My sister called me up this morning, and told me she felt like cooking something. She wanted to know if I wanted to cook something and have dinner together.
Silly question, really. I chose a simple recipe that I've found at the site of one professional letter writer service.
I made a list then ran off to the store for a couple of roasting chickens. After stuffing the cavities with about 50 (unpeeled) cloves of garlic each, I tied up the drumsticks and dusted them with an herb rub mixture. This is what they looked like:
Once the Traeger was preheated, I tossed them on the grill and cooked them at ~325 degrees for about 2 hours and 45 minutes, using pecan pellets. When they came off the grill, they looked like this:
I fished the roasted garlic out of the birds to squeeze onto bread, but it wasn’t quite soft enough to be spreadable. My sister brought over a huge pan of scalloped potatoes and ham, and some fresh sugar snap peas.
I made a tart to finish out the meal. It’s one of my favorites for summer get-togethers, and really shows off Oregon’s supply of delicious berries:
That’s a pastry crust, cooked, and filled with a mixture of mascarpone and heavy cream, whipped with a little sugar and a touch of vanilla extract. I tossed blackberries, raspberries and blueberries with a glaze made by reducing a little orange liquour and marmalade, then piled them on top of the mascarpone. This is one of the best recipes I have. It always turns out terrific. The glaze adds a touch of sweetness, but doesn’t cover up the fresh flavor of the berries at all. The mascarpone filling is heavenly and light. Usually you would also add sliced strawberries to the mixture, but my wife loathes them.
With the weather turning, and berries going out of season, I don’t know how many more meals like this I will be preparing. This one turned out well, though.
Oh, man, that tart looks heavenly!
Now you’ve made my stomache growl… that all looks so good! What is mascarpone?
PAgent needs a show on Food TV.
(What’s with not liking strawberries!?!?)
Mascarpone is a soft, very rich cheese. It’s kinda like cream cheese, only not as sharp. It’s kinda like ricotta, only creamier and much tastier. It’s traditionally used in tiramisu, but you can do a lot more with it. Basically, it’s a little 8 oz carton of dairy decadence.
Jeezus. What do I have to do to wangle an invite? That looks fantastic.
What herb rub do you use. I’m in Australia so I might not be abl to get it, but what are the ingredients.
I used the “Big-Time Herb Rub” from Dr. BBQ’s Big-Time Barbecue Cookbook, a book that I recommend highly for BBQ enthusiasts.
1/4 cup salt
1/4 cup turbinado sugar
1 Tbsp chili powder
1 Tbsp. dried thyme
1 tsp freshly ground black pepper
1 tsp granulated garlic
1 tsp. granulated onion
1 teaspoon dry mustard
1 tsp ground cumin
1 tsp dried tarragon leaves
1/2 tsp cayenne pepper
1/2 tsp ground nutmeg
It gives the chicken a nice herb flavor, but the cayenne and chili still gives it a little bit of heat.
Thank you so much for that. In Australia we are coming into Summer, and BBQ season.