Spatchcock

These are the blue cheese stuffed tomatoes

 

 

Rip’s Grilled Chicken Baste

• Juice from ½ lime

• 4 ounces butter (a stick)

• 1-1/2 tablespoons Coleman’s powdered mustard

• 1 tablespoon dried tarragon

• 1 tablespoon minced shallot

Squeeze the lime juice into a small sauce pan and place it over high heat.  When the juice is warm, add the butter and swirl it in the juice constantly over the high heat until the butter is melted (you can just melt the butter if you want, but the swirling keeps the butter emulsified, which helps to keep the ingredients well distributed).  Remove the pan from the heat and stir in the remaining ingredients.  That’s it.

Serve the grilled chicken with a chilli lime mayonnaise or simply squeeze some juice from the other half of the lime over the chicken.

 

Here is the recipe for the tomatoes :

 

1/2 cup fine dry breadcrumbs
1 tablespoon olive oil
12 medium tomatoes
3/4 cup crumbled blue cheese (about 3 ounces)

Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.

Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.