The Art of Beer Can Chicken

One of my favorite dinners this summer at Tarri's house in Ramstein was his famous "Beer Can Chicken", although the number #1 dish was his grilled steak dinner, that left us wanting to rewind the dinner, and start over.  #3 was his famous ribs on the grill. He does a lot of grilling, and comes up with creative ways to serve up food, for his comrades especially when they go out on tour duty. This summer he spent in the South of France, they all got together and grilled eveynight at the hotel, what a way to spend the summer.

He has several cookbooks around the house: The Illustrated Step-By-Step COOK, by Lucy Bannell, with more than 300 updated receipes from DK's Classic Look and Cook series. CAJUN COOKIN, Schaumburg Township District Library 2003 Adult and Teen Winter Program Favorite Recipes. He also, goes online to lookup recipes. He and his friends are entertaining the idea of opening a restruant in South America, bar and grill, when they retire. (Just talking)

Prepping the Chicken: "Secret Seasonings", you can find Italian Wishbone (great for Marinade), Girard's Champagn Premium Dressings Created in San Francisco since 1937, and chicken rub in his cabinets along with other spices, rubs and hot sauce.

  Preparing the Vegetables

Hens squatting over the cans of beer.

 Laying it out for the plates

Sides: Wild Rice, Corn, and Asparagus

Pico-de-Gallo-a-Mexican-Fruit Salad- For Summer Dinners

Mexican fruit salad is my very favorite dishes, and something I am missing while I was traveling. Mexican food in Germany isn't Mexicana enough. I grew up in Fresno, and later in Sacramento California, and for sure in Logan Square, Chicago IL. it is so mouth-watering good.

Even the Mexican street vendor food is great! I share this on my Blogspot, "SnowCones" to "SnowPeas". I really love these fruit cups, squeeze fresh lemon juice, and sprinkle with Pollo- Limon, what a treat. (my mouth is watering)

Ingredients:

1/2 cantaloupe

1 apple

1 cucumber

1 jicama

1/2 honeydew

2 oranges

2 mangoes

1/2 pineapple, diced

4 cups watermelon

6 lemons

Pico de Gallo powdered seasoning, to taste (a brand found in Latin foods section)

Directions: Prep Time: 30 mins

1 Wash all fruit and/or vegetables (the ones you prefer), peel, and dice into chunk size pieces.  Place in a large bowl and mix with clean hands to distribute evenly.
 Cut the lemons into wedges and place in a serving dish.
To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning.

Enjoy!

Read more: http://www.food.com/recipe/pico-de-gallo-a-mexican-fruit-salad-166927#ixzz1TnsPWpFs