Scotchy Scotch Scotch, Down Into My Belly: Glenmorangie Scotch Pairing Dinner November 1[trip4food.blogspot.com]
Scotchy Scotch Scotch, Down Into My Belly: Glenmorangie Scotch Pairing Dinner November 1[trip4food.blogspot.com]
Scotchy Scotch Scotch, Down Into My Belly: Glenmorangie Scotch Pairing Dinner November 1
Wine pairings have been around for quite some time. And it’s certainly no secret that we like our craft beers around here. But we are always looking for new and exciting ways to get alcohol into our bodies and so spirit pairings were destined to become a thing.
And now they are.
“[Dr. Lumsden]Â will be joining us that night to talk about scotch as well as details about the particular scotches that will be served that night,” says The Pub General Manager Rob Schelle. “HÂ makes one or two trips to the U.S. each year and tours about eight to ten states while he’s here. This is his first time to our location.”
Scotchy Scotch Scotch, Down Into My Belly: Glenmorangie Scotch Pairing Dinner November 1
Jack Scalfani continues his International dish series with this Brazilian favorite. Be sure to join the Cooking With Jack Community food tips, tricks and recipes: CookngWithJack.net Here is the recipe Moqueca Baiana ingredients: 4 (4 to 6 oz) halibut fillets (or other thick, firm white fish) 4 cloves garlic, chopped 3 Tbs lime juice 2 tsp ground cumin 1 1/2 tsp smoked paprika 1 1/2 tsp chile powder 1/2 tsp salt Freshly ground black pepper to taste 1 Tbs olive oil 1 large white onion, sliced 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 4 plum tomatoes, thickly sliced 1 cup cilantro (leaves and thin stems) 1 (14 oz) can coconut milk 3/4 lb medium shrimp, peeled and deveined Steamed rice, for serving 2 Tbs chopped cilantro leaves, for serving Lime wedges, for serving Place the fish in a wide, shallow baking dish or bowl. Add the garlic, lime juice, cumin, paprika, chile powder, salt and pepper to taste; rub all over the fish, cover with plastic wrap and chill for 1 to 2 hours. About 15 minutes before you’re ready to cook, remove from refrigerator and let fish come to room temperature. Add the oil to a Dutch oven or large stock pot. Place over low heat and arrange half the onion in a single layer inside the pot. Make more layers with half the bell peppers, half the tomatoes and half the cilantro; sprinkle with salt and pepper to taste (remember there is also salt in the marinade). Add the fish along with its marinade in a single layer. Top with … Fish Stew – Brazil
Scotchy Scotch Scotch, Down Into My Belly: Glenmorangie Scotch Pairing Dinner November 1[trip4food.blogspot.com]
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