Moments Of Brilliance
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
We've all been there... that moment when you have the greatest ideas, plans and schemes. This is when there are a few libations involved... oh course! Just remember, in the words of Ernest Hemingway- "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut!"
Well, with that in mind, this is when we come up with some of the best recipes, cocktail concoctions and playlist. So there you go... our secret is out.
Today, with a "moment of brilliance", we have put together some drunken Red Wine Chicken, a Pineapple Mojito Sangria and some tunes about... well, "Two More Bottles of Wine".
Grab your corkscrew... The pots are on!
The Plate...
Red Wine Roasted Chicken
What you need...
8 slices of bacon / cut into strips
2 tbsp olive oil
6 or so pieces of chicken (dark meat works best... legs and thighs)
2 tsp kosher salt
Fresh ground black pepper
1lb bag of frozen pearl onions / thawed
8 cloves of garlic / smashed
1 pound mushrooms / halved
3 russet potatoes / pulled and cut into thirds
8-10 cherry tomatoes
1 small package small chopped carrots
1/3 cup of all purpose flour
4 sprigs of thyme
2 bay leaves
2 1/2 cups of Red Wine
2 cups chicken broth
1/2 cup parsley leaves / rough chop
3 tbsp red wine vinegar
What you do...
Cook the bacon over medium heat in olive oil in a large pot or Dutch oven.
Remove the bacon and set aside, leaving all the good grease in the pot.
Season the chicken with salt and pepper then brown in the bacon grease.
Set it aside, then pour off the pan drippings.
Now add the onions, garlic and mushrooms, cook over medium-high heat until browned.
Stir in the potatoes and carrots, then add salt and the flour.
Stir to coat all the veggies.
Now pour the wine and chicken broth in and continue to stir until there are no lumps of flour.
Add the chicken back to the pot, as well as the bay leaves, thyme and bacon.
Bring to a boil then reduce to a simmer.
Cover and braise until the chicken and veggies are tender (30-40 minutes).
Uncover and cook until the sauce thickens (about 10 minutes).
Stir in the parsley and vinegar, add a little salt and pepper to your liking.
Plate it up, pour you a glass of wine... enjoy!
Remove the bacon and set aside, leaving all the good grease in the pot.
Season the chicken with salt and pepper then brown in the bacon grease.
Set it aside, then pour off the pan drippings.
Now add the onions, garlic and mushrooms, cook over medium-high heat until browned.
Stir in the potatoes and carrots, then add salt and the flour.
Stir to coat all the veggies.
Now pour the wine and chicken broth in and continue to stir until there are no lumps of flour.
Add the chicken back to the pot, as well as the bay leaves, thyme and bacon.
Bring to a boil then reduce to a simmer.
Cover and braise until the chicken and veggies are tender (30-40 minutes).
Uncover and cook until the sauce thickens (about 10 minutes).
Stir in the parsley and vinegar, add a little salt and pepper to your liking.
Plate it up, pour you a glass of wine... enjoy!
The Playlist...
Two More Bottles Of Wine
Well... not that you needed another "drinking" playlist, but hey, it came to us in a moment of brilliance!
Starting us off is the professor of partying, Delbert McClinton. He let's us know that no matter how hard things get that "It's all right 'cause it's midnight and I got two more bottles of wine".
And, we're not sure but "Red wine, mistakes mythology" could be a theme song for most of you out there... you know who you are!
As usual, we've thrown together some old with some new some covers and some used. Grab the bottle, we'll handle the tunes.
The "Playlist" runs on Spotify- Click on the link to listen to Two More Bottles of Wine
The Bar...
Pineapple Mojito Sangria
What you need...
1/2 cup rum
1 bottle of dry white wine (Sauvignon Blanc or Pinot Grigio)
3/4 cup pineapple juice
4 cups of lemon-lime soda
pineapple wedges
3 limes
small bunch of peppermint leaves
1/3 cup agave nectar
about 2 cups of pineapple cut into small chunks
What you do...
In a big pitcher , muddle the lime slices and peppermint.
Add the agave and pineapple chunks then pour the wine, rum, and pineapple juice over the top.
Cover and refrigerate for at least 4 hours.
Remove from the fridge, add the lemon-lime soda.
Serve over ice and garnish with mint leaves and a wedge of pineapple.
Only A Bottle Of Cabernet Away!
Please... Day Drink Responsibly
&
Keep On Cookin'!
