Friday, June 18, 2010

Barbecued Summer Savory Pies & Imported King Street Butcher Links

Pie 1: "The Sweet & Meaty"
Caramelized Onion, Sweet Potato, Bacon Rashers,
Mozzarella & Smoked Applewood Cheddar Cheese

Pie 2: "Two Chicken Breasts Diverged in a Wood"
Roasted Asparagus & Red Pepper, Chicken,
Cilantro-Basil Pesto w/ Chèvre on Lemon-infused dough

The King Street Butcher Links speak for themselves.

Chased by a round of Americanos and vanilla ice cream.

Technical on BBQ pies: Before any toppings, oil the doughs and grill for 1 minute on both sides using high heat - this will toughen up the breads to a more workable consistency. Remove from heat, smear base topping, pile pre-grilled veg and shower sparingly with quality cheese. Turn half of the grill off and place pies on the cool side for 5-10 minutes - or long enough to brown cheese. Once you start grilling pies you will never go back to the oven.

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