I am the Bobby Flay of my Neighborhood

Anyone who is more than a passing viewer of the Food Network knows who Bobby Flay is. His style of cooking has taken French technique and combined it with regional cuisines (especially SW United States) to come up with dishes that are almost uniquely American. Fresh, seasonal and often cooked on a grill. What I appreciate about the dishes Bobby does is that when you look at your plate you can identify everything you are eating-tomatoes,corn, cilantro, red onion. He lets the food speak and his choice of seasoning is typically a spice rub or a marinade.
So, with that information in hand I just want to issue a "throw-down" and say:
" I am the Bobby Flay of my neighborhood" (minus the curly red hair and the hot blond ex-model wife). If you don't believe me ask my neighbors. They will tell you that I probably grill 150 days a year. Lamb, beef, pork, turkey, chicken, buffalo, quail, goat...basically anything that moo's, oink's, crows, chirps or bleets is fare for my table.
Clouds, rain, sunshine (I live in Portland so there is much of the first two and little of the third) I am outside getting my "Bobby Flay" on.
So, dinner last night:

Menu

Dry Spice Rub Grilled Chicken Thighs

Chopped Salad w/ Lime Vinaigrette

Grilled Asparagus & Grilled Red Onions &Garlic Toast

2002 Provenance Cabernet

These thighs are fantastic-moist, succulent and flavorful. While I cooked this bone-in, I think they actually are better boned (save the bones for stock). Make sure you cook the chicken just to the edge of the coals. If you want some grill char put over the coals directly and stick by the grill.

Spice Rub
1 Tbsp Coriander seed
1 Tbsp Yellow Mustard seeds
2 tsp Fennel seeds
3 Tbsp Spanish Paprika (pimention dulce)
1 tsp Smoked Paprika
2 tsp Black Pepper
2 tsp Kosher Salt

Grind all the seeds and add the remaining ingredients-you can easily scale this up to keep on hand in an airtight container.

Chopped Salad
1-2 cup Tomatoes-heirlooms, pear, cherry-coarse chop
1 cup Corn (in season you can grill the corn in the husk and then cut off the cob)
1/2 Red Onion chopped
1 can Pinto Beans (rinsed & drained)
1 handful cilantro -chopped
Salt
Pepper
Olive Oil
1 Lime juiced