Thursday Food

Food:

1. Chicken & Peppers
   Instead of chicken in a pot, this is a pressure-cooked version with chicken breast, "Corno di Toro" Italian sweet peppers, and "mini" (Tom called them stunted) poblanos from our garden. The chicken was browned in olive oil & Tom added half the sliced peppers and onion, some garlic, and white wine & water. Once the pot was up to temperature, they were pressure-cooked for 17 minutes. Once the lid was off, it was brought back to a boil & the remaining peppers & onions were added. We served it while it was still brothy.

Wine:

1. 2003 Tobin James Chateau le Cacheflo
   Leftover from last night, but still awesome. This stuff is just the best bang for the buck.


2. 2003 Emmanuel Darnaud Crozes-Hermitage Les Trois
   Bacon! Should be great with the food. This is a quintissential french syrah--meaty, smoky, oh yeah, and there's some fruit, too. I love the rich, fruity syrahs from Paso Robles, but they're just a different animal--almost hard to believe it's the same grape. It's interesting to see how differently syrah-based wines have evolved in different parts of the world--some of it's a styleistic thing, but some of it is clearly "terroir".