Remembering with a grateful heart

Memorial Day...Surely, a day with growing significance in light of ongoing conflict around the world. No matter where one lands on the issue of the United States' involvement in Iraq, there is no doubt that we owe a huge debt of gratitude to those who are serving, those who have served, and the families of all of them.


Today was a quiet day around our house, just the Husband and I--accompanied by a bad cold which kept me moving pretty slowly. I was looking forward to a full day at home, but we decided to go see the latest Pirates of the Caribbean movie first thing this morning. Although I heard many raves from those coming out of the theater, I frankly didn't enjoy it all that much. Perhaps it was the cold (which kept me nodding off), or perhaps it was just that this movie was more of the same when compared to the last two in the series.


When we got home, I started a couple of simple, but time consuming, cooking projects from the Cook's Illustrated summer supplement, Summer Grilling & Entertaining. The first thing I started was some Boston Baked Beans. Odd, it seems, that a dish virtually destined to go with summer barbeque requires six hours in the oven. These beans had a nice, smoky quality and a velvety texture. To suit our tastes, though, I think I'd add a bit of barbeque sauce, a little more mustard, and a minced chipotle to create some complexity and burn.

My next effort was a Grill-Roasted Beer Can Chicken. I started by brining the chicken for about an hour in a simple salt and water bath. After drying it, I applied a spice rub to the inside and outside of the chicken. Finally, I sat the chicken firmly on a can of Budweiser and planted it in the middle of the grill for an hour and a half. The cinnamon and allspice in the rub resulted in some fabulous aromas coming out of the grill. I'm sure the neighbors were all jealous. When the chicken came off the grill, it was moist inside, and had a perfectly crisp skin all around. We did learn not to use tongs with a serrated edge to remove the beer can, though. If you choose to try it, be sure you're standing by a sink. It leaks!

We finished the meal with some steamed corn on the cob and fresh strawberries.A dip in the pool finished off a perfect, beginning of summer day.

Tuna Kebabs with Ginger-Chile Marinade

Copyright Bon Appetit: August, 2007

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4-inch-thick ahi tuna, cut into 1 to 1 1/4-inch cubes

Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion, such as Maui or Vidalia, cut into 1-inch squares
6 12-inch-long metal skewers
Additional chopped fresh cilantro

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

Grill Roasted Beer Can Chicken

Copyright 2007: Cook's Illustrated Summer Grilling & Entertaining (Supplement)

Spice Rub:

1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon chili powder
1/2 tablespoon ground allspice
1/2 tablespoon ground black pepper
1/2 teaspoon ground cinnamon

Chicken

1/2 cup table salt
1 whole chicken (about 3 1/2 pounds)
1 (12-ounce) can beer

1. For the spice rub: Combine all ingredients in small bowl; set aside.

2. For the chicken: Dissolve salt in 2 quarts cold water in large bowl, stockpot, or Dutch oven. Immerse chicken in salted water and refrigerate about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice mixture directly on meat.

3. Preheat grill; once grill is heated, turn off center burner.

4. Open beer can and pour out about 1/4 cup. With church-key can opener, punch two more large holes in top of can (for total of three). Slide chicken over can so that drumsticks reach down to bottom of can and chicken stands upright.

5. Place chicken and beer can on cooler center of grill, using ends of drumsticks to help steady bird. Cover and grill-roast, rotating bird and can 180 degrees at halfway mark to ensure even cooking, until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 70 to 90 minutes.

6. With large wad of paper towels in each hand, transfer chicken and can to platter or tray, making sure to keep can upright. Let rest for 15 minutes. Using wads of paper towels, carefully lift chicken off can and onto platter or cutting board. Discard remaining beer and can.Carve chicken and serve.