Iguana Isle Beer Can Chicken

Ingredients:

 1 Can (12 ounces) Beer

1 Roasting Chicken (31/2 to 4 pounds)

1 Ounce South Padre Island Spicy Chicken Seasoning

2 teaspoons Canola oil 

You’ll also need:

2 cups wood chips or chunks (preferably Mesquite or Apple), soaked for 1 hour in water and beer to cover, then drained

Vertical chicken roaster, or Beer Can for roasting

 Steps: 

1. Open the beer can, and pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use.
2. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.
3. Remove the packet of giblets from the body cavity of the chicken and discard.
4. Remove and discard the fat just inside the body and neck cavities.
5. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
6. Sprinkle 1 teaspoon of the South Padre Island Spicy Chicken Seasoning inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken.
7. Drizzle the oil over the outside of the chicken and rub or brush it all over the skin.
8. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin.
9. Spoon the remaining seasoning into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.  
10. If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the chest cavity.
11. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.(The rear leg of the tripod is the beer can).
12. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.
13. Tuck the tips of the wings behind the chicken’s back.
14. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
15. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Close the grill lid and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours.
16. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
17. If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.
18. Let the chicken rest for 5 minutes, then carefully lift it off its support( The Beer Can). Do not spill the hot beer or you could severely burn yourself. Halve, quarter, or carve the chicken and serve.

Butter Chicken

Ingredients:

1 Cup Plain Yogurt
2 Ounces Ground Almond Flour
1 1/2 teaspoon Chili Powder
1/4 teaspoon Crushed Bay leaves
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cinnamon
1 teaspoon Garam Masala
4 Green Cardamom pods
1 teaspoon Ginger, Minced
1 teaspoon Garlic, Minced
1 Pound Diced Tomatoes
1 1/4 teaspoon kosher Salt
2 pounds Boneless Skinless Chicken Breast , cubed
3 Ounces Unsalted Butter
1 Tablespoon Canola oil
2 medium Onions, sliced
2 tbsp fresh Cilantro, chopped
4 Tablespoons Heavy Cream

Steps:

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.
3.  Mix together the butter and oil in a large Sauté pan or Wok.
4.  Add the onions and sauté for about 3 minutes, or until slightly golden.
5.  Add the chicken mixture and stir-fry for about 7 to 10 minutes.
6. Stir in about half of the cilantro and mix well.
7.  Add the cream and bring to the boil. Stir to blend.
8.  Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

Slow Cooker Beef Brisket with Cola BBQ Sauce

Ingredients:

• 1 Ounce Aussie Style Barbecue Rub
• 2 1/2 Pounds fresh beef brisket, trimmed
• 1 large onion, finely diced
• 2 Ounces Tybee Island Southern Style BBQ Rub
• 2 Tablespoon Olive oil
• 1 Cup Brown Sugar
• 1/4 cup molasses
• 11/2 Cups Tomato Ketchup
• 11/2 Cups Cola
• 1/2 Cup Cider Vinegar
• 1 Tablespoon Yellow Mustard
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon  Black Pepper, freshly ground

Steps:

1. In a saucepan, sauté the onion  in olive oil until softened.
2. Add Tybee Island Barbecue Rub to Onions, and stir.
3. Stir in the brown sugar, molasses, ketchup, cola, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes. Add salt and pepper, to taste. Remove from heat and Reserve.
4. Rub Aussie Style Barbecue Rub over brisket.
5. Place in a slow cooker.
6. Puree prepared Barbecue Sauce
7. Pour half of the pureed sauce over the brisket; set the remaining sauce aside.
8. Cover and cook on low for 6-8 hours or until meat is tender.
9. Serve with the reserved sauce.

SWEET POTATO PONE (PUDDING)

Yield 10 Servings.

Ingredients:

3 Pounds Sweet Potatoes, Peeled
1/4 cup Unsalted Butter, Melted
2 lb Granulated Sugar
2  Cups Coconut Milk
1 Cup Evaporated Milk
1 Tablespoon Vanilla Extract
1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon
1 Tablespoon Fresh Ginger, Grated 

Steps:

1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.
2. Mix sugar and coconut milk and allow to rest 5 minutes.
3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,
   vanilla and raisins.
4. Stir until properly mixed and pour into a
   9 x 11 inch baking pan .
5. Bake at 350 degrees for 45 – 60 minutes.

Thai Grouper cooked in Banana Leaves

Ingredients:

Banana leaves (Parchment paper can be substituted)
6 Each, 6-8 ounce fillets of Grouper (Snapper or other firm fish can be substituted)

1 Ounce Phuket Thai Style Curry
2 Roma Tomatoes, peeled, seeded & chopped
1/4 Cup chopped green onions, sliced thin
1/2 Cup Coconut Cream

Salt & Pepper to taste

 Steps:

Preheat oven to 400 degrees.

1. Cut the banana leaves into rectangles large enough to be folded over the fish, or cut the parchment into similar pieces.
2. Sear the banana leaves, if you’re using them, over a gas flame until they are limp and pliable.
3. Place each fillet on a piece of banana leaf.
4. Sprinkle the fish filets on both sides with Phuket Thai Curry, salt and pepper.
5. Lightly brush filet with 1 tablespoon of coconut cream.
6. cover filet with diced tomato and green onion.
7. Fold the wrapping to enclosed the fish & filling, and seal the edges by folding over twice.
8. Fold over the ends in the same way.
9. Take the extra precaution of tying the packages with strands of banana leaf or butchers twine.
10.  Bake the packets for 10-15 minutes, depending on the thickness of the fish.

 

Serve with steamed Jasmine rice

Grilled mojito mahi-mahi with honeydew-lime compote

3 pounds mahi-mahi filets

2 tablespoons extra virgin olive oil

1 ounce Key Lime Margarita Chicken and Seafood Rub

1/2 cup fresh key lime juice

2 teaspoons lime zest

1/2 cup water

1 tablespoon white rum

1/3 cup granulated sugar

1/2 teaspoon seeded and finely slivered  jalapeño pepper

1 tablespoon peeled and minced fresh ginger

1 teaspoon finely slivered fresh mint

1 large honeydew melon, seeded and cut from the rind, diced

1/4 cup red bell pepper, diced

fresh mint sprigs and lime segments for garnish

Steps:

1.        portions of mahi-mahi filets into eight individual 6 ounce pieces

2.        brush the mahi-mahi filets with extra virgin olive oil, and season generously with key lime Margarita chicken and seafood rub.

3.        Place fish into a nonreactive glass dish, and reserve under refrigeration until it is time to grill.

For the compote:

1. Combine the lime juice, lime zest, water, rum, sugar, jalapeño pepper and ginger  in a small saucepan.
2. Bring to a boil, reduce the heat to medium, and simmer until the sugar is dissolved, about five minutes. Cool, then strain reserving the syrup.
3.  Combine diced melon, red bell pepper, slivered mint in a large, non-reactive bowl. Pour syrup over the melon and allow to marinate refrigerated for at least one hour.
4. Grill the mahi-mahi filets and top with honeydew compote just prior to service.

Serving suggestions: Serve with steamed white rice and black beans

White Chocolate Mango Cheesecake With Toasted Macadamia Nut Crust

Ingredients: Macadamia crust: 1 tbsp simple syrup 1 1/2 cups macadamia nuts (toasted and coarsely chopped) 1/2 cup graham cracker crumbs 3 tbsp brown sugar For the cheesecake: 8 tbsp melted white chocolate 1 tbsp unsalted butter 2 pounds cream cheese, room temperature 1 cup granulated sugar 4 eggs 1 tsp vanilla extract 4 tbsp sour cream 2 cups cooked pureed mango

 

Note: To make simple syrup, put 1 tbsp water and 1 tbsp sugar in saucepan.  Cook over low heat until clear, then boil for a minute or so, until thickened. Steps: For the crust:  Combine simple syrup, macadamias, graham cracker crumbs and brown sugar.   Set aside. To assemble:   Melt the chocolate over a double boiler (or microwave it in a glass bowl).  Grease a 12-inch spring-form pan with butter and line the outside bottom of pan with foil for a tight seal.  Set aside. Place crust mixture into the bottom of pan and press firmly.  In the large bowl of an electric mixer, cream together cream cheese and sugar.   Slowly add eggs, one at a time, beating well after each addition.  Add while mixing on low speed, vanilla, sour cream, and melted chocolate. Mix to incorporate evenly. Fold in pureed mango. Pour batter into prepared pan.  Fill a roasting pan with about 2 to 3 inches of warm water.  Place cheesecake in the water bath and place pan on center rack of oven. Bake at 300 degrees for 45-60 minutes.  It’s done when toothpick inserted in center comes out dry.  Turn off oven, open the door slightly and let cheesecake cool in the oven for 1 hour. Refrigerate for 2 to 3 hours prior to service. When cake is chilled, remove spring-form pan and place cheesecake on platter, leaving cheesecake on bottom of spring-form pan during service.