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B y M i k e F r e y C o n s i d e r i n g t h a t J a s o n L e e h a s s p e n t t h e p a s t f i v e y e a r s o f h i s c a r e e r e i t h e r p l a y i n g a g u y w i t h a g o o f y m u s t a c h e o n a k a r m i c c r u s a d e o n t h e N B C s i t c o m M y N a m e I s E a r l o r a c t i n g o p p o s i t e C G I r o d e n t s i n t h e A l v i n a n d t h e C h i p - m u n k s m o v i e s , i t w a s n o t s u r p r i s i n g w h e n T N T i s s u e d a p r e s s r e l e a s e a n - n o u n c i n g t h a t h i s n e x t r o l e w o u l d b e a s a M e m p h i s c o p w h o m o o n l i g h t s a s a n E l v i s i m p e r s o n a t o r . T h e s k a t e b o a r d e r - t u r n e d - a c t o r h a s m a d e a c a r e e r o u t o f p l a y i n g a b s u r d c h a r - a c t e r s o r c h a r a c t e r s i n a b s u r d s i t u a t i o n s T h e t h i n g i s , h i s n e w s h o w , M e m p h i B e a t , w h i c p r e m i e r e s T u e s d a y , J u n e 2 2 , o n T N T , i s a d r a m a , a n d h i s c h a r a c t e r , D w i g h t H e n d r i c k s , i s n o t n e a r l y a s q u i r k y a s h e s o u n d s W h i l e o n a b r e a k f r o m s h o o t i n g t h e s e - r i e s i n N e w O r l e a n s , w h i c h h a s b e e n s u b - s t i t u t i n g f o r t h e s h o w s t i m t u l a r c i t y ( t h e r e a r e p l a n s t o s m rea y ex- h o o t s o m e l a t e r s c e n e s o n l o c a t i o n i n M e m p h i s a s w e l l ) L e e t o l d u s a b o u t h i s n e w b e a t . Q : W h i l e t h e r e a r e s o m e c o m e d i c e l e - m e n t s i n M e m p h i s B e a t , h a s i t b e e n r e - f r e s h i n g t o d o s o m e t h i n g m o r e d r a m a t i c f o r a c h a n g e ? A : I t m a d e m e d o s o m e t h i n k i n g , i n t e r m s o f d i v i n g i n t o a c o m p l e t e l y d i f f e r - e n t w o r l d e p i s o d i c a l l y , w h e r e i t s n o t m e w i t h a s i l l y m u s t a c h e g o o f - i n g o f f o n s e t a l l d a y . T h i s i s s o m e t h i n g a l o t m o r e t h o u g h t f u l a n d i n t r o s p e c - t i v . e . . . . I t s b e e n a n i c e l i t - t s l e s h i f t , b u t I t h i n k I r e a d y f o r i t . I l l c i t e d a b o u t i t . Q : W h o i s t h a t s i n g i n g w h e n D w i g h t i s o n s t a g e ? A : W e l l , I w i s h i t w e r e m e , b u t t h e y f o u n d a g r e a t s i n g e r . I g a v e i t m y b e s t . I w e n t i n t o t h e r e c o r d i n g s t u d i o , a n d I s a n g I f I C a n D r e a m , . a n d I d i d a l i t t l e r e n d i t i o n o f L o v e M e T e n d e r y o u k n o w , I a l - m o s t g o t i t , b u t i t s t o u g h . I m p r . a c t i c i n g , t h o u g h I p l a y g u i t a r , s o m a l w a y s p l a y i n g g u i t a r a n d s i n g i n g s o m e E l v i s t u n e s , s o m a y b e a s t h e s h o w p r o - g r e s s e s w e l l t r a n s i t i o n o v e r i n t o m y v o i c e , b u t n o t a n y t i m e s o o n . I d o n t w a n t t o s c a r e o f f t h e a u d i e n c e . Q : W e r e y o u O K w i t h J a s o n L e e , o p t s f o r d r a m a i n T N T s M e m p h i s B e a t J a s o n L e e s t a r s i n M e m p h i s B e a t , p r e m i e r i n g T u e s - d a y o n T N T . t h e w a y t h a t M y N a m e I s E a r l e n d e d ? A : I t w a s r e a l l y d i s a p p o i n t i n g . I m e a n , i t s j u s t o u t t h e r e i n t h e u n i v e r s e s o m e - w h e r e f l o a t i n g a r o u n d E a r l s l i s t i s j u s t k i n d o f o u t t h e r e f l o a t i n g a r o u n d , a n d n o - b o d y k n o w s w h a t h a p p e n e d t o i t .

W O L F G A N G P U C K S K I T C H E N H e a l t h y G r i l l i n g f o r D a d B y W o l f g a n g P u c k S o , w i t h g r i l l i n g s e a s o n u p o n u s a n d F a t h e r s D a y coming this Sunday (June 20), I’m sure lots of men are going to head for the grill. And, considering the dietary awareness that so many people under- standably have these days, many of those fathers are going to hear the same question, whether spo- ken aloud to them or quietly whispered by their own consciences: Can’t you grill something healthy?

I’ve written before in this column about how great it is to grill seafood, poultry and vegetables, for ex- ample. And not only that, but you can also grill a salad.

Grilled salad? Now, don’t get me wrong. I’m not talking about putting your leafy greens on the grill. (Though I do know that some chefs like to briefly

char halved or quartered heads of romaine, radic- chio, or Belgian endive.) What I mean is that grilled proteins, especially chicken and seafood, make wonderful toppings for main-course salads.

Doesn’t that sound both healthy and delicious? Both adjectives apply to my recipe for Grilled

C h i c k e n B r e a s t a n d W a t e r c r e s s S a l a d . I t s a v e r y s a t isfying combination for several reasons: the differ- ence in temperatures between the chilled greens and the hot chicken; the way the watercress’s bright, peppery taste and that of its Dijon mustard dressing complement the garlicky grilled chicken; the contrast between the crisp sprigs and the juicy meat; and even the variety of colors. A scattering of quickly sauteed mushrooms only adds to the pleas- ures even more. And for those who are being espe- cially health-conscious, the chicken’s fatty skin can even be discarded before serving, having served its purpose of securing the garlic-parsley seasoning and keeping the chicken moist during cooking. -

(And for those not as worried about fat, the deli- cious, crispy skin may well be a revelation to you.) Yes, this is an unconventional dish to suggest for Dad to grill this Father’s Day. But I guarantee you that everyone at the table will love the results, and this recipe could well become one your family’s

summertime favorites.

GRILLED CHICKEN BREAST AND WATERCRESS SALAD Serves 6 MUSTARD VINAIGRETTE 1 tablespoon Dijon mustard

1 teaspoon finely chopped fresh tarragon leaves

1 tablespoon sherry wine vinegar Salt Freshly ground white pepper 1 cup extra-virgin olive oil

SALAD

6 small skin-on boneless chicken breast halves

15 garlic cloves 1/4 cup fresh Italian parsley leaves Salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 bunches watercress

1/2 pound mushrooms such as chanterelles or fresh shiitakes, trimmed and wiped clean with a damp paper towel

First prepare the vinaigrette. In a small bowl, stir together the mustard, tarragon, vinegar, salt, and pepper. Whisking continuously, slowly pour in the oil in a steady stream. Taste and adjust the season- ings, if necessary, adding a little more salt, mus- tard, or vinegar. Set aside.

Preheat an outdoor grill. Meanwhile, peel the garlic cloves, put them in a saucepan, and add cold water to cover. Bring to a boil over medium-high heat. As soon as the water

boils, drain well. Cut the garlic cloves lengthwise into very thin slices. Put them in a bowl and toss together with the parsley.

With your fingertip, carefully make an opening underneath the skin of each chicken breast along one side, taking care not to detach the skin com-

pletely. Insert some of the garlic-parsley mixture under the skin of each breast, spreading it evenly. Season the chicken breasts all over with salt and pepper, and then brush them with a little olive oil. When the grill is hot, put the chicken breasts, skin

side down, on the cooking grid. Cook until the

breasts are nicely browned and cooked through, about 6 minutes per side, turning them only once. Meanwhile, rinse the watercress thoroughly under cold running water and dry thoroughly. Re- move and discard the tough stems and separate the l e a v e s i n t o s m a l l s p r i g s . P u t t h e w a t e r c r e s s i n a

large salad bowl and toss with enough of the vinai- grette to coat it lightly. Set aside.

Heat a large skillet over high heat and add 1 to 2 tablespoons of olive oil. Add the mushrooms and saute just until tender and golden brown, about 4 minutes. Season with salt and pepper.

To serve, divide the watercress among 6 serving

plates. Arrange the mushrooms around the water- cress. With a sharp knife, cut each chicken breast half diagonally into 6 slices and arrange them on top of the watercress. Serve immedi- ately.

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