Clay Neubauer
TVWBB Pro
I've been kicking around ideas for adapting some more gourmet dishes to outdoor cooks, and had enough time a couple days ago to give this one a try. Did a little meandering around to check out the wildlife that was watching first.
Hard to get ahead of this stupid moss when it's raining 2-3-4 times a week and cranking up the heat.
Looks like the flak gunners got one into this poor little fella.
Started off by softening up some onions and gaaalic in a bath of butter and EVOO.
And coated a bunch of BSCB with a light breading in the meantime.
As soon as the onions were out, used the same skillet and juices to put a nice crust on the chicken, just a couple minutes on each side.
Here's my attempt at a 1/13 second action shot after that- stirring together chardonnay, Dijon mustard, and a pint of heavy cream to reduce for a bit.
Put all the previous ingredients in the pool together.
And layered the top with spinach fresh from the garden, and Swiss cheese.
Added some garlic bread after 20-something minutes in the 22.
And a very quick plated pic. To make this perfect, some marinara or a nice bruschetta tomato topping for the toast would have been nice for a little more color and a different flavor profile. But it was getting dark fast and I didn't have much help because pretty much everybody else was swimming.... Think it was a crowd-pleaser though, 6 adults and 2 small girls ate enough out of the 8 pounds of chicken cooked that I barely had enough leftovers for lunch today, and even got rave reviews from somebody who was grumbling when they saw me putting the spinach on!
Hard to get ahead of this stupid moss when it's raining 2-3-4 times a week and cranking up the heat.
Looks like the flak gunners got one into this poor little fella.
Started off by softening up some onions and gaaalic in a bath of butter and EVOO.
And coated a bunch of BSCB with a light breading in the meantime.
As soon as the onions were out, used the same skillet and juices to put a nice crust on the chicken, just a couple minutes on each side.
Here's my attempt at a 1/13 second action shot after that- stirring together chardonnay, Dijon mustard, and a pint of heavy cream to reduce for a bit.
Put all the previous ingredients in the pool together.
And layered the top with spinach fresh from the garden, and Swiss cheese.
Added some garlic bread after 20-something minutes in the 22.
And a very quick plated pic. To make this perfect, some marinara or a nice bruschetta tomato topping for the toast would have been nice for a little more color and a different flavor profile. But it was getting dark fast and I didn't have much help because pretty much everybody else was swimming.... Think it was a crowd-pleaser though, 6 adults and 2 small girls ate enough out of the 8 pounds of chicken cooked that I barely had enough leftovers for lunch today, and even got rave reviews from somebody who was grumbling when they saw me putting the spinach on!
. I will try it next week. Thanks so much for posting the details.