Happy new and very wonderful week, you great Winos!
I discovered my favorite way to eat this striper, alas, (how fun to have a freezer full of samples as to "get it right"), and that is to take either smoked striper meat or grilled, and then add it to fantastic red sauce and pasta!
My favorite Chef is Jean-Christophe Novelli, and his red sauce (with star anise and vanilla bean in it) is so out of this world, and so I made that, and added striper and mushrooms to wheat-free angel hair ("brown rice & flax pasta") and then splashed fantastic Greek oil across it all, blue sea salt, and black pepper.
A delicious experience!
As for vino, a red would be perfect! BUT, I had a Malvasia on hand (a blend of whites that is often made with dried grapes and thus has a very dark and intriguing golden color, a unique almost "Scotch-like" alluring nose, and a sophisticated and arousing taste that, when coupled with the fun of twirling fork to spoon pasta, can just send one into an ambrosial damn trance) and so that Italian white was my pick and it was incredible!
And you all? What's cooking, smoking, sipping, and so it goes?
Cheers to everyone!!! Make today delicious and this new week the best one so far!!!!!!!!!! - Leah
