Had help with dinner tonight

[Ed Pawlowski]

Granddaughter is staying with me as she starts a new job next week and
is looking for her own place.

The likes to cook so we made Chicken Parm tonight. She did the
seasoning, breading. salad. I fried them but she did the sauce and cheese.

With a red sauce and strong cheese I had a nice bottle of red wine.
Forget who recommended it, may have been Gary. Worked well
complimenting flavors.
https://i.postimg.cc/tCgT9TCm/chickparm.jpg

[Bruce]

Yes, Gary's the goto man if you want advice about combining food and
wine.

[itsjoan...@webtv.net]

Looks good and a hearty filling meal.

[Ophelia]

"Ed Pawlowski" wrote in message news:wZeFG.3117$0W4....@fx42.iad...

===

Lucky you:)

[Gary]

Looks very nice, Ed. Compliments to your granddaughter!

And yes...a good dinner can turn into an excellent dinner
when accompanied with a good wine. ;)

[Gary]

All my wine jokes aside, I do add wine occasionally to some
of my sauces. Adds a nice taste to some dishes.

I like a little splash of Merlot in a red spaghetti sauce.

Also, whenever I debone chicken breasts, I'll save the bones
(still with a bit of meat on them). These I'll fry in a small
amount of oil and add lots of dry herbs and spices. No recipe
for this...I just go through my spice rack and add a pinch
of anything that might go well with chicken.

Once the chicken is cooked and removed, I'll deglaze the pan
with a bit of dry white wine and cook down for a few minutes.
This I pour over the chicken breast bones. Good eats.
Good to gnaw on.

[Bruce]

On Sun, 14 Jun 2020 08:29:08 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> On Sat, 13 Jun 2020 21:22:36 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>>
>> >Granddaughter is staying with me as she starts a new job next week and
>> >is looking for her own place.
>> >
>> >The likes to cook so we made Chicken Parm tonight. She did the
>> >seasoning, breading. salad. I fried them but she did the sauce and cheese.
>> >
>> >With a red sauce and strong cheese I had a nice bottle of red wine.
>> >Forget who recommended it, may have been Gary. Worked well
>> >complimenting flavors.
>> >https://i.postimg.cc/tCgT9TCm/chickparm.jpg
>>
>> Yes, Gary's the goto man if you want advice about combining food and
>> wine.
>
>All my wine jokes aside, I do add wine occasionally to some
>of my sauces. Adds a nice taste to some dishes.
>
>I like a little splash of Merlot in a red spaghetti sauce.

What do you do with the rest of the bottle? Make spaghetti sauce until
you run out of wine?

[Sheldon Martin]

On Sat, 13 Jun 2020 21:22:36 -0400, Ed Pawlowski <e...@snet.xxx> wrote:

Your granddaughter did very good, nice plating, and that sauce looks
tasty. Only thing I'd do differently is to slice the chicken breast
into three cutlets, thinner they'd saute faster and be more moist...
and lots more mozz.

[Sheldon Martin]

Looks professionally presented, lots more attractive than most food
pictures I've seen here... actually looks more appetizing than what
most restaurants serve. That's one of my favorite pasta shapes,
excellent for holding sauce and great for a pasta salad too... looks
like Rotini, for cold salads I like the tri-color, looks more festive
against a white mayo based dressing. For an Italian meal the only
thing missing is something green, a parsely/basil sprig, already has
the red and white for the flag.

[Gary]

Bruce wrote:

>
> Gary wrote:
> >All my wine jokes aside, I do add wine occasionally to some
> >of my sauces. Adds a nice taste to some dishes.
> >
> >I like a little splash of Merlot in a red spaghetti sauce.
>
> What do you do with the rest of the bottle? Make spaghetti sauce until
> you run out of wine?

Not at all. I use a little for the sauce and drink the rest
of the bottle while it's cooking. Makes for a great meal
every time! :)