Presenting: English Toffee Bark

English Toffee Bark

No, I haven't forgotten you.

I regret dedicating this month to desserts, not because I don't want to feature them, but because I didn't plan very well. Don't worry, I recently added to my arsenal of kitchen gadgets and will have more for you next week. After all, this really isn't a composed dessert; just a type of candy.

Like some other dishes I've published here, this appeared on my first website. It accompanied my coffee liqueur gift I publish last Christmas and I even had a small side project a couple of years ago selling some. I'm considering doing so again this year, so I'll only give you the ingredient list of white granulated sugar, unsalted butter, vanilla extract, kosher salt, water, semi-sweet chocolate and almonds.

I was also able to find the picture I took in the autumn of 2010 and wanted to improve it.

Light Stunt: Bulgogi-Korean Marinated Beef

Bulgogi

After the frenzy last week from being featured on Chef Fabio Viviani's blog, I hope I have been able to retain some new readers. That picture you see to the right? Yeah, it's old. I got a haircut in January but didn't update my avatar until recently. I'm one of millions of guys who is losing his hair on the top of his head and, rather than fight the inevitable, I decided to accept fate and move on. I have updated the picture in my About Me page.

From either of those pictures, one might be able to determine that I'm Asian. I will further specify that I am of Korean descent. I was adopted by American parents when I was an infant and my mother used to prepare a version of the dish when I was younger so I might have a connection to my heritage. I remember one day she remarked that her version was a lot of work to prepare so I found one that was much simpler and makes for a perfect weeknight meal since it's just broiled for a few minutes.

The Challenge

Replicate a dish from my childhood.

The Source

Amy of Kimchi Mom was kind enough to allow me to publish her recipe. I did make a few ingredient substitutions.

Ingredients

1 to 1 1/2 pounds chuck steak, sliced thin
1/4 cup soy sauce
2 tablespoons clover honey
2 tablespoons white sugar
2 tablespoons sesame oil
1 to 2 scallions, sliced thin, plus more for garnish
4 to 5 cloves fresh garlic, minced
1/8 teaspoon black pepper
1 tablespoon toasted sesame seeds, plus more for garnish

Method

1. Marinate the beef: Place the beef in a resealable bag. Combine the remaining ingredients in a bowl then pour the marinade over the beef in the bag, then toss the beef in the marinade to ensure all slices of beef are well-coated. Refrigerate for 1 hour or more.

2. Cook the beef: Place a rack in the oven about 6 inches from the heat source and preheat the broiler. Remove the beef from the marinade and place on a foil-lined broiler pan, then discard the marinade. Broil the beef for approximately 5 minutes and then toss until the sugars are lightly caramelized. Garnish with additional sesame seeds and scallions then serve immediately with white rice.

Successful?

I ran into an execution issue with this dish because the flavors of the marinade, while there, were muted. I'm not sure what caused this because there were some variables to consider.

1) Ingredient substitutions: Amy's recipe uses maple syrup but I didn't have any so I used white sugar and honey. She also used ribeye but I used chuck steak, which is a tougher cut of beef.

2) Preparation time: Either way, I only marinated the beef for about 90 minutes so I recommend marinating it overnight.

Regardless, it was still delicious. It also was reminiscent of the dish my mother used to serve when I was still a child. If you're unfamiliar with Amy, she can be found on facebook, twitter, YouTube, Pinterest, G+ and bloglovin'. She also has a graphic and web design business so please consider her if you're in the market for those services.

I didn't address Next Food Network Star last week, but I wasn't surprised by Chris's departure. Some information surfaced recently which leads me to believe that Nikki didn't win and I was astonished to learn Chad went home, especially when compared to Russell. From the way the episode was edited, the judges have picked a favorite in Stacey, but I'm not as enthusiastic about her culinary point of view. What's your analysis of the series? Comment below.

Beer Can Chicken for a Father's Day #SundaySupper

Beer Can Chicken

Happy Father's Day!

This dish is one of my all-time favorites. I love beer can chickens for several reasons:

1) They are great fun for backyard barbecues in the summer. What's funnier than a chicken with a can of beer up it's backside?
2) When prepared properly, it tastes great and the meat is juicy.
3) The preparation is simple which frees you to focus on your side dishes.

For a while, it made it into my regular rotation of dinners (I prepared one once or twice per month), but I haven't prepared it as frequently in recent months because I don't have a grill. The principles are still the same. I brine the chicken beforehand to add flavor and moisture.

The Challenge

Adapt a traditionally grilled dish so it is prepared in the oven

The Source

The ingredients are a Foodie Stuntman original, but I was helped along with the method from food.com.

Ingredients

4 quarts cold water
1 cup sugar
1 cup plus 1 teaspoon kosher salt, divided
1 whole fryer chicken, (I used a 5-pound bird)
1 12-fluid ounce can cheap beer
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 teaspoon each of fresh herbs

Method

1. Brine the chicken: Add 1 cup sugar and salt to water and stir until dissolved. Place the chicken in an 8 quart (or larger) container and pour the brine over the chicken. (You might need to put something on top of the chicken to keep it fully submerged.) Cover and refrigerate for 2 hours to overnight.

2. Season and cook the chicken: Remove one rack from the oven and place the other on the lowest level possible. Preheat the oven to 375° Fahrenheit. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and rub the olive oil into the skin of the bird on all sides. Combine the salt, pepper and herbs into a bowl and rub underneath the skin of the breast, inside the cavity and on the skin on all sides.

Remove the top of the can of beer with a can opener and discard about one-third of the beer (or drink it). Add the red pepper flakes and a couple of leftover sprigs of herbs into the beer. Put the beer on a baking sheet and position the chicken over the beer so that the opening of the can is inserted into the cavity of the chicken so that the chicken stands upright. Tuck the wingtips behind the breasts similar to how you would truss the chicken. Place the chicken in the oven and cook until the internal temperature in the thickest part of the thigh (without touching the bone) reaches 175° Fahrenheit, approximately 75 minutes to 90 minutes. Remove the chicken from the oven and let it rest for 15 minutes to allow for carryover cooking. Carve and serve.

Successful?

I chose to keep the brine simple but you can flavor it with other ingredients if you wish. You might also wonder why I didn't specify which herbs I used to season the chicken. I had leftover herbs from the chimichurri sauce but it can vary with whatever is on hand at the time you prepare the chicken. Also, freeze the leftover carcass to make some chicken stock.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Dad’s Favorite Main Dishes:

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers
• Panko Crusted Snapper by Supper for a Steal
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad - Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

Sorbetto di Limone and a Winner

Sorbetto di Limone

And we have a winner! Congratulations to Toni of Food.(Just Sayin'). I was going to request a prompt reply, but we've already touched base.

So the rest of you don't feel left out, I have profiled another dish from Chef Viviani's cookbook here. It was originally supposed to be a Mother's Day dessert for my family's gathering but it was a watery mess the morning of, so I had to wait another day before I could publish it.

The Challenge

Homemade food made from scratch.

The Source

Taken from page 231 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

2 cups white sugar
2 cups water
3 tablespoons vodka
2 cups lemo juice
Zest from 2 lemons
1 heaping tablespoon mascarpone cheese

Method

1. In a large saucepan, combine the sugar, water and vodka and bring to a boil, then reduce heat to a simmer until the liquid is clear and syrupy, approximately 5 minutes. Remove from heat and cool for 15 minutes.

2. Once cooled, combine the syrup with the lemon juice and lemon zest in a glass or ceramic bowl and freeze for 60 minutes.

After the hour, stir in the mascarpone and adjust for sweetness if necessary. Check check back occasionally: once every hour or two, when awake and/or present, stirring each time and using a fork to scrape down the sides of the bowl when necessary, for 24 hours. The sorbet is done when it's set: thick enough to hold onto a spoon but thin enough to drink out of a glass.

Successful?

I made a double batch, so I believe it's why it took so long to freeze. From a flavor standpoint, it was very light and refreshing, but from an execution standpoint, the zest pieces were a little too coarse.

Anniversary Dinner 2013 Dessert Course: Espresso Panna Cotta for an April Showers #SundaySupper

Espresso Panna Cotta

Let me start off by quoting one of my favorite TV shows: Lucy, you got some `splainin` to do!

By now, you've probably figured out that I'm a guy. As a guy, I don't attend many baby showers or bridal showers, which is the theme for this week's #SundaySupper, so I had to ask and again I turned to Renee of Magnolia Days. A point that is reinforced with a quick review of the other participating bloggers because I'm the only male. This is the third and final course Mrs. Stuntman and I used to celebrate our recent wedding anniversary, however Renee thought this dish would be perfect for a "shower" event particularly because of it's presentation. After all, Mrs. Stuntman is still a bride, correct?

The Source

This Giada De Laurentiis dessert can be found of Food Network's website.

Ingredients

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
1 pinch salt
Raspberries and mint leaves (for garnish)

Method

1. Combine the milk and gelatin in a small saucepan and set aside for 5 minutes to soften the gelatin. Place the saucepan over medium heat and stir until the gelatin dissolves and ensuring the milk doesn't boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt to the milk and gelatin reducing the heat to low, stirring until the sugar dissolves, approximately 3 minutes. Remove from the heat and let cool slightly. Then pour the panna cotta into martini glasses, dividing equally. Cover and refrigerate until set, at least 6 hours but not more than 2 days. Once ready to serve, garnish with mint leaves and raspberries.

Successful?

There are several issues to address. When I published the appetizer course this past Monday, I noted that the challenge was to put together a harmonious tasting menu. So how well did I connect the three dishes? Well, one thing that I relied upon in preparing this menu is a rule of thumb Tom Colicchio notes in his book, Think Like A Chef, was if it grows together, it goes together. Radicchio and Napa cabbage are available year round but fennel and watercress are spring vegetables. According to The Flavor Bible, lamb is also seasonal, which was the protein in my entreé course. And since mint complements lamb well, I used it as a garnish for this course primarily because I didn't think the garnishes Giada used were very colorful. She used a chocolate garnish, which complements espresso. A stretch? Possibly.

After running around like a headless chicken hosting several three-course dinner parties in the past, I can finally say I've learned to carefully plan my menu items, given the preparation methods and the resources available. I prepared this course in the morning of our dinner primarily because the preparation was quick and I could let the dish set in the refrigerator while I prepared the other courses. I used the same saucepan I used in this dish to prepare the warm honey dressing in the appetizer course and quickly washed it out to simmer the potatoes for my lamb side dish while we ate the radicchio slaw.

In addition, I really like this dish for a baby shower/bridal shower setting because it can be prepared the day before and needs very little attention, allowing the host to focus on other areas of preparation. I also like this dessert because it was light and well-balanced with the sweetness of the raspberries, mint and sugar contrasting the bitter espresso.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper participants:

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

Ginger Ale from Scratch

Ginger Ale from Scratch

Recently, I met Tony of Simple Awesome Cooking through Food Bloggers Network. Normally not a noteworthy event, but he stood out because our blogs' are polar opposites. While he focuses on simple preparation, I love a challenging food. I'm not knocking food that isn't complex and/or time consuming, I just don't publish it here.

After trading emails, he noted in the next few weeks he would be publishing a homemade ginger ale recipe. As my readers know, I love making food from scratch that can easily be bought at supermarkets so I wanted in on the action. We agreed to publish the same dish on the same day using our own styles. This isn't meant to be competitive, but a comparison between two means to the same end. Before you continue forward, please stop and read about Tony's ginger ale recipe here.

The Challenge

Make food easily found at a supermarket at home.

The Source

As I reviewed recipes for homemade ginger ale, I noticed many used club soda or sparkling water to achieve carbonation in their beverage but I liked this one by Alton Brown I found on Food Network's website because it generated carbonation without that crutch.

Ingredients

5 tablespoons fresh ginger, grated finely
3/4 cup sugar
7 1/2 cups filtered water
1/8 teaspoon active dry yeast
2 tablespoons lemon juice, freshly squeezed

Method

1. Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.

2. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68° to 72° Fahrenheit.

3. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Successful?

When I went to open the beverage, it almost exploded (think of a cola can shaken up), so I proceeded slowly. It's interesting that my experience with the beverage was different than many of the reviews: The carbonation did not fizz out and the ginger flavor was strong. Ultimately, a success.

Christmas 2012: Homemade Coffee Liqueur

Homemade Coffee Liqueur

A couple of years ago, I found an English toffee bark recipe that I gave as Christmas gifts. It was an educational experience on a number of levels. First, the recipients really appreciated homemade gifts. Second, stretching the budget for Christmas gifts is unnecessary. Third, fighting crowds at the local shopping mall is unnecessary too especially in this day and age when you can have items delivered to your doorstep.

This year, I gave a coffee liqueur. One of the most popular is Kahlua. I was inspired to make this food when Liz of That Skinny Chick Can Bake made hers and thought it was a creative idea.

The Challenge

Making food at home from scratch.

The Source

I didn't use Liz's recipe because Kahlua describes their liqueur as rum-based and she used brandy and vodka. After some research, I found that vodka was a common ingredient in homemade versions because it adds no flavor, but I was able to find one that used solely rum by a bartender on yumsugar.

Ingredients

1 750-milliliter bottle white rum
1 1/4-cup dark rum
1 1/2 cups sugar
12 ounces whole coffee beans
1 vanilla bean
1 cinnamon stick
1 orange peel

Method

1. Combine all of the ingredients in a sealable container. Shake hard to combine. Record the date on the container and store in a cool, dark place for three weeks. Shake or stir the mixture several times of week.

2. Strain through cheesecloth or a fine mesh strainer into a clean vessel. Use like you would Kahlua or any other coffee liquor.

Successful?

Yes. The aromatic scent of the liqueur once I opened the container was very fragrant. I had the time, so I stored the mixture for four weeks instead of three. The picture above where the solids were strained was taken on Sunday, December 23rd.

I hope you all enjoyed your holiday and spent it with family and friends.

White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake

There's an old saying in the culinary world that goes something like this: If cooking is an art, then baking is a science. It's one of the reasons I don't prepare many desserts for presentation here. It's also one of the reasons I have so much respect for baking blogs such as Joanna of Chic & Gorgeous Treats, Amy of Fragrant Vanilla Cake and Jennie of The Messy Baker, just to name a few.

In fact, my original plan for the guest post I did for Kim Bee of Cravings of a Lunatic was a apple cheesecake, taking my idea of using breakfast cereal to make a crust from Apple Jacks. My result was tasty, but it wasn't very pretty and I didn't want an ugly dish to present as a first impression to new readers.

This isn't my first time at the rodeo, so to speak. I've prepared a number of cheesecakes in the past, but have never prepared one where I've been completely satisfied. I've either had problems with cracks that appear on top or the center not setting properly. A majority of cheesecake recipes found online are topped somehow, either with a ganache, or some other type of garnish I suspect to hide any flaws in appearance. (It's a dirty secret with cheesecakes.)

Fortunately, there's help. One of the most comprehensive explanations I found on why many home bakers fail at cheesecakes and suggestions on how to avoid these pitfalls is by Diana of Diana's Desserts. I have used the water bath technique to avoid cracks in the surface but I still have issues with a soft center.

Mrs. Stuntman and I hosted some friends for dinner last night where I served this seasonal dessert so I thought I'd share it here.

The Challenge

Successfully complete a baked dessert.

The Source

I adapted the recipe from Natalie of Once Upon a Cutting Board I found via feastie.com. Natalie's original source is Kraft Foods Inc. Like Natalie, I opted for an Oreo cookie crust but omitted the added sugar in the crust because the cookie crumbs are already sweet.

Ingredients

1 cup Oreo cookie crumbs
3/4 cup white granulated sugar
4 tablespoons unsalted butter, melted
Cooking spray
3 8-ounce packages cream cheese, softened
3 large eggs
4 ounces white chocolate, melted
1/4 teaspoon peppermint extract
2 cups frozen whip cream topping, thawed
1/2 cup crushed peppermint candy (candy canes), divided
8 cups water, boiling

Method

1. Prepare the baking pan: Grease a 9-inch springform pan with cooking spray and line the bottom and the side with parchment paper. Wrap the springform pan in aluminum foil so that it completely covers the bottom of the pan and halfway up the sides.

2. Make the crust: Preheat the oven to 325° Fahrenheit. Combine the Oreo cookie crumbs and the melted butter and press into the springform pan. Bake for 10 minutes.

3. Make the cake batter: Beat cream cheese and white sugar with an electric mixer until well blended. Add 1 egg and beat on low speed just until blended. Repeat twice more with each egg. Stir in the white chocolate, 1/4 cup peppermint candy and peppermint extract, being careful not to over stir. Pour the batter into the springform pan on top of the Oreo cookie crust.

4. Bake the cheesecake: Place a roasting pan large enough to accommodate the springform pan in the oven and put the prepared springform pan in the larger roasting pan and pour boiling water into the roasting pan until it reaches 2 inches up the side of the springform pan. Bake the cheesecake for 45-50 minutes, or until the center is almost set. Turn off the heat and leave the cheesecake in the oven for an additional hour. Remove the springform pan from the roasting pan and cool to room temperature on a wire rack. Then refrigerate at least 6 hours to overnight.

5. Garnish the cake: Immediately before serving, top the cheesecake with the whip cream and shower with the remaining peppermint candy.

Successful?

I didn't have any surface cracks with this cheesecake, however I was a little nervous after the 50 minutes in the oven because the batter was a little wobbly. Ultimately it stiffened up as it cooled.

At the very least, I might bake more often simply for the reason that it was a great opportunity to spend some quality time with my daughter. Also, my guests were very happy with the dessert.

Lastly, if you aren't familiar with Natalie, you can get to know her by giving her a 'Like' on facebook, following her on twitter and/or Pinterest.

Grilled Chicken Thighs with Lemon Glaze

Grilled Chicken Thighs with Lemon Glaze

No, I haven't forgotten about you. I've been busy with some other matters lately so I haven't had time to prepare dishes that have been blog worthy, however this recipe is timely, especially if you're grilling chicken this Labor Day weekend. I prepared this for some friends a couple of weeks ago and had some positive feedback so I wanted to share it here.

The Challenge

Successfully grill chicken evenly.

The Source

The grilled chicken method was adapted from pages 439-440 and the lemon glaze was adapted from page 448 of America's Test Kitchen Family Cookbook Third Edition: Cookware Rating Edition

Ingredients

2 quarts water
1/2 cup kosher salt
1/2 cup granulated white sugar
2 pounds bone-in, skin-on chicken thighs, breasts or drumsticks (I used thighs)
freshly ground black pepper
1/2 cup fresh lemon juice (approximately 6 lemons)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 tablespoon fresh thyme, minced

Method

1. Prepare your brine: Add the kosher salt and white sugar to the water and whisk to dissolve. Add the chicken pieces and refrigerate for 2 to 4 hours. Remove the chicken from the brine and discard the brine. Dry the chicken pieces with a paper towel and season with freshly ground black pepper.

2. Cook the chicken: Preheat your grill and oil it if necessary. If using a charcoal grill, prepare it for indirect cooking. If using a gas grill, turn the burners down to medium-low. Grill the chicken pieces, skin side down, covered, (on the cooler side with the vents open, if using charcoal) for 20 minutes, or until the skin is crisp and golden. If the skin isn't crisp after 15 minutes, increase the heat to medium and cook for an additional 10 minutes.

3. Prepare the glaze: Whisk together the lemon juice, olive oil, garlic and thyme in a small bowl while the chicken cooks over low heat.

4. Finish the chicken: Remove the cover from the grill and increase the heat to medium-high, turn the chicken over and cook (turn and place the chicken over direct heat if using charcoal), uncovered, until the second side is browned and the thickest portion of the chicken has reached the proper temperature (160° Fahrenheit for breasts, 175° Fahrenheit for thighs and drumsticks) 5 to 15 minutes. During the last 5 minutes of cooking, baste the glaze on the chicken.

Successful?

The strategy here is to grill the chicken over low heat in order to render the fat that is naturally in the chicken pieces to avoid flare-ups that can easily burn the skin, leaving raw chicken under it. After this has occurred, the chicken is cooked through to finish.

On a side note, I had the opportunity to meet several other food bloggers that live here in the San Francisco Bay Area recently at Cosecha Cafe in Oakland. In attendance was Rose of Magpie's Recipes, Joanne of Fifteen Spatulas, Gina of SP Cookie Queen, Dianne Jacob, author of Will Write for Food and Grilled Pizzas & Piadinas, and Patty of Patty's Food. Thanks to Joanne, who doesn't live in the area, but was in town visiting and organized the lunch.

From left to Right: Me, Rose, Joanne, Gina, Dianne and Patty. Used with permission from Joanne Ozug.

I don't do restaurant reviews, but I ordered the pork belly tacos which were flavorful and well balanced in flavor.