It's not as if the weather here in Miami warrants "winter food", but it sure gives me a great opportunity to cook something that would normally kill us in hot weather: seafood gumbo. We served it over garlic rice, and ate and ate and ate. I left the okra out due to popular demand, but kept in the sausage, the crab, the shrimp, the fish and the tomatoes. Everyone laced it with Louisiana Hot Sauce as they saw fit. For the wine pairing, we drank a really nice Pinot Noir from DeLoach Vineyards. I like just about every bottle of wine they make and this was NO exception.
Dessert was a Mario Batali recipe: Pear Pudding. The pudding was very nice with the cinnamon not overpowering the Anjou pears I used. I went a little crazy and added whipped cream and shaved dark chocolate on top. No one seemed to complain.
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