Your cold drink sweats against your palm. The cicadas hum sweetly from the cool shade of the magnolias. An August sun shines through the trees, warming your skin in patches.
It's still summer. And, for those of us standing around with cold drinks sweating in our hands and dripping down our arms, the warm, chalky smell of charcoal beneath our noses is yet another welcome indication of the season.
A thick cut of halibut, juicy bone-in pork chops, a singing sirloin slapped beside tender, skewered shrimp; to choose from such a selection becomes the most important decision of the day.
But, for me this summer, my mouth waters and my stomach growls, for sizzling, crispy-skinned chicken, woodsy herb-laced chicken, buttermilk-tendered chicken; in other words, all things fowl.
Two recipes, I've determined to provide permanent residency for in my home. One, a grilled buttermilk chicken, marinates in a pool of tenderizing buttermilk, garlic, sea salt and rosemary for at least four hours. The result melts in your mouth with such a depth of flavor, you'll be shocked that only 5 ingredients were used.
Another, piri-piri chicken, marinates in a marriage of African and Portuguese flavors: cilantro, garlic, ginger, lemon and the African hot pepper, piri-piri (also known as peri-peri). This chicken is grilled whole, backbone removed, skin-side up. Crispy, juicy and tangy, you'll want to devour the entire chicken and drink the remaining marinade.
Guests will be saddened to leave after meals like these, but hopeful that another invitation will soon follow. And, while I hope you stay on the barbie throughout the year, do not neglect yourself or friends the privilege of enjoying the process, smell or cool drinks on warm evenings on the barbie.
http://www.marthastewart.com/recipe/grilled-buttermilk-chicken
http://www.bonappetit.com/recipes/2010/07/piri_piri_chicken
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