It’s far more scrumptious than conventional clam chowder, yet you can still enjoy it with many of the same familiar and flavorful favorite side dishes. This creamy lobster bisque combines the very best of the natural, hearty mouthwatering taste treasures of the seven seas with the finest culinary seasonings found on Earth.
When the weather is consistently warm enough for a nice breakfast out on the terrace, patio or balcony, you want to make it as “complete” as possible while at the same time, keeping it as “simple” as possible, so you aren’t disturbing the wonder of the moment having to keep getting up and going inside to get something.
It’s a raging wave of change that is spreading faster and more thoroughly than even we professional connoisseurs and full time gourmets can keep up with. Just last month I was writing about gourmet kitchenettes on wheels, serving up a wide variety of traditional and eclectically cross cultural menu items down in South Florida.
A lot of chefs, wine aficionados and culinary connoisseurs these days are irrevocably trapped in the illusion of wine pairing rules, stating that you always want to serve white wine with “the other white meat,” namely pork.
So while the world has had some very sweet, light and breezy recipes shove down their gullet over the past decade, the truth is, if you have a truly premium quality cut of pork and a boutique quality, artisan style, small production red wine, particularly from the central California coast, you are in for a very intoxicatingly mysterious and delicious, deep and complex layered flavor experience that you will relish with fond memories for years and years to come.
