After the long thirsty ride home from the winery, we cracked a bottle of Palacio de Feffinañes Albariño. The lemony mineral crispness was very refreshing after drinking the Boxwood Topiary Cabernet Franc blend at the winery. I got some salume out of the fridge to go with the bottle of 2007 Alpha Estate Red that Dimitri brought with him. I have tasted Alpha wines a few times in the last couple of years and they are always very good. This particular blend of Syrah, Xinomavro, and Merlot from the far north of Greece worked really well with the sausages from Olli Salumeria just west of Richmond. We had a Norcino and a spicy Calabrese made with Sangiovese. Delicious.
|Greek Wine and Virginia Salume, a Great Combo!|
I came up with this mussel dish for a tasting this week and I liked it so much that I wanted to reprise it. Start by sautéing minced garlic in olive oil with a few kaffir lime leaves. Then add the mussels and a shot of dry white wine (I used Sancerre), cover the pan, and let the mussels steam. When the mussels are open, remove them to a bowl, and return the pan with the cooking liquid to the heat. Add a good splash of coconut milk to the pan along with a shot of fish sauce. Let reduce by half. Meanwhile, add fresh kaffir lime leaves, cilantro leaves, and Thai basil leaves to the mussels. Once the broth is reduced, off heat, stir in a couple tablespoons of tobiko which will turn the broth a glorious orange color. Pour over the mussels and toss well.
|Mussels with Coconut Milk, Thai Basil, Cilantro, and Tobiko|
|Yum! They were Delicious!|
|Dueling Syrahs, not a Bad Choice for Pork|
|Pork Burger Bánh Mì|