On Sat, 2 Jul 2011 16:39:25 -0700 (PDT), ImStillMags
> wrote:

>I had some chicken breasts that needed cooking and it's grill
>time...so.......
>
>http://www.nytimes.com/2010/08/18/dining/18mini.html
>
>the breasts were quite large so I pounded them out...not really thin
>enough it turns out...
>and did both ways he talked about in the article...the Chicken
>Negimaki
>
>http://www.nytimes.com/2010/08/18/di...tml?ref=dining
>
>And I had some tapenade, so I did the others with the tapenade as he
>suggested.
>
>I had some fresh green beans and bacon , so I wrapped 4 beans with a
>slice of bacon to make little packets and grilled them too.
>
>Yummy. The beans were still tender crisp and the bacon was crispy.
>
>The only thing I would have done differently is I would have pounded
>the breasts a bit thinner and I would have marinated the Negimaki
>overnight and then cook the green onion in the marinade and rolled
>them up. They needed a bit more flavor...not that the aren't
>yummy,,...but just a bit more.
>
>I like what the tapenade did for the chicken....very moist and
>flavorful ...the only thing I would have done differently is I would
>have added some sun dried tomatoes in oil
>as well....the Bella Sun Luci ones in olive oil and herbs are my
>favorites.
>
>All in all, a good grilling start to the weekend !!!
>
>Here's the overview
>
>https://picasaweb.google.com/Sitara8...00793580974258
>
>
>This show shows the inside. ...I already ate the other halves and a
>packet of beans !!
>Had to make sure they weren't poisoned.....
>
>https://picasaweb.google.com/Sitara8...00822313857314
>
>
>
They look great. Thanks for the photos.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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