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Posts Tagged ‘Scallops’

Rating: 4/5

Paella made with sun-dried tomato chicken sausage, scallops, shrimp, mixed peppers, chili beans, white rice, garlic, mushrooms and fresh sage.

Wine: Pétalos Bierzo 2006

Notes:

Paella happens to be one of my favorite dishes of all time.  The peppers I use generally change from time to time and if I add beans, they’re usually just red and not chili.  However, it’s hard to mess Paella up and the pepper mix of cayenne and serrano pulled in a good deal of heat.  The fresh sage was a first time addition and definitely a keeper since it provided a wonderful refreshment in the middle of the dish.  Generally, I’ll pair this with a Tempranillo or Monastrell, but the Bierzo (grape: Mencía) was something new so I opted for it.  Bierzo is complex as it sifts between something like a Tempranillo in the leather and tannin and then towards something fruitier with it’s red fruits with hints of minerality and herbs.  It packs a punch though.  The mouthfeel on this was like a semi flowing through your mouth.  Oddly, this made a great pairing with a spicy dish that probably would have prompted sweat without its aid.

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Rating: 4/5

Mussels steamed in Muscadet, Chicken Broth and Lime juice over…

Golden Beets, Taro and Leeks left to steam and sauteed Scallops in Muscadet and Tarragon over…

Quinoa

Wine: Domaine Pierre de La Grange, 2008 (Muscadet)

Notes:

Fantastic spring meal!  To really top this off the Quinoa could have been cooked a little better (it was flash cooked due to a time crunch and therefore a bit too crunchy), the lemongrass that was bought at the Seward Co-op could have been added to my grocery bag and thus put into the steamed mussels and the Muscadet could have been aged another couple of years.  The results of this would have been sublime.

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