Ok, into the freezer I go and find….chicken thighs. I think I’ll use the rest of the red chard and how about some sweet corn?
BBQ’d chicken with sweet corn and sauteed red chard, simple and satisfyin’!
La Diva always makes a rub for her bbq: mustard powder, brown sugar, cumin, chile powder, white sugar, garlic powder, oregano, salt, black pepper…… and marinates for one day. Also out of the refrigerator, I made a quick bbq sauce of ketchup, yellow mustard, HP sauce, honey, hot sauce and liquid smoke. Not bad in a pinch! La Diva is stickin’ with her philosophy of doin’ it herself and using what she’s already got! I made the chicken under the broiler, adding the sauce at the end and repeating a few times until a nice glaze was formed.
I chopped the red chard and braised mildly in a small amount of broth. After 7 minutes, the chard has cooked down and the broth reduced, leaving the greens lightly salted and fresh-tasting. Just before serving, I sparingly drizzle with high quality extra virgin olive oil. (The small amount leftover will make it into an egg white omelette tomorrow morning)
Put it all together with some steamed just-picked sweet corn and you have a mighty fine dinner, sir, mighty fine. And I just caught DJ Nevah L8 lickin’ his big ol’, record spinnin’ fingers!
Originally posted 2009-01-06 02:04:00.