CONEJO EN ADOBO for Sunday Night Delicacies
... New Orleans is a City with an heart and soul. You feel it, you see it, you eat it...!!! The food scene is amazing and all over. The mix of cultures between the Cajuns, the Creoles, the Italians, the Acadians, the Germans, the French... all coming up together in one pot, simmering, boiling or frying for the goodness of it.
Well though, what's new otherwise??? Out of the Cheverny Rouge from Philippe Tessier so while we're waiting for it, we're back on the Cheverny Rouge 09 from Herve Villemade for Domaine du Moulin, another beautiful Gamay / Pinot Noir blend that capture the fruit from the Gamay and the richness of the Pinot.
We also got a Canavese Bianco "Castello Di Loranze" 07 from the Ferrando Family. Coming from the far North Western of Piemonte, in the foothills of the Alps. On soil coming from ancient glacial deposits, they grow Erbaluce, a white grape that is very aromatic with a great acidity and nice complexity, manually harvested fermented in steel with lees contact to keep the minerality and the richness, reminding me of Chenin Blanc!!!
Back to Louisiana. As I'm making my way through my pig cooking experience, New Orleans has a wide range of recipes using my favorite protein. Acquiring a great cookbook there, I found "traditional" dishes with a Southern twist that I can't wait to try.
One especially caught my attention : "Fromage de Tete"! So here I am with hog head that have been bathing in a brine for the last 48 hours and that I'm gonna slowly cook for 8 hours tonight. I'd say that the whole thing's gonna be ready to try by Tuesday. We'll keep you posted!!!
Crawfish, shrimp, oysters, rabbit, chicken, alligator, nutria, beef, lamb, redfish, catfish and my favorite of all, pig! All the proteins are here @ the tip of your finger, cooked the way you want, available @ all time day & night. Can't wait to go back!
Well though, what's new otherwise??? Out of the Cheverny Rouge from Philippe Tessier so while we're waiting for it, we're back on the Cheverny Rouge 09 from Herve Villemade for Domaine du Moulin, another beautiful Gamay / Pinot Noir blend that capture the fruit from the Gamay and the richness of the Pinot.
We also got a Canavese Bianco "Castello Di Loranze" 07 from the Ferrando Family. Coming from the far North Western of Piemonte, in the foothills of the Alps. On soil coming from ancient glacial deposits, they grow Erbaluce, a white grape that is very aromatic with a great acidity and nice complexity, manually harvested fermented in steel with lees contact to keep the minerality and the richness, reminding me of Chenin Blanc!!!
This Sunday, we traveling down to Mexico for a luscious and hearthy CONEJO EN ADOBO.
Back to Louisiana. As I'm making my way through my pig cooking experience, New Orleans has a wide range of recipes using my favorite protein. Acquiring a great cookbook there, I found "traditional" dishes with a Southern twist that I can't wait to try.
One especially caught my attention : "Fromage de Tete"! So here I am with hog head that have been bathing in a brine for the last 48 hours and that I'm gonna slowly cook for 8 hours tonight. I'd say that the whole thing's gonna be ready to try by Tuesday. We'll keep you posted!!!
Last minute news : just got an e-mail from Catherine. The Bosse Family is landing on the 29th.
And Pierre Breton will be here on the 1st of September...
Trinch
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