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NotakeoutOne of my new favorite web sites is

Each day it emails me a new recipe, complete with shopping list, necessary pantry items and tools, cooking instructions, and a suggested wine and dessert pairing. It's a great way to get new menu ideas, and most are relatively easy to prepare.

We fixed the Chicken with Star Fruit (Carambola) and Spiced Rice dish this week, and it was a hit (despite omitting the out-of-season-and-hard-to-find Star Fruit).

Chopping is really the hardest part of this recipe, so if you don't mind that, you'll be fine. The cooking part is easy - just cover the chicken in a mixture of lime zest, lime juice, chopped onions, ginger, honey, jalapeno pepper (I removed the seeds!), cilantro and almonds...and pop it in the oven! Easy. And that mixture of flavors is sooo good.

The rice dish is nice as well: it's cooked along with a stick of cinnamon, adding a subtle flavor to the final dish.

We paired the dish with a delicious 2008 Domaine de la Collonge Pouilly-Fuisse (thanks to TJ's International Wine Club of the Month gift from his Mom). I normally don't like Chardonnay, but this white Burgundy was fantastic and fruity.

It is produced by Gilles Noblet is a 22-acre, 4th-generation, family run estate. It spreads along the hills of la Collonge, which yield just over six thousand cases of Pouilly-Fuisse each year. What's more, the vines here are on average 40 years old; the combination of old vines and reduced yields result in a more concentrated white.

Bon Appetit!

Chicken Carambola


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