Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, french cut grilled lemon pepper drums with wild rice and asparagus. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
French cut grilled lemon pepper drums with wild rice and asparagus is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. French cut grilled lemon pepper drums with wild rice and asparagus is something which I’ve loved my entire life. They are nice and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few components. You can have french cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make French cut grilled lemon pepper drums with wild rice and asparagus:
- Get 7-8 drums
- Take 3 lemons
- Get Asparagus
- Get Lemon pepper seasoning
- Make ready Box wild rice(your choice) I use chicken broth instead of water
- Get 1 can chicken broth
- Take Lemon thyme butter basting sauce:
- Make ready 1 stick butter softened
- Make ready 2 tsp dried thyme
- Take 2 large pressed garlic cloves
- Take 1 tsp ground kosher salt
- Take Juice of 1 lemon
To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish.
Steps to make French cut grilled lemon pepper drums with wild rice and asparagus:
- Start by French cutting the chicken. Start by cutting around the base and start to pull all the small tendons out using pliars but leaving the largest tendon intact. Small tendons have very little meat attached but the largest one has a big chunk so you want to leave it in, it will melt as it gets cooked.
- Now take your pliers and pull the end piece off the base and then push the meat down
- Pull the skin back and season with lemon pepper seasoning then pull the skin back over and season the outside and place in a bag and marinate overnight.
- Grill over medium heat turning often and basting with the butter sauce. Cut the lemons in half and grill them once the chicken is almost done. Either grill or cook the asparagus in the oven.
Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Add grilled tofu chunks for more protein. Asparagus Fettuccine with Lemon and Pepper. This recipe serves up spring asparagus two ways: blended into a smooth sauce that's tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving.
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