this weekend, our featured sauces on the dinner for two menu are the kung pao and the spicy hawaiian. both are excellent and both are popular guest choices.
the kung pao is "our version of a traditional kung pao sauce". it's a little garlicky and kind of sweet, but definitely delicious. we add chili peppers, caramelized white onions and green peppers for a little extra flavor (but remember, you can add and subtract any veggies you want!). the kung pao works best with chicken, duck or pork. as for wine, we recommend pairing the kung pao with chateau st michelle cabernet (oh so yummy) and the gascon malbec.
the spicy hawaiian is also very popular. it's a sweet and sour based sauce, so a little sweeter than most of our dishes, but the spiciness balances it out. we add red and green peppers, red onions, chili peppers and pineapple to the dish. this is a sauce that pairs best with shrimp or chicken. since this is a spicier dish, we think a good wine would be our sokol blosser evolution. it's a perfect wine if you want to mellow out the spiciness. if you want to kick it up a notch, pair the spicy hawaiian with the haras sauvignon blanc.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment