- grilled boneless pork chops and chicken leg quarters
- chuffed potatoes
- caramelized brussels sprouts with toasted almonds
- leftover salad
Anyhoo, I finally made a trip to the natural food store for the GOOD chicken so I decided to grill tonight. I sprinkled both chicken and pork with Jane's Krazy Salt and garlic pepper (the chicken got a coating of EVOO beforehand). I grilled the chicken for 10 minutes per side over medium-high heat, then turned off the burner they were on (gas grill) and left them there while I grilled the chops for 4 minutes per side on the other burner. Other than the chicken catching fire multiple times, it all turned out swell.
Chuffed potatoes were the usual deal -- red potatoes cut in half or quarters, parboiled then chuffed up in a hot pan with some butter, seasoned with salt and pepper.
I have made the caramelized brussels sprouts before. This time I made the recipe exactly except I substituted toasted almond slivers for the pistachios.
Vinho Verde was a nice accompaniment to the meal.