Tag Archives: Wine Review

Chicken Thighs in Sun Dried Tomato Sauce

Today’s adventure in Saturday night suppers is Chicken Thighs in Sun Dried Tomato Sauce. As a bonus we prepped a side dish, Roasted Asparagus in Lemon Vinaigrette. Both are reasonably simple recipes, however, we made a few changes due to a poor shopper, me. We used 18% cream instead of heavy cream, and dried basil instead of fresh basil leaves for the chicken. The asparagus did not have lemon zest because someone forgot to buy lemons and we did not have parsley either. Still, both turned out fine, and after the second bottle of wine, we didn’t care very much.

Chicken Thighs in Sun Dried Tomato Sauce

These chicken thighs are quick and easy dinner. Eat them as is, or serve over pasta or rice.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 566kcal

Ingredients

1 1/2 lb. chicken thighs skinless and boneless

Salt and black pepper

1 tablespoon olive oil

1/2 cup white wine

1 cup chicken broth/stock sodium free

1 cup cup heavy cream

2 tsp Dijon mustard

1/2 teaspoon sea salt

1 teaspoon Italian seasoning

1 teaspoon onion powder

2 teaspoons garlic powder

1/2 cup sun dried tomatoes chopped

1/2 cup parmesan grated

1 cup basil leaves

Instructions

1. Pat the chicken thighs dry with paper towels.

2. Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides.About 6-8 minutes total. Remove onto a plate.

3. Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes

4. Add white wine and simmer for 2 minutes to let the alcohol evaporate.

5. Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

6. Add basil leaves and cook until wilted.

7. Return chicken to skillet and allow it to warm up for an additional 5 minutes.

8. SERVE chicken with sauce on top.

Roasted Asparagus with Lemon Vinaigrette

PREP TIME 10 mins

COOK TIME 12 mins

TOTAL TIME 22 mins

SERVINGS 4 servings

CALORIES 91 kcal

INGREDIENTS

1 pound (450 g) asparagus

2 tablespoons (30 g) very finely chopped shallot

1 tablespoon (15 ml) red wine vinegar

Freshly grated zest from one lemon

1 tablespoon (25 ml) fresh lemon juice

½ – ¾ teaspoon fine sea salt

2 tablespoons (30 ml) extra-virgin olive oil

Freshly ground black pepper

1 green onion root end and one inch green top trimmed

2 tablespoons finely chopped

Italian parsley

Flaky sea salt optional

INSTRUCTIONS

1. Preheat oven to 450 (225C) degrees.

2. Trim off the tough ends from the asparagus and place on a small rimmed baking sheet.

3. Whisk together shallot, vinegar, 1 teaspoon lemon zest, lemon juice and 1/2 teaspoon salt in a small bowl. Let it sit for 10 minutes, then whisk in the olive oil until the dressing is emulsified. Taste and season with additional salt, if needed.

4. Pour 2 tablespoon of the vinaigrette over the asparagus and season to taste with black pepper. Sprinkle with 1 tablespoon water.

5. Slice the green onion into thin rings. Combine the green onion, parsley and remaining lemon zest in a small bowl.

6. Place the baking sheet in the oven and roast10 – 12 minutes, until the asparagus is beginning to brown at the tips.

7. Transfer asparagus to a serving plate. Drizzle with the remaining vinaigrette and sprinkle with the parsley mixture. Finish the dish with a pinch of flaky sea salt, if you like.

We served with a bed of white Basmati rice and paired with Chilean wine, one of our favourites, Coyam. It is a blend of a variety of organic grapes. A very good wine, in the $20.00 range and is great with food and and as a glass when the doctor orders it.

Tuscan Pork Tenderloin

Since retiring, I have been indulging myself in a wide variety of projects, basically all the stuff I’ve been wanting to do since, like, forever. One that I am having some fun with is cooking. It is easy to combine with one of my other loves, wine. As my co-conspirator in life has similar tastes, this was a no-brainer to move forward on. So I have put writing a book, learning to speak Spanish and becoming a guitar hero on the back burner while I concentrate on this one. I did allude to this in a previous post, here about my latest bucket list.

Our Saturday night dinner this time was Tuscan Pork Tenderloin. A very simple recipe, quick to prepare with very little fuss or muss. Here’s the recipe. Note it is for 4 servings, but we find far too often that 4 equals 2.5.

Ingredients

Ingredient Checklist

4 servings

  • 1 ⅓ teaspoons garlic, minced
  • ⅘ teaspoon dried rosemary
  • ⅘ teaspoon dried oregano
  • ⅓ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • 1 ⅓ pounds pork tenderloin

Directions

Step 1 Preheat the oven to 425 degrees F (220 degrees C).

Step 2 Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.

Step 3 Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

Like I said, very simple. We would suggest upping the time to 30 to 35 minutes. That was the only issue we had. The clean up was super easy as well. We used Jasmine rice for a base, mixed with frozen broccoli and butternut squash. The vegetables were cooked in a bit of olive oil and spiced with salt and pepper to taste.

We paired the dish with one of our go to wines, Meiomi Pinot Noir. The two went together very nicely. The wine is a typical California Pinot, although it has more of a vanilla taste than most. A popular brand, it goes in the $20.00 range.

Overall the supper was a success and one we will repeat in future. The tenderloin was excellent. The minimal spice only accented the overall taste and melded with the wine. I’d rate it a 9 of 10, very subtle, very good.

Wine Wednesday – 2018 J.LOHR MERLOT

We paired this with a Chicken Parmesan, heavy on the cheese and a Cesar salad. J.Lohr has always been a go to wine, both this and the Cabernet. The Chardonnay is also excellent.

The Merlot is a very smooth, dry wine and very soft on the palate. It has major oak, vanilla and chocolate notes. You can pretty much pair it with anything.

You have likely noticed that we are big on California wines, and with good reason. They are usually fairly light, yet bold with strong berry and vanilla hints prevalent. They are reasonably priced, this one in the mid 20’s. I would recommend this wine for any type of occasion, even (especially?) just having a glass. We rate it 4.1 of 5 stars.

PS: For some reason The BC price was 16 cents lower than the average on Vivino. SHHSHH, don’t let them know.

Wine Wednesday – 2017 Noble Vines 337 Cabernet

Opened this one to drink with a homemade pizza on a Friday night. They paired well, the pizza was very cheesy and meatless. I can see why Vivino calls it popular. Typical of the Lodi, California cabs, it is a deep ruby with lots of oak and vanilla notes. Loads of berry as well for those fans. At it’s price point over 30 bucks CAD, I would consider it to be overpriced, and there are many competitors out there at a lower price. Having said that, I would still give it 4 stars out of 5, but likely will not got back to it based on the aforementioned price point.Opened this one to drink with a homemade pizza on a Friday night. They paired well, the pizza was very cheesy and meatless. I can see why Vivino calls it popular. Typical of the Lodi, California cabs, it is a deep ruby with lots of oak and vanilla notes. Loads of berry as well for those fans. At it’s price point over 30 bucks CAD, I would consider it to be overpriced, and there are many competitors out there at a lower price. Having said that, I would still give it 4 stars out of 5, but likely will not got back to it based on the aforementioned price point.

Besides pizza, I would recommend pairing with pretty much any meat dish other than fish. It is to bold for a seafood dish. Also a nice wine to just have a glass with friends.

Wine Wednesday – 2019 Meiomi Pinot Noir

2019 Meiomi Pinot Noir

This wine qualifies as one of our go to varieties. We’ve been opening this one since 2010, or maybe earlier. Very consistent and bursting with more flavour that your average Pinot. Major cherry and berries in the palate, also a bit oaky. Extremely smooth and has a sweetness to it as well. Easy to drink and pairs favourably with most dishes. We recently had it with a maple chipotle pork tenderloin and it worked very well. We also enjoy it with salmon dishes. Highly recommend, a 4.3 on our 5 scale. Our tip to you is drink it from a Pinot glass, you will notice the difference immediately when compared to a regular red wine glass.

Here’s a link to guide you to some perfect glasses.

https://www.forbes.com/sites/lmowery/2019/10/16/the-best-wine-glasses-for-pinot-noir/?sh=7252db9840be

In conclusion, the price, Vivino notes as an average price 19.75. In British Columbia, 24 bucks. They sure like to gouge you here.

Speaking of Vivino, this is a great app, and available on all platforms. Take a picture of the label while in the app and voila, you have everything you wanted to know about that wine. They look at you funny in the liquor store, but, hey, why buy bad or overpriced wine.

See you next Wednesday.

Wine Review -Tom Gore 2018 Cabernet

2018 Tom Gore Cabernet Sauvignon

A workhorse Cabernet with oaky notes and definite hints of blackberry and cherry. Very typical of California Cabernet’s. Reasonably priced, usually in the $15.00 range (unless you live in British Columbia, think $18.00) and suitable for pretty much any meat dish. We enjoyed with home made pizza, lots of cheese. Recommend for the budget conscious among us, I gave it 4 stars of 5.