Road Side Chix with a little Pepin thrown in

[Bill Schultz]

Had a hankering for this dish, been a couple of months. So everything together, chix marinated in Bryan's recipe all day. And am taking a re-do on Jaques Pepin's Belgian Endive dish which is excellent.

So you quarter the Endive, lay out in a saute pan that has a cover, Kosher and Fresh Ground, I varied from Jaq as I used Champagne Vinegar instead of red wine vinegar, fresh finely chopped garlic, drizzle some EVOO on top. Oh yea, some chopped up olives, he used black, I had just some nice green olives in the fridge. Bring to a simmer on the grill until tender.

On the El Cheapo being mopped, Stubbs loves that vegetable oil for sure

Chix done and heading in

The Pepin Endive on and about done

Done and heading in

The table set with some white rice

Your plate, please enjoy

 

[Mike Coffman]

Another outstanding cook Bill!

 

[Tony R]

Let's eat...

[/QUOTE]

 

[Tim McCann]

Nicely done Bill.

 

[Paul Kastner]

Dang Bill that cook is all pro.

 

[Sean H]

Nice. Wood eet.

 

[Jerome D.]

Whenever I see "Jacques Pépin" mentioned in a thread, it always gets my attention. I think chef Pépin would approve of your technique, Bill.

 

[Brian Dahl]

Bill: the chicken looks great and I could barely see your beer in the dim twilight...the times they are a changin'! Did you like the endive?

 

[Bill Schultz]

Yea, Brian, the Endive is not only very good for you health wise it is delicious. Thanks to Jaq Pepin who is the master. This is just one of his many superb dishes. I have been a fan for many years. He haa literally forgotten more than I will ever know. I respect old school Men like that.

 

[Bill]

did you save any for me?

 

[Rolf Jacobsen]

Bill you're empty again. Just sayin'..............

Very nice but yours always are. What kind of grill is this?

 

[Bill Schultz]

Rolf it is one I bought on impulse one day last year at Home Depot, they had them up front on sale at the end of the season for $ 40.I think it is a CharBroiler. I call it El Cheapo cause it truly is made that way, but it has an adjustable tray underneath that allows you to raise and lower the coals by as much as 8 inches which I like for certain dishes

 

[Rich Dahl]

Excellent dish Bill, looks healthy too!

 

[Mark B]

Nice job on the RS chicken. I will have to try the endive for a good change of pace.

 

[Pete in PG]

Fun cook and excellently prepared! Thanks for posting this Bill.

 

[Bob Correll]

Oh Magoo, you've done it again!
Terrific looking RSC and that other stuff Bill!

 

[NeilH]

Looks great Bill. Really like roadside.

 

[Bob Mann]

Great cook and pics Bill!

 

[Tony R]

Buried in page 5

 

[Peter Gallagher]

looking good - Jaques is the goods!