tag:blogger.com,1999:blog-6101223716619464303.post7146208629668771203..comments2024-03-05T07:55:16.812-08:00Comments on Rowley's Whiskey Forge: Rowley’s Lemon Punsch PieMatthew Rowleyhttp://www.blogger.com/profile/00613982533349459637noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6101223716619464303.post-89246953305762911382008-08-17T07:40:00.000-07:002008-08-17T07:40:00.000-07:00Mister D ~ Mmmmmm...lemon-bathed roasted chicken. ...Mister D ~ <BR/><BR/>Mmmmmm...lemon-bathed roasted chicken. I love the sound of that. Once you get the skin loosened, all kinds of things can go between it and the flesh; a mess of chopped herbs, flavored butters, or even truffles (we do it on the cheap and use the broken truffle shavings that come in a jar; as long as they are French and not the flavorless Chinese truffles, the taste is pretty damn fine). <BR/><BR/>I'm with you on grilling; except for the pie and some baked catfish-n-tomatoes, I haven't turned on the oven nearly all summer. Lots of tri-tip, sausages, kebabs, and chicken on the grill. <BR/><BR/>Although, since it never really gets cold here (e.g., upper 50F's in the night in the dead of winter), I'm compelled to futz with drinks year round and rely on the more subtle changes of season by using whatever is ripe that week at the farmers' market. Or, ahem, whatever bottle of whiskey looks tempting...Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-22044282065752257272008-08-17T06:56:00.000-07:002008-08-17T06:56:00.000-07:00That pie sounds amazing. I dunno, but the mad-scie...That pie sounds amazing. I dunno, but the mad-scientist booze stuff is normally a cold-weather thing for me. When I get futzy in the summer, it's usually with the grill and the smoker.<BR/><BR/>A trick I learned from Mrs. Bitters is to slip thin lemon slices under the skin of a chicken before grilling or roasting so it bastes the meat with lemon juice. I love biting into a chicken thigh and eating the lemon slice, rind and all, along with the meat.<BR/><BR/>I want to make Swedish Punsch this fall, and I'll have to remember the pie for the leftover lemons.<BR/><BR/>Good work, Mr. Rowley!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-71513471308570850452008-08-11T17:04:00.000-07:002008-08-11T17:04:00.000-07:00Ha! I do the same thing to the lemons under my cat...Ha! I do the same thing to the lemons under my catfish and thyme. Good call.Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-65325980468074867442008-08-10T14:51:00.000-07:002008-08-10T14:51:00.000-07:00Sounds great! When I make Fish Provencal-ish I'm ...Sounds great! When I make <A HREF="http://underhill-lounge.flannestad.com/2007/12/06/fish-provencal-ish/" REL="nofollow">Fish Provencal-ish</A> I'm always chewing on the roasted lemon slices that were under the fish. This pie sounds right up my alley.erik.ellestadhttps://www.blogger.com/profile/02845962797641281899noreply@blogger.com