Catfish filets & Chard, with Sauvignon Blanc

Epicurean Exploits - Food and Recipes
1

Tonight’s dinner was catfish filets, seasoned with garlic, lemon peel, & SI Spicy Seafood Seasoning, and pan-grilled in Meyer Lemon Olive Oil, finished with the pan de-glazed with dry vermouth, reduced and poured over the catfish. Veggie was red chard steamed with chopped garlic, and finished with pink salt and EVOO. All was enjoyed with a 2005 Joel Gott California Sauvignon Blanc - bright fruit, good acidity, and a medium white fruit finish.

Then for dessert, while watching (via TiVo) NCIS, NCIS-LA, & Bizarre Foods with Andrew Zimmern, we had Brie de Meaux, Affinois Goat Brie, & Raw-Milk Morbier, with Plum, Red
Raspberry, Orange-Ginger, & Mango-Pineapple fruit pastes with a dark, fruity 2000 Ridge Sonoma Station Zinfandel. 75% Zin, 16% Petite Sirah, & 9% Carignane. The wine was sufficiently fruity to work well with the cheese and fruit pastes. Another enjoyable evening at home in Santa Fe.

2

Your should send you nightly dinner descriptions to the French Laundry or other 25 star restaurants. You eat more exotic and interesting food in a week, than most of the rest of us do in a year. [welldone.gif]

P.S. I might have to send you an EII S/B, (Herb Lamb) for one of your exotic meals. White peach, pear and green apple with sufficient acidity and good body.

3

We used to eat at French Laundry a couple times a year when we lived in SoCal. We started eating there when the original owners still had it and continued into the Keller years. We haven’t been back to Napa since we moved here full time in Spring of '04. We enjoy a great variety of foods and there is little we don’t like. But now finances are a bit tighter and that’s why we are selling our Cabs.