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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-30-2013, 10:21 PM   #1
caseydog
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Default Anybody up for some French food on the Webers?

I spent the summer of 1978 traveling around Europe with some friends. We were always on the lookout for good local food, that was cheap.

In Paris, we found this hole-in-the-wall place that had no formal menu. They had a chalkboard by the door that told you what they were cooking today. The price was excellent, and on that day, the meal was coq au vin. The meal was served family style. They put a big pot of food in front of us, and gave us all bowls. It was awesome.

The first step is to brown some bacon in cast iron. How can it be bad if that is the first step?



You are supposed to coat your skinless chicken legs and thighs in flour, and brown them in the bacon fat. But, I chose to coat the chicken in flour, and spray it with canola oil, and brown it on the Smokey Joe over hot coals.



Once the bacon is done, and the chicken is browned, I put them both aside.

I used the bacon fat to sauté my diced onions, sliced mushrooms, and minced garlic.



When they were nicely browned, I added half a bottle of dry red wine, and deglazed the pot. Then I put the bacon back in, and added the browned chicken, and some chicken stock. I cut some fresh thyme from my garden, and tossed that on top.



I let that braise for about forty minutes. Towards the end of the braise, I browned some pearl onions in butter on the coals left on the Smokey Joe. I took a picture of the butter melting in the pan, but forgot to take a farking picture of the golden brown pearl onions.

Oh, well. The final step was to add a Beurre Manie as a thickener. It is just a 50/50 mix of room temperature butter and flour.



This is how it looks on a plate. Nothing fancy, just good food.



I would like to dedicate this meal to my friend and neighbor, Lisa, the sweetest girl I've ever known. She was with us that summer, and ate that meal with us, and left us way to early due to cancer. I had a good meal and enjoyed a few good memories. It doesn't get any better than that.

CD
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Unread 06-30-2013, 10:25 PM   #2
landarc
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Beautiful cook CD

To Lisa!

Cancer sucks
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Unread 06-30-2013, 10:27 PM   #3
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Really nice looking food. Thanks for sharing the food and the memory... :(
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Unread 06-30-2013, 11:04 PM   #4
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Je frapperais cela!
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Unread 06-30-2013, 11:13 PM   #5
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Looks very tasty.
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Unread 06-30-2013, 11:20 PM   #6
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mmmmm looks good!
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Unread 06-30-2013, 11:56 PM   #7
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That's probably some of the realest food I've ever see done on a Weber...nice!

Here's to your friend, and F cancer.
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Unread 07-01-2013, 12:07 AM   #8
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Great cook! I'm planning to do some braising on the smoker in the near future. Food, memories, & friends go hand in hand....
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Unread 07-01-2013, 12:08 AM   #9
caseydog
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Quote:
Originally Posted by charrederhead View Post
That's probably some of the realest food I've ever see done on a Weber...nice!

Here's to your friend, and F cancer.
Wow, I think that is the best compliment I've gotten. And, thank you on behalf of my friend.

CD
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Unread 07-01-2013, 12:31 AM   #10
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Bravo votre poulet est magnifique. Merci pour les souvenirs.
meilleurs voeux pourvotre ami.

Bravo your chicken is beautiful. Thank you for the memories.
Best wishes for your friend!
Jed
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Unread 07-01-2013, 12:42 AM   #11
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For me, one of the best photo cooks I've ever seen. Super tribute.
Way to nail it, CD.
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Unread 07-01-2013, 01:01 AM   #12
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Awesome work mate, I love those type of dishes.
Cool on the memories
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Unread 07-01-2013, 02:20 AM   #13
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Looks delicious. Very well done sir!

To Lisa.
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Unread 07-01-2013, 03:46 AM   #14
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That's front cover Saveur CD...

Bloody awesome!

Bill
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Unread 07-01-2013, 04:10 AM   #15
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That is some really fine stuff CD, up my alley!

I agree bro, cancer sucks.
May your sweet friend Lisa always wander in the light.
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