Beer-Brined Butterflied Chicken
Another Sunday night dinner - tonight we used the grill for both the chicken and the salad. The chicken wasn't anything special. The effort making the brine and the spice rub was wasted, because it tasted just like grilled chicken. Good, but nothing special. I cut back on the salt in the brine since I was using a Kosher chicken.
Jay and I both liked the salad, which involved a quick grill of halved hearts of romaine. Larry wasn't so crazy about it, but he doesn't especially like blue cheese dressing, either. The beans were excellent, though. I used huge runner cannellini beans from Rancho Gordo, which took forever to cook but they were worth it.
- Beer-Brined Butterflied Chicken (Fine Cooking #79, July 2006, p. 55)
- Grilled Hearts of Romaine with Blue Cheese Dressing (Fine Cooking #73, September 2005, p. 58)
- White Beans with Garlic, Lemon & Parmesan (Fine Cooking #58, July 2003, p. 45)
Wine: Atelier 2004 Rockpile Zinfandel (Rockpile, California). Yum. I don't think I've ever had a bad wine from Rockpile.
The beans and tomatoes look yummy. Sorry about the chicken:(
I think those beans have amazing flavor. Surely better than canned beans. I love that they're so huge, too!