Sunday, September 9, 2012

Cooking with alcohol



PBR isn't just for drinking.  I used this good American lager as a base to marinade my chicken quarters.  To me I believe PBR has a more full flavor than other common American lagers; and best of all it's cheap!  And to go along with the chicken I made rum glazed sweet potatoes.  I used a strong, sweet, dark rum to add some bold flavors to these chard potatoes.  The Kraken!  it doesn't just taste good with a cola.  Not sure if these are the right measurements for this recipe because the PBR I was drinking got the best of me...



PBR marinade

4 Chicken quarters
1/2 12oz can PBR
1/4 cup EVOO
4 garlic cloves
1/2 lime juice
4 super chili peppers (from my garden)
1/4 cup soy sauce
3 tbs honey
1 tbs cumin
salt & pepper to taste

Add all that together in a blender and let the chicken marinade for at least 3 hours and up to 24 hours.








Kraken sweet glaze
2 sweet potatoes cut into 1/2 inch pieces
1 cup Kraken dark rum plus 1 tbs
1/2 cup dark brown sugar
1/2 stick butter cut into pieces for fast melting
1/4 cup honey

Boil potatoes for 20 minutes to get them tender.  Add 1 cup rum, brown sugar, and honey to small sauce pan and bring to a boil over high heat stirring frequently.  Add butter and keep stirring until melted.  Reduce heat to medium and cook until you no longer smell the alcohol (about 15-20 minutes).  Take off heat and let rest for a few minutes and then add the final tbs of rum.  Take potatoes out of pot and pour about half of glaze over the potatoes and let sit until you're ready to cook.  

The chicken will take about 30-40 minutes depending on how hot your grill is and the potatoes about 15 minutes. I used indirect heat for the chicken and direct heat for the potatoes.  I used the left over marinade and the glaze to periodically coat the chicken and potatoes while cooking on the grill.  Be sure to have an ice cold Pabst Blue Ribbon beer to wash it all down.





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