Re: If you shoot it, you gotta eat it. Archived Message
Posted by Lloyd on August 14, 2007, 10:14 pm, in reply to "Re: If you shoot it, you gotta eat it."
Peter: I agree about the sav-blancs. I had some in Monterey a few years ago that I think would do quite nicely. But somehow, the more mallolactic Chards seem to go well with the cracked pepper in the wine-butter sauce and that slightly nutty grousey flavor, not to mention the buttered veggies (obviously, no HDL/LDL issues here). Conundrum (the now screw-topped CA table wine, not the problem) would be another nice paring. As far as that trout-walleye recipe goes, I'll be on the Lake-of-the-Woods in about 6-weeks to try that one out. I'm always looking for a good duck or goose recipe too. I've fallen into the habit of either a L'orange or a chokecherry/port wine reduction sauce lately but change is always welcomed, at least a good change. LM
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Message Thread:
- If you shoot it, you gotta eat it. - Peter M. Burke August 13, 2007, 7:45 pm
- Re: If you shoot it, you gotta eat it. - John August 15, 2007, 8:37 am
- Re: If you shoot it, you gotta eat it. - David Kennedy August 14, 2007, 4:31 pm
- Recipe Page? - Jim Stubbendieck August 14, 2007, 9:04 am
- Re: If you shoot it, you gotta eat it. - Lloyd August 13, 2007, 10:33 pm
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