Hubby and I enjoyed a quiet evening and an opportunity to prepare a meal together.
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| Hubby grilled some Ahi Tuna, a few skewers of shrimp with a light Cajun seasoning. |
I melted some butter at low heat in a cast iron pan, added chopped garlic, fresh parsley and a little salt & pepper. I simmer it, stirring constantly to keep it from burning. Browning is good tho. I added some small scallops and stirred until the scallops were nicely coated and warm.
I baked some refrigerator biscuits but added my own touch. Sprinkled garlic salt, garlic powder, parsley and Parmesan cheese on top before baking.
In another cast iron pan, I melted butter with some Herbs de Provence. I added some fresh green beans and chopped water chestnuts. After tossing a couple ice cubes into the pan, I covered it and continued cooking on medium for 10 minutes, stirring occasionally.
While we prepared the me, we enjoyed some wine from Aurora Cellers. This small boutique style winery with old fashion charm is located in the Leelanau Peninsula in northern Michigan. The winery exudes romance as it hosts weddings on site.
The wine I chose to accompany our light fare was a bottle of Luminous, and 2019 Gold Medal winner in a Michigan Wine Competition. Luminous is a crisp refreshing blend of 25% Riesling (my favorite), 35% Seyval, 25% Vignoles, and 15% Pinot Gris. When I drank the wine alone, it seemed to need something. That something was food. The fish and shrimp had a little spice. The wine danced across my tongue with light citrus notes cooling the heat. LOVE IT! A buttery finish was perfect compliment to the skillet dishes.
I highly recommend Luminous from Aurora Cellers to accentuate a lightly spicy grilled seafood.
This wine is available in most retail markets.
