Tag Archives: unoaked chardonnay

The Sassy Kitchen’s “Sassy” Chicken and Sausage Gumbo

Sassy Chicken  and Sausage Gumbo

Sassy Chicken and Sausage Gumbo

Sometimes the best results come from a single moment’s necessity, where everything suddenly needs to change. The Sassy Kitchen’s Sassy Chicken and Sausage Gumbo was originally set to be a Crawfish Boil for friends. When Patricia learned one of the guests had a seafood allergy, she momentarily panicked, then went to work on a new idea.

Researching as many chicken gumbo recipes as humanly possible, she pulled what she liked out of a few, added some touches of her own and a new dish was born. The decision to add other meats other than sausage and chicken is what truly “makes” this recipe, and the beauty of a creation such as this one, is that it can be constructed to suit your own flavors and pairings. Toss in what you like, try something new each time and it will be different every occasion you are inspired to whip it up.

 

Passaggio's Pinot Grigio

Passaggio’s Pinot Grigio

As always, we suggest you use the best ingredients possible. This time of year the local Farmer’s Market can be your inspiration with fresh, seasonal produce, giving you the opportunity to use the flavors and colors you desire.

“Sassy” Chicken & Sausage Gumbo

Ingredients:

  • 2 Pounds Smoked Sausage. Sliced about 1/4 inch thick.
  • 4 Pounds Chicken Thighs. On the bone, skin and excess fat removed.
  • 1 Pound Alligator Nuggets. Nuggets, Fillets or Legs. (this time I did not use alligator. I didn’t have it)
  • 1 1/4 Cups Chopped White Onion
  • 1 1/4 Cups Chopped Yellow Onion
  • 1 1/4 Cups Chopped Bell Pepper
  • 1 1/4 Cups Chopped Celery
  • 10 to 12 Cups Chicken Stock
  • 1 Cup Flour (a bit more just in case)
  • 3/4 Cup Vegetable Oil.
  • 1/4 tsp Cayenne Pepper
  • 4 to 6 Bay Leaves. Personal preference – how much bay leaf to you like?
  • Salt and Pepper to taste
  • Cajun Seasoning Blend – I use Emeril’s Essence. It’s ALL IN THERE!
  • 1 Cup Chopped Green Onion
  • 1/3 Cup Chopped Parsley
  • 4 Cups Cooked White Rice. Cook as desired.
  • Hot Sauce
  • Full recipe and method, please head over to The Sassy Kitchen
Passaggio's Unoaked Chardonnay

Passaggio’s Unoaked Chardonnay

Whenever possible, we like to introduce you to a wine, beer or cocktail pairing or two with each recipe. In this case, it’s a simple one for us, as The Sassy Kitchen and Passaggio Wines pair with each other for events and occasions.

“Passaggio Unoaked Chardonnay and the Pinot Grigio would pair very well with Sassy Kitchen’s Gumbo. These wines are aromatic and both have great texture and acidity that helps cut this dish” ~Cynthia Cosco, Winemaker, Passaggio Wines

Please visit Passaggio Wines site, read Cynthia’s fascinating story and check in to the wine club. You can also find Passaggio Wines on Facebook and Twitter @passaggio

You can find The Sassy Kitchen on Facebook

 

 

 

 

Vine Buzz with Jack Chase; Pairing Water and Vine, Grilled Seafood and Wine

Vine Buzz with Jack Chase

Vine Buzz with Jack Chase

What can go wrong grilling a great piece of fish?  Pair your dish with the  wrong wine and it just may go south in a hurry.  I eat fish, I love fish. From sushi to a beautiful grilled trout and everything in between. These meals are enjoyable and fun to pair wine with.

Ballentine Vineyards

Ballentine Vineyards

Grilled Halibut;  From a flavor profile, this fish by itself is light and can lack flavor. Grill it up and serve it with a Lime and Cilantro butter sauce and now we are talking.   A great suggestion, Chenin Blanc, a crisp, acidic white wine that is screaming pair me with your dish.   A favorite of mine as of late has been the Ballentine Vineyards Chenin Blanc from Napa. A dry Chenin with citrus and floral flavors, this is a must try.

Albarino

Albarino

Grilled Swordfish;  Top with or add to the side, a Cucumber and melon salsa. Might I suggest an Albarino or a Cava Sparkling wine from Spain.  Albarino is a grape than can yield a very mineral driven and structured wine.  Paired with this swordfish dish, it is a little piece of culinary heaven. The Lagar de Cervera with green apple and pineapple flavors is a wine to be enjoyed. Since we are talking about Cava, a mention needs to be made about the Segura Viudas Reserva Heredad. A sparkling wine blended with Macabeo and Parellada grapes. This is a wine with incredible balance and is quite a bargain when you realize it is aged over 30 months on all of the riddling is done by hand.

Maso Poli

Maso Poli

Trout;  If trout is on the menu, then I suggest a Tuscan Grilled Trout with fresh Rosemary. Yes, I am getting hungry just writing this.  A favorite wine that I like to pair with this is the Maso Poli Pinot Grigio from Trentino. With pear and apricot flavors, this is a Pinot Grigio with complexity and substance. It will hold its own with several dishes and the Tuscan Trout is one of them.

Airfield Estates Unoaked Chardonnay

Airfield Estates Unoaked Chardonnay

Salmon;  We might as well end with a favorite, salmon, nicely grilled with a lime butter sauce. The wine of late that I find pairs nicely with this dish is the Airfield Estates Unoaked Chardonnay.  A Washington State beauty that is crisp and a perfect pairing with this dish. Flavors of citrus and a clean taste without the oak, make this wine desirable. Try this pairing soon, you will not be sorry.

As always, this is just a small sample of grilled fish and wine combinations. I hope you will try them out and enjoy.

Cheers until next time!!

I eat fish, I love fish. From sushi to a beautiful grilled trout and everything in between. These meals are enjoyable and fun to pair wine with.

winetastingwashington@gmail.com   or find me on Facebook at Wine Tasting Washington

Note From the Editor;  Jack has mentioned several dishes in his article that I will post as soon as possible, so stay tuned!