If you are a regular reader of this blog, thank you. Sometimes my daily or weekly food projects aren’t much more complicated than “hey, I smoked this tasty chicken,” so I don’t always do a full blog post on everything I make. I do not post often enough, so I thought I would remedy that by sharing with you some of the foods that have been pleasing crowds at Casa de Starbright all spring and summer long.
Also, if you are so inclined, I encourage you to check the links on the right of this page and follow me on Facebook, Pinterest, and Twitter, which are updated far more often.
First up is the old standby: beer-can chicken. I do this all the time. It takes only a couple of hours to smoke, and every time it’s perfectly juicy and tender. if you have a vertical smoker like I do, you don’t even need one of those fancy racks … just manipulate an empty aluminum can snugly into the inside the bird, make sure you can see the tab through the top (see picture below) and then when you set the whole thing on your smoker you can work the chicken’s legs around so it’s sitting up on the can. Then you fill up the can with the liquid of your choice (pretty much anything except really strong liquor as that will just be a fire hazard), coat the outside with a dry rub and a bit of oil, and smoke it til the internal temperature is at least 160.
This is the chicken I smoked on the Fourth of July, alongside a homemade pastrami brisket (just a corned beef brisket coated in brown sugar, black pepper, coriander and paprika, and then smoked), and a foil packet full of garlic, onions and other items.
I usually have a packet of something random smoking alongside of my meat. If I have a few extra cloves of garlic or jalapeno peppers, those will always get smoked. Sometimes if I have a huge surplus of onions or other fruits I will smoke those for a BBQ sauce, and sometimes I will also smoke the sauce ingredients with the meat the sauce will be used on, which is always delicious.
Here, I smoked a nice rack of baby back ribs … this is the “after” photo when they came off of the smoker, and before smoking they only had a very basic dry rub. On the top rack of the smoker I had a few small foil packets, containing red onions, whole heads of garlic, and two ripe peaches.
After about an hour I took the fruit, onions and garlic off the smoker, and put it all in a pot on the stove with a large can (14 oz.) of crushed tomatoes, 2 cups apple cider vinegar, 2 tbsp. kosher salt, 2 tbsp. brown sugar, and 1 tbsp. each of black pepper, oregano, paprika, cumin and chipotle chili powder. The smoked peaches and onions had the same smoky flavor as the ribs, so it wasn’t too sweet, and the sauce complimented the meat perfectly.
And a couple of days later on some BBQ chicken breasts, served with roasted corn and some warm greens.
Of course, one cannot forget the cocktails! Homemade tepache is getting to be one of my favorites … it’s so simple, it’s delicious and unique … and it impresses the hell out of your friends when you tell them you just made your own alcohol.
Check out my first blog post here about tepache, back when I was just discovering it, but know that this is just as adaptable as any fermented drink like beer or kefir … adapt it to your tastes and style. I’ve tried it with a whole pineapple (you can re-use that boozy fruit later) or just the core and peel, and I’ve also added whole peaches to the mix. Te-peach-e is definitely something you should try.
I’ve also tried making it in my Korean fermenting crock, and lately with my new Farmcurious airlock cap set (see below), and if you are into fermenting at all, I would definitely recommend one of these cap sets. It makes fermenting anything really simple.
Of course man cannot live by meat and boozy fruit alone, so we must also make somewhat healthy snacks. I guess. Sorta healthy. It has fruit in it.
I subscribe to a number of websites wherein people send me samples of things. Like, all the time. At any given moment I have no less than a dozen sauces, glazes, toppings, jams, jellies, pickles, and various other things in jars, most of which I have not made myself. One of those jars happened to contain a salted caramel sauce for desserts, so I decided to see what it could do with some grilled fruit.
Pineapples and blueberries happened to be both ripe and in my kitchen, plus a single slightly underripe peach. They made very lovely skewers, and were topped with the salted caramel glaze right at the end for a little extra sweetness. It was perfect.
I also got to enjoy a number of awesome food festivals so far this summer, including a Greek festival … where I may or may not have bought a hunk of homemade feta cheese the size of my head. There were no witnesses who are talking. However, I did entertain my guests with many, many, many feta cheese dishes for the next few days, including this … well, can you even call this a “recipe” or a “dish”?
Slice a watermelon. Crumble some really good feta on top. The end.
Seriously, that’s really all there is to it, and I could totally eat that entire plate right there. The slightly salty flavor of the feta is so perfect with the melon. I have also seen a number of variations on this dish, but all of them seem way too complicated to me. One called for freezing the slices of feta, then coating them in breadcrumbs and frying them, then serving those fried cheese squares in the most picturesque, Pinterest-worthy plating with the perfectly molded hunks of watermelon you’ve ever seen.
However I am a simple girl. Like my adorable niece right here. All she needs is some fruit to match her outfit, and look at that smile! She doesn’t even need the cheese! (But don’t omit the cheese unless you are also a baby.)
This summer, I also started cooking with orzo for the first time, and I think it is going to be my go-to starch for cold salads from now on. Orzo is actually made of barley, so it’s extremely healthy for you. It also cooks up in no time, chills really quickly, too, and then takes whatever flavor you give it. And it holds its own with hearty veggies. What more can you ask for?
This tasty salad is a 1-lb packet of orzo, boiled about 6 minutes in salted water, then cooled, and tossed with extra virgin olive oil, balsamic vinegar, green peas, diced carrot, sautéed yellow squash, sliced red onion, and bits of leftover pastrami.