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What To Serve With Rosé

John Tilson • 8/1/10        Print This Post Print This PostComment Bookmark and Share

Rosé is an extremely versatile wine.  It can be matched with many different kinds of food.  Here are two of our favorite foods to match with Rosés.  The salad is best with lighter and fruitier Rosés.  The Mediterranean chicken calls for something with a bit more flavor and complexity and Bandols are really good with this dish.

JOHN’S GRAPEFRUIT AVOCADO SALAD

grapefruit avocado salad 007

INGREDIENTS

2 avocados (Haas)
2 grapefruit (Texas Pink or Ruby Red)
½ cup jicama, sliced thin and diced
4 Tbs. grapefruit juice
2 tsp. grapeseed oil
2 Tbs. coastal lemon avocado oil*
4 Tbs. roasted, salted pistachios, coarsely chopped

PROCEDURE

Cut grapefruits in half and scoop out sections into a bowl
Squeeze any remaining juice into another small bowl
Chop avocado
Put microgreens and jicama in a bowl.
Toss with coastal lemon avocado oil and sprinkle with salt
Whisk together grapeseed oil and grapefruit juice

PLATING

Sprinkle greens on plate
Put grapefruit pieces in the middle
Put avocado around edge and in the middle
Lightly drizzle with grapeseed oil, grapefruit juice dressing over entire dish
Sprinkle avocado with sea salt**
Sprinkle entire dish with pistachios
Serves 4

*www.pacificaculinaria.com
(800) 622-8880
**Alaea Hawaiian Sea Salt
Available on line or at specialty food stores.

LAURIE’S MEDITERRANEAN LEMON CHICKEN

lemon chicken with orzo

INGREDIENTS

8 chicken thighs
¼ cup olive oil
2 cloves garlic, peeled and smashed
2 Meyer lemons, cut into 8 wedges each and seeded
1 ½ cups orzo ( 2 cups Quinoa can be substituted)
3 cups chicken broth
1 small clove garlic, minced
1 tsp. freshly squeezed Meyer lemon juice
¾ cup pitted Kalamata olives
4 Tbs. chopped fresh oregano
Sea salt** to taste

PROCEDURE

Lightly salt chicken thighs
Place chicken thighs in a large zip lock bag and add olive oil and garlic, and 8 lemon wedges (1 lemon)
Marinate thighs for 3-6 hours
Preheat oven to broil
Remove thighs and put on sheet pan
Broil until skin is golden in color – about 10 minutes (the chicken will not be fully cooked)
While chicken is in the oven, put orzo (if using Quinoa soak for 5 minutes in warm water before adding), chicken stock, lemon wedges, lemon juice, olives, and 2 Tbs. oregano in a Dutch oven or large Corning Ware type container.  Bring to a boil on stove top.
When chicken is browned, remove it from the oven, and change the oven to bake with a temperature to 350 degrees
Place the chicken pieces on top of the orzo mixture, cover, and bake for 30 minutes or until the liquid is absorbed and the chicken is cooked.
Remove from oven and discard lemon wedges.

PLATING

Place orzo and olives in the middle of a serving plate.
Top with a chicken thigh.
Sprinkle with sea salt and remaining oregano.
Garnish with oregano sprig.
Serves 8

**Alaea Hawaiian Sea Salt
Available on line or at specialty food stores.

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