Farfalle Alfredo and TJ's Mixed Seafood with an Old CalChardonnay

Epicurean Exploits - Food and Recipes
1

Last night for dinner we had a good TJ’s Mixed Seafood (small shrimp, bay scallops, & calamari rings) in Alfredo Sauce, seasoned with 1 1/2 tablespoons of SI San Francisco Bay Seasoning; granulated onion, and tarragon on farfalle (bowtie) pasta. Wine was a nice 1981 Heitz Cellars Heitz Vineyard Chardonnay - fill 2/3 of an inch below the capsule. cork nearly fully saturated; dark orange-brown in color with no sense of oxidation, good spicy secondary and tertiary white and yellow fruit and adequate acidity; with a medium long, developed, spicy fruit finish.

Then for dessert, in the den watching TiVo’d programs, we had small scoops of Caramel Cookie Crunch, Double Dark Chocolate, and Sea Salt Carmel gelati with our after dinner waters. It made a good finish to our excellent pasta dish.

2

Do you just simmer the seafood in the alfredo sauce or do you heat it first, then mix?

3

I heat the Mixed Seafood and season it first, then add the Alfredo Sauce. Then when the pasta is cooked, I plate in Dansk bowls. and serve.

4

Thanks for the tip, Dick.

5

I see quite a few references to Trader Joe’s Mixed Seafood. What specifically is in it?

I do not have a local outlet, so this is more out of curiosity than anything else.

6

small shrimp, bay scallops, & calamari rings

https://wineimport.discoursehosting.net/t/farfalle-alfredo-and-tjs-mixed-seafood-with-an-old-calchardonnay/74768/1

7

Thanks.

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