Considering it was my first time cooking a whole chicken, I figured I'd include something in the recipe that I know well, BEER! Since I don't have the proper set up for a slow cooking grill I decided to use the oven. It was surprisingly tougher for me to prepare the chicken once it was bagged than when it had just been killed and I was gutting it, I'm still not exactly sure why. After some cajun rub, some love from salt and pepper and drinking half of a PBR, I plopped that spicy bird right on top of the can and got it comfortable in the oven, ready to cook for two hours.
It made it about an hour and a half before the can couldn't support the bird and I had to keep it on it's side for the last half hour of cooking, but boy was that chicken tender!
So while that chicken got cooking I decided to make a little starter with some vegetables I had bartered for during the farmer's market on Thursday. So I had corn, collard greens and some bacon from the farm to work with. Never having made collard greens before I decided to add a lot of bacon flavor [grease] to them. Needless to say, the bacon saved the flavor of it all but my collard green cooking could use some improvement.
The more successful of the veggies was my version of 'cholo corn'. I've eaten similar recipes out at local restaurants and it was surprisingly easy and delicious! I stove top grilled some corn and seasoned it with cayenne pepper, chili powder and paprika and then used the same spices mixed with some mayo. After the corn was a little charred, I drizzled it with mayo. It was banging! I will make this all the time... for BBQs, taco parties, it's delicious! Just look at it! Oh man, drool worthy.
This was a completely random meal considering all of the dishes but for a Sunday night with a ton of local food, who can complain? Everyone ate happy for sure.
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