Friday night dinner

[JimCook]

Last night, two friends visited with Mila and I and we enjoyed chicken breasts stuffed with caramelized apples, cherries, and Fontina cheese along with pasta and a meat Bolognese sauce and some zucchini. The wine we consumed was a Kaesler WOMS (Weapons of Mass Seduction). Everything rocked. I'm salivating now a day later just typing about it.

Not pictured was the appetizer of lime-tarragon shrimp served with small cucumber wedge slices.


- Jim

 

[admiral]

Sounds very good!

 

[grapeman]

Somebody is playing "Chef" lately and getting pretty fancey at that.

 

[Wade E]

The wine isnt pictured either, and is that commercial wine you are talking about!

 

[JimCook]

Appleman - somebody plays chef all the time, actually, but he just decided to post some of his meals when he hosts friends over.


Wade - You can bet your bottom dollar that Kaesler is a commercial wine. Coming from the heart of the Barossa Valley in Southern Australia, Kaesler makes Shiraz from vines that are old. Check it out: WOMS. We enjoyed the 2006 vintage and it's really developed since the last time I had a bottle.


- Jim

 

[Joanie]

Jim, was that some of your great imported pasta?

 

[grapeman]

You are quite an amazing person Jim. One of may talents. It really looks delicious.

 

[Waldo]

If it tasted half as good as it looks it had to be one awesome meal

 

[JimCook]

Joan,


This was standard Barilla dried pasta, actually. The Giovanni Rana pasta (hands down the best filled pasta that I have ever tasted) has been gone for a couple of months. As I have to order it by the case, I need to make sure there's enough fridge space before I order it. I have learned that most Bolognese sauces are actually served with flat noodles to best cary the ragu. However, I did not have this shape of noodles, nor do I prefer them and the Italian judges were out so I took a chance.


Appleman - as the reigning 'cook' in the household, my beautiful bride is quite happy that I can cook well.

Our arrangement works very well - I cook and she cleans. It's a drag if you have to do both, although I clean as I go so it doesn't look like a volcano went off during dinner prep.


- Jim

 

[uavwmn]

Jim, looks like an awesome dinner. I am sure a good time was had by all.

 

[JimCook]

I noticed I did not post the recipe for the stuffed chicken breasts. Here it is. I've made many varieties based on this, although I can say that the marinating of the chicken breasts listed in the online recipe I have found to be optional. I normally use a spice blend over the chicken before baking similar to a Moroccan style mix (ground pepper, cumin, chili powder, cinnamon, paprika, garlic powder mixed in olive oil and hand spread over the breasts) and forget the marinade.
- Jim