We dove in, swapping pandemic stories, and I scribbled quick notes about four Melka Estates wines.
lobster stock (see Notes).Cognac, divided.
ground piment d’Espelette.skinless pike or walleye fillet, cut into 1/4-inch pieces.sea scallops (about 3 large scallops), cut into 1/4-inch pieces.
chilled unsalted butter.cut into 1/2-inch pieces and softened.
small button mushrooms.
peeled cooked crayfish tails.We aren't just rice and grits and shrimp, we aren't just one-pot dishes and whatever else.
People tend to love nostalgia and even food media gets caught up in it and loses focus that the food changes with the people but the roots stay the same.Her food is equally traditional or authentic or whatever else as anyone else from the South and the regions and culture that make it.. —Amethyst Ganaway, chef and.
So when you talk about rice specifically from that culture, what is the physical rice?.When I was growing up, I don't know that we used any rice that was particularly special.