Not sure that beer and cheese alone would be enough for dinner, Jenn went to Mecca Deli in Marina and picked up several varieties of German sausages, some precooked and some for the grill. We tried bierwurst, that doesn't actually contain any beer but is usually served with beer; weisswurst, a white sausage made with veal, pork, heavy cream, white pepper, ginger and lemon; and Nürnberger Rostbratwurst with its distinctive marjoram and caraway seed flavoring. I served them with dollops of a German mustard made with apple juice. Due to the way veal is produced, I typically don't buy or eat it. But last night was a tasty exception!
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
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