Cooking Class

Cooking Class last Wednesday was all about Grilling! We grilled all seven dishes...even the salad.


So here was the menu:


Grilled Chicken Breast with Citrus Compound Butter
Flank Steak with Dry Rub
Grilled Portobello Mushrooms
Grilled Local Zucchini
Caesar Salad
Grilled Pineapple w/vanilla Mascarpone
Bacon Fat Grilled Collard Greens

So the chicken was awesome! So moist and juicy. When was the last time you had a juicy boneless chicken breast? Brining is the secret! Here's the recipe:

8 skin on boneless chicken breasts
4 T kosher salt
1 C brown sugar
2 quarts water

Combine the water, salt and sugar. Place the chicken in the brine for an hour.

Make the compound butter:

5 cloves garlic, minced
2 lemons, juice and zest
1 stick butter, softened
1 lime, use the zest
2 T cilantro, chopped
salt and pepper to taste

Combine all and roll up in a log style in wax paper and freeze while you're preparing the chicken.

Grill: Remove the chicken from the brine and pat dry. grill until done on both sides. Plate and place 1 T of butter compound on each breast. It will melt over it and be really yummy!

This is the most delicious chicken!

I was in charge in the Grilled Pineapple which was fabulous! The dollop of mascarpone cheese after grilling was lovely. On a side note, Nigel gave me a cheese making kit for Christmas and I just now got around to watching the DVD where, among other cheeses, she demonstrates how to make mascarpone cheese! It looks easy. (Of course, that's what I said about the last batch of cheese I attempted and ended up throwing away!)

Kristie is feeling GREAT! Thank you for your prayers. Her next doctor appt is next Wednesday and its not with the transplant team...its her first appt with her regular kidney doctor since the transplant. Yay.