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 2006 |
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Miso Marinated Halibut and Star Anise Sauce |
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8 - 7 ounce halibut filets 1 cup shiro miso (white fermented-soybean paste) 2 tablespoons sake or white wine Sauce 1 cup cherry juice 1 cup Rodney Strong Pinot 2 cups of chicken stock 3 star anise 4 tablespoons sweet butter For Halibut: arrange halibut fillets on a tray. Mix together the miso and sake and spread over the halibut, cover with plastic and wrap, chill for one (1) day. Preheat oven to 450 degrees. Scrape miso from halibut and sear in hot pan with a little olive oil till brown crust forms. This process just sears in the juices and gives the halibut a nice appearance. Finish cooking the halibut in the oven for about 5 to 8 minutes depending on the thickness of the fish. For Sauce: Reduce the cherry juice and pinot until 1 cup remains. Add chicken stock and star anise and reduce till about 1 cup. Strain through a chinoise (very fine strainer). Before serving, heat and thicken with sweet butter. Serves 6
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Prawn Nectar with Sauvignon Blanc |
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about 1 cup confectioners' sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup hot water (about 115°F.) 1/4 teaspoon salt 2 large egg whites 1 teaspoon vanilla 1 teaspoon strawberry flavor 3-5 drops Red food color Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Add Food Coloring and Flavoring. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week  |
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Chevre & Corn Fritter with Hot Pepper Jelly |
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A Sauvignon Blanc or a Semillon would go very nicely with this |
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BBQ Lamb Sirloin |
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1 whole lamb sirloin: 1 1/2 to 2 lbs, allow about 6 oz. per person. Use young well fed lamb, we recommend CK Lamb. If you choose to marinate; begin at least 4 hours before cooking, overnight is best Garlic Herb Marinade The Fire Cooking the lamb Mint Chimichurri (makes two cups) Tzatziki Sauce (makes two cups) |
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© 2007 copyright all rights reserved Pacific Connection Catering |
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