Dinner under the Dome

Whole roasted chicken, potatoes, and onions cooked with indirect

heat under the Weber grill dome.  Slow is the way to go.  

170 degrees in the thighs and 160 for the breast and taters

and onions tender and ready.  About an hour and a half.  Magic.

Once all of that stuff is off the grill, throw the zucchini

halves directly over the coals and watch for about 5

minutes, with a turn halfway through.  No mess in the

kitchen and minimum 3 days worth of dinners.  Probably

$10.00 of  product, but the flavor is priceless.

Yes, Pleese!

Can you spot Sponge Bob?

Stacks

Sliced baguette fried in olive oil, with Grana Padano

(a cousin of Parmigiano Reggiano), whole basil, and

of course field-grown Jersey plum tomatoes.  Sprinkled

with grey sea salt (sel gris) and cracked black pepper.

Obviously you don't have to eat it like this. It's just that,

well you know, I like to play with my food now and then.

  

Thinking of Charley in Ireland, I dug up this photo

of the sea stack at Downpatrick Head, County Mayo.

It was one of the most spectacular sights we came

upon during our visit.  I'm thinking my stack was a 

bit more tender to the bite.