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.

 







 
 

 
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