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This is comfort food with a brogue<\/em>. Just a few ingredients, simple to prepare (although it does take time, so forethought to timing is necessary), and oh so delicious! This dish brings an Irish pub into your home! And the reflex beverage of choice would be a pint of ale; but I am going to recommend an irreverent \u201coff the beaten path\u201dmedium-bodied Lodi Red: Gearbox Sangiovese!! First, not too common to find Sangiovese coming from California! Next, for those of us who love the Sangiovese based wines of Tuscany (and I certainly do!), this wine bears a mere nodding glance at its European counterpart. The Gearbox carries the fruit on a lighter framed chassis. Lighter in hue, fresh and supple on the palate, with a perfectly clean finish. Soft fruit, dry\u2026 and a splendid complement to flavorful dishes like the Coddle. The wine would also work with meatloaf, mashed potatoes and peas. Or chicken pot pie. Or linguine and red clam sauce. Or baby back ribs. Or pulled pork sandwiches.Or fish \u2018n\u2019 chips. Or paella<\/em>. OR, just by itself! <\/em>Are you getting the picture? Gearbox is a liquid chameleon!<\/strong> It adapts to whatever you put it with! And I recommend serving it slightly chilled.<\/p>\n\n\n\n Gearbox Sangiovese \u201814 (Lodi, CA) <\/u><\/strong> DUBLIN CODDLE<\/p>\n\n\n\n Ingredients<\/u><\/strong><\/p>\n\n\n\n 6 ounces of Tanqueray Gin Directions<\/u><\/strong><\/p>\n\n\n\n 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! 3. Cook bacon in 12\u201d skillet over medium heat \u2018til crispy, 10 minutes. Use slotted spoon, transfer bacon to paper lined plate.<\/p>\n\n\n\n 4. Carefully add sausage to empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to paper lined plate.<\/p>\n\n\n\n 5. Our off all but 2 tbsp of fat from skillet and return to medium heat. Add onions, thyme \u00bd tsp salt and \u00bd tsp pepper. Cover and cook \u2018til onions are softened, 7 to 9 minutes, stirring occasionally scraping up any browned bits. <\/p>\n\n\n\n 6. Add broth and vinegar, scraping up any browned bits, and bring to a simmer. Carefully pour onion mixture over potatoes, spreading onions into an even layer.<\/p>\n\n\n\n 7. Place bangers, browned side up, on top of onions. Transfer to oven and bake \u2018til paring knife inserted into knife meets little resistance, about 1\u00bc hours. <\/p>\n\n\n\n 8. Remove from oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.<\/p>\n\n\n\n n.b.<\/u><\/strong> I sourced the Irish Bangers from Costco (of course!). But if you can\u2019t find it locally, bratwurst in the same quantity will work as a substitute.<\/p>\n","protected":false},"excerpt":{"rendered":" This is comfort food with a brogue. Just a few ingredients, simple to prepare (although it does take time, so forethought to timing is necessary), and oh so delicious! This dish brings an Irish pub into your home! And the reflex … Continue reading
Sangiovese is the great grape of Tuscany, famous for the Chiantis and the world class Brunello that they make. This wine tastes like a stand-out Tuscan red but with richer fruit, a more friendly supple mouthfeel, still a great food match but with an added silky soft finish. The wine is brimming with red berry fruit, spent a year in neutral oak. The wine is a steal! A great Barbeque red, rich tomato based sauces even great with spicy foods. Dark bing cherries, and raspberries with hints of cinnamon and cloves, and a bit of thyme. Superb fruit on the palate with bright acidity. This wine is an extremely versatile red, the ultimate crowd pleaser.<\/p>\n\n\n\n
\u00bd ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
1\u00be pounds Yukon Gold potatoes, peeled and sliced \u00bc\u201d thick
4 slices thick-cut bacon, cut into 1\u201d pieces
1\u00bc pounds Irish bangers
2 onions, sliced into \u00bd\u201d thick rings
1 tbsp minced fresh thyme
1\u00be cups chicken broth
2 tbsp cider vinegar
2 tbsp minced fresh parsley<\/p>\n\n\n\n
2. Adjust oven rack to lower middle position and heat oven to 325\u00b0. Shingle potato slices in bottom of 13X9 baking dish. Sprinkle with salt and fresh ground pepper; set aside.<\/p>\n\n\n\n