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Chicken Paillards and "Captain's Peaches"
Tonight's cook was inspired by a really odd Headline: http://www.screenjunkies.com/tv/tv-news/that-bastard-steven-seagal-ran-over-100-chickens-with-a-tank/
I read that and immediately started forming flattened chicken puns in my head, then I realized I hadn't made Chicken Paillards in awhile, and I've [i]never[/i] tried it on my Egg. Chicken Paillards is a really easy dish, just flatten a chicken breast between Saran Wrap with a pounder until its about 1/4" thick, sprinkle with your favorite rub (I love Lemon Pepper with a tiny bit of Cumin), and then I usually fry it in butter. Because its so thin it cooks in less than 10 minutes, same on the grill (used pecan chips). Side of Heirloom tomatoes, Yum!
For dessert, I tried my "Captain's Peaches" on the Egg: split one peach per person, perforate the flesh with a fork from the pit (but don't perforate thru the skin), grill cut-side down until you get some grill marks, turn them cut-side up, sprinkle with brown sugar, and fill the "pit" with Captain Morgan's Spiced Rum. Close the Egg down Low and go eat supper. When you're ready for dessert, throw two peach halves in a bowl, top with vanilla ice cream and a sprig of mint. Double-Yum!
Live fast, die young, and leave a well-marbled corpse.