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Awesome dinner last night...

1.5 cups balsamic
3 tblspn sugar
1 eggplant
1 yellow pepper
1 red onion
2 chicken breasts
Kosher salt
Black pepper

I first halved an eggplant and carefully cut out the inside which I chopped into 1/2 slices. I evened out the inside to use the shell as a "bowl." I salted the eggplant slices and “bowl” with kosher salt and let sit for 30 mins.

While that was sitting, I started reducing 1.5 cups of balsamic and 3 tbspn of sugar. After it reduced it to about 1/2-1/3 cups (it took about 30 mins)... I let it cool. This made a nice balsamic glaze/syrup.

Preheat grill to direct med-high.

After the eggplant sat for 30 mins, I rinsed all the salt off and threw chicken on the grill. As the chicken was cooking, I sliced (into 1/2 slices) a yellow pepper and a red onion. I brushed all veggie slices and the “bowl” with evoo, lightly salted and peppered. When I flipped the breasts, I threw the veggies on (skin side up on the bowl). After a few mins, flip veggies.

When the veggies and chicken finished, I tented the chicken, and cut the veggies into 1/2 cubes/pieces. I tossed them in a mixing bowl with a little of the balsamic syrup, scooped them into my eggplant bowl, topped with feta and threw back onto the grill until the cheese melted.

Finally, I plated the chicken and eggplant bowl, and drizzled both with the syrup.

That was really good. Big Grin
Originally posted by grunhauser:
Originally posted by Serge Birbrair:
you can storage the wine .

Never mind the cowboys and their wine storage habits. Tell me instead where you "storage" your brain. It's seems to me, yours has been "storaged" at an off-site facility and the key was thrown away.

Good one Grun, I needed that laugh Smile

Serge, when I said 'pick' I meant 'choose' from my cellar not 'pick up on my way home'. I hope you 'picked up' enough smokes to last you the night. FWIW, I 'picked' a 2001 Ridge Lytton Springs Zin which I think will go well with the ribs.
Originally posted by PurpleHaze:

Let us know how that marinade worked, and post a recipe if you liked it, please. I've got a rack scheduled for tomorrow!!

For 3 racks:

1 cup maple syrup.
1/2 cup soy sauce (Or more, its up to your taste)
1/2 cup olive oil
Crushed garlic, as much as you can handle Razz
1 medium oignon, minced.
Black pepper
Cayenne pepper.

This is one of those recipies you ajust to your taste, this is my prefered proportions.

I boil the ribs for 10-15 minutes, then let them sit in a shalow dish with the marinade for 1 hour or so.

Then slow cooked 30-45 minutes on indirect heat (350-400), basting the ribs with the sauce from the dish.

They came out great.
Originally posted by grunhauser:
I did chicken rubbed in olive oil

Sounds kinky.

You know how I am.

and kosher salt with blue cheese and bacon

Was kosher salt the side dish or the main course?

Main dish of course.


You are welcome

p.s. Where do you buy orange pepper?

Same place I buy green, yellow and red pepper, at Sprouts. They are a chain in a few states, I do not know if they are in the bay area though. You know, its bell pepper, but not green.
Went kayak fishing this afternoon as was able to bring home 2 nice sized mangrove (gray) snapper. Don't think I'll be grilling them, but close enough.

Most people swear by red snapper (american), but for me the mangrove is the best, especially if from smaller sized fish. I will either lightly batter them and fry or sautee with white wine, lemon and capers. Either way they're getting a side of gorgonzola creamed peas.

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