As gracious as all the veteran offers are, I prefer to cook at home where there are no crowds. Wifey was craving pasta but wanted something inherently light. This dish was my conception as the rebel I am and to push the boundaries of traditional Italian rules of preparation. We started with a salad, then a fresh Butternut squash ravioli tossed in a traditional vodka sauce(vine ripe maranzano tomatoes, heavy cream, parm and Romano cheese, evoo, onions, Stoli vodka, basil, garlic, chili pepper & oregano) and topped with disc of lime zest butter poached sliced lobster tail, then dotted with smoked scallops drizzled w/ lemon basil balsamic & garnished with a seasoned sauteed rock crab crescent. A kettle for 2 of steamed root veggies & cranberry medley finished it out! I paired it with a Mouton Rothschild Bordeaux Rose to accentuate the sweetness of the seafood. Wifey said it did not disappoint and all the flavors were nice and clean, so Im happy with the end result!
Posted on: Wed, 12 Nov 2014 01:25:11 +0000
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