Grilled Five-Spice Chicken Thighs with Soy-Vinegar Sauce & Cilantro
Jay was here for dinner (Sunday night, of course). We all loved the chicken thighs - excellent flavor, easy to make, and very moist. We also liked this corn saute better than the last one. The mashed sweet potatoes were good, and the tomatoes came from the garden.
The chocolate stout cake was an experiment, since I made the Fine Cooking version a few months ago. I believe this one is the winner - Larry really loved it. This one was a little more difficult to put together, since it involved slicing a standard 9-inch cake round into two. It also made too much ganace, and frosting it was kind of messy. But it turned out great.
- Grilled Five-Spice Chicken Thighs with Soy-Vinegar Sauce & Cilantro (Fine Cooking #87, September 2007, p. 31)
- Corn Sauté with Ginger, Garilc & Fresh Cilantro (Fine Cooking #87, September 2007, p. 37)
- Mashed Sweet Potatoes with Marsala (Cooking Light, December 2000)
- Heirloom Tomato Salad with Fresh Mozzarella, Basil and Olive Oil
- Chocolate Stout Cake (King Arthur Flour Whole Grain Baking, p. 422)
Wine: Rafanelli 2001 Zinfandel (Dry Creek Valley, California). Delicious. Rafanelli has been kind of hit-and-miss over the past few years, but this is drinking really nicely.
Oh! We loved both those chicken thighs and also that corn saute. Yummy!
The only chocolate stout cake I have made was from epicurious.com and it was excellent. I plan to buy that KAF whole grain book, since you've had such good results with it.
ooh, I learned how to "tort" (split horizontally) a cake in my class! I'm marking this cake "to-do" in my new book that my friend Sheri gave me.