Ramen? Rather Not. College Cooking 101

I've been asked by my step-daughter and her roommates to pay particular attention to the cash-strapped, health conscious, college student -- the ones who just raided their homes for outdated colanders, cutting boards and cook pots to outfit apartment kitchens. Who would eat Ramen, but rather not. Who need recipes that are cheap, easy and good. I am assuming that although these are not vain women, food that will not necessitate buying another wardrobe or wearing a tent would be another key feature.

Here goes.

First we stocked her spice cabinet --- good salt, fresh pepper, cinnamon, curry, cumin and ground thyme a must -- and bought good knives and real wine glasses (don't worry, they're 21. And you can never learn too early that cheap wine tastes better out of a glass that sits in your hand in a satisfying manner.) She purchased penne and canned vodka sauce, Nutella, olive oil, Balsamic vinegar and good tea (another treat that doesn't break the bank).

And now she wants to cook. And she's ready.

Rock this recipe, Boo.

Chicken Balsamic

Chicken thighs, 2 per person

balsamic vinegar

salt

garlic, peeled and sliced thin, or mushrooms if desired 

spray oil

Spray a skillet large enough to fit in all your chicken thighs. Spray generously with oil, or use about a tablespoon of olive oil and swirl to coat pan.

If using garlic, sprinkle in bottom of pan with a pinch of sea salt (the thick one) and let cook for a few minutes, or until golden. Flip and add chicken thighs. Cook 5 minutes more, until chicken thigh is browned, then flip chicken. 

Have the top of the pan at the ready. Sprinkle with balsamic (I use about 1/3 cup for 8 thighs for 3 people  and plenty of leftovers.) If using mushrooms, sprinkle over the top and cover fast. Steam will rise when the balsamic hits the pan and you want to capture it to steam the chicken -- this accounts for the moistness of the dish.

Cook until the chicken reaches at least 160 degrees, turning again to coat the chicken. The vinegar will form a nice thick glaze. (This will be about 5-10 more minutes, depending on how many thighs you've got in there. ( We didn't buy you a meat thermometer? Rats. Sorry. Christmas.)

In this picture it looks pretty brown. I assure you it is food alchemy to turn thighs to prize. I love to serve it on a chilly night with cauliflower puree and cranberry sauce. Those are not included in College Cooking 101, but go for it if you want to rock Riverside.

Astound your friends. Befuddle your enemies. Above all, eat good food.

Sante.

Fate in chicken

When I first met my husband we were both flying around for work. One evening we met at National Airport, having come from different planes, and he very sweetly asked what I would like to do for dinner. I was tired and wanted to stay in. I know it was a Wednesday, because I had read a recipe I thought would be fun in the New York Times food section. But before I could tell him that, he reached in his briefcase and pulled out a NYT folded to that very recipe: Beer Can Chicken.

No surprise, that is what we made for dinner. It did peg my then boyfriend as a beer snob, as he only had Heineken (in glass bottles, which wouldn't at all do) in his fridge, and he actually had kind of a problem with buying Budweiser.

I married him anyway.

Nearly a dozen years later, we still make it. If you can't guess from the recipe's title, it involves a beer can and a chicken, some spices and a grill. The kids love it -- the way the chicken hunches over the can like a Wisconsin ice fisherman waiting for a bite. It makes for poultry moist on the inside, with a coating of crunchy skin floating on the outside, kissed with cumin and paprika, which falls off the bone with a delicate steam like a woman fainting.

This method is reminiscent of a rotisserie chicken, but spiking the beer with herbs really ups the intensity of the flavor. On the rotisserie, we stuff the chicken with whatever herb is running away with the garden, in this case lemon balm and parsley, and always a ton of garlic.

Either way, it's a winner. While it sits on the can you have time to sit and catch up on the week, or you can leave it with a magazine and go do laundry. It is truly easy and delicious. Procure an organic chicken (thank you Elaine Boland at Fields of Athenry, AGAIN!) and you've got a home run.

Beer Can Chicken

(from the NYT food section, original recipe, Wednesday, July 7, 1999. I don't know whose copy this is, mine or his, but no matter. It's all ours now:)

1 cup wood chips, soaked in beer or water to cover for one hour then drained
1 can beer
1/3 cup barbeque rub ( this can be varied depending on your tastes. I like the cumin/paprika combo, as mentioned above, but you can easily use a store bought jar. Herbs will work for a more elegant bird, and it is lovely with just sea salt as well. I kind of go by what I want for sides)
1 3-4 lb. chicken

Set the  grill up for indirect grilling. On a charcoal grill, this means lighting the charcoal, and when it is burning separate it into two piles with a foil drip pan in the middle the size of a pie plate. Position the grill above the coals and set the chicken on its pedestal on the grill. Toss the soaked chips on the charcoal to generate smoke. Cover the grill and cook for about an hour. If needed, toss more briquets on and keep the cover off until they ignite. On a gas grill, if it has two burners light one side and cook chicken on the other. If there are three burners light outer two and cook chicken in the middle. Wrap the chips in foil and poke holes on the top; put in on one of the burners. If you do use the rotisserie,  lose the can.

Open beer can and pour half on the chips. Sprinkle 1 tablespoon of the spice in the can. Sprinkle half of the rest in the cavity of the bird, and the other half rub on its exterior.

Stand beer can on counter and lower each chicken on the can so it covers the main cavity. Pull the legs forward to form a tripod so the chicken will sit up over the can. Carefully put chickens on grill, over the indirect heat.

Throw chips on coals or slip into burners as mentioned above. No matter your cook method, roast chicken until browned and meatiest point of the thigh registers 165 degrees; juices will run clear. Take off grill and discard can, carve and serve.

Enjoy!