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+--- Thread: With smoked scallops and grilled squash.... (/thread-1183.html)
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- wondersofwine - 08-04-2003
I remember in a Campfire Girls project on international foods making a casserole from a Philippino recipe that included okra. It was not too bad in the casserole but as a former Yankee, I don't go seeking it out.
- hotwine - 08-04-2003
WD has the right idea: stewed with tomatoes, onions, barley, maybe some bacon bits (haven't tried it with lamb, but those are scarce around here). Or substitute seafood for the lamb/bacon - shrimp, chunks of fish, crawfish if you like those. And your favorite Sauvignon Blanc.... I'll vouch for Deerfield and Rossignole worthiness.
- hotwine - 08-05-2003
Whoops... forget the barley, it's just okra seeds. All the stew needs for seasoning is S&P and a little chili powder.
- hotwine - 08-05-2003
Started on the fresh batch of gumbo tonight. Yee-haw! Gotta order another case of the Deerfield SB this week.
- Georgie - 08-05-2003
So glad you're enjoyng that stuff, HW! and the wine, too.
- winedope1 - 08-08-2003
Hotwine- I season mine w/ s & p and allspice. The dish is Mediterranean in origin. I'm sure, though, that it would respond nicely to your suggestions! I'm a few days behind in replies cause my 'puter has been on the fritz!
- joeyz6 - 08-11-2003
Getting back to the original post here, we just happen to have a seafood/squash dish at Trio. The wine pairing offered by the sommelier is 2001 Rudd Sauvignon Blanc. A healthy dose of oak, but also of acid, with typical California citrus fruit flavors present as well.