Last month my wife and I went to the Still. She likes wine so she stocked up on her favorite variety, Malbec. While we were there we decided to get a bottle of Port. It's a dessert wine fortified with Brandy. The guy at the store suggested several brands and we went with the Austrailian brand Penfolds as it's well established and reasonably priced.
After Sunday night's dinner we sampled the Port and it was quite good. Really strong the first couple of sips. I really enjoyed the toffee and nutty flavors.
Anyone else partake of a little Port now and then?
Went out to the Pioneer's Park Nature Center and hit the trails into the tall grass. Pretty cool. Lots of critter tracks and critters to be seen. They collect rain water like I do but their tank is ginormous.
There were two live Kestrel's inside the Center and the biggest bull snake I've ever seen. We walked north and west and ended up west of the elk pens quite a ways. The tall grass was over five feet tall. The boy would have disappeared in there.
Chicken Marsala is a favorite dish in our house. I learned my version from Lidia. It's simple and tasty. A good Marsala is key to making the dish.
Pound the chicken breasts down to about a quarter inch thick, season them with salt and pepper. Lightly coat with flour and brown them in 2 tablespoons unsalted butter and 2 tablespoons olive oil. Set them aside and keep warm. Wilt some sliced shallots while deglazing the pan with a little of the wine.
Throw as many mushrooms as you'd like in the pan, give them some salt and pepper. Then cook them till they release their moisture and it evaporates. Add a half cup chicken stock and reduce by half. Then add a half to one cup Marsala wine and reduce again. I reduce it down till there's enough sauce to coat the pasta. Swirl in another 2 tablespoons unsalted butter and the sauce is finished. Slide your chicken back into the pan and serve!