Asian Beer Can Chicken With Wok Fried Bacon Brussels Sprouts And Horseradish Mashed Potatoes Food

ASIAN SESAME BEER-CAN CHICKEN

Steps:

• Place gallon-size resealable food-storage plastic bag in aluminum grill pan. Add 1/2 cup of the dressing to bag. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Add chicken to dressing in bag; remove air and seal. Turn bag to coat chicken, then place bag in pan, breast side down, and refrigerate at least 1 hour but no longer than 12 hours.
• Heat gas or charcoal grill for indirect cooking. Remove chicken from bag, and discard dressing. Carefully loosen skin at top of breast. Place green onion whites, gingerroot and garlic evenly under skin of breast, without removing skin. Sprinkle chicken all over with salt.
• Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
• To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.

THE BEST BEER CAN CHICKEN EVER

Steps:

• Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
• Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
• Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
• Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

FRIED CHICKEN AND MASHED POTATOES

Steps:

• Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
• Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
• For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
• Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
• Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
• Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
• Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
• Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.

BACON-HORSERADISH POTATOES

Steps:

• Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.
• While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.
• Mash potatoes with bacon, sour cream, horseradish and pepper.