TOV Furniture Catalog

| 70 | tŌv lifestYle b e s t b b q c h i c k e n grease the grate Prevent food from sticking by brushing the grill grate with oil. grab a small wad of paper towels with tongs, then dip in a bowl of canola or vegetable oil and rub lightly to evenly coat the grate. get the best burger shape To give your burger that classic, round look, create an indent in the center with the back of a spoon while you're making the patty. The meat will rise in the middle of the burger as it cooks, puffing it up to perfection. Let it rest Let food rest before serving—5 minutes for hamburgers and chicken, up to 15 minutes for roasts. Keep a cool glass of vodka nearby. s 30 min total time | 20 min cook time | 10 min prep | 4 servings ingRedienTs: grilled chicken: 4 large split chicken breasts, bone-in and skin on (about 3 lbs) 3 Tbsp Thai fish sauce Flavor Paste: 4 Tbsp black peppercorns 6 large garlic cloves 1 Tbsp ground coriander 1/8 tsp salt dipping sauce: 1/2 cup rice vinegar 1/2 cup sugar 1 large garlic clove 1/4 tsp salt 1 tsp dried red pepper flakes PRePaRaTion: Peppercorn-Coriander Flavor Paste: in the food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. add 1 teaspoon Thai fish sauce and combine well. Grilled Chicken: 1. Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. 2. add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours. 3. Prepare gas or charcoal grill, or preheat broiler. Place chicken on grill 4 – 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 – 8 minutes. 4. Flip chicken pieces over and continue cooking until golden brown on both sides and juices run clear when meat is pierced with a fork, about another 6 – 8 minutes. 5. Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce. Hot and Sweet Dipping Sauce: 1. in small saucepan, bring to a boil over medium-high heat 1/2 cup rice vinegar. stir in 1/2 cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. 2. with the back of a spoon, mash 1 large garlic clove. combine mashed garlic with 1/4 teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. cool to room temperature. credits: Joyofkosher.com

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