Mallets & George Foreman Grills

We like to make the boys of St. Alban's to work for their lunch and really what's better to do on a Friday afternoon then pounding a chicken?  After a tutorial from Chef Gray all the boys immediately took the mallet and showed that bird who was boss.  (I was quite impressed by their skills.) Paillard chicken was on the agenda and the cooking group was shown how a dish that can sound a bit daunting can easily be made with a few ingredients and a few tools.  

So they got their hands dirty pounding and marinating, and then grilled those bad birds on an everyday George Forman grill.  Who says you have to give up the grill during the cold months?  The beauty of the George Forman is it is compact and can achieve great results when used correctly.

The boys even achieved those fancy grill marks by placing the chicken at 5 o'clock, and then turning it clockwise to 7 o'clock.  Even I took away a few tricks from class.

But every good chicken needs a saucy friend to accompany it, so as the grills kept cooking they put together an amazing Maple Mustard sauce.  Who needs those pre-made sauces in the grocery aisle when you can make a fresh batch that is even more delicious?!

DC chefs better beware because these boys have skills.  They even learned the art of presentation and how to schmear the sauce so artfully across the plate before placing their protein on top.  Below you can see Chef Gray demonstrating the finer point of decoration.

It was a tasty success for all!  Thank you to Dos Gildas for inviting us into her class.  So we enjoy bringing the joy of cooking to a new generation of budding foodies.  

Here is the recipe for the Maple Mustard sauce.  You definitely should whip some up with your next dinner:

3/4 c, Whole Grain Mustard

1/4 c. Dijon Mustard

2 tbs. Maple Syrup

1 tbs. Balsamic Vinegar

3 scallions thinly sliced

1/4 c. toasted pine nuts

tt Salt & Pepper

Combine all ingredients and mix well.