Pete in PG
TVWBB Pro
Opened a bottle of 2006 Bernardus Marinus for inspiration. A very good local wine. My wife just returned home so dinner for just the two of us. Simple, uncomplicated and tasty.... I hope.
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Seasoned some chicken wings and drumsticks with Chef Merito's chicken seasoning after a quick dip in orange juice. Thank you Tony for telling me about this; it is DELICIOUS!
The thing that takes the greatest amount of work in this cook is prepping the artichoke. I prefer the larger ones as they have a bigger heart. Start by trimming off the end, then slicing in half. Use a tablespoon to cut out the thistle's choke; it's like scooping ice cream.
Immediately after slicing the artichoke, I squeeze fresh lemon over it to keep the flesh from oxidizing.
I steam the two halves for 30 minutes; then let them cool a bit while waiting for the grill. Pictured behind them is a french vinaigrette dressing I generously put over the artichokes after they're grilled.
Chicken indirect for just about an hour at this point.
'chokes on! Slathered with canola oil. Just a few minutes.... Face first.
Flipped.
Toasted us some freshly sliced banquette and everybody's on the grill!
And, finally, we are plated. Lightly rubbed a smashed clove of fresh garlic on the toasted bread and then brushed on a wonderful Tuscan olive oil.
Thanks for looking!
Seasoned some chicken wings and drumsticks with Chef Merito's chicken seasoning after a quick dip in orange juice. Thank you Tony for telling me about this; it is DELICIOUS!
The thing that takes the greatest amount of work in this cook is prepping the artichoke. I prefer the larger ones as they have a bigger heart. Start by trimming off the end, then slicing in half. Use a tablespoon to cut out the thistle's choke; it's like scooping ice cream.
Immediately after slicing the artichoke, I squeeze fresh lemon over it to keep the flesh from oxidizing.
I steam the two halves for 30 minutes; then let them cool a bit while waiting for the grill. Pictured behind them is a french vinaigrette dressing I generously put over the artichokes after they're grilled.
Chicken indirect for just about an hour at this point.
'chokes on! Slathered with canola oil. Just a few minutes.... Face first.
Flipped.
Toasted us some freshly sliced banquette and everybody's on the grill!
And, finally, we are plated. Lightly rubbed a smashed clove of fresh garlic on the toasted bread and then brushed on a wonderful Tuscan olive oil.
Thanks for looking!
