Drunkin Chicken

Cooking time: 1.5 hours

Ingredients

1 4-pound whole chicken

Olive oil or other vegetable oil. I use Cajun Blast garlic spray. http://www.cajunblast.com/garlic.asp

1 opened, half-full can of beer, room temperature

1 sm Onion

1 Tbsp Kosher salt

2 Tbsp Garlic & onion powder

2 Tbsp Cajun season

1 Tbsp Black pepper

Prep and Cooking

1) Prepare your grill for indirect heat put the coals on one side of the grill, leaving another side free of coals.

2) Peel onion and put into cavity as far up as possible. Rub the chicken all over with olive oil. Sprinkle seasonings all over the chicken.

3) Use half can of beer.  If you want, you can put some seasoning inside beer can. Put the chicken on to the open can, so that the chicken is sitting upright. Place the chicken on the side of the grill not over the coals, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4) After an hour, check the chicken and refresh the coals if needed. Using a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife juices will be clear not pink when done.

5) Remove the chicken. Beer and can will be hot. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can.

Roast Beef Tomato Sauce

Ingredients

1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast

1/4 cup olive oil

2 cans diced seasoned tomatos 

salt and black pepper

1 1/2 cups fresh flat-leaf parsley

1 bunch rosemary chopped

1 bunch basil chopped

2 garlic cloves chopped

1 lg. onion chopped

1/2 teaspoons red pepper flakes

3/4 teaspoon salt

3/4 teaspoon black pepper

1 cup red wine 

Directions

Season the beef with salt and pepper. 

Place in Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn down heat. Add tomatoes and seasonings. Cook on low heat covered 3 to 4 hours. 

Remove meat from sauce and heat and let cool for 15 minutes and slice. Serve with rice or pasta

Chili Style Meat Loaf

Ingredients:

          •  1 1/2 pounds lean ground beef

          •  1 cup soft fine bread crumbs

          •  1 large egg

          •  1/2 cup Chili or Salsa sauce (plus more for topping)

          •  2 teaspoons spicy brown mustard or Creole mustard

          •  1 medium sweet onion, finely chopped

          •  2 stalks celery finely chopped

          •  1/2 bell pepper, finely chopped

          •  1 teaspoon Cajun seasoning

          •  1/2 teaspoon salt

          •  1/4 teaspoon black pepper

          •  1/2 teaspoon dried leaf oregano

Preparation:

Heat oven to 350°.

Combine all ingredients in a large bowl; work together with hands until thoroughly blended. Pack into a meatloaf pan or a 9x5x3-inch loaf pan and bake for 1 hour.

If desired, spread about 1/2 cup of ketchup over the top of the loaf about 15 minutes before the meat loaf is done.
Serves 6.

Seafood Casserole

1 med. onion, chopped

1/2 cup chopped green bell pepper,

2 stalks celery chopped

2 tsp minced garlic,

1 jalapeno peppers seeded and chopped

1 bunch fresh parsley

1 bunch green onions

1/2 stick butter

1 can cream of mushroom soup

1 can cheddar cheese soup

1 can diced tomatoes

1 cup half n' half

1 lb crawfish, shrimp or crab meat

1 tsp. Tony Chacheres’

1 tbl your favorite hot sauce

3 cups cooked rice

1 cup shredded cheddar cheese

1/2 cup seasoned breadcrumbs

provolone cheese to cover the top

Melt butter on medium heat, in large,  heavy skillet. Saute in the butter the onions, bell pepper, celery, jalapeno and garlic until soft. Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups and diced tomatoes, half n' half, and hot sauce and stir. After boils add the rice, and mix well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and provolone cheese Bake at 350 degrees, for 35 to 40 minutes. Serve over French bread. The Tasty French Bread below makes a great meal. I heat the bread as below then pour casserole over the bread and put it all back in the over.