Beer Can Chicken Rub

I saw this in the July 2013 Bon Appetit Magazine and it caught my eye.

4 tbsp. kosher salt
3 tbsp. brown sugar
2 tbsp. sweet paprika
1 tbsp. cayenne

This makes enough for 2 chickens.

Grab a can of beer and a chicken...apply the rub.  Open the can.  Sit the chicken on the can (yes I said sit the chicken on the can).  Grill over medium high heat for an hour or so depending on the size of your chicken.

The finished product is heavenly!

Heirloom BLT Salad

BLT (Bacon, Lettuce and Tomato) sandwiches are a fan favorite this time of year when you can grab a tomato from the yard and slice big slabs of it for your sandwich.  I purposely omit the L when making my BLT because I am of the opinion that lettuce doesn't really belong on a sandwich but what do I know??  Now a BLT salad might just balance things out!

1 lemon (I have NEVER in my life added lemon to my BLT)
1/3 C. low fat buttermilk
2 tbsp. light mayonnaise
1 tbsp. snipped fresh chives
8oz. bacon, cut into 1 inch pieces
3 slices good quality white bread, well toasted
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 head Bibb or Boston lettuce, leaves separated
3 medium heirloom tomatoes, sliced

From lemon, into a small bowl, grate 1/2 tsp. peel and  squeeze 2 tsp. juice.  Whisk in buttermilk, mayonnaise, chives, and 1/4 tsp. salt.

In a 12 inch nonstick skillet, cook bacon on medium 9 to 14 minutes or until browned and crisp, stirring occasionally.  With slotted spoon, transfer bacon to paper towel lined plate.

Cut each slice bread into 4 traingles; transfer to medium bowl.  Drizzle with 2 tbsp. bacon fat, tossing to coat.  Discard remaining bacon fat.

To same skillet, add vinegar and sugar.  Cook 1 minute or until sugar dissolves and mixture is slightly reduced, stirring constantly.  Return bacon to skillet, tossing and stirring to coat. Remove from heat.

Arrange lettuce on serving platter.  Top with bread and tomatoes.  Sprinkle with bacon.  Serve salad with dressing.

Bluebery Ice Cream

I love summer.  It's just about time for Michigan blueberries which are truly the best ones.  I found this recipe in the July/August issue of Midwest Living.  I can't wait to try it.

3 C. fresh or frozen unsweetened blueberries
1/2 C. sugar
2 tsp. orange zest
1/3 C. orange juice
1/4 tsp. salt
1 C. whipping cream
1 1/2 C. sugar
2 tbsp. all purpose flour
4 C. milk
4 slightly beaten eggs
2 tbsp. vanilla
1 tsp. ground cardamom or cinnamon
3 C. whipping cream
2 C. chopped pecans or walnuts, toasted (optional)

In a medium saucepan, bring blueberries, 1/2 C. sugar, 1 tsp. of zest, the orange juice and salt to boiling over medium heat, mashing berries and stirring; reduce heat.  Simmer uncovered, for 5 minutes, stirring frequently.  Remove from heat; cool slightly.  Set aside 1 C. of the mixture.  Transfer remaining mixture to a food processor or blender.  cover; process or blend until almost smooth.  Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids, discard solids.  Add the reserved 1 C. of blueberry mixture and 1 C. of whipping cream to sieved mixture.  Cover; chill at least 4 hours or up to 24 hours.

Meanwhile, in a large saucepan, stir together 1 1/2 C. sugar and the flour.  Gradually stir in milk.  Cook and stir over medium heat until slightly thickened and bubbly.  Cook for 1 minute more.  Stir about 1 C. of the.   hot mixture into egg yolks; return to saucepan.  Cook and stir just until mixture returns to boiling.  Remove from heat.  Stir in vanilla and cardamom.  Cool slightly.  Cover the surface with plastic wrap.  Chill in refrigerator at least 4 hours or up to 24 hours.

In a chilled large mixing bowl, beat 3 C. whipping cream with an electric mixture on medium speed until soft peaks form.  Gently fold whipped cream into the chilled milk mixture.  Spoon into the freezer can of a 4 or 5 quart ice cream freezer. (The can should be no more than 2/3 full.)  Freeze the ice cream according to manufacturer's directions.  Fold in blueberry mixture, remaining zest and, if you like, the pecans until just swirled.  Transfer to a freezer container.  Makes about 2 quarts.