Monday, July 21, 2008
Bobby comes down to earth
Bobby Flay’s Grill It! Copyright 2008
½ cup apple jelly
2 tablespoon low-sodium soy sauce
1 tablespoon finely chopped fresh thyme I forgot to buy this and I didn't want to use dried
1 tablespoon grated peeled fresh ginger
¼ teaspoon fresh ground black pepper
Chicken breasts Actually the book points you to Bobby's recipe for 'Perfectly Grilled Chicken Breasts' but there is nothing special about how he grills chicken breasts
1. Heat your grill to medium-high.
2. Whisk together the jelly, soy sauce, thyme, ginger, and pepper in a small saucepan and bring to a simmer on the grates of the grill. Cook for 3 minutes, stirring constantly, them remove from the grill, and let cool slightly.
3. Brush the glaze on the chicken breasts during the last 2 minutes of grilling. Remove the chicken to a platter and brush with the remaining glaze. Tent with foil and let rest five minutes before serving.
My book club sent me this book when I forgot to reply to an editor's choice and before sending it back, I looked at it and I was surprised. Bobby Flay's books are usually filled with restaurant quality (i.e. complicated) recipes. These recipes seemed very doable for the average cook, although they weren't mundane either. I still returned the book since the club wanted a ridiculous amount of money for it, but I went to Costco and picked up a copy.
I really liked this glaze but I just don't find that glazes add much flavor to chicken. I don't blame the glaze, I blame the chicken. Those frozen Costco breasts are good for many things but let's face it, it's not like picking up fresh chicken from the local butcher.
Although I planned a full week of posting, I may not actually get around to making every recipe I had planned. From here on out, you can probably expect gaps in my posting. Of course, maybe with my son getting back to school three days a week this week, I'll catch up around here.
Question of the Day: Do you prefer marinades or glazes?