Many Sundays I revisit recipes I've made and tweak them using new information or ideas that I have formulated.
Earlier this year I was fortunate to take a trip sailing the British Virgin Islands. At that time I began researching some Caribbean recipes that I could create for dinner knowing that kitchen space would be tight. I came up with a seafood stew incorporating coconut milk, lots of onion and tomatoes, curry powder and cumin. I love the depth of heat, sweet and savory flavors all at the same time.
I decided to pair a Chardonnay with this dish. I felt that the full buttery flavor would work well with the coconut milk while bridging the feel of comfort food with the lighter textures of seafood.