Photo | Depositphotos.com
Mention wine and Oregon in the same sentence and most of you will be flooded with visions of pinot noir. There are still great ones coming out of that part of the country, but Oregon has so much more to offer. See for yourself as Red or White of Mobile hosts an Oregon wine tasting Wednesday, Feb. 27, 5-8 p.m.
This is one of my favorite wine and food events of the year, as it always gives me a chance to stock up on something I wouldn’t have otherwise discovered. Chef Arwen will, of course, be providing the fabulous snacks she’s known for, and that alone is worth the price of admission.
You’ll certainly find a red, white and rosé to wash them down. Ask the reps questions and learn all you can as your tastebuds travel the Willamette Valley and beyond.
Tickets are $50 per person and are available at redorwhitewine.com under “upcoming events.” Hope to see you there.
Lobster tails do the trick
I ran across this recipe (after scoring some lobster tails for $5.99 apiece) somewhere the other day and modified it a bit. I’ve always either broiled or boiled lobster pretty straight and served with butter, allowing the meat to do its thing. This method jumpstarts the cooking as you add the sauce in the beginning. Feel free to baste during that cooking time.
With any leftover sauce, you could easily take advantage of a few shrimp or scallops and pan cook them. Go ahead and have a seafood overload. We served this with cauliflower risotto. Delicious.
• 2 lobster tails
• 1 white onion, julienned
• ½ stick of salted butter
• 2 cloves garlic, peeled and whole
• ½ cup of pinot gris
• ¼ cup chopped green onions
• Salt and pepper
Using kitchen shears, cut the lobster tails down the center of the shell, exposing the meat. It should kind of look like a brain when lying flat. Loosen the tail meat with your thumb and slip a few bits of onion underneath the meat. Place face up in a small baking dish.
Melt butter in a small saucepan. Add garlic cloves and continuously stir until they’re bronzed and emitting flavor. Throw in a handful (a half cup or so) of onion. Cook until softened, but not browned. Pour in the wine. Bring to a simmer and reduce heat until the mixture reduces a little, 10 minutes or so.
Season with salt, pepper and green onions. Pour mixture over lobster tails, paying special attention to the meat. It’s more about the liquid than the vegetables. Broil on center rack until just done, about 10 minutes. Serve with cold pinot gris or pair it with a steak and a good zinfandel or cabernet. To be safe, drink all three.
This page is available to our local subscribers. Click here to join us today and get the latest local news from local reporters written for local readers. The best deal is found by clicking here. Check it out now.
Already a member of the Lagniappe family? Sign in by clicking here