A recipe he is still tinkering with is a rub for his Savory Chicken Quarters. I don't know why he would change anything in this rub - it's phenomenal. Just the perfect blend of herbs and spices. The final result bursts with plenty of flavor without being overpowering.
Doug grilled over a charcoal fire (of course) and we served with sides of corn and mashed potatoes he first night.
The second night we had Rainbow Swiss Chard as the side. This is our first year trying chard, yes...we were sheltered, but happy to have tried it as we are loving it. It's much more flavorful than I imagined it would be.
A good Pinot Noir goes with soooo many food combos. If in doubt, serve a Pinot!
Here is the recipe below. I didn't write it out, just took the lazy way, showing you a photo :-)
Thanks again to Drick and if anyone grills up a batch of chicken using this rub, please let us all know. Bet you'll love it.
Some of his recipes we have enjoyed so far include:
Creamy Seafood Pasta
Seafood Pasta (again) when combined with Nigella's recipes
Marinated Artichoke Pasta Salad
Baked-Bourbon-Bacon-Beans
Green Bean casserole
Bourbon Chicken
Green bean and Artichoke casserole
Southern Style Beef Bourguingnon (with ribs) and many more.
I am sharing this with Beth Fish's Weekend Cooking Series.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
It's the perfect patio meal! I wish I could come to share it with you.
ReplyDeleteLooks tasty! I have some chicken thighs in the freezer that would be perfect for this!
ReplyDeleteI wish both of you ladies would drop in. Debbie, it's a long drive for you but Lucy, you'd have to cross the Atlantic!
ReplyDeleteI always find myself wishing I could dive into the screen when I visit Drick's blog, Tina. Of course, now I want to jump through your screen but, I don't have to because it just so happens I took drumsticks out for dinner tonight too. They are soaking in homemade yogurt at the moment but I sure know what I'll be rubbing them with. (I won't be making mashed potatoes though, too lazy today:)
ReplyDeleteI love Chard though and it sounds like a good side. Thanks for sharing, Tina...Finger lickin' good, I'm sure:)
Sounds like a great summer meal!
ReplyDeleteLooks delicious! I haven't tried chard either.
ReplyDeleteYum! That chicken looks delicious! I usually shy away from grilling chicken because I feel like it's always dried out, but keeping it on the bone is a good idea. I'm also going to check out his website...I love Southern cooking!
ReplyDeleteThat chicken does look amazing! My husband has been wanting grilled chicken, so maybe I'll give this a try.
ReplyDeleteWe love Swiss chard! I made chard and leek risotto just the other night.
This looks so tasty. One thing I miss living in the city is grilling outside.
ReplyDeleteThose look like two wonderful summer meals! I really like growing swiss chard in my garden -- it grows in cool and in heat!
ReplyDeleteThose dishes look great. I haven't used a rub, so didn't know how to use it. Glad i read your post for the details.
ReplyDeleteI'll have to give this style of chicken a go, Tina. Cheers from Carole's Chatter
ReplyDeleteThat chicken looks delicious! I love swiss chard. One of my favorite greens and the rainbow variety just looks downright cool, LOL!
ReplyDeleteWe just don't BBQ enough to get chicken on the bone cooked safely on the outside grill. I usually cook it in stock first and then finish it off for colour and flavour lines.
ReplyDelete3 more get-ups!!
Mrs L
What a great combination of flavours in that rub, and your barbequed chicken looks perfectly grilled and succulent.
ReplyDeleteI obviously need to head over now and check out Drick :-)
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