Wednesday, March 11, 2009

turmeric-miso reverse-braised grilled chicken with balsamic caramelized asparagus

six medium-sized chicken drumsticks were gently simmered, covered, in a braising liquid consisting of a puree of 1/2 of a large spanish onion and four cloves of garlic, 4T. of sweet white miso paste, 1c. yogurt, 1/4c. seasoned rice vinegar, 1/4c. soy sauce, juice from 1/2 lemon, 1T. canola oil, 1/3c. water, 1 1/2t. ground turmeric, salt and pepper, until the meat was tender when squeezed with tongs. the chicken was then removed from the liquid and grilled over high heat until nicely colored and almost falling
off the bone.

a bundle of asparagus, tough stalk ends removed, were tossed in a large bowl containing 1T. canola oil, 1T. balsamic vinegar, salt, pepper, and a pinch of sugar, until lightly coated. the asparagus was transferred to an oiled hot grill with the tips as far away from the heat source as possible, until still firm but slightly crispy and the coating had caramelized a bit.
[note: trisha made a nice citrus and green pepper salad too, but the picture with the whole meal didn't turn out]

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