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Poultry

Vintjs Garnacha

Posted Sat, 02/04/2012 - 08:53 by Jon
Trader Joe's: 
Yes

A medium-bodied, balanced wine. Strong enough to go with red meat, but sweet and tangy enough for fish stew or poultry

Panilonco Carmenere

Posted Mon, 09/12/2011 - 20:50 by Jon
Trader Joe's: 
Yes

A decent red, a bit too tannic.

By http://www.eov.cl/

More on the grape at wikipedia, and via JasonsWineBlog.com:

"Per quaffability “Carmenere is more obscure than the fifth Beatle. The sixth grape of the famed five Bordeaux varietals, usually compared to Petit Verdot for the sturdy qualities it adds to Cabernet blends, Carmenere is not even grown in Bordeaux anymore. It does have a new home in Chile, where it’s blended into Cabernet and also bottled solo on occasion and noted for its smoky/earthy flavor profiles."

http://en.wikipedia.org/wiki/Carm%C3%A9n%C3%A8re

Classic Red Mole Poblano

Posted Sat, 01/15/2011 - 15:49 by Jon
Chicken glazed with mole

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Your rating: None Average: 4 (1 vote)

Lambrusco Dell'Emilia Bianco

Posted Wed, 08/25/2010 - 19:29 by Jon
Trader Joe's: 
Yes

Sweet and fizzy, but lightens up a creamy dish or balances a caesar salad. Could also go with -- or be part of -- a fruit dessert.

Jaques Bourguignon Chablis 2008

Posted Sat, 04/24/2010 - 17:42 by Jon
Trader Joe's: 
Yes

A clean crisp white from the Burgundy region

Rheingau 2008 Edition Maximilian Pinot Noir

Posted Sun, 03/07/2010 - 19:28 by Jon
Rheingau Label
Trader Joe's: 
Yes

Sweet, almost a dry rose. Strawberry notes. Serve slightly chilled. Great with grilled fish/fowl.

Trader Joe's: $6

A full review and the source of the photo: http://biggerthanyourhead.net/2009/01/20/a-pinot-from-rheingau/

Venezuelan Chicken caldo

Posted Tue, 08/25/2009 - 12:06 by Jon

Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

First, recover the turkey broth as in the turkey carcass soup recipe, above. I didn't skim off all the fat. Mainly this was impatience, but it flavored the soup just right in the end.

Your rating: None Average: 3 (1 vote)

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