By Steven Raichlen, Jim Lambrenos
Bird on a lager can? You guess! whilst Steven Raichlen, America's fish fry guru, says it's the simplest grilled poultry he's ever tasted, chefs cease and listen.
a vital addition to each grill jockey's library, Beer-Can fowl presents seventy five must-try beer-can adaptations and different offbeat recipes for the grill. Recipes reminiscent of Saigon bird with Lacquered dermis and highly spiced Peanut Sauce, Root Beer video game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned chook (it's grilled less than a brick), soiled Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled lower than pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup can have your mouth-watering. even if on a can, on a stick, below a brick, in a leaf, on a plank, or within the embers, each one grilling method is defined in easy-to-follow steps, with recipes that warrantly irrespective of how loopy the process, the implications are consistently awesome. So pop a chilly one and feature fun.
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Extra info for Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
2 Brin g th e water to a boil in a sa uce pa n over medium hea t and poach the sq uid pieces until just cooked, I to 2 minutes. Do not ove rcook. Remove from th e heat. 3 Comb in e the Dressing ingredients in a bowl a nd mi x we ll. Set as ide. 4 Combi ne the sq uid p ieces, o ni on , tomato, sp rin g o ni o n, coria nd er (c ila ntro) a nd mint leaves in a large bowl, a nd toss thoroughly, add in g the Dress ing a little at a time, until well blended. 5 Line a serv in g pl atter wit h t he lettu ce leaves a nd top w ith the sq uid sa lad.
Stir cont inu o usly a nd do not all ow to boil. Add the G ree n C urr y Paste and continue stirrin g until the mixture is thick and fragrant. Add the chi cken and 1I 3 of the thin coco nut milk. Brin g to a boil and gradua ll y stir in th e remainin g thin coconut milk. 2 Add the kaffir lime leaves, eggp lants and chili es (leave some chili es for ga rni shin g). Si mm er for about I 0 minutes until the cu rr y thickens. Add the fish sauce, palm sugar a nd basil leaves. Stir to blend thoroughly before removing from the heat.
Re m ove from th e heat a nd set as ide. 2 Ru b th e sa lt a nd pepper in to th e lobsters o r shrimp. G rill o n a pa n grill o r und er a p rehea ted b ro il er fo r seve ra l minutes o n each side until cooked. Place on a se rvin g p latter. 3 Sp read th e Basil Ga rli c Sa uce over th e grill ed seafood. Se rve ho t, ga rni shed w ith C rispy Fri ed Basi l Leaves. To make the Crispy Fried Basil Leaves, stir-fry 70 to 75 basil leaves in several tablespoons of hot oil over medium heat for 7 to 2 minutes, stirring constantly, until crispy and fragrant.