Pollo Cordón Azul with Romesco (Version 2.0), Grilled Brocollini with Parsley-Tarragon Chimichurri

I decided to play around with two recipes this week: The Pollo Cordón Azul and the Grilled Asparagus with Parsley-Tarragon Chimichurri. For the chicken, I wanted to try it out with thighs instead of using the breast – since dark meat has more flavor. And for the grilled asparagus, I just swapped out for brocollini.

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To drink, I went with a bottle of the Montem from Propolis Brewing.

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