Here is this weeks menu. Bon Appetit!
Wednesday: baked potatoes & salad
Thursday: Lamb kofta, pilaf, carrots
Friday: burritos, mexican rice, salad
Saturday: grilled buttermilk chicken, rice, homestyle potatoes
Sunday: Super Bowl party!!! Go Saints! Go Colts!
Monday: leftovers
Tuesday: leftovers
Grilled buttermilk chicken (adapted from Sunset Magazine)
1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon ground pepper
6 chicken drumsticks
2 chicken breasts, split
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin and pepper
Rinse chicken and pat dry. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.
Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
Lay chicken pieces on a barbecue grill over medium coals or medium high heat on gas grill; close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone, 20 to 30 minutes. Serve hot or cold.
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