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Chicken Breasts with Cherry/Currant Chipotle Sauce

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Today's Daily Plate is a feast for the heat lover. It features grilled organic chicken breasts with a cherry/currant chipotle sauce. For side dishes there were Jalapeno Cheesy Brown Rice and Bush's maple beans.   We buy organic chicken breasts because they are completely trimmed and cleaned, free of any hormones or other unnatural chemicals and more tender than average chicken breasts (which I'm convinced die of natural causes). Of course, organic chicken breasts cost as much as sirloin steak, but are worth it! For today's plate, I sprinkled the chicken with a Montreal steak seasoning and grilled it on the gas grill. The cherry/currant chipotle sauce was a reduction using Knudson's black cherry juice and black currant juice, garlic, onions, chipotle pepper powder and other spices. It was marvelous! The cheesy jalapeno brown rice included sauteed jalapenos and celery mixed in with brown rice and a can of Rotel original. Then I chopped up a few ounces of moz...
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Andouille Spinach and Egg Wraps

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     I tried something new for My Daily Plate today. Thanks to friend Andy for turning me on to spinach wraps. Today's plate features a wholesome wrap made from a link of nitrate-free andouille sausage and two cage-free eggs. Add to the mix a baby portobello mushroom, half of a fresh jalapeno and 1/2 oz. smoked gruyere cheese, wrapped in a spinach wrap, and this became my favorite daily plate to date. Well, at least in recent memory!  Andouille Spinach and Egg Wraps      In ongoing discussion on photography matters: A necessary trip to Dallas today prevented me from going to collect items to help my photography along. So...today's picture uses the same techniques as the last few. Soon I hope to try some new techniques. I'll keep you posted.
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Fourth of July Faux Pas

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The Austin brother-in-law was all set to bring Rudy's barbecue for our Fourth of July family celebration. The economic outlook being what it is, I suggested that I should smoke a brisket on my gas grill to save a boatload of cash while feeding the dozen folks expected for our celebration. Now, I have smoked brisket on my grill precisely one other time, with lessons learned. Still, the family was amenable and so at 6 a.m. sharp, I put a dry rub seasoned brisket on the grill to smoke using mesquite wood chips.     Mesquite chips smoking In my research and limited experience, six hours ought to be long enough to smoke a brisket. The last time I tried it, six hours was not enough, so I decided this time to turn up the burner a bit. Cooking brisket on a gas grill requires the "indirect" method of cooking. One of the four grill burners was turned on. The remaining three were off. The brisket cooks over the off burners by indirect heat. The wood chips are placed over the on...
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