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!