Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
I noticed Dayton's organic gardener, Wild Bill, walking down Dayton Avenue this morning. I pulled up alongside of him, and we chatted about Seed Savers, an organization in the Midwest that saves and generates heirloom
vegetable seeds. I ordered some Yukon Gold potatoes and a bunch of Ruby Red beets from Wild Bill, and headed for Wally, where I was to cook lunch and dinner for Beta House on Whitman Campus.
Yes, I am cooking for the boys again, and just what is it they want me to cook?
Meat and potatoes, of course!
So, after I whipped up a quick lunch of beef stew and buttermilk biscuits, I roasted off a big batch of chicken slathered in a sweet-spicy glaze made from peach preserves and Thai Sriacha, the Taiwanese red salsa everybody under 25 loves.
Occasionally, I will get inspired by Beta Theta Pi Fraternity, so I scraped the remaining Sriacha glaze into a Tupperware box and head back to Dayton.
Once at home, I tossed the Beta glaze between a papperdella of zucchini and golden Fettucini, topped in a sprinkling of grated parmesan cheese - and it was yummy. So, when you think you'll lose your mind cooking one more chicken dinner, be daring and try this recipe below paired with a wine like Poets Leap Semi-Dry Riesling, which will always earn 10 barrels from Wine and Country Living because of its ability to make everyone smile with its elegant, fruited swirl and European credentials.
Beta Sriacha Peach Glaze
Serves 4
1/3-cup peach or apricot preserves1 ½-teaspoons Sriacha or chili sauce¼-cup fruity white wine
Method:
In a small saucepan over medium high heat, add preservesand Sriach;, constantly stir and blend until melted. Add ¼-cup fruity white wine and reduce by half. When thick and glossy, remove from heat and apply to foods as a glaze or drizzled over brie cheese with crackers.Hear Judith Speak @ www.chefjudithhenderson.com
Reader Comments(0)