Text 2516, 42 rader
Skriven 2013-07-18 05:11:00 av MICHAEL LOO (1:123/140)
Ärende: picnic 877
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Burt had brought the fruit of his favorite local winery:

McGregor Rkatsiteli-Sereksiya 12, the former being the white
grape originally brought from Ukraine to Keuka Lake by the famed
Dr. Frank and in the last half century established as a local
specialty, the latter a marginal but hardy red grape. This was
an almost colorless, quite dry (the label says semi-dry) wine
with herbal and citrus notes, rather like Sauvignon Blanc but
lacking some of the acidy urinary notes that so often mar it.

He made up for this with the well-regarded New Zealander Kim
Crawford's Sauvignon Blanc 12, which had plenty of acid, which
went well with the stuff I was serving.

I made escargots a la bourguignonne in the classic way, for the
benefit of the few who had never had this dish; biggish but very
tender snails out of an Indonesian can (about half the size of
the apple snails that had all but ruined a weekend I had with
the Sacerdotes about a decade ago), lots of garlic, parsley, and
butter. I also made fake escargots a la bourguignonne from
chicken gizzards. As there was not a pressure cooker in the house,
I settled for parboiling them, which yielded a firmer texture than
the real escargots offered. The texture of the few hearts in the
mixture (Janis had borrowed some of them for her Shake 'n' Bake
creation) was more similar. People surprised themselves by liking
escargot and surprised me by liking them better than the gizzardy
faux ones.

Have we talked jambalaya yet? The Shipps made their usual,
augmented by the leftover shrimp from Maxie's. It was an
exceptionally meaty one, using a firm Hormel ham (not Cure 81)
and a rather ripe-smelling andouille that I requested be precooked
for a good long time before adding. The abundance of meat took it
way outside the realm of the poorman, and the addition of shrimp
pushed it into wealthy territory. I really do recommend the rich
man's version.

More tastes to follow.

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