This month features Rosé wines of different varietals and blends. The interesting thing about Rosé is that it's not considered a varietal - it can be a Pinot Noir Rosé or a Rosé Champagne, etc. Most Rosé starts as white grape juice and it's left to the discretion of the vintner to determine how long the skins stay in contact with the pre-fermented wine. The longer the skin contact, the darker the shade of wine. If the skins are left through the fermentation, the result is a red wine. Since the skins also provide tannins, Rosé typically results in very light tannin levels.
These light wines are ideal for hot summer days and are best served chilled like white wine. For this month's shipment, I created and tested a recipe that hopefully brings out the subtle, refreshing flavor profiles of the different wines -- fried snapper with Thai flavors of sweet, tart, salty (and a little heat if you'd like).
My recipes are meant to be guidelines. I've described two different methods of frying the fish. Have fun with it and always be careful when working with hot oil.
Wine Varietal: Rosé
Cheese Pairing: La Tur - blend of 3 milks (goat, sheep, cow) and quite stinky :)
Recipe: Fried Thai Snapper with Lime Cilantro Fish Sauce and Crispy Shallots
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Hope you enjoy!
And just like that, the 670 square foot 1 bedroom 1 bath condo I called home for 3 years is in the rear view. On to bigger (literally) and hopefully better things.
More space along with a gas range and a four burner grill has lead to multiple impromptu dinners and one official kick off Tasting Room event.
The Deep Sea Challenge was actually a last minute request from a friend who was about to go out ocean fishing and crabbing. He couldn't promise me that he'd come back with anything but would let me know approximately 3 hours before dinner was to be served.
Sounded like a fun challenge. Out went the invite email and in came the RSVPs. Menu...TBA.
I hedged my menu with fresh hamachi for the appetizer and shrimp and mussels for the Cioppino but otherwise was at the mercy of my buddy's skills with a rod and reel.
Luckily, he came back with ten rockfish and six dungeness crab and I had prepped appropriately.
Final menu for the Deep Sea Challenge
Avocado, Champagne Grapes, Red Chili, Sea Beans, Black Sesame
Grilled Dungeness Pops
Miso Grilled Rockfish
Japanese Sweet Potato Puree, Soy & Seasame Gai Lan
Candied Walnuts, Vanilla Ice Cream
In the end, the event was fun but very much a challenge. Not knowing what proteins I was going to be dealing with until a couple hours before guests showed up was nerve racking. I suppose it's a similar feeling Iron Chef contestants get before the chairman yells, "Allez Cuisine!" minus the threat of Jeffrey Steingarten criticism.
So now the new kitchen has officially been broken in and I look forward to many more dinners in the near future.
He who eats alone, chokes alone.