{"id":110314,"date":"2020-09-03T10:24:26","date_gmt":"2020-09-03T14:24:26","guid":{"rendered":"http:\/\/summerofjim.com\/?p=110314"},"modified":"2020-09-03T10:24:26","modified_gmt":"2020-09-03T14:24:26","slug":"tandoori-chicken-2017-edgebaston-pepper-pot","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=110314","title":{"rendered":"Tandoori Chicken & 2017 Edgebaston Pepper Pot"},"content":{"rendered":"\n

This was a wine first<\/em> dinner choice.  Meaning, I had already chosen a wine to enjoy.  Now\u2026 what to go with it?  Since my wine would be a \u201ccomfort food wine\u201d, I was hunting for a comfort food <\/em>dish.  Yet something that was different\u2026 <\/em>something that travels beyond meatloaf, mashed potatoes & peas.  <\/em>Maybe a comfort food dish\u2026 but with a different zip code.  <\/em>Yet something that would still resonant with my favorite wine for all food occasions\u2026 a Southern Rh\u00f4ne. 

And my search took me to a dish that derived from dishes prepared in a clay pot in the Punjab. Central to this recipe is the reliance on a combination of spices that when blended with yogurt creates a splendid marinade.  A marinade so amazing that it would make an old first baseman\u2019s mitt taste good!  <\/p>\n\n\n\n

So\u2026 if my comfort food dish had an Indian accent, what about choosing a Rh\u00f4ne wine that had a South African accent?  For that is the wine I was set on enjoying!  It\u2019s a wine that I had first tasted a few weeks ago\u2026 and I love it!  And it has the same personality<\/em> of wine that I turn to for every-day-enjoyment-great-with-food.  Southern Rh\u00f4ne varietals, but with a different zip code!<\/p>\n\n\n\n

Edgebaston The Pepper Pot \u201917 (Stellenbosch, SA)
<\/u><\/strong>As its playful name suggests, this spicy red is a Syrah-dominated blend, featuring classic Rh\u00f4ne varietals. David Finlayson, owner and winemaker at Edgebaston, created this red with the joy of the everyday in mind. It\u2019s a fruit-forward style, bursting with luscious black cherry and cassis flavors, while retaining a spicy edge, definitive structure, and a clean finish. David employs only stainless-steel tanks rather than oak barrels in making this wine, to highlight the fruit character.<\/p>\n\n\n\n

{for the video enhancement click on the link http:\/\/summerofjim.com\/?p=110304<\/a>}<\/p>\n\n\n\n

Ingredients<\/strong>
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
1\u00bd lbs of boneless, skinless chicken thighs
6 oz Plain Greek yogurt
1 tbs garam masala
1 tbs cumin
1 tbs turmeric
1 tbs paprika
1 tbs onion powder
1 tsp coarse salt<\/p>\n\n\n\n

Directions
<\/strong>1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!

2. In a medium bowl, combine all the spices and add in the Greek yogurt and blend to combine. Add chicken thighs, toss to coat with your fingers.  Place into a plastic quart bag (or place in a tray, and cover) and marinate in the fridge for at least two hours (and up to overnight).  Take out of the fridge about an hour before cooking, to bring the chicken back up to room temp. Discard the marinade.

3. Place chicken on a hot grill, and sear on one side.  Cook for three minutes, \u2018til there is a good char, then flip & cook another 3-5 minutes \u2018til chicken is fully cooked.

4. Serve with couscous, sliced cucumbers & tzatziki  sauce.<\/p>\n\n\n\n


n.b. <\/u><\/strong>\u00a0The original recipe called for cooking the chicken in a skillet.\u00a0 I preferred to use my Weber grill, and I think that it comes closer to the idea behind using the traditional clay pot.\u00a0 Also, the recipe suggested using Israeli couscous, which I tried (and is pictured below) and which I did not like.\u00a0 My recommendation is to use the other<\/em> kind.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

This was a wine first dinner choice.  Meaning, I had already chosen a wine to enjoy.  Now\u2026 what to go with it?  Since my wine would be a \u201ccomfort food wine\u201d, I was hunting for a comfort food dish.  Yet … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-110314","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110314"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110314\/revisions"}],"predecessor-version":[{"id":110316,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110314\/revisions\/110316"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110314"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}