Egads, when I started posting recipes on Wednesdays I had just left my job and began working from home.
With lots of time on my hands I cooked, cleaned and even washed cars…
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until “I dedicated myself full-time to wine,” as my brother put it. With writing, consulting and planning events it has now become a full time gig! So, if you are a working gal, this recipe will work for you, if not, email me, I could use a chef or food writer that wants some exposure: Eve@EveWine101.com
So, without further adieu, I pulled a braising sauce from my cabinet and made this Ginger-Sesame Chicken, with rice and an Asian salad. It was a bit too tangy and strong, even with the 2010 Tobin James 5 Bordeaux Blend I had it with. Not my fave of the braising sauces so far, but if you are a fan of soy sauce, this is for you:
