How to BBQ a Whole Chicken

Originally published on July 11, 2015

Throwing an entire chicken on the grill and barbecuing it can seem like a daunting task. But if you forget about the fire and gas and just focus on cooking the chicken, you’ll find it’s not much different than roasted chicken that comes out of the oven. Of course, with that comes the fact that when barbecuing chicken, you may still have some of the problems that you do when roasting it, namely overcooking and drying out the white meat. Learn how to BBQ a whole chicken while avoiding those problems, and this dish makes a pretty impressive centrepiece.

  • Prepping the chicken. I used to think that spatchcocking a chicken simply helped it fit nicely onto the barbecue. The truth is though, spatchcocking in this case removes the biggest obstacle you’ll face – drying out the breasts before the legs and thighs are cooked. When you spatchcock a chicken, you untuck the dark meat from where it usually sits – underneath the breasts and under layers and layers of fat. This is why they typically take so long to cook. But take them out from under the bird and they’ll cook in just about the same amount of time as the white meat.
  • Season, season, season. Even though you’re using a barbecue instead of an oven, you’re still dealing with chicken, which can be kind of bland on its own. Whether you’re just using salt and pepper or your favourite barbecue rub, sprinkle it generously over both the top and underside of the chicken before you even think about placing it on the grill. If you’re going to be using barbecue sauce, save this until the very end, just as you would when roasting in the oven.
  • High and dry. When roasting chicken, high and dry is the way to go, meaning high heat and no water or moisture added to the pan. Roasting chicken this way is how you get that crispy, crackly skin that’s always the best part of the chicken. When barbecuing chicken, the high and dry concept still holds true – but you need to be careful with the heat. If you just fire up the grill and throw the whole thing on over full heat, you’ll end up with chicken that’s burnt on the outside, under-cooked on the inside, and lots of flareups along the way. Instead, use indirect heat by lighting only one side of the grill. Clean the racks and light one side of the grill to its highest temperature. Close the lid, and wait for the grill to preheat to 450 degrees Fahrenheit. When hot, open the lid and oil the racks. Turn the direct heat side down to medium-low. This will heat the entire interior of the grill, without having to worry about your bird charring and burning along the way.
  • Positioning the chicken. How you place the chicken onto the grill also makes a huge difference in the way it will cook. Make sure the legs and thighs are pointed towards the hottest part of the grill. On my gas grill, this meant laying the chicken sideways, with the legs and thighs closest the heat, while the entire chicken was still over the indirect heat side of the grill. This will help them cook faster than the white meat, which will be the furthest away from the heat, making sure the entire bird is cooked evenly through without being over-done or under-done.
  • Start skin-side up. Often when roasting chicken, we start at a high heat to sear and crisp the skin before letting the chicken through at a slightly lower temperature. But when you put a chicken on the barbecue, you need to do it the other way around, otherwise your crispy skin will quickly turn into a soggy, rubbery mess. So, for the entire time the chicken is cooking over indirect heat, keep it skin-side up. Doing it this way will allow the skin to protect the meat and lock in all that juiciness.
  • Knowing when it’s done. Using a meat thermometer is the easiest way to test the doneness of the chicken, but you can also use the thigh test you use when roasting a chicken or turkey. Just gently separate the thigh from the rest of the bird and check to see if the juices run clear. You can also use the finger poke test to test the firmness, and therefore the doneness, of the meat, just like you would with steak.
  • Finishing it off. Once the chicken has completely cooked over indirect heat, it’s time to finish it off by placing it skin-side down over direct heat. If you’re using barbecue sauce, now is the time to slather it on. And don’t worry, the chicken should only be directly over the flame for a few minutes, so it won’t burn. Remember that once the skin is crispy and the chicken is entirely cooked through, only flip the bird over to move it off the heat and onto a platter. Flipping it while it’s still over direct heat will only release all of the juices that you’ve collected throughout the cooking time.
  • Serve, and enjoy! After the grill has been turned off and the chicken has been fully cooked, whether or not you cut it at the table or beforehand is entirely up to you. I will tell you though that placing the whole chicken in the middle of the table will echo your own “oohs” and “aahs” that were muttered during cooking time. Whatever you do, let the chicken rest for at least 10 minutes after removing it from the heat, as always.

Stir Fry Chicken with Garlic Sauce

Originally published on July 20, 2015

I’ve always tackled my stir fry the same way. Stir fry the meat, add a large mixture of vegetables then your sauce, and serve over rice or noodles. I’m not sure what inspiration I was feeling last time I made chicken stir fry, but I suddenly wanted to try something different, beyond just the sauce and side. Instead of adding a bunch of vegetables, I stuck to a simple spinach mix; and instead of stir-frying it all together, I used separate pans and brought everything together at the end of cooking time. I also marinated the chicken (something I hardly ever do) and I have to say, this might just be my favourite way to stir fry.

Ingredients:

4 boneless skinless chicken breasts, cubed 
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup water 
1/4 cup honey 
4 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes 
2 bunches baby spinach 
1 cup mushrooms, chopped
Salt
Pepper

Directions:

1.) In a large bowl combined the garlic, soy sauce, water, honey, cornstarch, black pepper, crushed red pepper flakes, and 1 tablespoon of vegetable oil. Mix thoroughly, add the chicken, and turn to completely coat the chicken in the marinade. Cover and refrigerate for two hours.

2.) Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. When hot add the chicken and stir fry for 8 – 10 minutes. Reserve the remaining marinade.

3.) While chicken is cooking, heat 2 tablespoons of vegetable oil in a separate skillet set over medium heat. When hot add the chopped mushrooms and saute for about 5 minutes, until they just start to brown. Then add spinach, salt, and pepper, and cook just until the spinach has wilted, turning occasionally.

4.) When chicken is done stir-frying, add the reserved marinade and cook for another 5 minutes, until the marinade has turned into a glaze and coats the chicken.

5.) To plate, add cooked spinach mixture over top of rice or noodles, and pile chicken on top of spinach.

6.) Serve and enjoy!

Kale Caesar Salad

Originally published on July 22, 2015

I love Caesar salad in its traditional form using Romaine lettuce. But if you’re just looking to get a better nutritional punch from your Caesar, and aren’t necessarily worried about carbs or fat, just swap out Romaine for kale. Not only is it healthier, but kale also stands up to the dressing – even when you put the leftovers in the fridge for the next day. Even in this healthier version, I kept the bacon and croutons in because I figured I deserved it when eating kale for lunch.

As much as I love Caesar salad, it’s nothing compared to how much Maddie loves it. And while I still found all the charm of a traditional Caesar in this salad, both my girls liked it for the first two bites before getting tired of the kale.

Ingredients:

1 bunch of kale, tough stems removed and chopped
4 slices bacon
1 cup croutons 
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese 
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 anchovy fillets
1 tablespoon Worcestershire sauce
Parmesan curls, for garnish

Directions:

1.) Chop bacon into lardons and toss into a pan set over medium heat. Fry until the fat has rendered and the bacon is crispy, stirring often. Using a slotted spoon, transfer the bacon to a plate lined with paper towel and set aside.

2.) Combine the grated Parmesan cheese, lemon zest and juice, Dijon mustard, anchovy fillets, and Worcestershire sauce. Blend entire mix together and then start slowly drizzling olive oil through the feed tube until everything comes together and the dressing is at the consistency you want. Taste, adjust seasoning if necessary, and blend once more to combine all ingredients.

3.) Place kale and croutons in a large bowl and pour dressing over. Toss to coat everything entirely with the Caesar dressing and then add the bacon bits. Toss again to mix everything together and top with Parmesan curls.

4.) Serve and enjoy!

Bacon-Wrapped Pork Tenderloin

Originally published on August 10, 2015

I’m about to make a very bold statement. My mom has sent me probably hundreds of recipes over the years, but – here goes – THIS IS THE VERY BEST ONE EVER! I’m not kidding. I’ve made bacon wrapped pork tenderloin before, but it was nothing, and I mean nothing, like this. This tenderloin recipe not only has the pork entirely wrapped in bacon, but it’s also marinated overnight before baking for a full 3 hours. And during those three hours, the smell your house is filled with will drive you absolutely batty. I’m not kidding.

The only thing that beats the smell of course, is the taste. The bacon, because it’s also been marinated, absorbs all the flavours of the dish and so, while the bacon flavour is still present, it’s not overpowering. And because the fat from the bacon slowly melts down the tenderloin, the pork ends up being incredibly tender, and that smoky bacon also gives the pork a small smoke ring. It’s perfection.

Ingredients:

3 pounds pork tenderloin, cut into 4 pieces total
1 pound thick-cut bacon
3/4 cups soy sauce
3/4 cups brown sugar
1 tablespoon minced onions
1/2 teaspoon garlic powder
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 dash pepper

Directions:

1.) Wrap each piece of pork tenderloin entirely in bacon, including the ends. The bacon I used was very thick, and quite long, so I was able to wrap two pieces end-to-end, meeting the ends of the bacon in the middle. Then, using one or two more pieces of bacon, wrap around the two pieces you’ve already placed over the pork.

2.) Combine the rest of the ingredients in a small bowl and stir to entirely combine. Pork holes in the meat (I pierced a fork into each piece two or three times), and pour the marinade over top of the pork. Cover and refrigerate for 2 to 3 hours, or overnight.

3.) Preheat the oven to 300 degrees Fahrenheit. When hot, uncover tenderloin and bake for 3 hours. Check on the pork at about the 1 1/2 hour mark and cover with foil if the bacon has begun to burn.

4.) Remove from oven and let tenderloin rest for about 10 minutes before cutting into smaller, serving-size portions.

5.) Serve and enjoy!

San Francisco Pork Chops

Originally published on August 20, 2015

I can’t tell you why these are called “San Francisco Pork Chops“. I heard about these chops that were ‘from San Francisco’ and covered in a sauce of soy sauce and brown butter. Even as I was making them, I wondered what was so “San Fran” about these chops. I never did find out – even a quick Google search provides tons of links to “San Francisco Pork Chops“, but no real explanation as to what was so unique about this style. So if you know, please fill me in. In the meantime, I can tell you that these pork chops are sweet, tender, and delicious!

  • 4 thick, boneless pork chops
  • 2 tablespoons vegetable oil, plus 2 teaspoons
  • 1 clove garlic, minced
  • 1/4 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • Green onion, sliced, for garnish

Directions:

1.) Heat 2 tablespoons vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side. Remove chops to a plate, reserving oil in skillet.

2.) Stir garlic into reserved drippings until fragrant, about 1 minutes. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over top. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.

3.) Transfer pork chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over pork chops to serve and garnish with green onion slices.

Corn and Blueberry Salad

Originally published on August 24, 2015

After visiting one of the local farmer’s trucks that hang around our town, blueberries and corn looked so beautiful sitting together in my fridge, I wondered if they’d taste just as nicely together. Turns out, I’m not the first one to be struck by the thought of combining blueberries and corn in a salad, but others seem to muck it up by adding way too many things. Cucumbers, red onion, and honey-lime dressing are just a few of the ideas I’ve heard of since, but I kept mine a little simpler. And even with the suggestions I received, I think I’d make it this exact same way the next time around.

Ingredients:

1 cup blueberries, washed and picked over to remove stems
1 cup fresh corn kernels, cut off the cob in chunky pieces
1 shallot, minced
2 tablespoons pickled jalapenos, minced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt
Pepper

Directions:

1.) Place everything (including a pinch of salt and pepper) into a bowl. Mix together to combine all ingredients. Taste, and adjust seasoning if necessary.

2.) Serve and enjoy!

Chicken Paprikash

Originally published on August 26, 2015

Chicken paprikash is a Hungarian dish that, as its name implies, uses a lot of paprika – a spice that I’m particularly fond of. When I first started cooking, I was convinced it was added to dishes for its bright colour only; and was so adamant about it that I even once debated the issue with my best friend for longer than necessary. But, I can admit when I’m wrong (usually), and I was that time.

Paprika is a spice that has a very unique flavour, and I love that this dish celebrates that. While hot and smoky paprika is all the rage these days, sweet paprika is the traditional spice used in chicken paprikash, and it just happens to be my favourite.

Ingredients:

1 whole chicken, cut into 6 – 8 pieces
2 tablespoons sweet paprika
1 red pepper, julienned
2 tomatoes, peeled, cored, seeded, and chopped
1 large yellow onion, minced 
1 1/2 cups chicken broth 
3/4 cup sour cream
1/2 cup all-purpose flour, plus 2 tablespoons
1/4 cup canola oil
2 tablespoons flat-leaf parsley, finely chopped
Salt and pepper, to taste

Directions:

1.) Season chicken with salt and pepper. Dredge chicken in 1/2 cup flour, shaking off excess as you do.

2.) Heat oil in a Dutch oven or very large frying pan over medium-high heat. Cook chicken, turning once, until brown, 8 – 10 minutes. Set aside.

3.) Add paprika and half the peppers, along with the tomatoes and onion to pot. Cook, stirring until onions are soft, about 5 minutes.

4.) Add chicken and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked and juices run clear, about 12 – 15 minutes.

5.) In a small bowl, whisk together 2 tablespoons flour and sour cream. Stir sour cream mixture into sauce in pot and remove from heat.

6.) Transfer chicken to a serving platter and spoon sauce over top. Sprinkle with chopped parsley.

7.) Serve and enjoy!

Bacon Cheeseburger Poutine

Originally published on September 5, 2015

Wanna know how good this is? It’s won awards. Well okay, one award. And it wasn’t really an award, not like a James Beard award or anything. But it is a winner and it did score me a gift certificate at work during our poutine contest. At the beginning of July, all four of us cooks created our very own poutine. We put them on the feature menu and whoever sold the most come July 31 won. Not only was that person me, but with 47 sold and the runner up sitting at 32, I crushed it. Now you can too, and win the prize for the most compliments at dinner. And, if you wanted to fashion yourself some kind of gold star for it, I think that would be perfectly appropriate.

4 pounds of French fries (about 8 cups)
6 strips thick-cut bacon 
1 pound lean ground beef
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried parsley
3 cups beef stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups white Cheddar cheese curd
Salt 
Pepper

Directions:

1.) Start cooking French fries, however you have decided to make them, from scratch or store bought.

2.) Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.

3.) Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.

4.) Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.

5.) To plate, set a large handful of French fries on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.

6.) Serve and enjoy!

Warm Brussels Sprout Salad

Originally published on September 8, 2015

I love Brussels sprouts. They have to be fresh, not frozen, and they need to be cooked perfectly. Unlike many, I don’t think that always means cooking them in bacon grease and then sprinkling those crunchy bits of bacon throughout the sprouts. While I have made Brussels sprouts with bacon, this is a lighter and healthier side and still extremely tasty. And with the season of warm salads just around the corner, the timing couldn’t be better.

Ingredients:

2 tablespoons olive oil, divided
1/2 pound Brussels sprouts, trimmed
3 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Salt
Pepper 

Directions:

1.) Cut Brussels sprouts in half and thinly slice to shred them. You can also do this in a food processor with the shredding attachment.

2.) Heat one tablespoon of olive oil over medium-high heat. Add Brussels sprouts, season with salt and pepper, and toss. Cook for 3 minutes, tossing often, until the sprouts are bright green and slightly wilted.

3.) Transfer the Brussels sprouts to a large bowl. Add lemon juice, remaining tablespoon of olive oil, and Parmesan cheese. Toss well, taste, and adjust seasoning with salt and pepper if needed.

4.) Serve and enjoy!

An Eggplant Parm Celebration

Originally published on September 10, 2015

I had one of the best meals of my life this summer. While visiting in Niagara, my mom wanted to take everyone out to celebrate my birthday. We went to Johnny Rocco’s, a gorgeous Italian restaurant in Niagara Falls that I fell in love with the moment I stepped inside. We sat close to the open concept kitchen, which was perfect for me as I could watch the many chef jackets run around and prepare different dishes. I didn’t see them make the eggplant parm, but I’ve tried to recreate it as best I could here. One of the things that I was really striving for was to get that eggplant crispy, crispy, crispy, as it was one of my favourite things about Johnny Rocco’s version. In the end it wasn’t at all soggy, but still not as crunchy as I would like. Next time I think I’ll deep-fry it to get that crunch I’m looking for.

(As a side note, mom was so excited about this eggplant parm, she knew she was having it before we even got there. And once I told her I was making it in my own kitchen, I had to freeze some to bring home with me on my next visit.)

Ingredients:

  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup water
  • 1 cup panko bread crumbs
  • 1/2 cup cornmeal
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon garlic powder
  • 1/2 cup grated Parmesan cheese, divided
  • 2 medium-sized eggplants, or 1 large eggplant
  • 1/2 cup mozzarella cheese, shredded
  • 2 pounds of spinach
  • 1 tablespoon olive oil
  • 1 1/2 cups ricotta cheese
  • 2 cups spaghetti sauce 
  • Salt
  • Pepper

Directions:

1.) Preheat oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

2.) Heat olive oil in a frying pan set over medium-high heat. When hot add the spinach and season with salt and pepper. Cook just until wilted, about 3 – 5 minutes, stirring and turning often. When finished, transfer to a bowl and set aside.

3.) Slice the eggplant very thinly. You can slice it in rounds, or you can slice it in long rectangular slices and then slice it in half. Either way you want the eggplant to only be about 1/4″ thick.

4.) Set up a breading station using 3 baking dishes. In the first add the flour and season with salt and pepper. In the second dish whisk the egg with 1/2 cup of water. In the third dish combine the panko, cornmeal, dried Italian seasoning, garlic powder, and 1/4 cup of Parmesan cheese. Season with salt and pepper to taste.

5.) One by one dredge the eggplant in flour and then shake off excess. Completely drown them in the egg wash, and then place them in the panko mixture. Really press the panko mixture into the eggplant so that it holds.

6.) Arrange the eggplant on the prepared baking sheets. Place in oven and bake for about 20 to 25 minutes, turning halfway through, until the eggplant is nice and crispy. When done, remove from oven.

7.) Onto half of the eggplant slices, spoon a tablespoon or two of spaghetti sauce. On top of that place about 2 tablespoons of spinach and top with a tablespoon or two of ricotta cheese, covering the spinach. Place another, undressed, eggplant slice over top of each slice covered with spinach and ricotta cheese. Add two tablespoons of spaghetti sauce on top of each stack and sprinkle with 2 tablespoons of mozzarella cheese.

8.) Turn broiler on. When hot place baking sheet inside and broil eggplant for about 2 minutes, just until the cheese is melted and starting to brown.

9.) Serve, with pasta tossed in your favourite sauce, and enjoy!