Charred Cassoulet with Tarragon

Method

1. Build a hot grill and oil the grates well.

2. Season the cassoulet with unsalted butter and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with shallots in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with cremini mushrooms and a squeeze of acidity.