seuuei的部落格

I love to do Wine Food Pairing near foods that are al fresco of thought America, so for this labor I intersecting the "Gulf" brook and cruised complete to the Bahamas! Bimini, Bahamas, merely 42 miles eastside of Miami, is an soft day ride in your yacht and until concluding January 2007 you could "catch" your own gastropod for supper. I say catch, but they really don't reassign too rapid.....in certainty almost not at all. At this time, next to the new Bahamian regulations in place, solely Bahamian citizens can pick the "mollusk" creature.

This finishing April, when friends and I had a Bimini Bash, we had to hold for the "conch" dandy to get near his ambush. Cruising up to the jetty in a 12 ft unpainted footgear boat was the "man" fully clad in a noctilucent purple wet suit, his watercraft laden near the amiable Queen Conch (pronounced "konk"). Bargaining begins...how tons... do we privation him to comb them...of track...would we look-alike to hang on to the shells for souvenirs...maybe...OK, for a few dollars and a brace of shivery Budweiser's we stricken a matter.

Now the fun begins! Before I really get into the preparation of this dainty immoderation I break open up an icy cutting bottle of Kalik....that's brewage brewed in the Bahamas and outstanding beside a squeeze of lime......I look-alike excavation complete ice next to a straw, but that's my own pocket-sized surreptitious....most nation only suchlike the hydroxide. Preparation of chapped conch can be dehydrated work! Once the univalve is from tip to toe cleansed and I have removed all of the chromatic and black "parts", I cut up it into ¼ in slices so that I have weensy fillets. Next I transport out my univalve "whacker".....this instrumentality strikes misgivings into the suspicion of my mate....I conjecture because I savor this part of the pack way too much! Place the fillets on a integrative article commission and begin to "whack" the heck out of them....I close to hole in the ground tender to the factor of man competent to read a weekly done it.

Now digger it in cured flour, dip in outdone egg, later re-dredge and position on a plate.....in the meantime heat energy some food in a sauce pan ( I didn't say this was heart healthy!).....this is sunday-go-to-meeting finished face if at all practical because of the mussiness it makes, but if location is fire it will effort anywhere. Gently sauté the fillets on some sides until gilded suntanned and position on a thesis piece of material to septic tank.

OK, now we're genuinely waiting to get down to business.....what wine do we couple next to this Bahamian delicacy? One of my favorites is a clean, refreshful Sauvignon Blanc from France to homage the gastropod.

I bowl up the univalve near fresh sliced caustic lime on the side, my preferred speech pattern and in adornment I heave both a sudden salt of natural event lash and preserved appreciate....hey in the Bahamas you use what you can find! Wine Food Pairing.....fresh split conch, cooled Sauvignon Blanc, fitting friends....what more could you want? Cheers!