For cultural events, one great thing, it's all opportunities to experience the taste of the different regions of our history, tradition gives is. This adds to the richness of our lives, we are spread apart culturally. To add to the fun and festivities, winning combinations. So, Mardi Gras and let the good times roll see!
The history of Mardi Gras
Before you eat fat to the religion of Mardi Gras, rich foods has its roots to the practice of fasting month's start of the season of lent, Ash Wednesday. Mardi Gras, from one day grow to several week celebration. New Orleans, Mardi Gras Parade this year, started on February 19, Fat Tuesday, will conclude on March 8. Mardi Gras is celebrated around the world, also called Carnival. Best known is the Carnival of Rio de Janeiro. Other famous Carnival in Mazatlan Mexico, Australia and Canada Quebec City in celebration.
When we think celebration of Mardi Gras in New Orleans a year's impression of the picture of a colorful parade float there, colorful costumes, lively jazz music, spicy Cajun cuisine, loud crowd threw colorful beaded chains. It is a question of one of the largest party of United States. Traditional colors of Mardi Gras are purple symbolizes the standing green representing justice, faith and the power of money.
Creole and Cajun cuisine
Creole dishes of haute cuisine in effect France the Spain words, aristocratic background. Is red Jambalaya is a traditional Creole dish. Cajun cooking food, food ingredients created is a simple country style. Used to cook cooking pot, main dish, rice, vegetable in black is the centerpiece of Cajun cuisine. Cajun cuisine focusing on "50% chopped onions configuration Trinity", green bell pepper, diced to cut 25% celery, parsley, Bay leaves, onion and pepper seasoned 25 percent diced.
These include the popular Louisiana cooking Jambalaya, gumbo, Etouffee. All includes meat, seafood, vegetables and rice. Creole or red Jambalaya tomato, direct to plate rice mixes the. Mixture of meat and vegetables with Tomato Gumbo is spooned on a bed of rice. Etouffee "smothered" was spooned a bed of rice to a creamy mixture of sense crayfish and shrimp also.
Food and wine pairings
Beer is popular in Louisiana. A general rule, paired with dishes like heavy style beers like Jambalaya, heavy. Can enjoy the subtle flavours of spicy food and drink and food combinations that can affect your palate. Come a couple might try beer pairings of hearty stews, Pilsners spicy seafood, spicy beef, chicken, seafood, dry stout and Porter are included. Using the same beer recipe that calls for you as a beer ingredients if you drink diet plan.
A spicy tomato sauce-based Creole or red Jambalaya, Red Zinfandel, and Syrah is a combination of good wine choices. Its easy to compliment works too eat spicy foods are fruit character and tomato sauce. Can you balance these dishes and spices level Gumbo, Etouffee and Riesling.
Etouffee source
This is a popular recipe that four people, presented in starters. This source added to one or more of raw shrimp and cook the meatballs.
The ingredients for the sauce:
1 / 3 Cup, butter
1 / 4 Cups all-purpose flour
green pepper diced small 1 ea
1 ea medium to Spain onion, diced
2 Stalks celery, diced
2 ea. cloves of garlic, chopped
2 ea in plums, tomatoes, chopped
2 Tablespoons Louisiana hot sauce.
1 / 4 Teaspoon red pepper (optional)
1 / 2 Tablespoons seafood seasoning-like old Bay
1 / 2 Tsp black pepper
1 Cups fish stock or clam juice.
1 / 2 lb raw shrimp, peeled and deveined
Or
16 oz cocktail meatballs cooked
Melt the butter in a frying pan on medium heat. Stir until incorporated at all times, and gradually add flour. Cook until the color of the light. Add onions, garlic, celery, green pepper, frying pan. Vegetable Saut Golden instead of softening up. Stir in tomato and fish and shellfish juice. Add seafood seasoning. Low, reduce the heat to boil 20 minutes, stirring occasionally. Add hot sauce and chili pepper. Simmer until the raw shrimp and shrimp pink color. Add to cooked meatballs if you are 5 minutes or simmer until meatballs are hot.
Beverage selection
Beer on Tuesday.
Big easy Empire Maibock-dry styles
Dixie Blackened Voodo Lager-black color, light taste
Rogue Dead Guy Ale-bright, Hoppy, balanced
Devil IPA-dark color, fruit notes in the aroma hop hop.
Mardi Gras domestic wine:
Colombia Crest two vines Riesling - 88 points. Wine Spectator
Hogue Riesling - 89 points. Wine Spectator
Ch-Michelle Riesling cold Creek Vineyard - 88 points. Wine specifications.
Digitalis Zinfandel - 89 points. R. Parker
Artezin Zinfandel - 87 points. Wine Spectator
-Bogle phantom Schiller-not (vintage past 88-89 points)
The wine of the month.
Riesling Milbrandt Columbia Valley, Washington
Good Riesling is a combination of creamy spicy Cajun cuisine. Wine Spectator-on: current 2008 vintage 90 points. Said "this tangy and jazz style of ripe apples, pears, peaches, floral flavor provides almost dry, open weave frame. Drink now. 4088 Case is. This is ???? spicy okra and etoufee cuisine. Please enjoy!
Bill Garlough is level 1 master sommeliers and chefs to me catering Naperville, United States Chamber of Commerce 2007 Chamber of small businesses, is the owner of this year's award winners. Learn more from Bill Garlough perfect combination checked out My Chef . You can go to the Bill or wineparings@mychef.com
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