CookTeaser

RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.