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Beer Can Braised Roasted Chicken

1 whole roasting chicken
1 can light beer (can of cola can be substituted)
2 sprigs rosemary
1 tablespoon paprika
2 tablespoons kosher salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
2 cups chicken stock
(Optional-1 cup white wine or water)




Preheat oven to 400°F.


Mince one sprig of rosemary. Combine minced rosemary, paprika, kosher salt, black pepper and garlic powder into a bowl. Thaw chicken completely in the refrigerator before using. Remove the inner bag of organs and either discard or reserve for other recipe preparations.  Rinse chicken with cold water and pat dry with a paper towel.  Evenly rub the chicken, inside and out, with the seasoning mixture.  Prepare a roasting pan by pouring half of the can of beer (or cola) and 1-2 cups of chicken stock (or wine or water) into the bottom of the pan.  Place one sprig of fresh rosemary into the cavity of the chicken.  Set the can of beer (cola) in the center of the roasting pan.  Carefully place the chicken, legs down, onto the can – making sure the can is firmly inserted in the back cavity of the chicken, so that the chicken sits “upright.”  Place in oven for about 1 hour. As the liquid in the pan evaporates during the cooking process, additional chicken stock, wine or water can be added. Cook the chicken until the internal temperature reaches 165°F (measured from the chicken thigh) or when the juices run clear after inserting a fork into the deepest part of the chicken thigh. When fully cooked, remove chicken and allow it to rest for 10 minutes.  Carefully remove can from body cavity before carving.


Contents of the can may be combined with remaining liquid in the roasting pan to create a sauce for the chicken.

Rosemary Red Potatoes

6 medium-sized red potatoes
2 cloves fresh garlic
1 sprig fresh rosemary
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup water




Wash potatoes and cut into equal quarters. Set aside to dry. Mince garlic. Remove stems from rosemary. Heat pan with olive oil over medium heat. Sauté garlic and rosemary in the olive oil. Carefully add potatoes and cook until the potatoes begins to caramelize (i.e., take on some golden color). Add water and allow potatoes to sauté and boil at the same time. Season with salt and pepper. Occasionally flip the potatoes so that each side boils in the water. Allow water to evaporate. Potatoes should be fork tender (i.e. the potatoes are tender enough to be easily pierced with a fork). If potatoes are too firm, add an additional 1 Tablespoon combination of water and oil and continue cooking until the water evaporates, or until potatoes are cooked. When cooked, allow potatoes to caramelize more to give a crunchy texture. Serve immediately.

Pan-seared Asparagus

1 bunch medium sized asparagus spears
1 teaspoon olive oil
2-3 tablespoons water
1 teaspoon balsamic vinegar
1 teaspoon salt
1 teaspoon pepper




Rinse asparagus. Cut off and discard the woody bottom section of the asparagus, keeping the green section of the spear. Asparagus spears can be kept whole or cut into pieces so that they fit into the pan. Add water and oil in a sauté pan and heat over medium high heat. When water starts to simmer, add asparagus and cook until water evaporates and asparagus turns a bright green. Add balsamic vinegar to coat asparagus and season with salt and pepper. Serve immediately.

Balsamic Honey Watermelon

Medium seedless watermelon (About 5-6 cups of melon, cubed)
2 tablespoons honey
1 tablespoon balsamic vinegar
½ teaspoon salt
Fresh mint for garnish




Using a large chef's knife, carefully cut through the watermelon into 1-inch thick slices. Cut away the rind and discard. Cube the watermelon and place in a bowl. Add honey, balsamic vinegar and salt. Carefully mix together. Chill in refrigerator before serving, making sure to include some of the marinated melon juice in each serving. Garnish with a sprig of fresh mint.


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