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 OfSeasoned Rice Flour And Corn Starch (Blended Together)
· 2 Each(8-10oz) Sliced On Yellowtail Snapper Filet
· 3 PiecesSteamed Baby Bok Choy

· 4 Oz OfMirin (Sweet Sake)

· 2 Cups BlackThai Sticky Rice

· 5 Cups OfWater

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

· 2 Cans OfCoconut Milk

· 2 Oz OfCurry Paste (Red Thai)

· 2 Limes

· 1 Bulb OfGinger Chopped (about 2 Oz)

· Stalk OfLemongrass

Preparation:

Red Thai Curry Coconut Sauce:

Addsimple syrup, coconut milk, 2 oz curry paste, chopped lemongrass, 2 limes cutin 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 aboil then simmer for about 20 minutes. Take off fire and cover for 20 minutesand add 4 oz Mirin, Salt & Pepper to taste and set aside.

Yellowtail Snapper:

Season snapper filet with flour and corn starch mixture andsauté 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 squareplate, 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 2oz ice creamscoop of black Thai rice.   Place sauceon an angle between the bok choy and Thai rice and place the snapper skin sideup on top of the sauce.  Garnish withmicro greens and corn shoots.

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