Monday, August 24, 2009

Hats off to Central Market! Their first HatchFest take home dinner kit was Fettucine with Shrimp in a Hatch Chile Pesto Cream Sauce. First open a bottle of Sauvignon Blanc. We had Doug Margerum's Sybarite, which has richness (gained from aging the wine on the lees) surrounding the laser beam of acid formed in the cold Santa Barbara valleys. Saute some shrimp in Hatch Compound Butter, add the Sauce, add the pre-cooked Fettucine and you've got a panful of deliciousness in about 7 minutes. Apparent genius was never so easy!

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