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Asiago Crusted Chicken with Pommery Mustard Sauce

Village IdiotVillage Idiot Posts: 6,953
edited November 2013 in EggHead Forum
If you're tired of the rut of spatchcock chickens, drumsticks, thighs, etc., this should be a great diversion for you.  The crusted chicken is great in and of itself, but the mustard sauce adds a nice ting to it.  

A key ingredient is Pommery Mustard.  It may be the most expensive mustard in the world.  I think it's a lot like Dijon, and I suspect the sauce would be equally as good with Dijon.  I paid $22 at Sur La Table for 17 oz. of Pommery.

I found the recipe at this site.  I can't wait to try the mustard on a hot dog.

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__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


Comments

  • Hi54puttyHi54putty Posts: 1,869
    Another winner.
    XL,L,S 
    Winston-Salem, NC 
  • calikingcaliking Posts: 9,433
    Nice. How does the mustard compare to Miele, or what did you really like about the flavor?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TUTTLE871TUTTLE871 Posts: 1,316
    The Tervis cup with the great state of Texas on it completes the picture.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • caliking said:
    Nice. How does the mustard compare to Miele, or what did you really like about the flavor?
    I was going to tell you that it had a hint of cherries and tobacco with a full bodied robustness, but I am trying to break my habit of lying.  So, the honest truth is that I had my nose shot off during the war repelling off a helicopter while firing my M14 rifle, so my taste and smelling aren't very good.  But, my wife says it is more potent than Grey Poupon and has a slightly different taste.  To me, that's not worth $22.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Nice flavor combo there Gary.

    Steve 

    Caledon, ON

     

  • That looks awesome. On the list. I think that mustard would make an awesome binder for butt/brisket rubs.I'm here to help folks. Here to help........
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • YEMTreyYEMTrey Posts: 5,023
    That looks awesome. On the list. I think that mustard would make an awesome binder for butt/brisket rubs.I'm here to help folks. Here to help........
    Or for corn dogs.
    Steve 
    XL and a Mini Max Egg in Cincinnati, Ohio

  • henapplehenapple Posts: 15,812
    I'm very disappointed... You didn't make your own mustard. You're slipping.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapple said:
    I'm very disappointed... You didn't make your own mustard. You're slipping.

    Don't sell him short. The night ain't over yet............
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • henapplehenapple Posts: 15,812
    If that's a metaphor... Puke
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • This thread has taken an ugly turn.   :-t
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • calikingcaliking Posts: 9,433
    Phew - the mustard was starting to sound like a tin of Skoal :)

    Miele is pretty good, if you like fancypants mustard. Comes in a few flavors and I think HEB carries it. The sauce looks really good.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • henapplehenapple Posts: 15,812
    With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Village IdiotVillage Idiot Posts: 6,953
    edited November 2013
    henapple said:
    With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.
    Sure, I've done a lot of briskets.  But, briskets are so mundane that I let the "little people" like you and Travis pound your chests.  BTW, I did the charro beans from dried pintos also.

    Here is one of mine.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • "Little people" =))

    .......................................................................................

    Flint, MI

  • EggcelsiorEggcelsior Posts: 13,693


    henapple said:

    With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.

    Sure, I've done a lot of briskets.  But, briskets are so mundane that I let the "little people" like you and Travis pound your chests.  BTW, I did the charro beans from dried pintos also.

    Here is one of mine.

    image


    Don't eff with henapple, VI. He's mui loco.

    image
  • Dyal_SCDyal_SC Posts: 4,575
    Wow!! Looks stupendous!
  • AviatorAviator Posts: 1,678
    edited November 2013
    henapple said:
    With all the Travis and Centex brisket methods on here... I thought today that I've never seen a brisket thread from vi. What about it Gary? Please dont tell me you wok it.
    Sure, I've done a lot of briskets.  But, briskets are so mundane that I let the "little people" like you and Travis pound your chests.  BTW, I did the charro beans from dried pintos also.

    Here is one of mine.

    image

    ______________________________________________ 

    Large and Small BGE, Blackstone 28 and a baby black Kub.

    Chattanooga, TN.

     

  • Winnah winnah chicken dinnah
    Be careful, man! I've got a beverage here.
  • GriffinGriffin Posts: 7,602
    That looks incredible, VI. Copied and printed although I don't think I'll be using $22 mustard.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • robnybbqrobnybbq Posts: 1,907
    VI - How did you crust the chicken?  Just ground up Asiago - any other spices?  Did you need to use Egg (egg whites) to get the cheese to stick to the chicken?

    I need a new recipe for chicken as I am sick of bland grilled chicken

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • @robnybbq

    You might have missed the link to the recipe website.  It's at:


    As per the recipe, I coated the breast with flour, then dredged in the egg, then put it in the asiago/breadcrumb mixture.  The egg is what makes the cheese/breadcrumb cling to the chicken.  Like I said in the original post, the chicken itself is really good, even without the mustard sauce.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • EggcelsiorEggcelsior Posts: 13,693
    VI, I've done this with parmigiano in a cook's illustrated recipe but hoity toity mustard is right up my alley. Me likey.
  • That's great, Eggy.  On your first post on this forum, I thought "Now there's a Moutarde de Meaux Pommery kind of guy ! "   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • That's great, Eggy.  On your first post on this forum, I thought "Now there's a Moutarde de Meaux Pommery kind of guy ! "   :)

    He is much more than what he looks at all day would indicate.

    .......................................................................................

    Flint, MI

  • EggcelsiorEggcelsior Posts: 13,693
    That's great, Eggy.  On your first post on this forum, I thought "Now there's a Moutarde de Meaux Pommery kind of guy ! "   :)
    He is much more than what he looks at all day would indicate.
    Right now I am watching Rob Ford's brother ask other Councillor's "Have you ever smoked Marijuana?" on rogersTV livestream. It is glorious. I loved being cultured in world events.
  • shtgunal3shtgunal3 Posts: 3,871
    Sumbitch, that cheekin looks good!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • robnybbqrobnybbq Posts: 1,907
    We made this Saturday night in on the the stove top.  Excellent dish.  I wonder if it would be different on the Egg?  Maybe a pecan chip or two while frying the chicken?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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