Celebrating Drink Wine Day…and Mardi Gras…

Did you know that it’s Drink Wine Day?
Saluting The Vine.  And all its benefits.  
Heart healthy… and the magic of reservatrol.
A key ingredient in red wine–resveratrol— helps reduces “bad” cholesterol and prevents blood clots.
Resveratrol is also credited for fabulous anti-aging benefits. Many spas and anti-aging products feature vinotherapie.
Meanwhile…
the Menu Shoppe has it covered…news and tips…
classic “finds” + Mardi Gras magic…
Visit our handsome product portfolio for impeccable wine covers and Captains Books to enhance your cellar’s collection.

Classic Louisiana Jambalaya
1 pound andouille sausage
3/4 pound ham or creole tasso, cut into 1/2-inch pieces
1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon creole seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice
Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
Suggested pairings:
Crayfish Etouffee
2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
Salt and cayenne pepper, to taste
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.  Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Suggested pairings:
If in The Big Easy to partake of the Mardi Gras revelry…
For  suggested pours for King Cake…visit Patrick’s Bar Vin,  patricksbarvin.com  a trendy wine bar featuring a chic small plate menu + personal wine lockers.  Also home to the Krewe of Cork kreweofcork.com
Bon Mardi Gras!
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in bistros, holiday, lounges, seafood, the cellar and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s