Pollo Cordón Azul with Romesco, Grilled Romaine and Padrón Peppers with Fried Capers

I was thinking about doing the Pollo Cordón Azul with Romesco – and then I saw that Zupan’s had Pata Cabra on sale. But instead of doing grilled asparagus, I decided to Grilled Romaine with Fried Capers with grilled lemon as the veggie. I also threw some padrón peppers on the grill since they are currently in season.

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I went with a bottle of the Tonnellerie Rue from The Bruery Terreux.

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