Thursday, November 13, 2014

Dirty Rice With 2011 Jean Foillard Morgon Côte du Py

Chicken livers, andouille chicken sausage, and ground pork.

Onions, scallions, wild rice, garlic, celery, green pepper, bay, thyme, and pecans.

Good flavors we like.

And onions and chicken livers were key with this delicious dirty rice recipe from Susan Spicer. Beaujolais likes onions and chicken livers provided the iron-y, blood-like background that matched up with similar notes in this Morgon, turning this next-level Beaujolais into a matchy pairing wizard with the food. While it sucked with an andouille bite, it was so "gee-whiz!" delicious with everything else.

Some alterations. This recipe serves 10. We're not 10 people. So less rice, less chicken stock, and fewer chicken livers. Added pecans, which beefed up the dish but added little in terms of flavor. And the aforementioned chicken sausages (Whole Foods) that brought more beefiness, but just didn't match up with the wine.

The result with dirty rice with more girth, yet stayed in that realm of "this is utterly filling, completely delicious, strangely complex, kinda magical, and I don't feel like I need to buy bigger pants."

We both loved it. Anyone want chicken livers? Cuz we have tons.

Tuesday dinner is the one meal of the week that Mrs. Ney makes certain has a certain swagger-newness-fanciness to it. This meal, on its surface, might not seem like such. We ate it on Tuesday and it lives up to the house Tuesday standard.

And it's easy enough to whip out on a weekday night. Gluten and dairy-free to boot, if that matters to you.

The 2011 Jean Foillard Morgon Côte du Py ($41 - Lush) helped make it that way. This isn't spicy food (though the homemade Scotch bonnet hot sauce we brought to the table...don't go to the bathroom right after you've handled hot sauce THIS hot...jus' saying) and this isn't heavy food. Good Beaujolais has guts inside its medium-light body. Good match.  Crunchy dark raspberries and a touch of smoke, hint of dark chocolate, floral-rosey aroma, and tons of pretty dark forest-y dirt. But really, it was defined by the texture. Silky smooth, almost like thinned out blood that matched up with a touch of iron in very defined and memorable ways.

We don't drink a ton of Beaujolais for some inexplicable reason. Always loved Marcel LaPierre. And we have a few 2011's, a great vintage for Beaujolais, particularly Morgon. Need to drink more.

This was lovely, shockingly light dirty rice with deep flavors. The Jean Foillard made it complete.

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