Sunday, November 16, 2014

Winemaker's Breakfast: Simple Soup, Simple Shrimp & Shrooms

Simple Soup, Simple Shrimp & Shrooooms

A man's got to eat a good breakfast to rack the new wine into the new barrels that arrived this week. Especially if he intends to do it without spilling a drop. The leftovers available were one day old shrimp, the bottom of the pan of 3 day old crab soup, cherry tomatoes going from red to green, several days old hard rice left as an offering to the spirit of the dog and some fur-growing mushrooms.

The method:

* Boil the left over soup. Throw in some broccoli. Throw in two fresh eggs and stir. Add the handful of hard dried-out rice. Simmer.
* Cut the mushrooms. Saute with olive oil and a dash of butter. Pour onto plate. (Note to chef, next time try adding a bit of leftover can't call it "Port" wine while cooking and a pinch of Hawaii Kai red clay sea-salt when serving.)
* Into the saute pan add more olive oil, sliced garlic, and from the herb garden grab what's available, which in our case was basil dried on the plant and some rosemary. Throw in the shrimp. A touch of butter. This cooks up fast - then drain off the delicious "shrimp sauce" into the simmering soup, stir, and serve. Alas, there is no suggested wine pairing today - it's 6 o'clock in the bloody morning.

I can hear dad asking: "Where are the grits?"  OK, next time.

Voila!  I'm so full - and so ready to tackle those barrels of wine - especially after the pot of pressed coffee and a piece of Belgian chocolate. For the record, this is the first time I can remember cooking with butter in ages. This is the first time I remember cooking in ages. Will get cholesterol checked on Monday at Lab Corp.