Last night’s dinner was Pollo Real Label Rouge whole legs (leg + thigh), sprinkled with Onion Powder, Granulated Garlic & SI Poultry Seasoning, and browned in Blood Orange Olive Oil for 7 or 8 minutes on each side. After turning, I sprinkled on some SI Fines Herbes. Then I added Bual and dry Vermouth to about 1/3 depth of the legs. This was cooked covered for 30-35 minutes; then I took the legs out and placed them on our plates in the warming oven, added some additional Bual & Fines Herbes, and de-glazed and reduced the liquid for our sauce. Meanwhile I cooked TJ’s frozen organic corn in sugared water for 4-5 minutes, then drained, added butter, coarsely ground black pepper, and salt. This all was enjoyed with a 1988 Pierre Morey Pommard ‘Epenots’ - fill 3/4 cm below the capsule; cork 90% saturated; the usual interesting color change on pouring, from brown-garnet to dark ruby, it was (after a double pouring through our Vinturi into a decanter and then back into the bottle) poured about 45 minutes before meal time into our Grande Bourgogne Riedel glasses; rich, spicy dark currant and berry nose and flavors; nice mid-palate with ok acidity, rich fruit, and mostly resolved tannins; and a long, complex spicy fruit finish. Very enjoyable while we were listening to music of Aaron Copland - Appalachian Spring Suite, Nonet for Strings, and two pieces for String Quartet. Played very nicely by members of St. Luke’s Chamber Orchestra conducted by Denis Russell Davies.
Then for dessert, while watching Iron Chef America, with the challenger beating Cat Cora, we had small scoops of vanilla bean, pralines n’cream, and chocolate ice creams. I also had a small snifter of Rhum Barbancourt.