Recipe: Pulled Chicken in the Slow Cooker // Jesse Cardozo
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Side Recipe:
Macaroni & Cheese with Black Beans and Chipotle // Serious Eats
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Side Recipe:
Roasted Russets with Chipotle Aioli // Moosewood Restaurant
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Appetizer:
Fried (Baked) Pickles (not pictured) // Full Flavor Food
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In spite of the varied kitty ratings, this was a favorite meal! The chicken was superb, and not actually cooked by Seth or myself. Our friend Jesse was the master chef there, and we enjoyed it with smoked apple cheddar.
What Seth and I did make was all the side dishes. I enjoyed the idea of the mac & cheese, but our pasta ended up being overcooked because it finishes cooking on the stove. I would have preferred if the dish had been baked. But it was creamy, and I liked the addition of the chipotle and black beans for something a little heartier.
We've enjoyed the original roasted russets with chipotle aioli at Ithaca's
Just a Taste Wine and Tapas bar. Ours were not as delicious as the original, but not a bad homemade attempt. I especially liked the chipotle aioli.
The fried baked pickles were edible, but nowhere near as tasty as the steaming-hot fried pickles we've had at varous pubs. I wouldn't make it again. Because they were baked, ours ended up dried out, and covered in an even dryer coating of panko and breadcrumbs. We ate them all because we were hungry, but not because we particularly enjoyed them!
Also pictured is some refreshing fruit salad that helped to lighten up the meal, and some store-bought cole slaw.
