Catfish & Broccoli with Sauvignon Blanc

Epicurean Exploits - Food and Recipes
1

Tonight’s dinner was pan-grilled catfish - grilled in Tahitian Line olive oil; seasoned with Key-Lime Pepper, SI Spicy Seafood Seasoning, & garlic. Veggie was broccoli boiled with Thai fish sauce & garlic, finished with butter and black pepper. Wine was a very interesting 2005 Earl Sorin-Coquard Saint Bris Sauvignon ‘Grand Vin de Bourgogne’ - light yellow in color; bright nose and flavors of white fruit, tinged with herbal grassiness, richer fruit than most Sancerres; rich mid-palate with good acidity, balanced by the fruit; and a long grassy fruit finish. Very good with the catfish; we’ve always enjoyed sauvignon blancs with catfish.

Then for dessert we had a 2005 Ch. Rieussec (375ml) with Robiola Bosina, Cravanzina, and La Tur cheeses - with lavender-rosemary honey, pecans, and an almost ripe Bosc pear. The honey was very good with all cheeses, but especially with the Cravanzina. The sauternes was rather dry, so it was very tasty with the dessert. It was a very enjoyable evening.

2

Regarding the '05 Rieussec, what was the acidity/flavors like?

3

I love La Tur. I don’t see it around much, but I grab it when I do. The rind is oddly brain-like, with its convolutions.

Sounds like another wonderful dinner!

4

Everybody here seems to have plenty of time to make unique, flavorful and balanced meals.
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I’m not going to bother with pictures of last nights Pigs in a blanket with hot, sweet mustard. [nea.gif]

5

Is Der Wienerschnitzel still in business, or is this what you call Costco hot dogs?

6

Now Bob, you know we can only have Hebrew National hotdogs in the house. [highfive.gif]

7

The Rieussec was very young and tight. The ripe cheeses brought out a little of the fruit. It had good acidity, which helped with the cheeses. As well it was fairly dry, which also helped with the cheeses

8

Randy-

I have time now, since we’re retired. But when I was working, I’d stop and pick fish or chops up on the way home from either Fisherman’s Wharf or Moore’s market. I then had a rule of fifteen minutes - start of cooking to serving. If there was a sauce involved, I’d either made it on the weekend or some day before this dinner. Besides, things take longer to cook here in Santa Fe than they did in SoCal.