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Redwood Creek Pinot Grigio 2004
Region: Modesto, California
Winery: Redwood Creek
Variety: Pinot Grigio
Downeast Lobster Scampi a la Campfire - www.redwoodcreekwine.com
¼ lb. lobster meat per person, cut into bite-sized pieces (pre-cooked at home base or on campfire before meal preparation)
1 cup Redwood Creek chardonnay
1/2 to 1 whole red bell pepper, chopped
4 scallions, chopped (2 scallions, julienned, green section only for garnish) or use chives for garnish
6 to 8 tbsp. olive oil
5 tbsp. butter or replace with olive oil
10 large leaves basil, torn or sliced roughly
2-3 tbsp. anchovy paste
8-10 cloves garlic, chopped
10 medium-sized button mushrooms, chopped (can substitute with shitake mushrooms)
Salt and pepper to taste
Cayenne to taste
½ cup parmesian, grated
1 lb. linguini (pre-cooked at home base and stored in bag)
¼ - ½ cup pine nuts
Preparation: Boil, clean, and cut lobster into bite-sized pieces before dinner prep time. Cook linguini el dente at home base, toss in olive oil, and store in bag. Keep cool. Crush and chop garlic. Heat butter and olive oil in medium-high skillet, adding garlic when it begins to steam. Quickly add chardonnay and anchovy paste, allowing it to reduce until thickened—5 to 7 minutes. (Feel free to add corn starch for thickener if needed, or more wine if sauce reduces too much.) Add the scallions or chives; cook until sweet and tender—3 to 5 minutes. Add red pepper and mushrooms, and cook until slightly crisp. Be sure you save some long stems for garnish later. Add basil, linguini, lobster meat, salt and pepper to taste, cayenne to taste, tossing until completely warmed and mixed thoroughly with sauce. (Try to only heat the linguini, rather than allow it to cook) Toss ¼ cup of parmesian cheese and pine nuts. Serve and garnish with long stems of chives or scallion stems cut lengthwise, sprinkle each serving with remaining parmesian. Meal takes about 15 minutes to preapare. Serves 4 people. Eat and enjoy!
Redwood Creek Wine Pairing: Pino Grigio
Posted by Mulli956 on June 5th, 2007 at 8:35pm |
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