¡inspiración!

This very minute my parents are probably leaving their house to drive to Sacramento Airport to drop off my Mom so she can go to her 30th High School class reunion in Aberdeen, South Dakota. I'm almost positive that I've gone a week without talking to her but since I've moved home, we talk everyday. It's making me feel anxious and antsy enough to where I questioned if I even needed coffee this morning.. but I can't say no to coffee!

So naturally, I couldn't let my Mom go off to a special event without going shopping and since she hardly spends any money on herself, even she realized that it was a necessity. As her fashion consultant, I knew she would be one tough customer but I promised her and myself that I would solider through! The day ended in success and we found 3 dresses (the reunion is a 3 day event- a picnic, a tour of the old and new Aberdeen Central, and a dinner/dance). Calvin Klein or "Cal" as she refers to him, really knows how to dress a woman!

While we were busy shopping, my Dad slaved away at making the best meal I've had in 2009! He found a bomb diggity Cuban recipe in "the Cron" but substituted the pork for chicken and added some tasty black beans. IT WAS SOO GOOD! It also co-incited with the book I'm currently reading (not Cuba, Dominican Republic but close enough.) This inspired me to cook a delicious meal for E and I based on a book I just finished. Side note: I just looked at some of the reviews on Amazon and boy are some people rude!! Sometimes you just want an entertaining, well written book, ya know?

Who better to ask about Spanish cuisine then Mario Batali...... wait Mario Batali? Yes, Mario is "the dude" when it comes to Spanish food. I recently (recently like in the past 6 months recently) watched a special on PBS called "Spain - On The Road Again" with Gweneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols. It was awesome! Pilar Sanchez, an elderly home cook who lives in Asturias, taught Mario Batali and Mark Bittmanhow to make pollo cassero, a luscious chicken in rich white wine and pepper sauce. When they asked where she buys her poultry, Sanchez told them to go to her yard and listen for the "singing in the field" from the chicken she raises.



Chicken with Piquillos

recipe by Mario Batali

time: 2 hrs 15 min; active 35 min.
serves 4

One 3 1/2 lb. chicken, cut into 8 pieces
2 garlic cloves. sliced
kosher salt
2 tablespoons EVOO
1 large onion, coarsely chopped
One 9 oz. jar piquillo peppers. drained
1 cup dry white wine ( I used Wildhurst reserve Sauvignon Blanc - the grapes come from my backyard!)

Rub the chicken with garlic and 1 tablespoon of salt. Cover and refrigerate for 1 hour

(E's Mom gave us this for Christmas our 1st year together and it's pretty much amazing but make sure you're not topless when cooking with it. E's a repeat offender in this area, I, on the other hand, am not.)

Heat the EVOO in a large, deep skillet. Scrape the garlic off of the chicken pieces. Add the chicken to the skillet in a single layer and cook over moderately high heat, turning occasionally, until browned all over, about 12 minutes. Transfer chicken to a platter.


Add the onion to the skillet and cook over low heat, turning occasionally, until very tender, about 10 minutes. Add the piquillo peppers and white wine and bring to a simmer, scraping up any browned bits.


Return the chicken to any accumulated juices to the skillet. Cover partially and cook over low heat until the chicken is tender and cooked through and the sauce is thickened, about 30 minutes. Transfer the chicken to a platter, spoon the sauce on top and serve!


Make Ahead: The chicken can be refrigerated overnight; rewarm before serving.

Enjoy!

Next up, the movie "Julie & Julia" and S's meeting with Julia Child!