A few weeks ago we went to Percy Street BBQ after a stop at the Sunday Philadelphia farmers market. We ordered brisket covered cheese fries and an asparagus salad to start. The BBQ fries were awesome and have had me craving them almost daily since crushing them that day. The asparagus salad was a "chef's greatest hits" plate. It had mustard dressed asparagus, farmers cheese, a soft boiled egg, and crispy chicken skins. As we attacked our "healthy" option I grabbed a chicken skin and topped it with a half of a soft boiled egg. This was one incredible bite. One we need to work on replicating again and again. So we can perfect it, of course. And let's not be afraid to improve on the original: from smoking the skins to marinating the eggs in BBQ sauce.
Years Past
