Meat's

Bourbon and Honey Smoke-Roasted

• 1 c Olive oil
• 1/2 c Bourbon
• 3 tb Honey
• 1/2 c Lemon juice
• 1 tb Minced garlic
• 1 1/2 tb Fresh ginger root--peeled and grated
• 1/4 c Soy sauce
• 1/2 c Thinly sliced onion
• 2 tb Fresh sage--coarsely chopped
• 2 ts Pepper
• 1 ts Salt

MAIN DISH

3 Pork tenderloins

GRILLING MATERIALS

• Charcoal briquettes
• 6 Wood chips (up to 8)--preferably fruitwood

Combine all marinade ingredients; blend well. The
marinade for this dish can be prepared a day in
advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass
dish and pour marinade over them. Turn the
tenderloins several times during the 24 hours
that they are marinating in the refrigerator.
When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the
wood chips in water for 30 minutes. Add the
chips to the hot coals. Roast the pork evenly for
about 40 minutes, until its internal temperature
is 165 F. If pork is to be eaten hot, allow it to
sit on the edge of the grill for 10 minutes or so
after it is cooked so that the juices can be drawn
back into the meat.
Good served either hot or cold, accompanied by a
green tomato chutney.

Broiled Chicken with Dijon Breadcrumb Coating

This wonderful roasted chicken is juicy,
tangy and crispy. Serve it with Garlic Mashed
Potatoes and a Green Salad with Mustard
Viniagrette. You might want to double the
recipe for leftovers, especially since it takes
a while to prepare!

1, 3 lb whole chicken with innards and fat

trimmed and discarded

Basting ingredients:

• 2 Tablespoons butter
• 4 Tablespoons minced shallot or scallion
• 1/2 teaspoon dried thyme or tarragon
• salt
• pepper

Mustard Coating Ingredients:

• defatted juices from roasting pan
• 1/2 cup dry white wine or dry vermouth
• 1/2 cup dijon mustard
• 4 Tablespoons minced shallot or scallion
• 1/2 teaspoon thyme or tarragon
• a few dashes hot pepper sauce
• 2-3 cups plain breadcrumbs

Directions for flattening:
Turn the bird backbone up. Using sharp kitchen
shears or a sharp knife,remove the backbone by
cutting along the bone on either side.
Turn the bird over. Bang the bird hard to break
collar bones and flatten it.
Trim off wing nubs. Distend the wings and fold
behind the shoulders. Tuck into loose skin to
hold close to the body.
Make a slit at each of the breast tips in the
loose skin. Insert the drumstick ends into the
slits to hold the legs close to the body.

Directions for roasting:
Preheat oven to broil. Coat broiling pan with oil
or non-stick cooking spray. Place chicken skin-
side down on the pan.
Melt butter in a small sauce pan. Saute shallots
in butter briefly. Add herbs. Baste chicken all
over with some of the herb butter. Place in oven
on low broiler shelf.
Broil for 5 minutes. Brush with more herb butter.
Repeat basting every 5 minutes 3 times. If you
run out of herb butter, baste with juices in
broiling pan.
Turn the chicken skin side up. Broil and baste
every 5 minutes for another 15 minutes.
Remove from oven. Drain basting pan of juices and
defat them for use in the mustard sauce and
basting

Reduce oven temperature to 400

Directions for mustard sauce and final baking:
In a small bowl, mix together mustard, shallots,
1/2 of the defatted roasting juices, herbs, hot
pepper sauce, and 1/2 of the wine.
In basting sauce pan, mix together remaining
roasting juices and remaining white wine.
Spread the mustard sauce over the skin side of
the roasted chicken. Pat bread crumbs on top.
Baste gently with juice/wine mixture.
Place on roasting pan and return to oven to take
10-25 minutes. Test after 10 minutes for doneness.
Continue cooking as needed.
To carve, split in half and divide into 4 pieces
2 drumstick/thighs and 2 breast/wings. Enjoy!