I was in the mood for eggs AND something that was easy to do, especially after a long day today. So, I found a recipe of Chef John’s on Allrecipes that fit the bill. I didn’t use the pepper flakes or the cream, but I used everything else. Most of the white you can see in the picture is the whites of the eggs, not all cheese. I only used about 2 TBl. of freshly grated cheese, and you can see where it browned. All I can say is yummy! The kids loved it, too. All I needed was
I had the most unusual craving tonight. I was craving a fried egg on a salad. Strange, I know. I don’t ever remember seeing one before, but it just flew into my head as I was getting ready to prepare dinner. I had already marinated some locally-grown heirloom tomatoes and red onions in oil, red wine vinegar, garlic, dab brown mustard, salt, pepper and a dash of sugar. I decided to toss some lettuce in with it, threw in some bleu cheese crumbles and added some of my candied pecans I had leftover from another recipe earlier in the week. Then, it was simply a matter of frying an egg and placing it on top. It was runny; it had to be. That’s what I was craving. Good grief, someone help me… LOL. The verdict is that it is FABULOUSLY delicious. My teen daughter gives it two-thumbs up. Yay.
I love picking up whole chickens when they are on sale. I count myself especially lucky if it is a roaster size. You know, the big 6-8 pounders. I am a huge griller and will grill anything from chicken to romaine lettuce to avocados to cookies. Yes, they all are amazing, surprisingly. First butterfly your chicken by cutting out the backbone with some sharp kitchen shears. If you are unsure how to do this you can find lots of videos on YouTube that will walk you through the step. I press my chicken down to flatten it, but still leave the breast bones in so it doesn’t lay completely flat. This is preference, but you can remove it to make it flatter. Leaving the skin on, but separating the skin from the meat with my fingers on the breasts and thighs, I rubbed a marinade on consisting of Ranch dressing, olive oil, Rosemary, minced garlic, salt, pepper and some fresh lemon. I’ve seen other recipes out there that also use vinegar and various other spices so just put on what you like and make it your own. I don’t really measure, but I usually do close to equal parts dressing and oil. The spices are based on your tastes. I made sure the marinade was everywhere. And, I do mean everywhere… in between skin and meat, on top of skin, you get the picture. I left in fridge overnight to absorb all that yummy goodness. Next, heat your grill up to about 450 and then place your chicken skin-side UP. Immediately, turn off burners under chicken for indirect heat. If you are using charcoal just put it on the side without charcoal. I tweak the burners that are left on so as to maintain a temp of about 300-350 degrees. For a chicken this size I cooked for approximately 1 hr. 50 min – 2 hrs. I’ve done smaller 3-4 lb chickens for 45 minutes. I’ve also used every kind of rub, sauce, etc. Whether you dry-rub or marinate in a liquid I really like leaving it overnight in the fridge. I don’t turn my chicken at all. The skin gets nice and brown just fine on it’s own. I used to start out skin side down for 10 minutes then switch, but it’s not necessary. A lot of other grillers recommend putting skin side down and pressing with a spatula to get all the skin to brown… NO!!!! NEVER squeeze the liquid out of any meat you are grilling. Ever. It is so much juicier leaving all that yummy tasting juice inside the meat and not in the bottom of your grill.