Recipe of Perfect French cut grilled lemon pepper drums with wild rice and asparagus

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, french cut grilled lemon pepper drums with wild rice and asparagus. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. You can cook french cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make French cut grilled lemon pepper drums with wild rice and asparagus:

1. Make ready 7-8 drums
2. Prepare 3 lemons
3. Get Asparagus
4. Take Lemon pepper seasoning
5. Prepare Box wild rice(your choice) I use chicken broth instead of water
6. Make ready 1 can chicken broth
7. Make ready Lemon thyme butter basting sauce:
8. Prepare 1 stick butter softened
9. Get 2 tsp dried thyme
10. Prepare 2 large pressed garlic cloves
11. Take 1 tsp ground kosher salt
12. Make ready Juice of 1 lemon

Served with peppercorn-encusted strip loin steak, greek lemon pototoes and grilled red and orange peppers. 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.

Instructions to make French cut grilled lemon pepper drums with wild rice and asparagus:

1. 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.
2. Now take your pliers and pull the end piece off the base and then push the meat down
3. 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.
4. 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 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. Snap off the woody ends of the asparagus and discard. Spread the asparagus and lemon slices in a single layer on a rimmed baking sheet.

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