“I want to be strapped to a table, while a family of chickens argues over who gets to eat my legs.” ― Jarod Kintz,

“If you’ll be my Dixie Chicken, I’ll be your Tennessee Lamb, And we can walk together down in Dixieland Down in Dixieland”. This is one of my favourite Little Feat songs. I didn’t do southern chicken, I did stuffed chicken legs!

I’ve been working on my butchering skills and have only seen this preparation a few times, so I thought, why not?

I had a house full of trolls and a whack of chicken legs. My usual got to is to wrap in bacon and smoke over hickory. Tonight I wanted to try something different. My attack plan was simple, if I can get the first leg deboned, I can do it! Honestly, it was simpler than I thought. Creating these little poultry packs of heaven is something I will definitely go back to.

The fridge and the pantry had genoa, bocconcini, chèvre, tomatoes, and spaghettini. So let’s go Italian!

I blended the chèvre into a paste with garlic, red onion, and Italian seasoning. I placed a dollop of paste on a slice of genoa with a whole basil leaf and a slice of bocconcini. Rolled into a little cigar and then inserted it into the drumstick sealing the end with a toothpick. The outside was rubbed with olive oil and Italian seasoning. The little morsels of love were grilled on the cast iron until they were browned.

The meal was served with a tomato, red wine sauce tossed into the spaghettini.

Being able to take a bite without the bone there is a great experience. I’m thinking a bacon and cheddar stuffing next time!

Be well and eat well!

Scott

Where's the bone!

Where’s the bone!

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“A satisfied customer-we should have him stuffed!” Basil Fawlty

Did some interesting things this past weekend, so it’s time to share! Steak yes but grilled oysters too!

Saturday night the trolls were out. My lady and I decided to spurge. I have long wanted to grill oysters on my #biggreenegg and this was the night. Not having time to take advantage of #StLawrencemarket, we took advantage of the seafood bar at Loblaws. Not the greatest selection in the world I must say. I don’t think shellfish is their highest priority but since we were grilling them we took the plunge on 6 after pointing out the cracked and opened ones to the fish lady. I made a #Guinnessrarebit sauce to meld with the fishy wonders.  Guinness, cheddar, Dijon, and a little Worcestershire’s combined with a roux to thicken. Vicky shucked and I coated and then introduced them to the #BGE. A little Irish on the tongue!

We accompanied the #Hors D’Oeuvre, well actually we served it with the main of grilled steak, mushrooms and a warm beet salad. The salad included the beet tops and stems, pecans, and #chèvre dressed in tarragon Dijon vinaigrette. Check the shot! There was a food coma shortly after the meal. No trolls means happy chefs!

I definitely will be introducing Guinness into more meals but it’s hard sharing the bottle. It’s so nice straight out of the glass!

Be well and eat well!

Scott

Guinness Good!

Guinness Good!

“Life is partly what we make it, and partly what it is made by the friends we choose.” Tennessee Williams

Hello again. Hope all had a great weekend. Mine was full thus the absence of posts. Family, friends and stuff prevailed.

Today I had beers with an old friend. Neil was an English teacher in my high school. Though I never had him as a teacher, we became good friends through our appreciation of photography.  Sometimes it’s funny how life pulls people from your past back into the present.  Really, have you ever wondered why things happen? Are they on purpose? Is it to ground you again? Is there a life lesson that is needed? Or is it just coincidence? It’s probably a combination of all but sometimes it leaves you wondering?  Names, times, events all came rushing back and reminded me of where I had come from and left me proud of where I am. Thanks Neil!

Turkey thighs! No I’m not insulting someone; I prepared my favourite cut of the bird on the grill. Thighs (turkey or chicken) have the best taste and moistness of the bird. Dark meat rules! All the emphasis on white and the breast pales in comparison to the flavor that’s imparted from the thighs. So if you were guessing, I admit, I’m a thigh man!

Garlic and Chilli grilled Turkey thighs with Kale chips and roasted beets.  The chips and beets were dressed with a chèvre mayo. Yes I said chèvre mayo with chives.  It was wonderful.  I brought the goat cheese to room temperature and blended the mayo into it with chives, garlic, and salt and pepper ahead of time and let it cool down in the fridge.

The thighs were marinated in chilli powder, garlic, olive oil, and pepper for 4 hours to marry the the flavours. Just before I took them off the BGE I glazed with some honey for a little sweet to the pepper.

Troll rating 8 out of 10.

Be well and eat well.

Scott

Yup! I'm a thigh man!

Yup! I’m a thigh man!