Aug 09 2016
I had an overload of little plum cherry tomatoes so I made
up this caprice pasta salad and got some skinless boneless chicken thighs to
have with it.
My salad was 12 oz. gluten free penne, 1 ½ pounds cherry
tomatoes, 12 oz. mozzarella, 1 shallot, a large handful of fresh basil, some
lemon zest, salt and pepper. The dressing was 1/3 cup olive oil, ¼ cup fresh
lemon juice, minced garlic whisked together then added the basil, shallots and
tomatoes. I let set while I cooked the pasta about ½ hour total. When the pasta
was cooked and cooled I mixed it and the mozzarella in and let that set about ½
hour before going in the fridge.
The chicken thighs were placed in a dish, a little kosher
salt, and garlic flakes on top, Mr. Yoshidas added to cover and in the fridge 5
to 6 hours. I turned them half way through.
I heated my Traeger to 225 deg. I rinsed the thighs and
placed in lightly oiled muffin pan. I covered each with a little Yoshidas and a
little garlic flakes then Big D’s Big Kahuna went on four and the Margarita
went on two for me. The muffin pan went in the smoker for 45 minutes then I
removed them from the pan and direct on frog mat. Being in the pan they set up
some and will hold a nice shape for the rest of the cook.
I upped the temp to about 280 deg. grill level for 45
minutes and went to 300 deg. the last 15 minutes. Total cook time was 1 ½ hours.
All was served with some toasted English muffins and of course some butter!
It tasted pretty good, the Big D’s seasoning went well with
Mr. Yoshidas. I had one thigh with the Margarita and one with the Big Kahuna.
Thighs in the marinade
For the salad
Dressing
Basil added
Tomatoes added
Mixed with pasta and mozzarella
Chicken ready fro the grill
After 45 min. removed to the grill
170 IT and ready to serve
Resting
My supper
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