It is just like Albert said - cook with sage. (That would be in the genus Salvia, by the way. Not Saliva.)
Using a newer cookbook from my arsenal, "Grilling With Beer" , I tried out a Mustard Sage Glaze on grilled chicken. Dijon mustard (1/2 cup), sage (1 tablespoon), amber ale (yeah!) (1/2 cup), melted butter (2 tablespoons), molasses (1 tablespoon), and pepper (1/2 teaspoon) simply mixed together and drizzled over the chicken during the final stages of grilling is awesome. I don't think it gets any easier than that. Needless to say, you had better like mustard.
Using a newer cookbook from my arsenal, "Grilling With Beer" , I tried out a Mustard Sage Glaze on grilled chicken. Dijon mustard (1/2 cup), sage (1 tablespoon), amber ale (yeah!) (1/2 cup), melted butter (2 tablespoons), molasses (1 tablespoon), and pepper (1/2 teaspoon) simply mixed together and drizzled over the chicken during the final stages of grilling is awesome. I don't think it gets any easier than that. Needless to say, you had better like mustard.
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