FINALLY! Dinner for less than a trillion calories. This after Chik made us ride 7.5 miles on our bikes. That’s a lot for people who don’t ride bikes. My legs felt like they were going to fall off. I felt very righteous after our ride…and Sunshine kept going on about how Monday is the beginning of his week to be good and healthy…so, I guess I was inspired, or he shamed me into making this dinner. Either way, it is delicious.
Red cabbage slaw with smokey blue cheese
- 1/2 head red cabbage, thinly sliced
- 2 carrots, shredded
- good splash of cider vinegar
- drizzle of good olive oil
- 2 ounces of smokey blue cheese
Grilled chicken thighs with ancho chili rub
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon ancho chili powder
- 1/2 teaspoon dried cumin
- 1/2 teaspoon kosher salt
Yukon gold mashed potatoes
- 1 pound baby yukon gold potatoes
- olive oil
- kosher salt and pepper to taste
For the slaw: shred cabbage and carrots and combine in a bowl. Add cider vinegar, olive oil and smokey blue cheese. Refrigerate.
For the grilled chicken: combine chili powder, cumin and salt. Season chicken. Grill for 4 minutes over medium heat. Turn chicken and grill for 3 minutes longer.
For the mashed potatoes: Cut potatoes into 1″ pieces and steam until fork tender. Mash with olive oil, add steaming water as needed. Season with salt and pepper.
Turley has moved on from eating my shoes to spying on the neighbors.
Greg says: Hi Slop!
I’ve been waiting for you to cook something that would pair well with my favorite white wine find this year – a 2008 Chilean Chardonnay from Errazuriz.
The Chardonnay , called Wild Ferment, features a complex, multi-layered nose that combines mineral notes with expressive tropical fruit aromas. This fresh and elegant white has just the right amount of toasted notes from oak ageing to cut through the ancho chili on the chicken and compliment the smokey blue cheese in the cabbage side dish at the same time. No need to open two different wines for this meal! I love the bright acidity that balances the lush and creamy texture that leads to a long, lingering, and pleasing finish.
How about an invite for this one?!?
Okay Greg…you’ve got it. Come over anytime….but don’t forget the wine!!! Love ya…Slop