How to Make Ultimate French cut grilled lemon pepper drums with wild rice and asparagus

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, french cut grilled lemon pepper drums with wild rice and asparagus. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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French cut grilled lemon pepper drums with wild rice and asparagus is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. French cut grilled lemon pepper drums with wild rice and asparagus is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. 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 that.

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

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

Steps 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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