Food & Drink

June 23, 2011

South Florida Food and Wine Weekend Kitchen with Frank Jeannetti and Gekkeikan Sake

This week’s South Florida Food and Wine pairing takes on an Asian influence with a surprisingly refreshing, (not sweet) sake sangria and one of my favorite dishes from Executive Chef Frank Jeannetti of Essensia at The Palms Hotel and Spa. The good people over at Gekkeikan wanted me to try their sake and plum wine recipes so they sent me sample bottles of both and I went to town with their recipes. The Peach and Plum Sake Sangria was the crowd favorite this past weekend. As an alternative to wine, we found out how well this Sake Sangria paired with Chef Jeannetti’s recipe for Yellowtail Snapper. I hope you enjoy this week’s pairing as much as we did.

Peach and Plum Gekkeikan Sake Sangria

28 oz Gekkeikan Sake

14 oz Kobai Plum Wine

2 Fresh Peaches, sliced

2 Fresh Plums, sliced

2 oz Soda Water

Muddle the fruit, and add (or just add sliced fruit) to the sake and plum wine and let infuse. Add ice and stir well. Top with soda water. Garnish with sliced fruit. (I did not muddle my fruit.)

Essensia’s Florida Yellow Tail Snapper with Steamed Baby Bok Choy, Black Thai Sticky Rice and Red Thai Curry Sauce

(Yields: 2 servings)

Ingredients:

· 1 Cup Of Seasoned Rice Flour And Corn Starch (Blended Together)

· 2 Each (8-10oz) Sliced On Yellowtail Snapper Filet

· 3 Pieces Steamed Baby Bok Choy

· 4 Oz Of Mirin (Sweet Sake)

· 2 Cups Black Thai Sticky Rice

· 5 Cups Of Water

· 3 Cups Of Simple Syrup (Equal Parts Of Sugar And Water)

· 2 Cans Of Coconut Milk

· 2 Oz Of Curry Paste (Red Thai)

· 2 Limes

· 1 Bulb of Ginger Chopped (about 2 Oz)

· 1 Stalk of Lemongrass

Preparation:

Red Thai Curry Coconut Sauce:

Add simple syrup, coconut milk, 2 oz curry paste, chopped lemongrass, 2 limes cut in ½ and chopped ginger to sauce pot and bring to a boil.  Reduce by 1/3 and set aside.

Black Thai Sticky Rice:

Add 2 cups black Thai sticky rice to 5 cups water. Bring to a boil then simmer for about 20 minutes. Take off fire and cover for 20 minutes and add 4 oz Mirin, Salt & Pepper to taste and set aside.

Yellowtail Snapper:

Season snapper filet with flour and corn starch mixture and sauté in vegetable oil.  Skim side first holding down with a spatula so itdoes not curl up. Turn and Place in 350F oven for 5 minutes.

Presentation:

On long square plate, place the baby bok choy on the top left of the plate with the bottom cutoff to stand up straight. On the right side of the plate, place a 2-oz ice cream scoop of black Thai rice.   Place sauce on an angle between the bok choy and Thai rice and place the snapper skin side up on top of the sauce.  Garnish with micro greens and corn shoots.

 







 
 

 
Giftbag - Chefs Panel - Delray Beach Wine & Seafood Festival

Product Finds: Gourmet Foods

As part of my Chefs Panel & Brunch event at the Delray Beach Wine and Seafood Festival on November 9th, each attendee will receive a gift bag. I channeled my inner Oprah wanting to give the attendees a gift bag they’d...
by SFLFoodandWine Editor
0

 
Advertisement
 
by SFLFoodandWine Editor
0

 

 
by SFLFoodandWine Editor
0

 
Advertisement

 
columbus salame

Columbus Salame

 SPONSOR Columbus Salumeria: Inspired in Italy. Founded in San Francisco. Columbus Salame is one of the most respected producers of fine foods in the country. In addition to authentic, 100% pork salame, Columbus manufactures ...
by SFLFoodandWine Editor
0

 
Advertisement
 
wine dinner

South Florida Boutique Wine Shops – Where to buy wine

The best wine finds are at boutique wine stores, independently owned and operated. The best, because of the individual attention and knowledge the proprietors possess, who are more than willing to share their wine savvy with yo...
by SFLFoodandWine Editor
0

 

Advertisement
 
04_windridge_k_exterior_header-7ab9bac3c9

Windridge Yacht Charters Hosts A Restaurant Cruise Series Beginning With The Federal Restaurant

Windridge Yacht Charter has launched a Pop-Up Restaurant Series whereby  Miami chefs take to the South Florida waterways for a dinner cruise on its flagship yacht, Lady Windridge. The series debuts with Chef Cesar Zapata of ...
by SFLFoodandWine Editor
0

 

 
bowl

Cooking Classes in South Florida

South Florida Chefs, their talents and their styles vary as do the foods they prepare. For an exciting journey into some of the most renowned and not so renowned kitchens in South Florida I’ve compiled a list of some of ...
by SFLFoodandWine Editor
0

 
Advertisement
 
Boston's Lobster Roll

Boston’s on the Beach Celebrates 35 Years With Blowout Party on October 25

Boston’s 35th Birthday Blowout is Saturday October 25th, and is open to EVERYONE. The party will kick off with Amber Leigh Band at 2pm, Boombox Band Miami at 8pm, and Suenalo “Latin Funk, Fusion Jam Band” comi...
by SFLFoodandWine Editor
0

 




0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA Image

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>