This was the last of the three recipes in this Fine Cooking article on spice-rubbed meats with complementary salsa. As with the previous two dishes, this chicken was really good. We had freshly-picked heirloom tomatoes from our friend Steve, so there was nothing to do with them but cut them up and add salt and pepper. So good.
- Spice-rubbed Chicken with Fresh Pineapple Salsa (Fine Cooking #79, July 2006, p. 42)
- Oven-Roasted Sweet Potato Fries
- Tomato Salad
Wine: 2006 Monkey Bay Sauvignon Blanc (Marlborough, New Zealand). The first time I had this wine was in Austin with Amy. This is a really nice wine.
