It sounds incredibly simple and quick, plus now you have a new word for your cooking vocabulary.
Chicken has become my go-to meat choice now that I’ve had two stents put in during the past five years. And I’m constantly searching for more ways to cook it, as you can see on my recipe page. I recently saw this recipe for chicken paillard and I thought, what is a paillard and is it tasty?
Bon Appetit magazine seems to think it is, and for the record, a paillard is simply a piece of meat pounded flat, usually between two pieces of wax paper. Continue reading “Know what a paillard is? Me neither, but this one sounds tasty”
Labor Day Weekend is the traditional end for the outdoor grilling season, at least in northern climes such as Chicago where I live. But there will still be days when it’s warm enough to go out and fire up your grill, or grills (I have four!). Here’s a new take on grilling, ever think about fruits and veggies on the grill?
Cooking Light magazine has, apparently, in this piece on 10 fruits and veggies to grill (everything is a list these days, so they had to find 10 I’m sure).
Some of these, like watermelon, onions, eggplant and pineapple, I’ve heard of grilling before, but some, like apples and peaches really surprised me.
I’m guessing the key here is to find items with sugar content the flavor of which will be brought out by grilling.
Take a look, it’s a video, so you have to endure a commercial, but after that it moves fairly quickly.
And keep those grills fired up into fall, I know people who do their Thanksgiving turkeys outdoors in cold climates, that is hardcore grilling.