Wednesday, September 29, 2010

Valpolicella & Chicken Thighs with White BBQ Sauce

This is a recipe that is definitely in my Top 10 of "go-to" for the grille. I have decided that I just don't care for white meat chicken; therefore, chicken thighs. I put a light coat of EVOO on the thighs to start. The rub consists of: dried thyme, cumin, paprika, onion powder, kosher salt, black pepper & dried oregano. I apply the rub and let the chicken stay at room temp for at least one hour. I always want what's going on the grille at room temp so that it cooks evenly. I grille the thighs, 20-25 mins on each side (fat side up first), with the grill surface temp at 325-350 degrees.  


1 Tbsp dried Thyme
1 Tbsp dried Oregano
1 Tbsp ground Cumin
1 Tbsp Paprika
1 tsp Onion Powder
1/2 tsp kosher salt
1/2 tsp black pepper

This is enough rub for 8 - 10 chicken thighs


As for the potatoes, I found this recipe on a wine blog that I follow. "Balsamic Potatoes" I cubed about 6 new, medium sized, new red potatoes. They cooked in balsamic vinegar, kosher salt, black pepper, crushed garlic cloves and chicken broth. About 50 mins @ 425 degrees in the oven. Just keep an eye on them.


White BBQ Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp coarse ground black pepper
1 Tbsp spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish

Mix all ingredients and refrigerate all day before cooking.  Sauce will last up to a week in an airtight container.


Now, most importantly, the vino. And vino it is tonight, Valpolicella from Veneto, Italy. Veneto is Northwest of Venice. This wine is a blend of three varietals. I've been drinking Valpolicella for a few years and I love it. It has nice fruit and tannin balance. This wine was a little bing cherry on the nose, possibly a hint of blueberry. This wine was nicely balanced, not tannic but with a nice finish. The mid-palate seemed to be plum or maybe raisin, to me anyway. I thought it paired well with the chicken, homemade white bbq sauce and balsamic potatoes. 


Happy Fall to all. Cheers...

Thursday, September 16, 2010

Cotes Du Rhone

 It's been a couple weeks since I've cork'd a bottle of vino so I decided tonight was a good night to cork a bottle. In my most recent reading about the Cote-d'Or (Southeastern France), I had decided that my next bottle was to be a Nuits St. Georges. So, I stopped by my go-to wine store today and Tim did not have the Nuits. As always, with a backup choice in mind, I decided on Cotes Du Rhone (aka Hills of Rhone). There are many great Pinots grown and produced in this region.
The 2007 Cellier des Chartreux Côtes du Rhône Chevalier d'Anthelme for ~$20 was the bottle I brought home. This wine has a great balance of fruit and earthiness, blending Olde World and New World, on the nose. The mid-palate is earthiness and plum with a great finish. This wine is a Grenache blend and if you're a fan of Pinots, you'll enjoy this wine as well. Think "Chicken Parm."

Sunday, September 12, 2010

Saturday, September 11, 2010

It's a football filled weekend

Pro Football is officially underway this Sunday as well as a great second Saturday of college football, all is right with the world now. When the pigskin starts fly'n, the pork starts smok'n, at my homestead anyway. I'm prepared for our first Titans' tailgate tomorrow morning as the Titans host the Raiders @ LP Field. I've smoked 14lbs of Bone-In Picnic Shoulder for BBQ and I'll cap that off this evening by smoking a 5lb stick of Beef Bologna. We'll be eating good tomorrow morning. I may have to try some of this bbq tonight, always taste before serving, with some red zin but tomorrow will be mostly cold beer and cocktails.  TITAN UP and Cheers to all football fans...

Monday, September 6, 2010

Friday, September 3, 2010

'05 Geyser Peak Cabernet & Bone-In Pork Chops

Charcoal grilled bone-in pork chops, some with bbq sauce, some with pineapple bourbon sauce - grilled french bread & fried squash croquettes. The wine pairing was an '05 Geyser Peak, Alexander Valley, Cabernet ($16 USD). The vino's nose was dark fruit that resembled black cherry and blackberry, nice tannins and a slight hint of dark chocolate on the mid-palate. The finish was fruit and a bit of lingering tannin. Very nice for the price. The desserts were dark chocolate brownie, caramel pecan square and black & white toffee bar. Yes, I just adjusted my belt, one notch, outward. Have a great Labor Day Holiday and Cheers to all...