And it turned out to be the most influential part of my cooking.".
Grilled Chicken.unsulphured molasses.
, backbones removed and chickens cut into quarters.Sweet Mustard Barbecue Sauce.Marinate the Chicken.
In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot.Add the chicken quarters and turn to coat.
Let stand at room temperature, turning occasionally, for 30 minutes, or refrigerate overnight..
Prepare the Sweet Mustard Barbecue Sauce.But what about the barrels he ages his wine in?
A secret 100-point barrel?He doesn't think so but has zeroed in on about seven cooperages that he regularly uses..
I quickly realized that my attempts to get Philippe to reveal his winemaking secrets were stupidly futile as he searched in vain for answers to my questions; the truth is there is no trick.There's no secret recipe.