This chowder makes a very nice warm meal on a cold night. It tasted pretty good even with mid winter roasted corn. I think it will be a whole new thing when the corn is in season. Overall I would given it a thumbs up and would definitely put it on the to be repeated list. Give yourself plenty of time to make it. Lots of chopping.
On the other hand, the Garlic and Mint roasted chicken was not anything to write home about and certainly not worth the trouble of marinating for 24 hours. I have made much better roasted chicken on the grill by just putting olive oil, salt and pepper on the outside and lemons and rosemary on the inside. (You can also add a clove or two of garlic or some onion to the inside mixture.) Mmmm good. The garlic and mint marinade was nothing special. It was my first attempt at cooking with the rotisserie. All I can say about that is that cooking with a rotisserie and watching the Super Bowl do not mix very well. The chicken got pretty black on the outside before I caught up to it. I took it off of the rotisserie and wrapped it in aluminium foil for the remaining 30 minutes or so until the meat was done.
I think I'll take a break tomorrow. We have a few leftovers to eat!
Mark
Mrs. Grill'n says: The garlic and mint marinade was really not good. There are so many great marinades for chicken that it's hard to go wrong- but the mint is a step in the wrong direction. And as mentioned, it was a lot of trouble.
ReplyDeleteThe corn chowder, on the other hand, was good, and very enjoyable in deep winter. Roast corn is the ultimate deep summer food, so it was a bit odd to grill it in midwinter, but it worked.