Chocolate-It's What's for Dinner

Since we were talking about liquors over the past few days, I thought we could move on to liquids of another sort.  Everyone always likes my vinaigrette and will often ask for my recipe.  I really don't have a recipe.  It's another one of those - you have to taste it. Here's the basics: If I'm using fresh herbs: 1T fresh thyme 2t oregano 6-8 basil leaves salt pepper 1/4 c balsamic vinegar 1T honey 1/2 c oil Place the herbs in a 1 cup measuring cup.  Add vinegar and honey. Slowly drizzle in olive oil while whisking.  Tear basil leaves and stir in to vinaigrette. Taste, Taste, Taste. Herbs, Balsamic & Honey - whisk together Slowly add olive oil while whisking Add torn basil leaves You want to tear the basil leaves so they don't get brown.  You have to add them last - otherwise they get stuck in the whisk. I will use various combinations of fresh herbs usually tarragon, oregano, basil, thyme. Easy Peasy If you are using ...

Our Big Green Egg To me this is a sign that the nice weather is finally here - chicken cooked on the grill (although we've been known to grill in cold weather too).  I've been making chicken this way for as long as I can remember. This recipe is pretty flexible with the seasoning - I've used fresh herbs, dried herbs, and many different combinations of herbs. But here is the basic recipe: Grilled Chicken le papier d'aluminium (sounds much nicer than chicken in foil) 1 whole chicken (cut up into 2 breasts, 2 legs, 2 thighs, 2 wings with tips removed) 1 stick butter 2 t thyme 2-3 t smokey paprika salt/pepper Tear off 7 pieces of aluminum foil (no not 8 pieces because the wings are going to cook together). Evenly distribute 1/2 of the butter across the aluminum foil. Distribute 1 t of thyme, 1 t of the smokey paprika, and salt & pepper to taste across the aluminum foil. You may want to be a little more generous with the seasonings and butter for the br...