Tommy's Tropical Chicken

I know I should clean this up, but why should I be the only one to have a good laugh - - - This recipe was submitted by brother Tom Pecar - - known for his delicious cooking. He and Brenda make a great team in the kitchen. I am certain, if you can follow this, you will love it. ENJOY!


Tropical Chicken

Okay I lost it so I will try again here. We can call this Tropical Chicken. You need to get a good injector. start with Captain Morgan's Mango rum. A fifth should do. Inject bird in breast working out from the bone. do leggs, thighs, wings as good as you can. small birds are harder to do but take you time and do it good. We do this in a big plastic bowl. with bird injected and in the bowl work the skin back from the bird. Small hands or even a wooden spoon just take care not to tear the hide. use a powdered ginger and rub inside cavity and into meat, don't tear the skin..work a little garlic salt red and white pepperinto meat. not to much but not to little either. put the bird into a gallon zip lock baggie. add to the liquid in bowl a slug of lemon and lime juice then again not a lot... dump this into bagged bird and seal tight. mayba wash bowl and put it bag and all incase of leaks. let set 4 hours up to overnight. times up. get a cake pan out. you need a beer can, for our big birds I like a Foster can. They have a bunch of different things out for propping a bird this way , bunt cake pan?... but any kitchen store should have. we like a beer can just toss it when your done. okay take the beer can and cut most of the top open. fill can about half way with mango rum. try different liquids for different flavor. Southern Comfort, Cherry brandy... Set bird on can using leggs and can for tripod effect. throw away, don't reuse the mariante. okay remember the skin is loose take juice from Maraschino cherrys mix with pineapple juice from crushed pineapple, mix maybe a little oj more rum or a different tropical rum from the good captain. this is your baste USE IT! opps sorry.dump so into bird use a mop, baster what ever you have. okay bird is now sitting on the can and ready to go. (*sic~~~lol~~~) Okay one more (*sic~~~lol~~~) snickers. okay we have a good smoker grill with a smoke and water pan. A regular grill or ever your oven will do just fine. with a normall grill do indircet till bids is about done then move to direct heat to put a burn to it. also have a old pot or pan for water refill with hot water if needed. In the oven I would use my perfectlly seasoned cast iron dutch oven then again a pan of water to keep the humidity as high as you can.I cook at 300* and Baste , Baste, Baste,,, cook till 170* on Breast 180* on thighs and leg. Don,t over poke but do check a few spots. Birds done. Use care in moving the can don't fall out. stand it back in cake pan cover with foil. for side make jasmine rice withy chicken broth instead of water. make or buy one of the "new" salsa made with fruit. put a dollip on cooked rice and you got it. save carcuss and use to make broth. Okay you can add as is or format to fit the granny blog. If you have not done "this process" it is to die for. just give you enough time so as not to rush it. Any? yell.

Shrimp Creole

In celebration of Fat Tuesday, sister-in-law Diane Suciu made us this delicious Shrimp Creole for dinner. YUM! and EASY!

1/2 - 3/4 green pepper, celery, onion, sautee til soft.
Add 1/2 jar of chili sauce;
1 16 oz can of tomatoes;
a 8 oz can of tomato paste;
herbs and spices: garlic, rosemary, oregano, thyme, tobasco, worchester, wine, white sugar, brown sugar.
Cook to think 1 1/2 - 2 hours.

Bring back to a boil and add 1 1/2 lb of shrimp until cooked.

Makes enough for 4-5 - - Serve over rice.

Thanks Diane for sharing this recipe.