by Chef Scotty




SO.... this week I celebrate another birthday. Thanks, I think I look 25 too. 

I'm not sure about all chefs or great cooks but every year around my birthday folks ask "So what are you cooking?".  Like I would cook my own birthday dinner. Okay.... maybe I have more than once. 

This year in case anyone asks what I'm cooking myself for dinner, I'll be happy to refer them to this week's Rise and Shine segment. A great meal that I would love to have. Anyone cooking??


Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty




ITK Barbacoa Chicken:

2- 2 1/2 pound whole chicken

In The Kitchen With ScottyBarbacoa Meat Rub and Seasoning

1 large yellow onion diced 

2 smashed cloves fresh garlic 

1 cup chicken stock 

1/4 cup apple cider vinegar 

2 Arbol chiles cut in half 


  1. Warm up your crock pot. Coat the chicken top to bottom and inside and out with Barbacoa Seasoning. Place the chicken in your crockpot.
  2. Add the diced onion, garlic, chicken stock and vinegar. Top with the Arbol chiles.
  3. Remove the cooked chicken and pour off and strain the cooking liquid. Discard the solids. 
  4. hand shred the chicken when cooled. Season with a little more Barbacoa Seasoning and get ready to make tamales! 




For the Masa:    

2 cups instant corn masa flour

2 1/2 - 3 cupswarm cooking broth with the oil from your chicken 

chicken stock if needed to loosen the Masa if too dry.

1 teaspoon salt

1 teaspoon chili powder


Mix to a soft and smooth dough



For the Tamales: 

Babacoa Chicken, shredded 

1 batch masa dough

10-15 dried corn husks

In The Kitchen With Scotty “Barbacoa Meat Rub and Seasoning” 

Heated green chile sauce and or red enchilada sauce 


  1. Begin soaking the dried corn husks in hot boiling water for at least 2 hours. Remove and drain and get ready to make tamales. 
  2. Add one spoonful of masa dough to the inside of a moistened husk. Spread out evenly to the top 3/4 of the husk. Add shredded chicken and a good sprinkle of barbacoa seasoning. Fold over each side to make a pocket, then flip up the bottom to tuck in. With a single strip of corn husk, wrap around the tamale and securely tie into a knot. Complete all 
  3. Place tamales in a steam pot , and steam for one hour. Remove, unwrap and serve with green chile sauce and or red enchilada sauce. 





1 750mL bottle not too sweet white wine (I used a Pinot Gris) 

8 ounces Peach Pit Lemon Thyme Syrup

4 ounces Armagnac (may use a cognac or brandy ) 

1 small/medium or 2 cups fresh pineapple diced

6 white peaches washed and diced

a small handful of fresh thyme sprigs 



  1. Prepare my Peach-Pit Lemon Thyme Syrup and let cool overnight. 
  2. In a glass or ceramic mixing bowl, pour the bottle of white wine in. Add the syrup, Armagnac and stir to combine. Taste for sweetness… if you would like a little more sweet depending on the variety of white wine you chose, please feel free to add more of the syrup. 
  3. In a nonmetal beverage container of your choosing, layer the bottom with diced pineapple, then sliced or diced peaches. Twist or braid your thyme together for appearance, and coil into the container. Pour in the white wine mixture slowly. The fruit will rise, but will settle down after it has set long enough and the flavors combine. 
  4. Cover and let rest at least one hour or overnight. When ready to serve pour into preferred drinking glasses, maybe add a little of the fruit for fun, and sit back and relax. Happy Summer!