Post ‘Labour Day Smoked Chicken’. This bird was brined, smoked until rare, sous vided till medium, and broiled until the skins were as crisp as chicharrónes
Grains of brown rice were seasoned with minced (leftover) jalapeno/mint lamb sausage, minced spring onion, minced garlic, ground coriander seed, minced coriander leaves, lemon infused evoo, Gochugaru pepper flakes, pink salt, drippings from one of the sous vide bags (which carried in the aromatic spices), and ground black pepper.
The most desirable feature in the kitchen was smokey, juicy, crisp, and possessed just the right amount of spice… OK, now I’ll talk about the chicken. LOL. Seriously, the asparagus were suatéed in avo and seasoned with smoked sea salt, ground black pepper, lemon juice, and a dusting of garlic granules – before they were mixed into the seasoned rice.
The fruity character and acidity of the Vouvray was a proper and well-behaved escort. It wasn’t overpowered by the smoke and spice, added an additional layer of complexity, and cleansed the palate when taken on its own.
Answer: Liftovers… OK, OK, I can hear the groans. I don’t mind because this plate was delicious and completely satisfying.
The Flavor Democracy 