Tuesday, July 04, 2006

Sorta Southern

Kind of a lighter take on fried chicken, grits, and greens: pan-roasted chicken, rubbed with herbs, went on polenta laced with more herbs, parmesan, and pepper, and a pile of purple kale blanched and tossed with lemon, olive oil, and ponzu. Really simple, and just right on a hot day with a chilled Sinskey vin gris (100% Pinot Noir.)

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