For Basil, Anchovy, and Caper Sauce:
2 c. fresh basil leaves
5 Tbs. red wine vinegar
5 anchovy filets, chopped
2 Tbs. Dijon mustard
3/4 tsp. salt
3/4 c. olive oil
1/4 c. corn oil
1/2 tsp. freshly ground pepper
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Smoke lightly salted chicken quarters for 21/2 hours at 225F. Serve sauce on the side. Garnish with fresh basil leaves and a few capers.
For Sauce:
Place first 5 ingredients in food processor for 30 seconds. With machine running, gradually add oil through feed tube and blend until sauce is thick. Mix in pepper. Transfer to a small serving bowl. Let stand at room temperature. Can be prepared up to 3 hours ahead. Re-blend if necessary.
Recommended wood: hickory
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