Jay came by for a late dinner tonight, on his way home from the airport. These chicken fingers were easy and yummy. The dipping sauce was especially good. – I used homemade curry powder and no tabasco for the chicken fingers, to cut down on the spice for Jay. Homemade curry powder is much better than store-bought, anyway. – The potatoes were good. I think I like sweet potatoes best with olive oil, salt and pepper and then grilled. – The cake was sooo rich. But so good. It’s just chocolate, butter and eggs. Really decadent and dense.
- Crisp Curried Chicken Fingers with Honey Mustard Dipping Sauce (Fine Cooking #74, November 2005, p. 90c)
- Brown Sugar-Glazed Sweet Potato Wedges (Cooking Light, December 2004)
- Spinach Salad with Dried Cranberries, Walnuts, Cherry Tomatoes, Balsamic Vinegar and Olive Oil
- Chocolate Oblivion Truffle Torte (The Cake Bible, Rose Levy Beranbaum, p. 84)
Wine: Carol Shelton 2002 Wild Thing Old Vines Zinfandel (Mendocino County, California). A big, jammy Zin – yum! We got this bottle after working the ZAP Mendocino Flights event this year. Carol was nice enough to sign our bottle for us.
ok, ok, these are going on my to-do list.
I love chicken fingers! Never even though of curry though, that souunds intriguing and I think I’ll give it a try.
I coated them in a mayo-curry mixture before rolling them in breadcrumbs. I used canola mayo because I didn’t think it would make a difference. Yum!