I tasted several dishes that incorporated Solein last November, all prepared by Greg Baxtrom, a James Beard Award semi-finalist and the chef-owner of 2017 Food & Wine Restaurant of the Year, Olmsted.
dried red-pepper flakes.In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger.
Add the chicken; turn to coat.Let marinate at least 10 minutes..Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes.
Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.. Heat a grill pan over moderate heat.Cook the chicken until browned and just done, 4 to 5 minutes per side.
Remove the chicken from the pan and let it rest for 5 minutes.
Cut crosswise into 1/4-inch slices.And maybe invite a few friends over, too.. 14. of 22.
Courtesy of Domaine du Gros ‘Noré.All rosés taste alike, right?
Light, simple summer sippers, perfect for poolside quaffing?The rosés of France's Bandol region have the depth and character of great white wines.