken recipe, pop over to UMAMI – What’s for dinner? food blog.
Photographer/cook La.Blasco provided these easy instructions for roasted tempeh and chard:
Cut, wash and steam chard. Roast tempeh. Serve with olive oil and salt.
No recipe was provided for the homemade Alfredo sauce, so I provided a link below for two Alfredo sauces that are on the main Frugal Café website. Photographer/cook slightlynorth wrote:
A meal Erin and I made a few days ago. All home-made too, except for the chicken which we bought pre-grilled from the store.
Grilled Chicken and Pasta Alfredo
– Pasta (We used Rotini, but you can use any non-noodle shape)
– Grilled Chicken (1 large breast)
– Roasted red pepper
– Baby spinach
– Homemade Alfredo sauce (super easy to do!)
– Parmesan cheese
Photographer/cook hullam provided the recipe link for Chef Chloe’s Chocolate-Coffee Blackberry Vegan Cupcakes, and also wrote this:
I modified the following recipe (bakers, beware: the frosting is nauseatingly sweet if you allocate to a cupcake more than the skimpy helping photographed above. In this manner, one batch was enough for 4 dozen cupcakes, and I still had leftover frosting).
For the corn pudding recipe and more beautiful photos, check out the food blog Innkeeper To Go.
Photographer/cook Kathryn Elliott provided the recipe and link for these cookies, originally posted at 101 Cookbooks:
Slightly ugly, but really good. I used this recipe by 101 Cookbooks. But used zucchini instead of carrot; honey instead of maple syrup; added a good teaspoon and a half of dried ginger instead of the fresh stuff; and also put in some sesame seeds. They’re tangy, but delicious.
Carrot Oatmeal Cookie Recipe (see directions above to modify to zucchini cookies)
After your initial batch, experiment with the type of nuts/seeds you use. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well — but I haven’t tested them in this recipe. And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* scant 1/2 teaspoon fine grain sea salt
* 1 cup rolled oats
* 2/3 cup chopped walnuts
* 1 cup shredded carrots
* 1/2 cup real maple syrup, room temperature
* 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
* 1 teaspoon grated fresh ginger
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.
Makes about 2-1/2 dozen cookies.
Summary from photographer Traveling Fools of America:
This is what put Café Olé on the map: the 60-ounce margarita. This would be a bit much for one individual to take on. In truth, it was crazy enough to watch a septet of young men, whom I assume are college students, take on three of these amongst themselves, what with the brain-freezes and drunken banter and whatnot. They just better have had a designated driver, that’s all I can say!
A definite must-try-this recipe for my family… photographer/cook Billy Abbott wrote:
Smoked Mackerel Fish Cakes
* 2 Peppered Smoked Mackerel Fillets
* 2 Medium Potatoes
* 3 Spring Onions
* 2 tsp Horseradish
* 1 Egg
Makes 6 Fish cakes, enough for 3 hungry people.
Boil the potatoes and then leave them to dry out a little after draining. Skin and flake the mackerel and chop the spring onions. Mash the potatoes and then stir in the mackerel and spring onions, adding horseradish to bind it all together. Form into patties and then put in the fridge to cool for at least an hour.
When you are ready to eat, dip them in flour, egg, and breadcrumbs and shallow fry them until golden.
Next time I make these, I’ll make sure to add some salt and pepper — despite the smoking and the peppering of the fish, it definitely needed more seasoning.
Recipe grabbed from Saturday Kitchen yesterday.
Sadly, no recipe was posted for this Cheese and Potato Pie — photographer/cook kake pugh posted this description on the community site Look at My Lovely Dinner:
Look, it’s my dinner! From one night last week. It’s cheese and potato pie made with leftover mashed potatoes mixed with grated cheddar (Cornish Quartz from Ocado) and caramelised-onions-from-a-jar, studded with halved cherry tomatoes. It was quite tasty. The colours in the photo are a bit weird because it was taken on the balcony at dusk.
Fried Green Bay Tomatoes dish, described by photographer/cook Todd Sanders:
If Buffalo can name a chicken wing, then Green Bay can name a tomato… right? 🙂
RECIPE (I don’t measure, and either should you, do what feels/looks right w/ the ingredients)
In a large bowl, mix:
– corn meal
– baking powder
– baking soda
– salt & pepper
Add sliced green tomatoes to the bowl and coat. Pan fry on both sides until golden brown.
Top with Frank’s RedHot, ranch dressing (or bleu cheese if you must), and a drop of habanero sauce. Do your best to make it look like a sunny side up *chicken* egg to pay homage to the wings that inspired the recipe. 🙂
Quick recap from photographer flit:
The spring onions went with some asparagus into a frittata, the leeks are going into fried rice. The strawberries vanished very quickly and I’m still deciding what to do with most of the citrus.
Oh, MY — must try this one soon… recipe is posted at the existential chef blog, and here’s the summary from existential hero:
My love affair with butternut squash continues unabated, so I thought I’d try making a dessert with it. This is a fairly light and subtle dessert, so it’d be good in contrast to a heavy meal or as a sweet hors d’oeuvre. This recipe makes about 50 wontons, so adjust for your needed scale.
Must stop drooling, must stop drooling… this decadent butterscotch tart/pie’s recipe is posted at A Whisk and a Spoon food blog.
I’ve not ever had pumpkin curry, and I’m eager to try this recipe as soon as pumpkins are available.
Photographer/cook South African Indian Food provided this recipe:
Delicious Pumpkin curry reminds me of Porridge Prayers. For the full Pumpkin Curry recipe and tips how to cut a pumpkin, check out my blog.
Unlike most other curry dishes, pumpkin curry does not contain curry powder (chilli powder as it is referred to in South Africa). Instead, it contains either fresh green chilli or dried chilli. Other added spices include black mustard seeds or cumin seeds. The sweetness of the pumpkin combined with the spices result in a rather piquant taste.
For this Pumpkin Curry recipe, I have used 1 tablespoon olive oil, half a red onion, 1 teaspoon cumin seeds, birds eye chillies and half a 12cm diameter pumpkin. This is no different to Amma’s original recipe: she used sunflower oil, white onion, and black mustard seeds (which I am unable to find).
I have used red onion in this recipe I love the beautiful contrast between the bright yellow of the pumpkin and the red chilli combined with purple red onion. I have not supplied quantities for this recipe. Use your discretion depending on the quantity you wish to make.
To make pumpkin curry, heat a pot on the stove (on medium heat) then add oil and sliced onions.
Add roasted cumin or mustard seeds and chilli. Sauté for a minute until the seeds are infused with the oil and the onions have softened.
Add cubed pieces of Pumpkin. Add a cup of water allowing the pumpkin to soften. Remove from heat and serve with rice, roti or puto… or perhaps a ‘Scandindian’ Smörgåsbord.
Vintage photo, from National Archives, Records of the Women’s Bureau, November 20, 1928. Click image to enlarge.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Five-Spice Chicken, Sherried Tomato Soup, Vegan Enchilada Casserole, Chinese Peanut Cookies, Beef & Barley Soup, Salads, Baked Costa Rican-Style Fish, Chili Shrimp Pasta, Lamb Shanks, More Frugal Recipes
Red Pesto Ravioli, Easy Chicken Stew, Black Bean Burgers, Cheese Fritters, Stamppot, Lemon Pork Cutlets, Halo-halo, Bacon & Leek Risotto, Buttered Leeks & Radishes, Tiramisu, Crusted Eggplant, & More Recipes
Hamburger Corn Pone Pie, Spaghetti Bolognaise, Spicy Collard Flowers, Sausage-Stuffed Apples, Butternut Squash Macaroni & Cheese, Chicken Satay, Soups, Fish with Onions & Mushrooms, Frugal Recipes, & More
BBQ Cabbage, Ham & Cheese Omelette, Banana Bento, Lentil-Nut Loaf, Pistachio Almond Cupcakes, Meatballs Toscana, Pasta, Chicken Fried Bacon, Potato-Herb Bread, Turkey Chili, African Kale & Yam Soup, Recipes, & More
Broccoli & Bleu Cheese Soup, Chilli Crab Spaghetti, Apricot Rugelach, Grilled Eggplant, Kale Salad & Peanut Dressing, Strawberry Trifle, Buttermilk Cornmeal Waffles, Pasta, Candied Horseradish, Recipes, & More