HONOR APRIL in MICHIGAN ~ TASTE MICHIGAN WINES / PAN-ROASTED ROSEMARY INFUSED CHICKEN with CHARDONNAY SAUCE

Governor Declares "Michigan Wine Month"

Quality Fuels Economic Success

Governor Jennifer M. Granholm has declared April "Michigan Wine Month" to honor Michigan's wide selection of quality wines and the wine industry's significant contribution to the economy. Michigan's wine and grape industries contribute nearly $790 million to the state's economy each year. Michigan's 50 wineries won more than 600 medals in 2006 from national and international wine competitions.

___________________

For more info on Michigan's notable wine country ... visit:

( http://www.michiganwines.com/Media/news/03152007.html )

________________________________________

PAN-ROASTED ROSEMARY INFUSED CHICKEN with CHARDONNAY SAUCE

~ secret to this rich roasted flavor is the long herb marinade

8 plump chicken breasts or thighs with skin (or 2 Cornish Hens, cut in half)

coarse salt & freshly cracked pepper

1/4 cup extra-virgin olive oil plus 2 additional Tbsp.

2 Tbsp. Dijon mustard

1 Tbsp. honey

juice of 1 lemon

1-2 Tbsp. minced fresh rosemary

1/2 tsp. ground cayenne

2 cups organic chicken broth

1 cup Chardonnay

zest of 1 lemon

fresh rosemary for garnish

Rise and pat chicken dry. Sprinkle with salt & pepper.
Combine oil, mustard, honey, rosemary, and cayenne. Rub mixture over chicken. Cover and refrigerate several hours or overnight.
Preheat oven to 450-degrees. Bring chicken to room temperature.
Heat 2 Tbsp. oil in heavy skillet. Brown chicken and transfer to roasting pan. Roast 10 minutes or until chicken is crisp and juices run opaque. Remove from pan, cover and set aside.
Deglaze roasting pan with chardonnay, scraping browned bits from bottom. Add chicken stock and bring to boil. Reduce heat and cook until sauce is reduced to 1 cup. Strain sauce and place in clean saucepan. Adjust seasonings and add lemon zest. Serve over pan-roasted chicken garnished with fresh rosemary. Garlic roasted mashed potatoes would be a delicious side as well as carrots sauteed in a bit of olive oil seasoned with cracked pepper.

Wine Pairing: Either a cool, smooth Michigan Chardonnay or a crisp Sauvignon Blanc.

For a list of Award-Winning Michigan Wines 2006

http://www.michiganwines.com/Awards/awards.html

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog