This edition of Dinner Tonight comes courtesy of Dickman’s and AJ’s Fine Foods.

From Dickman’s comes a very easy, prepared chicken dish that we have enjoyed often at our home.  It’s their southwestern chicken kiev.  They filet a boneless breast, generously filling the pouch with pepper jack cheese and green chilis and then roll it in enchilada sauce.  The finishing touch is a sprinkle of pepper on the outside and this dish is ready for your oven.  Cook at 425 for about 30 minutes.  As this is a moderately spicy dish, we usually like to pair it with an off dry Riesling or Chenin Blanc but this time we elected to go regionally with a New Mexico Gruet Sparkling wine to refresh the palate.

With AJ’s having their seafood sale through October 25th, we asked Kevin, the Cellar Manager, to pair a couple of the seafood dishes with wine.  His first suggestion was to poach the farm fresh Atlantic salmon ($8.99) in Rose wine (any of your choice) and accessorize it with roasted white asparagus in olive oil, sea salt, pepper and Rosemary.  Pair the dish with whatever Rose you chose to poach.  Could this be more simple?

Second on the menu is the Chilean Sea Bass, always a favorite of ours. The chef suggests adding crushed macadamia nuts to the fish and wrapping it in parchment paper.  Drizzle a little olive oil and bake around 15-20 minutes at 425.  You can also place the fish on aluminum foil, wrap it and place in on a bbq at medium to high heat.  Check it once of twice and then open the foil at the end.  We love the slightly smoky scents that the fish absorbs.  Finally, you can broil the dish, a few minutes on each side.  Sea Bass is very forgiving when it comes to cooking as it is a rich fish (lots of healthy omega 3 fats) and will not dry out easily.  For a side dish, Julienne Fennel & Gold carrots, thinly slice Chipollini onions, drizzle in a little olive oil and roast with just a touch of sea salt.  Kevin recommends pairing this with the Burgans Albarino (a favorite of mine).

Enjoy your Dinner Tonight…..

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Tags: AJ's Fine Foods, Dickman's