Two things. First, don't eat Hot Pockets. I think everyone knows that. But it said "Limited Edition Cuban-style" and we had a coupon, two factors that led to such a body abuse. Second, the "lounge" part wasn't really an option. Movement was slow and made everything iffy. Stupid pool. Sucks us right in.
Pretty standard pairing play here. Asian flavors, floral wine, with the hope that the acidity and impression of fruity sweetness plays like the 2011 Ponzi Pinot Gris did with the watermelon-radish salad did last month. We missed a superlative elevation of food and wine flavors with this one but found both components playing like old friends that haven't seen each other in a decade and just needed some time to get back in the groove. And they eventually got close.
Food: Bison flank "satay" over lemongrass rice with watermelon-radish salad and extra basting sauce for dipping
You don't have to peanut up your satay when this recipe from Cook's Illustrated is so delicious. Split the basting sauce, reserving a third to dip and dunk the bison at the table. Some alterations. Oodles more shallot and ginger added. And not skewered...and no peanut sauce so...not really "satay."
