RECIPES

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Roast Chicken with Chipotle Chocolate Rub

03 September, 2017 0 comments Leave a comment

If you're an adventure cook like my brother, you could make a boiled, peeled pig tongue that you then smoke after sprinkling it with our Chipotle Chocolate Rub, but, well, many of us might not be up to that. Alternatively, here's a recipe for easy roast chicken.

1 whole chicken, backbone removed by a butcher or by you (poultry shears or a sharp knife will do the trick)

2-3 tablespoons of Chipotle Chocolate Rub

Sprinkle the bird, inside and out, with Chipotle Chocolate Rub. If possible, let the bird sit, uncovered, in the fridge for an hour or two. Then, if you have a gas grill, turn it on to its lowest setting. If you're using a charcoal grill, set up the grill for indirect cooking. 

Roast the bird for 25 minutes, exposed side down. Then flip it skin side down and roast until the breast measures 150 degrees F and the thigh measures 175 degrees. (Those are the temps the FDA recommends. Some people find that the bird is a little overcooked this way. You do you.)

Sometimes You've Just Gotta Have Chocolate Cake

27 February, 2015 0 comments Leave a comment

Perhaps because I'm not eating anything with added sugar right now, I found myself thinking wistfully about a chocolate cake I made two weeks ago. It was a Valentine's Day cake for my family, and although I'd originally planned to make a heart-shaped one, when the moment came that seemed precious and twee. Instead, I made up a peanut butter ganache, a chocolate frosting, and three layers of moist chocolate cake. The moist (sorry to use that abhorred word twice!) part is worth mentioning because that tends to be the Achilles' heel of gluten free cakes, of which this was one. For the record, I don't believe in sifting. (CLICK THE TITLE FOR THE REST OF THE RECIPE)