I love nights when culinary inspiration strikes our kitchen and my mood lends itself to a great pairing. Tonight’s wine: Rudd Mt. Veeder Sauvignon Blanc 2012. If you ever have an opportunity to enjoy this wine, take it. It is spectacular and not your every-day Sauvignon Blanc. The pairing: Salvadorean Pupusas with Pickled Cabbage. Yum.
This takes a little time, but is well worth the effort for this little satisfying meal. So pop the cork, pour yourself a glass, and make the beans ahead of time. We prefer pinto beans. Rinse the beans, and boil them for a couple hours until tender. Don’t forget to add a little salt. (Can be done the day before and stored in the refridgerator)
Tonight I started with the Pickled Cabbage Salad. I used 1/4 the ingredients for our dinner for two, and this recipe from Smitten Kitchen.
Pupusas – I used a reduced version of this recipe: Fried the beans, made a mixture of corn meal and water, and lightly fried the pupusas in canola oil. No cheese, no onion, no masa. Delicious.