Single Guy’s Kitchen

This weekend while on vacation I tried out a new recipe for grilled chicken called Roadside Chicken. This grilled chicken recipe is supposedly inspired from the sweet succulent chicken you would find at roadside vendors and other outdoor gatherings like the state fair. I read a lot of good things about this recipe but was still thoroughly impressed after preparing it myself.

Credit goes to Bryan S of The Virtual Weber Bulletin Board - you can see the forum post here.

You can use any chicken parts, or even a whole cut-up chicken. This time, I went with all dark meat chicken, quarters and drumsticks.

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As much as I hate to admit it, I have to give Rachael Ray credit for this one. I saw the recipe on her show “30 Minute Meals” a long time ago and saved it. Probably two years later I’ve finally gotten around to trying it. I have a bunch of saved recipes that I’ll see while browsing and add them to my folder as “to try” or “for reference.” It’s a bit of an obsession.

This a Ravioli “Lasagna.” Well, it’s not really a lasagna, more of a casserole I suppose. It’s built in layers similar to a lasagna except the ravioli replace the lasagna noodles. There’s less sauce, no ricotta cheese, more vegetables… so like I said not exactly lasagna like. Despite the confusing name, the dish is quite tasty, so on to the ingredients.

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The Beer Can Chicken is a widely popular grilling recipe and most single guy readers are probably familar with it. I think almost everyone has at least heard of it. I’m going to offer my first-hand experience with it, for those who haven’t yet tried it.

The recipe is simple. You take a whole chicken (often times called a fryer chicken), smash a beer can up its butt cavity, and sit it on the grill for awhile. The beer acts as a magical cooking catalyst, delivering tender goodness throughout the chicken.

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Who doesn’t have a favorite grocery store?  There’s something comforting about visiting your favorite store from knowing exactly where everything is to seeing the same cashiers.  My friends in Raleigh, NC swear by Harris Teeter, in Georgia it was Publix, and if you’re ever in the Asheville, NC area you have to check out Greenlife or Earthfare.  I think I’ve become a Whole Foods man now that I’m in Columbus.  Trader Joe’s comes in second and is good for their house brands.

I’ll admit it took me awhile to warm up to the Whole Foods phenomenon.  I had never really lived in close proximity to one before though and I always associated it with exorbitant costs.   Is Whole Foods more expensive?  Yes, but for the quality of the goods I don’t think it is anywhere near exorbitant and if you stick to the Whole Foods brand then it is reasonable.  Publix is still the reigning champ of store brand price/quality ratio in my mind.  Whole Foods is close though.  Trader Joe’s is pretty much all house brands and it really excels in this area too.  I’m looking forward to sampling more of what they offer.  I know I’m late in the game, but “two buck chuck” is definitely as good as advertised for the price.

What do you like about your favorite grocery store?  Is it the selection, the location, staff, other factors?  I’d like to know.

Tofu is a staple in most vegetarian or vegan diets. It is relatively inexpensive and is a good source of protein. It is also relatively tasteles. While that might not sound great on the surface and it certainly isn’t if you eat tofu by itself, but it means when mixed with other flavorful foods tofu simple takes on the flavor of what it’s cooked with it. This means you can add a good source of protein to a vegetarian meal without affecting the flavor. So how about adding tofu to the standard black beans and rice type recipe featured on here previously?

The plan was to stir fry the tofu so it was important to buy the extra firm tofu. It will usually say something on the package like “good for frying, etc”. Other softer varieties can be used for other things such as smoothies.

Tofu is packed in water so you’ll need to drain it out. I recommend opening a small corner and letting it all drain out. Tofu is packaged as just one large block. It is typically served cubed and that’s easy enough to do.

Tofu doesn’t take long to cook and but you’ll want to give it enough time to absorb the flavor of the dish it is being served in. In this case, the vegetables were lightly cooked in oil and then the tofu was added.

The flavor wasn’t that satisfying at this point so rather than mix the black beans in just before serving, we decided to let them cook with the tofu and vegetables. This gave the tofu more flavor and a nice color. Alternatively marinading the tofu would be a good option. Due to the recent move though the kitchen is limited and we didn’t have any soy sauce.

So how did it taste? It tasted like black beans and rice normally tastes. Like I said before, the tofu does not add flavor. It does have an interesting texture though, almost sponge like. Texture can be a big barrier for some people but I think in this case it worked out very well. This dish already had a large variety of textures with the rice, beans, and different vegetables so the tofu fit right in. It did make the dish more filling and added a lot of protein.

Will there be more tofu cooking on Single Guy’s Kitchen? Given Sandy’s status as a vegetarian, I’d say definitely so. Tofu is also fairly cheap. Our package was $2.50 and will probably stretch to at least three different meals between left overs from this dish and whatever else we use the tofu for. I hate to say it but that’s a much better deal than most meats.

Cooking with tofu might sound intimidating but it is actually rather simple.  It is cheap too so it’s a good thing to experiment with.  It can be adapted to almost any meal and take on any flavor.  It is commonly used a meat substitute or as the “fake” meats you see in the grocery store.  Don’t worry, there’s nothing to fear when it comes to cooking with tofu.

Heavy Tweed Jacket posted about tea as well and thought I would share:

What do you like to have to drink in the A of M?  Is it a traditional beverage, prepared in a Time-Honored-Traditional-Manner? As has been stated in an earlier post, HTJ likes a hot cup of tea - preferably Darjeeling brewed from loose tea.  Such is definitely the Traditional way to drink this historic beverage, and we know that Tradsters are students of history

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He goes into a lot more detail on the specifics of tea and I think it’s definitely worth the read.  It ties the enjoyment of tea back into American tradition and those who observe it.

Most recipes for a roast or other meat dishes will instruct you to cook at a certain temperature for a certain period of time. This works more or less but what about those times your meat comes out dry or over cooked even though you followed the instructions exactly. Every cook and kitchen is unique and these recipes are either written to one specific setup or to a very broad range of setups. This can lead to overcooking and thus, dry meat.

My favorite food network personality, Alton Brown, almost always specifies a temperature rather than a time on his show when cooking meat. Why is that? Well, temperature is the only way to really know how much a meat has been cooked and for some meats there is a specific temperature or range of temperatures to aim for. Beef has a range based on the desired level of “doneness” while things like pork and chicken have a “safe” temperature. A quick Google search will get you whatever temperature for whatever meat you like. This one popped up first for me.

Obviously you need a meat thermometer in order to read the temperature of the meat you are cooking. There are generally two types, the instant read probe and the remote probe. These are pretty self explanatory. With the instant read type, you simply stick the probe in and the temperature is displayed back to you fairly quickly. The downside is these are typically small and you have to have to close to the meat and thus the heat source. The remote probes are meant to be used in an oven cooking scenario. With these the probe is inserted prior to cooking and left in during the cooking process. The temperature is read at a remote source outside the oven and is usually set to alarm at a certain temperature. Some modern ovens even have a probe feature like this built in.

So which one do you pick? I think a properly stocked kitchen really needs both. Sure the remote probe can sorta work as an instant read in a pinch, but it’s not the same. A good instant read thermometer is great to have when grilling and the remote probe is invaluable when working with the oven, slow cooker, etc. I think this is also a case where you want to spend a little bit for a good thermometer. You want an instant read probe to be as instant as possible and you want the remote probe to have an alarm feature and be durable. Remember, it will be spending a lot of time in a hot oven, so look for a braided metal sheath over the wiring.

There’s a trick to inserting the probe as well. You want the probe close to the center of the meat to make sure the center is done but you don’t want to contact any bones as that will throw off the reading. Inserting the probe at an angle usually helps. This just takes a little practice really.

Cook your meat with precision and eliminate the guesswork.  When you monitor the temperature you will never produce a dry, over cooked roast again.

Why does coffee get all the glory? Almost every city or town, big or small has a coffee shop of some sort. Why are there so few tea houses or tea shops in comparison? Ask for a cup of tea in a coffee shop and you are treated like a second class citizen, if you’re lucky.

Coffee made its way to Europe through the Italy from the Italian’s trade with Northern Africa and the Middle East. Tea has its origins further East and was most widely adopted by the British. Tea was more or less the national drink of the British by the mid 18th century. By this same token, tea was quite popular in British colonies, including America.

Coffee initially was not received well by the colonists when it was brought to America, most still preferred tea. It was not until the Revolutionary War when tea became difficult to import and later in the War of 1812 in which the British cut off all tea exports to the U.S. that coffee was able to take its place in American culture. After the civil war, coffee was solidified as the winner and tea consumption has since been relegated to primarily iced tea.

I love iced tea (see Sweet Tea) and so do a lot of other Americans. So why not give hot tea a chance too? Sure it does not have quite the caffeine hit that coffee does but so what? Tea comes in seemingly endless varieties and is better for the body as a whole than coffee. I know it’s certainly easier on the stomach. I enjoy a good cup of a coffee every now and then, but tea is definitely my go to early morning, after supper, anytime hot beverage.

If you’re a coffee person, try tea instead for a week. I think you’ll enjoy it. I like Twinings in classic varieties such as Earl Grey or English Breakfast.

I recently enjoyed a wonderful trip to Charleston, SC and wanted to share my experience at 82 Queen. The girlfriend and I decided to have supper there on the Friday evening we were in town and things could not have been more pleasant. I cannot recommend 82 Queen enough if you are ever in Charleston.

82 Queen is located at 82 Queen St just north of Broad St. between King and Meeting in the heart of downtown Charleston. If you are staying in the historic district then it is an easy walk from most all of the hotels and you can enjoy the excellent shopping along King St. I don’t know what the parking situation is if you had to drive in but there are numerous parking garages in the downtown area.

We had reservations for 8:00 but arrived at about 7:20 to have a drink at the bar before supper. The bar was nice and very classic with dark wood and solid, heavy glassware. The gin and tonic was standard but in a healthy sized glass, something you don’t normally see. It was a nice atmosphere and a great way to start the evening.

The arrangement of 82 Queen is rather unique. A large part of the seating is actually in an outdoor patio that is contained within the building but there are several distinct rooms available for dining as well. This creates a different experience based on seating and allows the restaurant to serve large groups in a relatively private environment. The entrance itself is a little alley rather than a typical front door adding to the historic and time tested feel of the restaurant.

We sat on the patio since the weather had made for such a beautiful evening. Our little table was largely secluded as were most of the tables (the picture on the left does not do it justice). It created an intimate environment with a strong sense of privacy. Despite being able to see other patrons, their conversations were inaudible. We felt like the only ones there besides the wait staff but it was a very comfortable feeling rather than the awkward empty sensation when you enter a deserted restaurant.

We did actually get around to eating and what a meal it was. I feel a little embarrassed actually. I so enjoyed what was on my plate that I can scarcely remember what my date even ordered! We started with a shared crab cake. They claim to make their crab cakes with 95% crab meat and I believe it. There was no breading on the outside either which made for a lighter, more delicate crab cake. The crab cakes I had in the Chesapeake area in Maryland/Virginia were heavily breaded and fried. Maryland may be known for its crab cakes but I enjoy the lighter, more crab focused cakes such as these.

After the crab cake, I had a cup of She-Crab soup. She-Crab soup is a Charleston specialty and something my family enjoys to no end. My Dad would probably even count himself as a connoisseur. He’s even been known to discuss the pro’s and con’s a bowl of She-Crab with the chef, adding his own recommendations for how to improve it. Dad would have felt right at home here. The soup was served with a side of sherry so the sweetness could be adjusted to the suit the individual. Mine did not need any additional sherry (I did try a few bites with an extra dash or two for fun though). The She-Crab was very rich and creamy as expected but with more bite and a little more texture than the typical super smooth soup. I probably could have eaten a whole bowl rather than a cup.

My main course was a special, a fried pork chop with collard greens and mashed potatoes. I added a side of grits since I couldn’t leave Charleston without enjoying at least a little of the heavy but delicious low country grits. The crab cake and the she-crab were impossible to top but I throughly enjoyed my supper. The pork chop was perfectly fried, a crisp coating on the outside and plenty juicy on the inside. The collards were excellent without a hint of bitterness and the potatoes had a unique flavor that matched the sauce on the pork chop well. The grits were the real star of the sides though. I could definitely taste the fact that they were made with cream. One cannot eat a very large portions of grits like this (they are so filling!) but they are well worth any discomfort felt later from eating too many. If you don’t believe grits can be decadent then you need to visit Charleston.

Of course we had dessert too. It did not matter how full I was, I had to try the peach praline cobbler with cinnamon ice cream. And yes, it was even better than it sounds. I was disappointed that I didn’t buy a praline while walking on Market St early that day but this more than satisfied me. I was a little surprised by the choice of cinnamon rather than a traditional vanilla but the extra spice tied everything together and really made it a complete dish rather just cobbler and ice cream. My date enjoyed the chocolate ganache cheesecake. I only remember that because I ended up eating half of it as is usually the case when we order dessert.

On a wine note, we enjoyed a bottle of chianti with the entire meal. It might not have been best pairing for the low country fare but it had a nice flavor and we enjoyed it with the meal as well as on its own. This is another reason I recommend walking to the restaurant. A drink before the meal plus a full bottle of wine between the two of us left neither of us able to legally operate a motor vehicle.

The service was great too. Our waiter, Chris, was attentive without being obtrusive, as a waiter should be. He attended to our needs, made light conversation where appropriate, and made sure we enjoyed every aspect of the experience.

Our meal was not cheap. It could vary greatly based on the wine selection (or lack thereof) but we were celebrating several things so I had already planned to splurge a little. I would happily do it again to repeat such a perfect experience. I do believe if I lived in Charleston my wallet would give out long before my appetite.

(Images from http://www.82queen.com)

I’m in the process of cleaning out my refrigerator and freezer to prepare for a move. This means less grocery shopping and more unique food combinations. I did find one good thing while cleaning out, a 5lb boston butt that I had purchased in March. I couldn’t imagine a better opportunity to the try the so-called Bachelor’s Roast.

There are a few variations on the bachelor’s roast, but most variations I saw called for a roast (pork or beef), a slow cooker, coca-cola, and ketchup. The preparation is simple and it creates a pot full of meat that can be used any number of ways, from sandwiches to soups to just by itself. Probably not the tastiest thing in the world, but definitely versatile and simple to prepare. Most bachelors would be happy with that. Besides, with the right BBQ sauce, any meat can taste good.

My ingredients were a 20 oz bottle of Coca-Cola, about 2/3 a bottle of Vidalia onion BBQ sauce, and the last of a ketchup bottle. There’s no rhyme or reason to this. Most of the recipes call for a bottle of coke and a bottle of ketchup. Some call for the coke and a bottle of BBQ sauce. Since I’m trying to use things up, I figured I would try a little of each. Don’t buy anything special for this roast.  Just use what you have.  Place your roast in your slow cooker, pour your BBQ sauce/ketchup over it, and then add your coke.

I set the slow cooker on low and let this go for about 8hrs. It will be incredibly tender by the time you are finished. After 8hrs I went to pull mine out by the bone and the bone slipped right out, perfectly clean. I had to remove mine from the slow cooker in chunks! Mine was that tender.  Once you get all the meat out of the pot, set it on a large cutting board and set this aside to cool.

I tried to get all the fat and other undesirables out of the remaining juices too. The fat adds flavor but its really not healthy and when you refrigerate all of this later it will just solidify as one block if there is too much fat left in it. At this point I wasn’t that happy with the flavor of the juice either. It was fine for cooking but not very finished. I poured out most of the remaining juice, leaving about half a cup or less in the bottom of the crock pot.

I decided to create my own sauced based on spices and a cocktail of the various BBQ sauces left in my fridge. I had some hot, some sweet, some mustard based, and everything in between. I just eyeballed this completely with no real reason behind any of it. I also added black and red pepper and a little honey too. I mixed all this together in the slow cooker (which I left on low) and left this to attend to the meat.

Once your meat is cooled enough to handle, get to shredding it. This should be pretty easy. I just did it with a pair of tongs and a fork. It didn’t take more than a minute or two. With the meat pulled and shredded to your liking, add it back to the slow cooker with the sauce.

I put the lid back on and let it cook in the new sauce for maybe half an hour more on low. I used this time to fix some vegetables and whatever other side dishes I wanted to go with it. The only downside to this is the sauce takes the forefront. By doing this I lost the ability to customize the meat. It has a sauce and that’s that. That’s not necessarily a bad thing and it worked out well in my case.

I thought it turned out very well. There are a lot of variations you can do with this. You could just eat or store it right after shredding. This would give you the ability to chose your own sauce based on how you were eating the meat. I think a sauce is necessary though as this came out a little dry on its own. I wonder if marinating the roast ahead of time or putting it in a brine would have helped.

In the end, for really no effort, I have almost 5lbs of versatile meat that I can put in sandwiches, eat with beans, vegetables, or anything really. It helped me clean some old sauces out of my fridge and it gives me a good staple to eat on while I continue the cleaning out process and get ready to move. The bachelor roast is good way to take a cheap roast and spread it out into several meals, something any bachelor should appreciate. Enjoy!