Tuesday, August 18, 2015

Grilled Deviled Chicken

DavidLebovitz

Grilled Deviled Chicken
David, 18 Aug 07:12 AM

Deviled Grilled Chicken
Being stateside in preparation for les vacances (vacation), I thought I’d corral Elizabeth Karmel, who I’d had dinner with last spring when we did a special cooking event together, into grilling dinner for me. I know, it was a little forward, but Elizabeth was the chef/consultation to Hill Country Barbecue in Manhattan, which has the distinct honor of pleasing even true, hard-core bbq aficianados. She’s also written a couple of books on grilling, something I thought I knew a little about, but found out there was more to know during a warm summer evening in New York.
Deviled Grilled Chicken
Deviled Grilled Chicken
Perhaps because I’m from California, my idea of grilling is to marinate something, then slapping it on the grill, turning it once, until it’s done on both sides. When she asked what I wanted to make with her, she sent me the French Chicken recipe from her book Taming the Flame, which she said she based on Julia Child’s Poulet grillé au diable, the diable (devil) referring to a hint of spice, and a lot of lively French Dijon mustard in the sauce.
In addition to this recipe, the book is a very comprehensive guide to grilling and barbecuing, full of information, techniques and best of all, a collection of terrific recipes that will have you looking at your grill in a whole new way. Not only is Elizabeth one of the “most important” bbq’ers in America, she was also a French major in college.
Deviled Grilled Chicken
(Another French connection: Some say that the word “barbecue” comes from the French barbe à queue, or “whiskers to tail,” which refers to whole animal cooking, although others say that’s folk etymology.)
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