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.

 







 
 

 
Two Doubles & Fries

Burger Beast Burger Brawl Miami Friday May 15th

Stage 305 at Magic City Casino is the scene for the 2015 Burger Beast Burger Brawl on Friday, May 15th. Tickets are $50 each and includes samples of all of the burgers , desserts, snacks and drinks. Juke will be rocking Stage...
by SFLFoodandWine Editor
0

 
 
CAM00793

Taste of the Nation Palm Beach Raises $24,000 in a Live Auction Dinner Bidding War

At last night’s Taste of the Nation Palm Beach the evenings’ highlight, was the mind-blowing live dinner auction hosted by WPTV NewsChannel 5′s Jay Cashmere and Sally Sevareid of KOOL 105.5; the live auctio...
by SFLFoodandWine Editor
0

 

 
greek wine

Cafe Boulud Palm Beach May Wine Dinner: Argentina: Beyond Malbec with Familia Zuccardi

Café Boulud’s Sommelier Mariya Kovacheva’s monthly wine dinner series will play host to  ‘Argentina: Beyond Malbec with Familia Zuccardi’ on Thursday, May 21st. Founded in 1963 by Engineer Alberto Zuccardi, Famil...
by SFLFoodandWine Editor
0

 
 
14855140627_11d20ded97_z

Four Corners of the World Dinner Series with Alex Chang and Norman Van Aken

The Vagabond Restaurant & Bar’s Executive Chef Alex Chang and South Florida’s very own famed, Chef Norman Van Aken are teaming up to create a series of four monthly dinners at MiMo’s Vagabond Restaurant & Bar, to ...
by SFLFoodandWine Editor
0

 
 
THE TUCKER DUKE photo credit: SouthFloridaFoodandWine.com

Tickets On Sale For Riverwalk Fort Lauderdale Burger Battle May 8, 2015

Riverwalk Fort Lauderdale Burger Battle™ Presented by The Pilgram Group is returning for its 6th year on Friday, May 8, 2015 to Huizenga Plaza in the heart of downtown Fort Lauderdale. The event will pit 16 South Florida res...
by SFLFoodandWine Editor
0

 

 
boiled-crawfish-1-img_3560_1

Get Your Crawfish On in Miami

Get ready to suck on some head and nibble on some tail, CRAWFISH are in season and the The Federal Miami is hosting a crawfish bonanza every Tuesday through the end of spring. Diners will have a chance to go traditional and ord...
by SFLFoodandWine Editor
0

 
 
ice cream photo credit: papphoto.com

Name That Ice Cream, What does Broward 100 Ice Cream Taste Like?

It’s Broward County’s 100th birthday and to celebrate this milestone, Jaxson’s Ice Cream Parlor and Restaurant and Broward 100 are inviting residents to enter a Facebook contest to create a new Broward 100 ice cream flav...
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>