Phubar
somebody shut me the fark up.
-starter Atlantic wolPh Phish with grilled scallion,grilled leek and a smoked romesco sauce (Padawan)
-main course chicken with picada sauce and chickpeas/shrooms (Phubar)
Padawan wanted to make a romesco sauce again so that calles for a Catalan meal.
Phish Philets were rubbed with olive oil,salt,pepper...topped off with shrooms,tomato,scallion
Romesco sauce : http://spanishfood.about.com/od/sidedishes/r/romescosauce.htm
Chicken was brined 1 day and air dried 1 day in the Phridge.
UnPhortunatly the skin became very leathery...I think it's because there was heavy wind blowing which caused the kettle temp didn't get high enough.
Phlavourwise the brine could use a little bit less salt but tenderwise it was very good.
Bacon like bits on the chicken is chicken Phat Phrom the tail that's been baked.
Cigrons amb bolets : http://www.bbq-brethren.com/forum/showthread.php?t=93157&highlight=cigrons+amb+bolets
Picada sauce : http://www.foodandwine.com/recipes/chicken-with-catalan-picada
-main course chicken with picada sauce and chickpeas/shrooms (Phubar)
Padawan wanted to make a romesco sauce again so that calles for a Catalan meal.
Phish Philets were rubbed with olive oil,salt,pepper...topped off with shrooms,tomato,scallion
Romesco sauce : http://spanishfood.about.com/od/sidedishes/r/romescosauce.htm
Chicken was brined 1 day and air dried 1 day in the Phridge.
UnPhortunatly the skin became very leathery...I think it's because there was heavy wind blowing which caused the kettle temp didn't get high enough.
Phlavourwise the brine could use a little bit less salt but tenderwise it was very good.
Bacon like bits on the chicken is chicken Phat Phrom the tail that's been baked.
Cigrons amb bolets : http://www.bbq-brethren.com/forum/showthread.php?t=93157&highlight=cigrons+amb+bolets
Picada sauce : http://www.foodandwine.com/recipes/chicken-with-catalan-picada
