This evening we had Grilled Shrimp with Grilled Pineapple Salsa, from Epicurious.com. I decided to serve it in a tortilla bowl, and that is a slice of manchego on the side, which was a curiously pleasant counterpart to the salsa. The shrimp and salsa were very good! I have been intrigued by how good fruit based salsas can be.The wine was a 2009 Leitz Out Rheingau Riesling. I pity the poor wine that has to take on the flavor of pineapple, but actually this worked reasonably well--I think the other flavors in the salsa (salt, jalapeño, red onion, cilantro) balanced out the sweetness of the grilled pineapple, so it didn't overwhelm the wine.
Mark Try this little Fufu:
ReplyDeleteShiitake Mushrooms with Black Truffle Rum Butter
1 cup fresh shiitake mushrooms rinsed and drained
Buttered and oiled (olive) saute pan
Nicaraguan dark rum
Black Truffle Oil
Lemon wedge
Heat the skillet medium with butter and oil
when hot add mushrooms
drizzle with black truffle oil and a squeeze of lemon
reduce butter and let the mushrooms wilt a little
deglaze with the rum
serve with steak and a nice cab...
I marinated choice rib eye in oil, salt, lemon juice and a little black truffle oil
pan fried hot ...
deglazed with red wine (cab) just a schmeckle...
Serve with baked potato, steamed asparagus with lemon and black truffle rum butter shiitake mushrooms.
Benzinger 2006 Gordenker Vineyard Cabernet Sauvignon Sonoma Valley
(organic wine)