Friends for Jeff Spiegelman,
October is a very busy month for weekend events. I need to clone myself in order to make it to everything!
-Monday morning at 8am is one of my coffee with constituent meetings at Willey Farm. Please join me for good company and conversation.
-The Kenton Ruritan Car Show was rescheduled to 10/10 and went well despite the change. Well done everyone. The Ruritan is a great organization that does a lot of good in the community. Their monthly meeting is Tuesday night.
-Thursday evening is a Friends of the NRA Banquet at the Cheswold Fire Hall
-Friday afternoon is a ribbon cutting ceremony at the Hartly Elementary School for their new parking lot
-Saturday is the Delaware Wine and Beer Festival. Enjoy, and be safe.
-Cookbooks are here! Volume II is ready for you. We are asking for a $30 donation and one of these cookbooks can be yours. It contains all the recipes from my weekly email updates from March 2014 to March 2015. Please let me know if you are interested and thank you for the support.
-I invite constituents to stop by one of the following meetings to share a question or concern about a legislative or district matter that may be on their minds. These meetings are also a great place to pick up a 2015 volume II cookbook!
•Coffee Meeting — Oct. 12, 8-9 a.m., Willey Farms, 4092 DuPont Pkwy. (U.S. 13), Townsend.
•Meet and Greet/Wine Tasting — Oct. 30, 5-6:30 p.m., Harvest Ridge Winery, 447 Westville Road, Marydel.
This recipe requires the jerk rub from last week. It also requires some specialized equipment. If you don’t have that equipment, there are many ways to improvise. Send me an email if you would like some ideas. It makes for excellent chicken.
-2 cans of lager beer
-Heavier veggies of your choosing (carrots, potatoes, etc)
-Last week’s jerk rub
-1 medium onion
-1 4-5 lbs chicken
Open one of the beers and pour about 1/2 of it into a bowl. Mix in about a tablespoon of the rub. Let sit for a while so the rub flavors really get into the liquid. Rub the chicken generously inside and out with the dry rub. Inject the bird with the beer and rub mixture. Cut the onion so that you have a large slice to stuff into the bird at the neck. This will act as a plug and help keep in some of the steam from the beer can. Spray the beer can chicken tray with cooking spray. Place the chicken over the can in a beer can chicken tray. Arrange veggies around the tray. Open the other beer. Pour about half of it into a bowl and mix with a tablespoon of rub. Pour this over the veggies. BBQ over indirect heat or in a smoker until the chicken is fully cooked. Add beer as necessary during the cooking to the pan to keep it from drying out.
Representative 11th District
Legislative Hall: PO Box 1401. Dover, DE 19903