Bill Schultz
TVWBB Hall of Fame
So I used my imported Piri Piri with African Birds Eye Chili Pepper and boneless skinless thighs today, this is how it went.
Thighs dry rubbed with the Piri Piri and in the fridge for a few hours
Made a basting sauce for the Chix with 1/4 cup EVOO, !/3 cup chicken broth, half a stick of butter, four cloves garlic diced, 3 TBSP of Piri Piri Spice, some fresh Oregano and Cilantro from the garden into a pot and simmered for about 15 minutes and set aside. Juice of half a lemon squeezed in at the end.
Made a basting sauce for the veggies with 1/4 cup EVOO, 1/4 cup Champagne Vinegar, kosher and fresh ground along with the zest of one lemon and Crushed Red Pepper
Fresh Jersey Gus cut back and the stalk ends peeled, Eggplant sliced and all doused well
Chix on the OTG over Lump, basted three times
Corn roasted, then the veggies
Thank God winter is over
The flavor of the Piri Piri is incredible, the plate
Thighs dry rubbed with the Piri Piri and in the fridge for a few hours
Made a basting sauce for the Chix with 1/4 cup EVOO, !/3 cup chicken broth, half a stick of butter, four cloves garlic diced, 3 TBSP of Piri Piri Spice, some fresh Oregano and Cilantro from the garden into a pot and simmered for about 15 minutes and set aside. Juice of half a lemon squeezed in at the end.
Made a basting sauce for the veggies with 1/4 cup EVOO, 1/4 cup Champagne Vinegar, kosher and fresh ground along with the zest of one lemon and Crushed Red Pepper
Fresh Jersey Gus cut back and the stalk ends peeled, Eggplant sliced and all doused well
Chix on the OTG over Lump, basted three times
Corn roasted, then the veggies
Thank God winter is over
The flavor of the Piri Piri is incredible, the plate
