Dinner on 1/30/2011 was wonderful. I made Rick Bayless' Smoky Peanut Mole with Grilled Quail, from Rick Bayless's Mexican Kitchen. I can't tell you how many times I've looked at that recipe thinking it would be fun to make. Finally I did it! Partially deboning quail is a new experience from me--I could definitely benefit from some butchery lessons. Fortunately, the quail tasted great anyway!
Carl created a salad from avocado, grapefruit, tomato and chili powder that was a perfect accompaniment, another new dish.
The wine was Garnache de Fuego, 2009 Old Vine.
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