I don't do it very often, unfortunately, but I love having Sunday dinner. A special Sunday meal must include a slow- roasted, braised or cooked meat. Of course these cooking processes fill the house with a delicious welcome-home smell. Yum!
Tonight, after having a wonderful slow-cooked chicken, Jeff and I have decided that Sundays are now going to become slow-cooker Sundays. The slow cooker is much more dependable than an oven. At least if your oven is anything like mine. Mine is a champion at uneven heating. No uneven heating for the slow cooker. It engulfs meat in a cozy, slow heat that makes the meat fall-off-the-bone tender. Yum again!
Here's the recipe we made, courtesy of Emeril Lagasse and Food Network. We made some mini bow-tie pasta to go with ours. The slurry (thickened pan juices) was delicious spooned over the pasta. Egg noodles would also be nice. We served dinner with a pinot grigio rose. It's a deliciously light wine that would be perfect with chicken salad and any other summer picnic dish. The wine would also be wonderful with those tiny crust-free sandwiches and salads served at bridal and baby showers.
Bon appetite. Or maybe, in this case, I should say "Bam!"
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