By the end of the work week most people want to eat dinner out instead of coming home and cooking. Sometimes I feel like that too, but most of the time I'd rather just cook. I could have easily ordered takeout from Los Nopales (best sopes ever), my favorite Mexican restaurant, which happens to be down the street, but I didn't.
Tonight I just wanted to cook. Since I was flying solo with Sara back on the west coast attending a conference I wasn't sure what to make. I wanted something simple, with just a few ingredients but also comforting. I find pan-roasted chicken to be one of the most comforting meals in the fall and winter. Throw in some roasted carrots and you have a perfect and simple meal for one. This takes about 40 minutes to make and it's so good. The almonds add a nice crunchy texture, the shallots add the sweet and the tarragon ties it all together at the end with a crisp freshness. You can find the recipe here via Bon Appetite.
I started the night off right with some single barrel Evan Williams. I was blown away by this bourbon.
Evan Williams Black Label is a cheap bourbon, perfect for shots, but the single barrel is insanely tasty. This is a 10 year bourbon for less than $30! It's a steal and delicious neat.
I used the Evan Williams Single Barrel to make an American Redwood, which consists of muddled cocktail cherries (via Mess Hall cocktail cherries), bourbon and St. Elizabeth Allspice Dram, a rum based liqueur that tastes of clove, cinnamon and allspice (the flavors of fall and winter). I'll pair this cocktail with something soon, I promise.
I also made a Lion's Tail, which on paper sounds odd since it contains bourbon and lime. Yes, lime. When I think of a sour component for bourbon I think lemon, not lime, but in this cocktail lime works. It's a very fresh and tasty drink.
And since we don't have any heat at the moment (the thermostat registers 60 degrees) I'm drinking some E.H. Taylor, Jr. Barrel Proof bourbon to warm me up. Take that cold Chicago night.