Thursday Food

Food:

1. Chicken & Artichokes
   
   
   
   1. Defrost Frozen Artichoke Hearts & Simmer in Chicken Broth, White Wine, Garlic, season with a Bay leaf, diced green chile
   
   
   2. Season Chicken Breasts with Salt & Pepper and saute chicken until browned
   
   
   3. Finish chicken in 425 oven--about 6 minutes
   
   
   4. Cube Chicken--1+ inch cubes
   
   
   5. Cube fresh tomato
   
   
   6. Wilt Arugula
   
   
   7. Finish Artichoke "sauce" with cubed tomato, and butter
   
   
   8. Serve chicken over wilted arugula and dress with sauce
   
   
   
   

Wine:

1. Bonny Doon 2000 Macho Nacho Syrah
   Nose from hell--very powerful, not especially pleasant! Overripe vegetables & fruit? Still tannic. Down the drain...


2. Turley 2001 Old Vines
   Ahh. A real wine. A non-complex fruit bomb, but very enjoyable.

Friday Food

Food: Fridge & Pantry Extravaganza

1. Broccoli w/Garlic & Butter


2. Cantimpalitos with Sweet Peppers, Tomato, White Beans (Pocha), Artichoke Hearts (canned), Long Beans (chopped), hard boiled egg. "White bean Paella" cooked with saffron infused chicken broth.
   

Wine:

1. Runquist 2003 Primitivo
   Amador County. A slightly lighter-style zin than the big fruit bombs, but still lots of
   bright fruit (raspberry, black currant). Fairly acidic, but not overly so--drank as apertif,
   but would pair well with food.


2. Peachy Canyon 2002 Westside Zinfandel
   Characteristic westside Paso zin--darker fruit, not as acidic, higher alcohol. Good, but pales in comparison to the best Westside zins--Zin Alley, Turley, etc.
   

Friday Food

Food:

1. Grilled Jalapeno Marinated Chicken


2. Pico de Gallo and Aguacate Mole

Wine:

1. Bokisch 2002 Graciano

Thursday Food

Food:

1. Grilled Chimayo-seasoned Skirt Steak



2. Cabbage and Daikon Slaw

Used the new "Pannini Press" electric grill to grill the steak. Cool--fast.

Wine:

1. Rose


2. Tobin James 2002 Silver Reserve Zinfandel

Wednesday Food

Food:

1. Rajas Poblanas
   
   
   
   1. Roast 2 Poblano Chiles (whole) under Broiler (on top rack). Turn when skin blisters & turns black, rotating until entire chile is roasted. Remove to a plate & cover with plastic wrap, or put in a paper bag to cool.
   
   
   2. Season 2 half chicken breasts with salt, pepper, and chimayo chile.
   
   
   3. Cut 1/2 white onion into eighths.
   
   
   4. Seed 1 jalapeno pepper and cut into eighths. (Add more jalapeno to taste.)
   
   
   5. Smash 2 large cloves of garlic.
   
   
   6. Brown chicken in olive oil in (open) pressure cooker (or heavy pot).
   
   
   7. Add onion, garlic, and 6 sprigs of cilantro.
   
   
   8. Add water to cover--4-6 cups.
   
   
   9. Add 2 dashes of Crystal Sauce or to taste.
   
   
   10. Season with oregano and salt.
   
   
   11. Bring to a boil and put the lid on the pressure cooker.
   
   
   12. When the pressure cooker reaches temperature, cook for 25 minutes. (If you're not using a pressure cooker, simmer covered until chicken is tender & falls off the bone.)
   
   
   13. Peel, seed, and slice roasted poblanos into strips.
   
   
   14. Slice 1/2 white onion.
   
   
   15. Remove chicken, cool slightly & break into slightly bigger than bite-sized chunks. (Don't totally shred the chicken--it will break apart more when you add it to the sauce.)
   
   
   16. Strain cooking liquid & return about 4 cups to pot or saucier.
   
   
   17. Bring to a boil and reduce.
   
   
   18. Add sliced onions and poblanos to sauce.
   
   
   19. Coarsely chop a handful of cilanto leaves & add to sauce.
   
   
   20. Season with salt, pepper, and Crystal sauce to taste.
   
   
   21. Finish sauce with sour cream.
   
   
   22. Stir shredded chicken into sauce and serve.