Grilled Coffee-Chili Rubbed Beer Can Chicken

dad-worthy dinner...

As I mentioned, for this series I'll be posting "dad-worthy" recipes featuring coffee. It's pretty awesome how many different ways you can use it. For this recipe I'm using it like a spice and rubbing it on a small whole chicken. But, I'm not stopping there, no sir! I'm grilling it as well over top of a can of beer. I'm not sure this recipe can get more manly!

Inspiration for the spice rub came from Cincinnati Chili. If you're not familiar, it's a mixture of chili powder, paprika, onion powder, garlic powder, unsweetened cocoa powder, cinnamon and/or allspice, and a few other spices. It's a very odd combination, but distinctly known in the Cincinnati area. It also just happens to be one of my dad's favorite foods. As a side note, one piece of special equipment is needed for this recipe - a beer can chicken stand. I found mine at Bed, Bath, and Beyond for just five bucks (Bayou Classic Stainless Steel Chick CAN Cooking Rack)...thank you 20% off infamous discount coupon. Other than that, this recipe just takes some time to cook, but it's quite easy. So, if you are hanging pool side, having a party, or just want to impress Dad, make this recipe. Here's how...

Ingredients - Serves 4
Coffee-Chili Rub
2 T Fresh Ground Coffee
2 T Ancho Chile Powder
1 T Unsweetened Cocoa Powder
1 T Dark Brown Sugar
1/2 T Onion Powder
1 tsp. Kosher Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Black Pepper
1/4 tsp. Ground Cayenne (optional)

Beer Can Chicken
3-4 lb. Roasting Chicken
1-2 T Olive Oil
1/2 T Kosher Salt
~3 T Coffee-Chili Rub
1 Can Nut Brown Ale (suggest Jackie O's Chomolungma)
Special Equipment: Beer Can Chicken Stand

Directions
Preheat a charcoal grill to 325 degrees. The chicken should be cooked over indirect heat. So, make sure to put all of the hot coals on one side of the grill. Also, make sure you can shut your grill with the chicken on the stand. It'll be about a foot tall.

Make the spice rub: In a small bowl combine the ground coffee, chili powder, cocoa powder, sugar, onion powder, salt, cinnamon, black pepper, and cayenne. Whisk together and set aside. NOTE: This will make more than you will need. Store the extra in a sealed container in a dry place.

Prepare the chicken: Pat the chicken dry. Coat with a little olive oil, sprinkle with salt, and then rub with the spice mixture (about 3 T). Be sure to season and rub the chicken on both the inside and out. Following the directions on the beer stand package, pour out half the can of beer, and reserve for another use (i.e. drinking). Then put the can into the stand and carefully place the chicken on top.

Cook the chicken: Grill over indirect heat at 325 degrees for 50-60 minutes, or until an instant-read thermometer placed in a thigh reads 165 degrees. Rotate the chicken to ensure even cooking.

Rest, carve, and serve: Once the chicken is cooked through, carefully remove the entire rack to a rimmed baking sheet, and rest for 10 minutes. Then, using tongs, remove the chicken from the stand and place on a cutting board, discard the beer once cooled. Carve the chicken and serve with more beer and your Dad's favorite sides. Enjoy!

Rosemary Roasted Almonds

sometime you feel like a nut...

My family always serves mixed nuts as part of our appetizer spread. That can get boring, expected, and frankly just old. So, I'm mixing it up with these Rosemary Roasted Almonds. This recipe is super easy and a great make ahead, especially for Christmas!

While I'm only using almonds in this recipe, you can use any nut - even the mixed ones. I've flavored skin-on and blanched almonds with maple syrup, cinnamon, cayenne, rosemary, and salt. Roasting the almonds brings out their nuttiness and the egg white helps bind everything. So, mix up your usual bowl of nuts and make these. Here's how...

Ingredients - Makes 3 Cups
Cooking Spray
1 Large Egg White
1/2 tsp. Kosher Salt
2 T Maple Syrup
1/2 tsp. Ground Cinnamon
1/4 tsp. Cayenne Pepper
2 T Fresh Rosemary, minced
1 1/2 C Whole Almonds (skin-on)
1 1/2 C Whole Blanched Almonds

Directions
Preheat the oven to 350 degrees. Prepare a large baking sheet with cooking spray. Be sure to coat well!

In a medium mixing bowl whisk the egg white and salt until foamy. Add the syrup, cinnamon, cayenne, and rosemary. Whisk to combine. Stir in the almonds and toss until coated.

Spread the mixture onto the prepared baking sheet in a single layer. Bake until the nuts are brown, 20-25 minutes, stirring halfway through. Cool completely before serving or storing. The nuts can be stored for up to 5 days in a tightly sealed container. Enjoy!

Slow-Cooker Cinnamon Stone Fruit Compote

low and slow...

To finish up my rainbow series on slow-cooker recipes I've made an easy dessert. With frosty evenings on the horizon this recipe is perfect to warm you up. I suggest serving this dessert with pound or angle food cake, but you can also serve this over vanilla ice cream. If you are like me, I can eat ice cream in the dead of winter. So, it's a viable option for this dessert.

My fruit compote is great for a group get together. I've combined three different stone-fruits (fruits that have a pit in the middle) with dried figs, orange juice, apricot nectar, and cinnamon sticks. These fruits mull together in the slow cooker with the fruit juices, soaking up most of the liquid and re-hydrating the dried fruits. All the while the fruits are infused with a wonderful cinnamon spice. Make this for your next dinner party. Here's how...

Ingredients - Serves 8
16 oz. Bag Frozen Unsweetened Pealed Peaches
1/2 C Dried Tart Cherries
1/2 C Dried Apricots
1/2 C Dried Figs, stems removed
1/2 C Orange Juice
1/2 C Apricot Nectar
3 Cinnamon Sticks
To Serve: Fresh Mint & Pound Cake, Angel Food Cake, or Vanilla Ice Cream

Directions
Prepare your slow-cooker.

Make the compote: Combine all of the ingredients in the slow-cooker. Cover and cook on low heat for 5-6 hours or on high for 2 1/2-3 hours.

Serve: Remove the cinnamon sticks, discard. Slice the cake or scoop ice cream into bowls. Top with the compote and a sprig of mint. Enjoy!