Inspiration, Cooking and Wine

You know on a Sunday no one should really work....with one exception, I am not going to either. And, while I have never been accused of being a master motivator (sorry, that is not my strength), I do come across some things that I like and, hey, why not share. Also, I have been accused for having a passion for good cooking and an occasional class of a good wine. So, why not share a little inspiration, food and wine.

The Paper Airplane Movie by Michael McMillan is a good little diddy that really represents what Steve Heideman and Fulcrum Investment Network are trying to accomplish and instill....thinking outside the box. Regardless of what we do, isn't it a novel idea to do some things outside the box? Anyways, hope the little diddy makes an impression.

We know we can always find good recipes by going to sites like FoodTV, but isn't it great to find a tried and true recipe from some "normal" person?! Listed below is a gumbo recipe that, while I did not create, I did modify it quite q bit. I am biased, but I think it is awesome. If Gumbo is your thing, you might also want to check out gumbocity for additional things to look at. Here you go:

2/3 Cups Flour
2/3 Cups Vegetable Oil
Mix the flour and oil together in an iron soup pot until
the roux is caramel

2 Cups Onions Add onions, celery & peppers.
1 Cup Celery
1/2 Cup Green Bell Peppers, chopped
Saute and cook until the onions are glossy

1/2 Cup Green Onion tops, chopped
1/4 Cup Parsley
4 Cloves Garlic, chopped
Add onions, parsley and garlic. Saute. Add hot water (4 cups). Stir

2 lbs. Shrimp, raw and peeled
2 Larger Cans of Crabmeat
2 Fillets of Catfish
2 Fillets of Talapia
1 lb. of Scallops....larger sized ones
1 Pint of Oysters and liquid
2-3 8oz bottles of clam juice
Add Shrimp, Crabmeat, Catfish, Talapia, Scallops, anything else you want...hey you won't ruin it.

1 and 1/2 quarts of hot water
1 Tablespoon Salt
1 Teaspoon Cayenne Pepper
Add hot water, salt and pepper. Cover and cook.

Remember, gumbo is supposed to be soupy and I like soups with lots of liquid. So, feel free to play with up or down with liquid to your liking.

Add can of tomatoes....hey, how much depends on you....this will give the soup both good flavor and color.

Now here is where you play.....I like to add in some Old Bay Seasoning (maybe 1 - 2 tablespoons), some Zatarain's (maybe a tablespoon) and as much or as little Lea & Perrins Worcestershire Sauce. Remember, cook the soup down for flavor and add more liquid (fish liquid, if possible) if you want.

Now, what I do shortly before serving is I put 1 lb of shrimp in so they dont cook down into little nuggets and I put in 2 lbs of nice and clean Alaskan King Crab legs. Bring soup to a complete boil, reduce heat and be ready to serve.

Serve with Rice....white rice please.

Did anyone say wine?

For any of you who are Pinot Noir fans, I have a great recommendation. While this one is a little pricey, it is a great find. Also, you will probably have to order it (if you can get it) as this wine is typically snatched up by hotels and high end restaurants.

The Pinot in question....Pisoni Pinot Noir . If you order it, you will have to buy a case (6 bottles). I think last year's price was around$375.00. However, for those Pinot lovers our there....or even if you are not...you will get hooked in with this label.

If anyone tries the recipes I send along, please let me know. Be interested to see what people think.