Why not use a few offbeat things, like, say, chicken gizzards?
You can combine these with, say, shrimp, or Venetian crawfish, escargot, and some kind of spicy but mild Mediterranean sausage, even say Genoa salami, or just bacon fat, and have a kind of crude, rustic, paella.
You could use leftover roast chicken slop as a base for the risotto or paella. You could think ahead, not very improvisational...., and cook gizzards along with a roast chicken, up front.
This might go with say, Oscar Peterson? Bonfa, A Day In The Life Of A Fool? Maybe something more like that...
Perhaps a little later Paul Desmond...
I would pair this with my Faux Caesar. Oh, I haven't described that yet!
Manzanilla, champagne, or chardonnay
You could use leftover roast chicken slop as a base for the risotto or paella. You could think ahead, not very improvisational...., and cook gizzards along with a roast chicken, up front.
This might go with say, Oscar Peterson? Bonfa, A Day In The Life Of A Fool? Maybe something more like that...
Perhaps a little later Paul Desmond...
I would pair this with my Faux Caesar. Oh, I haven't described that yet!
Manzanilla, champagne, or chardonnay
No comments:
Post a Comment