Thyme After Time: Lettuce Grill

Grilled Chicken and Romaine with BBQ Vinaigrette

Dear friends and loved ones
We are gathered here today to pay homage to the almighty grill. Our fascination with flames and sticking things in or on them dates back to early cavemen. The tasty char, the crispy crust that develops, the fragrant smokiness sends us back to our primal instincts...the ones that say Yummm mmmm (OK I don't speak caveman but yummmm is universal for mmmm good!). There's nothing like a great steak over a wood fired grill. Ribs? BBQ Chicken? Pork? Lamb? If it's over an open flame, I'm in....but what if we grilled a salad. Yes, grilled the actual lettuce. Are we getting carried away with the fire? It's up to you to decide. While you ponder how outlandish this may be we will be getting busy taking a normal everyday head of romaine and sticking it in our fire, thus turning it into something extra-ordinary. We will stick other things in the flame too....some red onion, a chicken breast, even some cheesy garlic bread.
What better way to compliment our fired up lettuce than with a "homemade" BBQ vinaigrette, we drizzle a little homemade blue cheese dressing over it as well, creating a dressing blend unlike any other.
So, are you game?
PS....before we get started, in these recipes I used an amazing applewood smoked sea salt that I bought on vacation one year in Asheville, NC. You could easily replace it with regular kosher salt but just in case you wondered where such a lovely salt might be available or where to get it, I share with you it's origins. It's called The Spice and Tea Exchange.

Blue Cheese Dressing

1/2 Cup Buttermilk

1/2 Cup Sour Cream

3-4 Tbsp Blue Cheese

1 tsp Honey

Blend, adjust taste. (Add more honey if dressing isn't sweet enough, more cheese if you want the dressing stronger, etc.)

The BBQ Vinaigrette

1/3 Cup Red Wine Vinegar

2/3 Cup Olive Oil

1/4 Cup Your Favorite BBQ Sauce (I like Open Pit)

1 Tbsp Spicy Brown Mustard

1 Small Clove Garlic, minced

Small Sprig of Rosemary, minced

1 tsp Honey

A Sprinkling of Smoked Paprika

A Sprinkling of Chipotle Powder

A pinch of Salt (I have some Applewood Smoked Salt that worked beautifully)

Fresh Ground Pepper

Use a mason jar to assemble and mix.

Red wine vinegar

Add olive oil

Add mustard

Add the remainder of ingredients.

Place lid on and shake vigorously...taste and adjust seasoning if needed.

The Garlic Oil

You will be using this oil on the bread, the lettuce and finally the chicken.

1/3 Cup Olive Oil

1 Clove Garlic, minced

A few sprigs of herbs, minced

(I used oregano, parsley and rosemary)

1 Tbsp Butter

Melt the butter into the olive oil over low heat.

Mince garlic and herbs.

Add to the melting butter.

When butter is melted and oil is warmed through, remove from heat and let sit a few minutes for the flavors to fuse.

The Grilled Bread

2 Small French Baguettes

Garlic Oil from above

Shredded Mozzarella (optional)

Brush Bread with oil liberally.

Place bread over a hot grill.

When the outside of the bread has a light "char" move bread to an indirect heat (top shelf of the grill or away from flame) and let the cheese melt.

If your grill is hot enough, once the cheese is melted onto the bread, place the loaf cheese side down for a minute to crisp up the cut side. The cheese should caramelize on the bread instead of sticking to the grates. It takes only a minute, especially if the flames are hot. The minute the bread lifts off the grate without resistance, it's done.

The Grilled Romaine

One head of Romaine

Garlic Oil (recipe above)

Applewood Smoked Salt (or kosher salt)

Freshly Ground Black Pepper

Slice romaine in half long-ways, leaving the base in tact.

Very lightly sprinkle Salt and Pepper on the lettuce, both sides.

Lightly brush with Garlic Oil both sides.

Slice a red onion, placing toothpicks in the center of each slice so they remain in tact on the grill.

Grill: High Heat

Place lettuce on grill, 2 minutes per side or until the outside is nicely charred.

Do the same with the onions, about 2 minutes per side.

Admire your handy work.

The Grilled Chicken

Skinless, Boneless Chicken Breasts

Garlic Oil

Applewood Smoked Salt or Kosher Salt

Freshly Ground Black Pepper

This recipe is listed last BUT should go on the grill first. Chicken Breasts take longer than the lettuce, bread and onions. Prepare the bread and lettuce as listed above brushing them with the garlic oil and set them aside until just before you are ready to eat.

Once you use the leftover garlic oil on raw chicken breast, you will not be able to use it again, thus this being the last recipe to use it.

If you are running low on your garlic oil mixture, just add a bit more olive oil to it and stir. It will be fine.

Salt and Pepper your Breasts and heat grill to medium high.

Sear on both sides, turning each breast 90 degrees, about 7 minutes per side, or until the juices run clear, the breast if firm and a thermometer inserted in the middle of the meat registers 165.