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Schrödinger's Pussy
Observing a box has never been this much fun
Grilling success for the summer of 2007 
25th-Jun-2007 06:26 am
cooking
mmmmmm...tasty tasty.

On Saturday, we had a coworker and her husband over for dinner, cribbage and dominoes. It was a nice evening, but darn if the youngsters didn't get sleepy before we did! We only made it to double 7's before a night was called at about 11:30. Brian weathered learning cribbage like a pro. But I think we both enjoy a game where we can chat, drink and play, and with all that counting, our happy buzz kind of cleared up. At least now we know.

Dinner was an experiment that turned out pretty well. We grilled two whole chickens slowly on the rotisserie. I made a dry rub of a mix of herbs, brown sugar, salt and garlic. I lifted the skin on the breast and back then did a Worcestershire coating before rubbing in the dry rub on top and under the skin. Then I took leaves of pineapple sage and placed them under the skin, tressed them up and put them on the grill. A baste of white wine, cider vinegar, orange juice, olive oil and herbs was applied every 1/2 hour for the nearly 2 hours they spent crisping up.

I had an idea for a finishing glaze which came out far better than I could have guessed. I had three peaches and three plums that were a little past their prime. I removed the skins and pits and threw the soft, sweet fruit into a blender. Added a 1/2 cup of ketchup, an 1/8 cup of Benedictine and1/8 cup of white wine. A few splashes of Worcestershire and soy. I also added sage, thyme, dried garlic, black pepper and a dash of red pepper. Blended this up well and slathered it on the chicken for the last 10 minutes of cooking.

Wow, was that good!! We had enough of the sauce left over to put over the pork we grilled on Sunday. I do love an experiment that works!
Comments 
25th-Jun-2007 12:51 pm (UTC)
It all sounds very good. ' makes me want to fire up the grill today... though probably not so creatively.
25th-Jun-2007 11:52 pm (UTC)
sooooo...what did you end up making?

I love to cook, but with the heat, I really need to grill more than heat up the kitchen. I ended up taking the leftover chicken and shredding it to make barbecue sandwiches tonight. Damn was that good!!!
26th-Jun-2007 04:17 am (UTC)
Yeah, It is much kinder on energy usage (and comfort of one's home).

I ended up just grilling the basics. We have these outlets here that have all non-hormone free-range stuffs like milk and meat, so the burgers I avoided eating like the plague before, are now something I can feel okay eating every once in a while... so just plain burgers tasted pretty damned good.
25th-Jun-2007 03:28 pm (UTC)
oh YUM! sounds mahvelous (:
25th-Jun-2007 11:38 pm (UTC)
that glaze sounds freakin awsome. Benedictine? what inspired that?

25th-Jun-2007 11:49 pm (UTC)
It really was freakin awesome.

I had originally wanted to spike it with rum or jack daniels and I had neither on hand, so I started opening all I had and doing sniff and taste tests. The Benedictine had just the right sweet fruity-ness to compliment the dish without overwhelming it like sherry or brandy might. My liquor cabinet has a lot of oddities in it. I remembered from my childhood that my dad used to sip on B&B (Benedictine & Brandy). It's been on my shelf for a while, a near dead soldier from the aftermath of one of our parties.
26th-Jun-2007 01:32 am (UTC)
dry white wine???
26th-Jun-2007 01:40 am (UTC)
Chardonnay
26th-Jun-2007 01:48 am (UTC)
i'm thinking something along these lines as a glaze for grilled lamb
26th-Jun-2007 01:55 am (UTC)
An alternative I might try for lamb: Throw a little lemon and rosemary into the mix as subtle undertones and change the peaches to raspberries.

I used the glaze for pork I grilled on Sunday and it was excellent.
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