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Wine and Food Pairing
Thu May 16, 2013
Willow Creek Restaurant’s Marinated Brick Chicken with Tyee Estate Pinot Noir
By KUVO Staff
Willow Creek Restaurant’s Marinated Brick Chicken
4 Semi-boneless ½ chickens1 cup Canola oil
1 green jalapeno, sliced
1 red jalapeno, sliced
1 stalk lemongrass, sliced
1 lemon, sliced
½ bunch cilantro, chopped
Toss all ingredients in oil and evenly distribute over and under chicken in a shallow casserole. Allow to marinate for 8-24 hours.
Scrape off marinade and set chicken aside. Place marinade in a 2-quart saucepan on medium heat until soft.
Cover with 1 quart rich chicken stock. Simmer.
2 inches fresh ginger, whole
1 medium yellow onion, whole
Char ginger and onion under broiler or directly on burner
Peel off char and add to sauce
1 cinnamon stick
1 star anise
2 Tbsp. sugar
Add to sauce and simmer until reduced by ½. Strain and whisk in 1 tablespoon whole butter. Keep warm.
For the Brick Chicken
Salt and pepper
¼ cup Canola oil
Season both sides of the chicken.
Heat 2 10-inch cast iron skillets with canola oil.
Gently place chickens skin side down , 2 ½ chickens in each pan. BE CAREFUL OF HOT OIL.
Place foil-wrapped brick, or flat stone on top of chicken.
Leave on high heat for 5 minutes.
Remove brick and turn chicken onto meat side.
Reduce heat to medium and cook for 5 minutes until juices evaporate.
Flip back to skin side to crisp.
Serve immediately with sauce.
Use high quality, smaller, minimally processed chicken. It is still relatively inexpensive and is not waterlogged.
Make sure you let your skillet temper on the heat with the oil for a few minutes. This will season the pan and prevent sticking.
I place a metal pie tin between the brick and the chicken to evenly distribute the weight. Another pan the same size or any number of objects will serve the same purpose.
After starting on a hot burner you can place the whole pan, brick and all 450F oven. It’s a lot less messy
It is ok to start the chickens early and reheat by crisping the skin.
Have fun and experiment with different seasonings
Tyee 2009 Estate Pinot Noir
Tyee Wine Cellars is located on the scenic Buchanan Family Century Farm founded over 120 years ago in the heart of Oregon's Willamette Valley near Corvallis. Five family generations have revered the farm's open spaces, woodlands, wetlands and streams while growing crops in a sustainable manner. Good wines remember the grapes of their origin. The winemakers of the Tyee Estate believe sharing their wines with buyers is perhaps the most sublime expression of the land. However, only few get to experience the great value of their wines since they’re only distributed in Oregon and Colorado.
The Oldest Vines at Tyee Wine Cellars were planted on the Estate Vineyard in 1974, with subsequent plantings throughout the 1980s. These vines, some Pinot Noir, Pinot gris, Chardonnay and Gewurztraminer are Tyee's self-rooted Old Vines and make up more than half of their Estate Vineyard.
Philosophically, Tyee reflects the fact that Dave BUchanan was a marine biologist with the State of Oregon and comes from a family long tied to the land. The farm itself contains a 400 acre nature preserve that is habitat to much wildlife. The winery is also 100% solar powered. In addition to following the Salmon-Safe Ecolabel standards for sustainable agriculture, they maintain a cover crop under the estate’s vines year-round to sequester carbon and prevent erosion. The family also protect nearby creeks with native riparian buffers that enhance habitat for native fish, birds and wildlife. They apply minimal amounts of organically acceptable spray to their grapes and use non-lethal scare tactics to discourage birds and wildlife from eating the grapes during harvest.
The wines are all medium in weight and body. They are firm, with the good acidity you would expect from the Northwest, which is why they go well with Northwest foods like salmon and crab. Their Pinot Gris has been called “one of the top Pinot Gris in the country.” Matt Kramer once called their Gewurz one of the consistently five best in the world and their 2010 Chardonnay was called one of the top three in Oregon.
Their Pinot Noirs tend to have a bit more weight than any of their whites, with a nice core of fruit in the center and the same sense of balance that marks the whites. The Barrel Select, as the name suggests, is made from a selection of their better barrels and has more weight and depth.
In short, Tyee represents an example of a winery that was ahead of its time in offering lean, well structured wines rather than head turning blockbusters that gathered high scores. Although the high quality of their wines has been reflected in the countless awards all their wines have received, both in Oregon and nationally.
Tyee Wines are available at Joy Wine and Spirits at 1302 E 6th Avenue, (at Marion) in Denver, 303-744-6219 or www.joywineandspirits.com.