All Things Chill

I made dinner for the band + Ann yesterday @ Jorge’s place. We caught the sunset, had a macho fire burning, drank some beers and chilled out to this unseasonably cool weather. Here’s the recipe for the main course:

Grilled Chicken and Asparagus in a Roasted Garlic Plum Tomato Cream Sauce Over a Bed of Mostacolli

Mis En Place

Ingredients:

Hardware:
Charcoal / Propane Grill
Aluminum Foil
Grill Accessories
1 Large Pot for Boiling Pasta
1 Med Pot to Reheat Tomato Sauce

Software:
You already should have:
Olive Oil
Canola Oil
1 Head of Garlic
Pasta of Your Choice
Jar of Tomato Sauce
Salt N Peppa

You might have to buy:
Chicken Thighs (1 per person)
1 Bunch of Asparagus
1 8oz. Package of Goat Cheese
A Brick of Good Parmesan Cheese
Fresh Basil

Directions

The Grill:
Pre-heat your grill and oil the grate with canola oil to prevent sticking. Lightly coat the asparagus and chicken in salt, pepper and canola oil (olive oil burns). Pull the grate off the fire and place the foil-wrapped, olive oil soaked head of garlic directly on the embers and let sit for 45 minutes. Cook the asparagus directly over the fire and cook until almost tender. Place thighs on the grill away from direct heat and cook until golden brown and grill marks appear. Let rest for 10 – 15 minutes.

Stove Top:
Reheat tomato sauce in a small sauce pan. Make a basil chiffonade and set aside. Cook pasta until tender and gently toss in the goat cheese. Remove the roasted garlic from the grill and mash into a thin paste. Then add the tomato sauce, asparagus, chicken, roasted garlic and basil.

When plating, shave thin long slices of Parmesan on top and garnish with a few basil leaves and serve with a full bodied white wine, such as a California Chardonnay.

We even topped it off with some Frozen Thin Mint Girl Scout Cookies! We ate like kings that day!
(If kings ate on paper plates and drank wine out of Silo cups)

~Spec

This entry was posted on Thursday, July 28th, 2005 at 11:31 am and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.