Archive | March 4th, 2013

A Special Presentation: LangeTwins Wines, Dinner at Oro

A Special Presentation: LangeTwins Wines, Dinner at Oro

Wine LangeTwins 2011 Sauv. Blanc

Oro Restaurant and LangeTwins Family Winery and Vineyards, based in Lodi California, put wine and cuisine together for a five-course dinner on March 15 at Oro, in the Emily Morgan Hotel, 705 E. Houston St.

Come a little early for some fun — there will be caricature drawings at 5:45 p.m., with the reception beginning at 6:30 p.m., with chef Chris Cook’s offering of Gulf Shrimp Rangoon and Roasted, Anaheim, Caramelized Peaches. LangeTwins’ Viognier 2011 will be poured.

From the LangeTwins Family Winery: For nearly three decades, the Lange family has practiced the art of sustainable winegrowing. Unlike other farming practices, sustainable growing, vineyard and winemaking practice is all encompassing in its approach. Here, the health of the vineyard and its surrounding natural environment are carefully considered, encompassing the balance of environmental health, economic profitability and social equity.

The rest of the menu continues with Ruby Red Trout, Pickled Apple and Pineapple “Caviar” served with the winery’s Estate Chardonnay, 2010. The third course is Texas Wild Boar Spare Ribs with Caricature Red Blend 2010; Fourth course is Grilled Flat-Iron Steak with Stone-Ground Grits and Sun-Dried Cherries served with LangeTwins Midnight Reserve, 2009.  The meal concludes with Apricot and Peach Cobbler, Serrano and Orange with the winery’s Estate Moscato 2011.

Dinner is $74.95 (not including tax and gratuity).  Call the Emily Morgan Hotel to make reservations at 210-225-5100.

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Spicy Chicken with Green Olives Adds a Moroccan Flavor to Your Slow Cooker

Spicy Chicken with Green Olives Adds a Moroccan Flavor to Your Slow Cooker

Spicy Chicken with Green Olives

Spicy Chicken with Green Olives

Chicken and olives are a great combination, as cultures around the world have known for centuries. In the Caribbean, yellow rice is added to mix. In Sicily, tomatoes are a part of the scheme.

For this Moroccan-inspired recipe, from Michele Scicolone’s recent cookbook, “The Mediterranean Slow Cooker” (Houghton Mifflin Harcourt, $22), the addition of ginger, cinnamon and a touch of turmeric make all the difference in the world. As the author says, “A combination of several spices and herbs gives this savory Moroccan-style chicken great flavor. Stir in the olives near the end of the cooking time so that they don’t get too soft. Couscous or rice is the perfect accompaniment.”

My slow cooker works quickly. The meat was so well done in four hours that it fell off the bone and shredded. So, you may want to use chicken parts with bones that are easily removed once cooked. Also, I ran out of time near the end, so I used rinsed olive salad instead of green olives. It worked just fine.

Spicy Chicken with Green Olives

4 pounds bone-in chicken breasts, legs and thighs (legs and thighs skilled, if you like)
Salt, to taste
Freshly ground pepper, to taste
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1 teaspoon ground cumin
1 teaspoon Spanish smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 cup chicken broth or vegetable broth
1 cup small pitted green olives, drained
1/2 cup chopped fresh cilantro or mint

Spray the insert of a large slow cooker with nonstick cooking spray.

mediterranean slow cookerSprinkle the chicken with salt and pepper to taste. Place the pieces in the slow cooker.

In a medium skillet, heat the over over medium heat. Add the onion and cook, stirring often, for 5 minutes, until slightly softened. Add the garlic, ginger, cumin, paprikae, cinnamon, turmeric and broth, and bring to a simmer. Cook for 5 minutes more. Pour the mixture over the chicken.

Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and coming away from the bone.

Rinse the olives and drain well. Add the olives to the cooker and cook for 30 minutes more. With a slotted spoon, transfer the chicken and olives to a serving platter. Cover and keep warm.

Pour the liquid into a small saucepan. Bring to a simmer and cook until slightly reduced. Taste for seasonings.

Spoon the sauce over the chicken. Sprinkle with herbs and serve hot.

Makes 4 to 6 servings.

From “The Mediterranean Slow Cooker” by Michele Scicolone

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