Tonight’s dinner was an old dish from my background, Chicken Coriander(from an old Spice islands Cookbook) - cover the chicken an hour or so before cooking with chopped onions, bringing it to room temp; melt 3-4 Tbs of butter with a Tbs of olive oil, heat and add 1 tsp turmeric, 1 tsp chili powder, & 1 Tbs coriander, when the spices are cooked add the chicken, brown on all sides, then add a half cup or more of water & stock, and cook covered for 30-45 minutes, until done; finish with the juice of one lime and serve. It was somewhat different than I remember, but we usually had it with boneless breasts. Ir was enjoyable with a mix of broccoli and cauliflower, cooked in chicken stock with onion powder and Thai Fish Sauce; finished with botter, black pepper, & coarse sea salt. Wine was a 2001 Ridge Carignane Buchignane Ranch (1% Zinfandel) - fill just below the capsule; cork barely colored; dark ruby garnet in color; rich dark fruit in nose and flavors; balanced mid=palate with a bit of dusty tannins initially (before food); and a medium dark fruit finish, It was an enjoyable ‘retro’ meal.
Then for dessert we had our last (until Susan gets some more in), 2006 Susana Balbo ‘Virtuoso’ Late-Harvest Mendoza Malbec, with our usual TJ’s chocolate bars, 72% dark for me and milk for Carollee. It was a good finish to a good meal.