Tag: Old Bay

Old Bay Beer Can Chicken

This is it, the grand finale of Old Bay October.  And what a month it’s been.  And what a meal to end it on.   This is the meal that the fussiest eater in the world declared “This is the best chicken you have ever made”.  

Oh Yeah!!!

The.  Best. 

You need to remember that before you see the picture. 

The.  Best.

Oh Lord….here it is….

Old Bay Beer Can Chicken1Oh, the indignity! 

I’m so sorry chicken.  Really I am.  It was bad and weird for me too.  Probably not as bad as for you, but bad all the same. 

Sigh.  And remember. 

The. Best. 

The things I do for this blog.  Including now, shoving a beer can up a chicken’s clacker.

Old Bay Beer Can Chicken – The Backstory

Old Bay Beer Can Chicken2Do you ever get that thing where out of the blue you hear a word or phrase and then all of a sudden you start hearing it everywhere?   Well this exact thing happened to me with  Old Bay and beer.  First thing, along with the Old Bay, Yinzerella sent me a book full of Old Bay recipes.  All of which contained Old Bay…and a can of beer.  In most instances the instructions were to drink the beer before, during or after making the Old Bay recipe. 

Old Bay Beer Can Chicken4

Then, I was randomly flicking through an issue of Australian Gourmet Traveller one afternoon during Old Bay October and came across an article where various chefs were asked their favourite way of cooking chicken:

p 107: Lachlan Colwill

For me, the best and only way to roast chicken is the beer can method.

I had heard of the beer can chicken method but  I had never in my life planned on making one.  However, I’d already read the Old Bay Book from Yinzerella.  Then I turned the page and leaping off the page at me was:

p108 and Daniel Pepperell’s Peroni Can Old Bay Chicken

I felt like my whole life had been leading up to this.  This was meant to be. Old Bay Beer Can Chicken.  Of course!!!

However, Peroni schmeroni.  In my very first post in Old Bay October I spoke about this being a Maryland and Melbourne collaboration.  So I used what the ads (if there were beer ads on tv anymore) would tell you is “the best cold beer”, the ubiquitous Victoria Bitter aka Vic aka VB. Brewed right here in Melbourne. 

Also, we happened to have a can of it in the house. And I’m a tight arse who was not about to spend money on something I do not drink.

So, here we go.  Rub a chicken with a mixture of olive oil and heaps of Old Bay.

Find someone who will happily drink half a can of beer of their choice for you. 

Do the necessary with the can. 

Pop in a hot oven. 

And voila.  The BEST CHICKEN EVER.

I served mine with some broccoli and garlic crumbs and some rosemary and bacon crispy potatoes. 

Old Bay Beer Can Chicken3This really is a fabulous way to cook chicken.  The skin gets lovely and crispy as all the fat drains off, the meat stays tender and juicy due to the steam effect of the beer.

If you do not like the taste of beer, no problem, neither do I and in fact, this was my major worry with this  – that it would taste beery.  It doesn’t at all. 

The Old Bay Beer Can Chicken looks totally ridiculous.  You will also most likely feel like some sort of sex pest when making it.

Is it worth the indignity? 

Hell, yeah!!!! 

Given the praise from the fussy eating one, this is going on high menu rotation.  I would love for you to make it and give me your thoughts!

What a way to end Old Bay October!  I love experimenting with new flavours and I think I really put Old Bay through it’s paces..  To finish with a dish that is both totally bonkers and utterly delicious was the best way to end the “month”.

Old Bay Beer Can Chicken

Old Bay Beer Can Chicken

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp Old Bay (or more to taste) + 1 tsp more
  • 1 1.6 kg chicken
  • 1 can of beer
  • 1 garlic clove

Instructions

  • Heat oven to 180C.
  • Mix the olive oil and Old Bay.
  • Rub all over the chicken, including between the skin and the breast meat.
  • Drink half a can of beer.
  • Poke the garlic clove and the additional teaspoon of Old Bay into the beer can.
  • Sit the chicken on the can of beer.
  • Roast in the oven for approx 1.5 hours or until a skewer inserted into the thigh runs clear.
http://www.retrofoodformoderntimes.com/2015/11/15/old-bay-beer-can-chicken/

Have a fabulous week.

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Old Bay Horseradish Tomatoes

Okay November I know you’re here.  But I also need you to be really quiet for a couple more posts because I have two more things I made celebrating Old Bay October.  So, for now, we’re just going to pretend this is still October so I can talk about these Old Bay Horseradish Tomatoes.Old Bay Horseradish TomatoesI am very fond of a Bloody Mary and wanted to do something with Yinzerella’s Old Bay and Horseradish Bloody Mary which is a totally awesome BM in itself.  But I also wanted to put my own twist on it. 

My first thought was to make Bloody Mary Jello Shooters and serve them in tomatoes.  I had some leftover horseradish mascarpone from a braised beef dish I had made and my plan was to make the Bloody Mary Mix, add some gelatine and pour it into halves of Black Russian tomatoes. Then when nearly set to add a teeny dollop of the horseradish cream, right in the centre

In my mind, it looked beautiful, kind of like a target with the dark blackish green of the Black Russians, creating a rim around the bright red jelly which in turn surrounded a perfect circle of horseradish mascarpone. 

That we are not  talking about Old Bay Bloody Mary Jello Shots should give you some idea of how that idea turned out. 

Old Bay Horseradish Tomatoes2

Let’s’ just agree to never speak of them again. 

So there I was.  I hadn’t yet found what will now be the final Old Bay recipe so this was going to be my final post for Old Bay October and it was TERRIBLE.  I had run out of the Old Bay Yinzerella has sent me so I had even made some Old Bay specially for it.  (There are about a thousand recipes for Old Bay on the interwebs – I chose the one from Leite’s Culinaria.) I used my last bit of real Old Bay for a side by side taste test and it was pretty damn close so this will now be my go to recipe. 

Home Made Old BayHowever, I was now without a grand finale! 

But I had that horseradish mascarpone.  And some cherry tomatoes.  And I could make another Bloody Mary…..I thought at the very least I could make an unusual garnish for the Bloody Mary. 

Old Bay Horseradish Tomatoes3So I did.  And it was really nice – creamy, spicy and with a good kick of horseradish.  So I made some more. 

Old Bay Horseradish Tomatoes4They soon went from being a garnish to being a snack to munch on whilst sipping the Bloody Mary.   They worked really well with it but would be super as a tapas or amuse-bouche or a plain old snack  without a Bloody Mary. 

There are two tricky bits to make these.  The first is scooping the innards out of the cherry tomatoes which is fiddly and BOOOOOORING.  And you have to pay attention because they can split quite easily.  Some good background music is a must!

The second is that it is quite tempting to pop one (or two) into your mouth as you make them.  Just make sure that some make it to the serving plate!

Old Bay Horseradish Tomatoes5Have a great week  Next up, the Old Bay recipe the fussiest eater in the world declared “the best chicken ever”.  It’s quite a thing!  See you then!

Old Bay Horseradish Tomatoes

Old Bay Horseradish Tomatoes

Ingredients

  • 1 punnet cherry tomatoes
  • 115g Mascarpone cheese
  • 1 tbsp horseradish (or more to taste)
  • 1 tbsp cream
  • 1 tsp lemon juice
  • 1 tsp Old Bay (or more to taste), plus a bit more to sprinkle
  • 1 tsp chopped chives
  • Salt and pepper to taste

Instructions

  • Cut the top off the cherry tomatoes and scoop out the insides. I used the very smallest setting on my melon baller to do this. Turn them upside down to drain any juice and/or wipe the inside with some paper towel. You need them quite dry.
  • In a small bowl, combine all the other ingredients and mix well.
  • Pipe or spoon into the tomato shells.
  • Sprinkle with additional Old Bay.
  • Serve with your favourite Bloody Mary or on their own.
  • Enjoy!
http://www.retrofoodformoderntimes.com/2015/11/13/old-bay-horseradish-tomatoes/

 Signature 1 Vintage Valentine Quick as Wink2

Old Bay Oyster Sliders

Maybe it’s because it’s Halloween week but here I am with another thing, actually two things that scare me.  Batter and deep-frying.  Because I made Sliders. And not just any sliders, Oyster Sliders.  And not just any Oyster Sliders but Old Bay Oyster Sliders!

Old Bay Oyster Sliders1Ooooooohhhhhyeeeeeaaaahhhh!!!

Can I just say that these were as good as they look?  

Start off with some mini brioche…..hmmm..now where would you find some of them? And toast them up.

Toasted BriocheWhip up some aioli ( I had this saffron and roasted garlic aioli from something else I had made), but any aioli or even mayo would be fine.  But the saffron makes it look so pretty!

Saffron AioliChoose your vegetables.  I used lettuce, carrot, red cabbage and red onion. 

Slider fillingsDon’t forget the pickle!  I used a pickled jalapeno but a dill pickle would also be fine.

Next up a tempura style batter loaded with Old Bay!  Heat some oil, drench your oysters in the batter and drop into the hot oil.  These only need a minute or so to cook.  Drain on crumpled paper:

Old Bay Oysters

Old Bay Oysters2And assemble. 

Now, you have to promise not to laugh or judge me too harshly…(oh wow does that make a third thing that frightens me, in this post alone?) but I made my first ever gif.  

Ok, deep breath, here ’tis…

SliderEeek….if anyone’s left after that, here’s the recipe!

Old Bay Oyster Sliders2

Old Bay Oyster Sliders

Old Bay Oyster Sliders

Ingredients

    For the Sliders
  • 6 mini brioche
  • 12 oysters, shucked
  • Vegetable oil for frying
  • Lettuce leaves
  • Thinly sliced red cabbage, red onion, carrot
  • Slices of pickle, pickled jalopeno rings
  • For the Tempura Style Batter
  • 100g cornflour
  • 50g rice flour
  • 1 free-range egg, beaten
  • Juice 1 lemon
  • 100ml ice cold sparkling water
  • 2 tsp Old Bay Seasoning
  • For the Saffon Aioli
  • 1 1/2 tablespoons hand hot water
  • A good pinch of saffron threads
  • 1 garlic clove, roasted (for instructions see [here | http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341}
  • 1/2 cup good quality mayonnaise
  • 1 teaspoon fresh lemon juice

Instructions

    For the Aioli
  • Soak the saffron threads in the hot water for 10 minutes.
  • Add the mayonnaise and lemon juice into a bowl.
  • Squeeze in a clove of roasted garlic
  • Mix through the saffron and water until all ingredients are combined.
  • Set aside.
  • Split your brioche and toast until golden.
  • For the Batter
  • Heat the oil until hot
  • Mix together the flours and Old Bay
  • Add mix the water, lemon and beaten egg.
  • Add the wet mixture to the egg mixture
  • Mix until mixture is smooth.
  • Dip the oysters into the batter and gently drop into the hot oil.
  • Cook for about a minute.
  • Remove and place on crumpled paper to drain.
  • To Assemble
  • Place a lettuce leaf on the bottom half of your brioche.
  • Top with your carrots, onion and red cabbage
  • Add 1-2 oysters
  • Add a dollop of saffron aioli
  • And your pickle
  • Top with the top half of your brioche.
  • Eat immediately.
  • And Enjoy!
http://www.retrofoodformoderntimes.com/2015/10/30/old-bay-oyster-sliders/

Have a wonderful weekend everyone!

 Signature 1 Vintage Valentine Quick as Wink2

Old Bay Crab and Mushroom Vol Au Vents

 Is there anything more kitschy retro than a vol au vent?

Okay, I hear you Jello Salad.  Let me rephrase. 

Is there anything more kitschy retro and DELICIOUS than a vol au vent? 

No, there is not. 

And when you add some Old Bay into an already super tasty mix of crab, mushroom and watercress?  Oh boy, do you have something special happening both on your plate and in your mouth!

Crab Old Bay Vol Au Vents5I do not understand why vol au vents have fallen out of favour.  They’re so pretty.  Like little flowers of yumminess.   I think we should start a movement.  Viva La Vol Au Vent!

And hopefully this will be the recipe that will convince you to join in!

Let’s break it down shall we?

Lovely sweet crab meat, earthy mushrooms, peppery watercress, spicy Old Bay all wrapped in a lovely creamy, cheese sauce and baked in the lightest of light choux pastry.

It’s all good. 

It’s all sooooo good!

Crab Old Bay Vol Au Vents3These are perfect cocktail party food.  Make the filling in advance, then 15 minutes before serving pile into your vol au vent shells to heat through.  Quick, easy, pretty, tasty. 

What more could you want?  Here’s the recipe:

Old Bay Crab and Mushroom Vol Au Vents

Old Bay Crab and Mushroom Vol Au Vents

Ingredients

  • 1 onion, chopped finely
  • 1 clove of garlic, chopped finely
  • 200g spanner crab meat
  • 1 bunch of watercress, leaves picked
  • 12 finely chopped button mushrooms
  • 12 vol au vent cases, I used the ones that are about 5cm across, for smaller or larger you will need to adjust cooking times
  • 6 eggs
  • 1/4 cup cream
  • 25g goats cheese, crumbled
  • 30g sharp Cheddar cheese grated
  • 25g Parmesan cheese, grated
  • 2 tsp Old Bay Seasoning
  • Dash of Tabasco (optional)
  • 1 tbsp olive oil
  • Salt & Pepper

Instructions

  • Preheat the oven to 180C.
  • Heat the olive oil in a pan. Cook the onion over medium heat until soft. Stir in the garlic and mushrooms. When the mushrooms are cooked, add the watercress and stir until just wilted.
  • Take off the heat.
  • Mix the eggs with the cream and the Old Bay and the Tabasco sauce, if using. Add to the vegetable mixture and stir through.
  • Add the goats cheese and Cheddar and stir through.
  • Add the crab meat and stir to mix.
  • Season.
  • Fill each vol au vent with the crab mixture. Top with parmesan and place in the oven until the egg is set - around 15 minutes.
  • If the cheese is not golden and melty enough, heat your grill/broiler to 200C. Place the tray under the grill/broiler, checking every 30 seconds or so to ensure your pastry cases do not burn.
  • Sprinkle with additional Old Bay and serve.
http://www.retrofoodformoderntimes.com/2015/10/22/old-bay-crab-and-mushroom-vol-au-vents/

I fear both that I am running out of month and Old Bay….I had two more posts planned and then, on the weekend I found another awesome Old Bay recipe…the Octoberfest may well spill into November!  I’m totally ok with that.  The Germans start their Octoberfest in September, why shouldn’t I end mine in November?

Old Bay Crab, Mushroom & Spinach Vol Au Vents

Have a great week.  And remember, viva la vol au vent!

 Signature 1 Vintage Valentine Quick as Wink2

 

Old Bay Barbecued Corn and Prawn Tostadas

Next up in the Old Bay October Parade are these Barbecued Corn and Prawn Tostadas.

And although it is a little early in the early in the year, I think it only appropriate to quote that modern-day philosopher Billy Joe Armstrong, speaking of the Macy’s Day Parade:

  “Give me something that I need, satisfaction guaranteed.”

Ok Billy Joe, here they are. Barbecued Corn and Prawn Tostadas.  Satisfaction guaranteed indeed.  Although I have it in my head that he’s a vegan so maybe not.  How I know anything about Billy Joe Armstrong’s eating habits is beyond me.

BBQ'ed Corn and Prawn Tostadas2Yeah baby, corn and prawn = food porn! 

OMG, this was good.  This is the type of food that makes me glad my partner works nights.  Because it means I get to eat it all!

I had a left over ear of corn and a couple of prawns (shrimp) from the Shrimp Fest so in a Maryland meets Mexico (via Melbourne) move, I used them to make these super tasty tostadas. 

Start by barbecuing your corn.  First melt some butter and add some old Bay and brush this mix over your corn before popping on the barbecue.  Or, if it’s cold and dark outside, like it was when I made this, put your corn under the grill and let it roast away. 

Roasting corn smells wonderful – like summer and fairgrounds!  I like to get mine with some kernels quite charred:

BBQ'ed Corn and Prawn Tostadas3After you have grilled your corn, make it into a salsa with red onions, chilli, lime juice, avocado, tomatoes and coriander.

How pretty is the salsa?  So summery!

BBQ'ed Corn and Prawn Tostadas4Now, you could just load this salsa onto your tostada and have a perfectly delicious meal (and keep Billy Joe happy). 

But as you know, we here at casa de la retro food believe that you can gild a lily.  There’s not even a hint of minimalism in this neck o’ the woods. 

So, we are going to sauté some shrimp with garlic butter and Old Bay and pile them on top of our tostadas to make food worthy of the Aztec Gods. I would quite happily throw a few people I know into a volcano if it meant an endless supply of these tostadas…are you listening Quetzalcoatl?  Because I have a list. 

Corn and Prawn TostadasThe perfect summer accompaniment to these would be an ice-cold (preferably Mexican) Beer. Or a mojito. Whatever you do, do not make the mistake I made last summer and combine the two into a Beer Mojito.  DO. NOT. Erggghhhh.  I can still taste it.  But, DO make the Barbecued Corn and Prawn tostadas  today!  Or as soon as you possibly can.  And then invite me over.  For QA purposes only…gotta make sure you’re doing this right you know!

Barbecued Corn and Prawn Tostadas
Serves 2
Maryland meets Mexico in these delicious appetizers. Easy to make and a fabulous addition to your next cocktail party or snack time!
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Ingredients
  1. 2 tablespoons butter, melted
  2. 2 teaspoons Old Bay Seasoning
  3. 1 ear sweet corn
  4. 1 red chilli, finely chopped, seeds removed
  5. 1/2 avocado cut into small cubes
  6. 1 medium tomato, diced
  7. 1/4 cup chopped red onion
  8. 2 tablespoons chopped fresh coriander
  9. juice of 1/2 lime
  10. 1 teaspoon olive oil
  11. 1 baguette cut into into 1cm slices,
  12. 4-6 jumbo shrimp / banana prawns, deveined, tails left on
  13. Additional Old Bay
Instructions
  1. Heat a barbecue or grill to medium heat.
  2. Melt butter and Old Bay in a small saucepan.
  3. Brush the corn with the Old Bay Butter
  4. Char grill until the corn is cooked through and lightly charred (6-8 minutes).
  5. Set aside.
  6. When cool enough to handle, remove kernels by slicing down the corn with a sharp knife.
  7. Combine the corn, chilli, avocado, tomato, onion, coriander, lime and olive oil.
  8. Season to taste and place in the fridge until needed.
  9. Place the bread under the grill and toast until golden.
  10. Add the garlic to the leftover butter and Old Bay mixture.
  11. Pour this mixture into a skillet and heat until the garlic is golden.
  12. Add the prawns and saute until cooked through.
  13. When ready to serve, pile the corn mixture onto the tostada.
  14. Top with a prawn.
  15. Sprinkle with additional Old Bay.
  16. Serve immediately.
Notes
  1. Corn Chips or Tortillas cold be substituted for the bruschetta.
  2. For extra smoky flavour, substitute the red chilli for a finely chopped Chipotle in adobo sauce.
Adapted from Old Bay Corn Pico De Gallo //Smoky Corn and Avocado Mexican Bites
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Barbecued Corn and Prawn Tostadas8Have a great week! 

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