Wow, what a great dinner this was. All the flavors went together so well. And, the wine...well it speaks for itself.
Roy said he thought of me in the wine dept.................
The Sauv Blanc is dryer then Riesling, but is matches similar dishes and it was wonderful with the rice/beans plus the fish and the Asian-flavored coleslaw that finished the dinner. I'll include the recipes for the Walleye and slaw on the blog after I get them typed up.
But wanted to share this side dish as it's nice for the fall.
Cuban Rice and Beans
A Chef’s Journey adaptation of a recipe from Bush’s Bean website.
A common dish in Cuba, Moros y Cristianos can be served anytime of the day. Put an egg on top of this great-tasting combination to create an unexpected breakfast item that will impress your family.
1/2 cup chopped onion
1/2 red or green bell pepper, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dry oregano
1/4 cup chopped fresh cilantro or 1 T. dry cilantro
1 can Bush’s Best ® Black Beans, drain & rinse
2 cups cooked rice
2 tsps. cider vinegar
Salt & black pepper, to taste
Fresh cilantro for garnish
Sauté onion, bell pepper, garlic, cumin and oregano in olive oil until the onion is tender, about 10 minutes, over medium-low heat.
Stir in rice, Black Beans, vinegar, salt and pepper
Once everything is warm and combined, add the cilantro, check for seasoning and serve.
Wine suggestion: we served, pardon the expression, Sweet [censored], a crisp, on the dry side, Sauvignon Blanc, from Central Valley Chile.
I'm loving the Walleye!!!