TN: good wines, a Minervois rose and a Rully blanc
 

Tuesday was very hot for April. I spatchcocked a chicken, which then
sat with some Greek-esque spices for a while, then was rubbed with
olive oil, garlic, and lemon before grilling. Wine was the Ch. d'Oupia
Minervois rose, which played its role well. Strawberry and raspberry
fruit with a light bitter edge, good acidity, nice finish. Definitely
not for those seeking fruit as a primary goal. Pondering this wine I
realized that the very light bitter edge is pretty common among pinks
I like. Good value. B/B+

Wednesday Betsy was at NYU for the VOX showcase, I visited a very ill
employee at Harlem Hospital then headed downtown to meet her. We dined
at Apiary, quickly becoming one of my favorite NYC restaurants. She
chose the appetizer special I had last time (house-cured citrus salmon
topped with a soft poached egg and trout roe), I had the excellent
sweetbreads. She had Chatham cod with a tapenade, while my main was
skate on a bed of razor clam chowder with lots of bacon. We also had
Brussels sprouts. Wine was off the list, the 2006 Dureuil-Janthial
"Maizieres" Rully (very fairly priced at $42). This is a nice white
Burgundy that is drinking well now, and paired well with both the
sweetbreads and the skate. Bosc pear fruit with a citric edge, some
vanillin oak but not overpowering, really excellent length for a
village (I think, don't think this is 1er) Rully. Good crispness, big
for appellation, I quite enjoyed. B++

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.
*

TN: good wines, a Minervois rose and a Rully blanc
 

In article
>,
DaleW > wrote:

> Tuesday was very hot for April. I spatchcocked a chicken, which then
> sat with some Greek-esque spices for a while, then was rubbed with
> olive oil, garlic, and lemon before grilling. Wine was the Ch. d'Oupia
> Minervois rose, which played its role well. Strawberry and raspberry
> fruit with a light bitter edge, good acidity, nice finish. Definitely
> not for those seeking fruit as a primary goal. Pondering this wine I
> realized that the very light bitter edge is pretty common among pinks
> I like. Good value. B/B+
>
> Wednesday Betsy was at NYU for the VOX showcase, I visited a very ill
> employee at Harlem Hospital then headed downtown to meet her. We dined
> at Apiary, quickly becoming one of my favorite NYC restaurants. She
> chose the appetizer special I had last time (house-cured citrus salmon
> topped with a soft poached egg and trout roe), I had the excellent
> sweetbreads. She had Chatham cod with a tapenade, while my main was
> skate on a bed of razor clam chowder with lots of bacon. We also had
> Brussels sprouts. Wine was off the list, the 2006 Dureuil-Janthial
> "Maizieres" Rully (very fairly priced at $42). This is a nice white
> Burgundy that is drinking well now, and paired well with both the
> sweetbreads and the skate. Bosc pear fruit with a citric edge, some
> vanillin oak but not overpowering, really excellent length for a
> village (I think, don't think this is 1er) Rully. Good crispness, big
> for appellation, I quite enjoyed. B++
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
> *

What exactly does it mean to spatchcock a chicken? I have a bottle of
the Minervois waiting for the right warm day.

TN: good wines, a Minervois rose and a Rully blanc
 

On Apr 30, 7:32*pm, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
> *DaleW > wrote:
> > Tuesday was very hot for April. *I spatchcocked a chicken, which then
> > sat with some Greek-esque spices for a while, then was rubbed with
> > olive oil, garlic, and lemon before grilling. Wine was the Ch. d'Oupia
> > Minervois rose, which played its role well. Strawberry *and raspberry
> > fruit with a light bitter edge, good acidity, nice finish. Definitely
> > not for those seeking fruit as a primary goal. Pondering this wine I
> > realized that the very light bitter edge is pretty common among pinks
> > I like. Good value. B/B+
>
> > Wednesday Betsy was at NYU for the VOX showcase, I visited a very ill
> > employee at Harlem Hospital then headed downtown to meet her. We dined
> > at Apiary, quickly becoming one of my favorite NYC restaurants. She
> > chose the appetizer special I had last time (house-cured citrus salmon
> > topped with a soft poached egg and trout roe), I had the excellent
> > sweetbreads. She had Chatham cod with a tapenade, while my main was
> > skate on a bed of razor clam chowder with lots of *bacon. We also had
> > Brussels sprouts. Wine was off the list, the 2006 Dureuil-Janthial
> > "Maizieres" Rully (very fairly priced at $42). This is a nice white
> > Burgundy that is drinking well now, and paired well with both the
> > sweetbreads and the skate. Bosc pear fruit with a citric edge, some
> > vanillin oak but not overpowering, really excellent length for a
> > village (I think, don't think this is 1er) Rully. Good crispness, big
> > for appellation, I quite enjoyed. B++
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
> > *
>
> What exactly does it mean to spatchcock a chicken? I have a bottle of
> the Minervois waiting for the right warm day.

The bird equivalent of butterflying. I use shears to cut out backbone,
then yank out the breastbone. Lets bird lay flat for grilling,. I also
used a cast iron press as a weight

good wines, a Minervois rose and a Rully blanc
 

"DaleW" > wrote in message
...
Tuesday was very hot for April. I spatchcocked a chicken, which then
sat with some Greek-esque spices for a while, then was rubbed with
olive oil, garlic, and lemon before grilling.

I like that method advanced one step. I bone the chicken out before cooking.
I also bone out roast chicken and turkey - they cook faster and taste
better.

I also like a reduction gravy or sauce, will all meats. Easier to do with
oven roasting, since you can harvest the fond. But a good supply of
Demi-glace gets you halfway there.

I like a good California Cab or a heavy Merlot with everything. A good
Sancerre works for me also.

TN: good wines, a Minervois rose and a Rully blanc
 

On Thu, 30 Apr 2009 16:36:11 -0700 (PDT), DaleW >
wrote:

> On Apr 30, 7:32*pm, Lawrence Leichtman > wrote:

> > What exactly does it mean to spatchcock a chicken? I have a bottle of
> > the Minervois waiting for the right warm day.
>
> The bird equivalent of butterflying. I use shears to cut out backbone,
> then yank out the breastbone. Lets bird lay flat for grilling,. I also
> used a cast iron press as a weight


Interestingly, I had never seen the word "spatchcock" before until
just a few weeks ago, when I saw it on the menu in a restaurant in
Sydney, Australia. So I learned it only shortly before reading your
message.

--
Ken Blake
Please Reply to the Newsgroup

good wines, a Minervois rose and a Rully blanc
 

In article >,
"zara" > wrote:

> "DaleW" > wrote in message
> ...
> Tuesday was very hot for April. I spatchcocked a chicken, which then
> sat with some Greek-esque spices for a while, then was rubbed with
> olive oil, garlic, and lemon before grilling.
>
> I like that method advanced one step. I bone the chicken out before cooking.
> I also bone out roast chicken and turkey - they cook faster and taste
> better.
>
> I also like a reduction gravy or sauce, will all meats. Easier to do with
> oven roasting, since you can harvest the fond. But a good supply of
> Demi-glace gets you halfway there.
>
> I like a good California Cab or a heavy Merlot with everything. A good
> Sancerre works for me also.

I do the Jacque Pepin style of cutting through the backbone and
flattening the chicken that is rubbed with mustard, olive oil, white
wine, soy sauce and herbs d' Provence. It cooks in 30-40 minutes for a
3-4 pound bird.