WineLife365

Posts Tagged ‘King of Queens’

It all started around 9 o’clock, while kicking back on the couch, listening to Cuban music and enjoying a gin and tonic with my resident hottie.  My wife and I were home all alone, enjoying our stay-cation this past 4^th of July weekend, while our sons were away having fun at the beach with their grandparents.  So there we were, kid-free, having a lovely evening when all of the sudden, like a deranged Arthur Spooner, I shouted:  I WANT SOFT-SHELL CRABS!

For the record, I haven’t a clue why I yelled out like a mental patient, frothing from the mouth, wanting soft shell crabs.  To be honest with you, I can’t even remember the last time I even had them.  Whatever it was, the thought of succulent soft shell crabs was securely cemented in my screwy head.

I sprang from the couch and called every seafood joint that I could find within a 15 mile radius. Unfortunately, neither fisherman, market, nor restaurant could be found at this hour (and this far inland) to come to my emotional food rescue.

Out of this burning, yearning feeling, deep down inside of me came Plan B:  this poached egg concoction made on-the-fly, two different ways.

Here’s the stuff you’ll need:

• Soft shell tortillas
• Red onion
• Capers
• Fully cooked bacon (Oscar Mayer, Hormel etc…)
• Manchego Cheese
• Small package of smoked salmon
• Eggs
• Olive oil
• Garlic salt
• Fresh cracked black pepper

To assemble:  Our soft tortilla shells were larger than we wanted, so my wife pulled out a small funnel from the cabinet and cut out cute little circles – just large enough to rest a poached egg on top.

  The next steps, you’ll really have to time accordingly:

• Boil a pot of water for your eggs.  Don’t put your eggs in just yet!!
• While your water is starting to boil, dice up some red onions, slice some small pieces of Manchego cheese and smoked salmon.  Tear up some small pieces of the fully cooked bacon and have the capers out and ready.
• Turning your attention back to your naked shells, drizzle or pat olive oil on the top only.  Sprinkle tops with garlic salt and black pepper.  Add a small slice of the Manchego cheese, a little bit of chopped red onions, capers and some bacon.  Place in toaster oven until melted.
• While this is in the toaster oven, it’s time to poach the eggs.  Don’t worry if you’ve never poached an egg before, here’s an easy way.

To finish:  Either place the poached egg right on top, or lay down a slice of smoked salmon and then top with the poached egg.  Both ways are delicious!

As for the wine pairing, you can go in several interesting directions with this creation – depending on what you’re feeling.  How about a bubbly from Bordeaux?  Say what??  Yup, Crémant de Bordeaux.  The Chateau de Lisennes Brut, Crémant de Bordeaux (Sample, MSRP $17) is a blend of 80 percent Semillon, 10 percent Muscadelle and 10 percent Sauvignon.  It’s brewing in tiny bubbles and charms with its crisp lemon and orange-zesty flavors.

For a white pick, you can’t go wrong with the 2009 Foppiano Vineyards Estate Bottled Chardonnay (Sample, MSRP $22).  Winemaker, Natalie West, demonstrates that you can achieve a creamy, full-bodied Cali Chard that doesn’t beat your chops with a 2×4 (BTW – she also makes a killer Petite Sirah, too!). 

Finally, if you’re in the red zone, consider this bangin’ red from Chile – 2009 Apaltagua Envero Gran Reserva Carménère (Sample, MSRP $15).  Made from vines that are over 50 years old, this estate grown Carménère (93%), with a splash of Cabernet Sauvignon (7%), is like a deep pool of dark fruit, with oak and spice flavors floating throughout – the flavors seems as if they will linger all summer long.

And to think, this all started with a hankering for a little soft-shell crab…

Enjoy!