Miso Marinated Black Cod Recipe
Ingredients:
- 4oz black cod filet
Saikyo Paste:
- 200g saikyo white miso
- 1/4 cup mirin
- 1/4 cup sake
- 1 tsp ground ginger
- 1 egg yolk
- 75g sugar
Mix all ingredients together
Preparation Instructions:
Spread saikyo paste on cod evenly. Cover and let marinade in the fridge overnight
Next day -- preheat oven to 450F. Lightly rinse off saikyo paste and pat dry
Place cod on a mesh rack then place in the oven for 10-15 minutes
Check cod periodically until golden to dark brown
Miso Marinated Black Cod – Drink Pairings
1) Cocktail Pairing: Appleton Reserve Caipirinha
Ingredients:
- 2oz. Appleton Reserve
- 1oz. Simple syrup
- 1/2 oz. Fresh lime juice
- 4 Lime wedges
Instructions:
In a lowball or rock glass, place lime wedges and simple syrup. Muddle.
Fill glass with ice and add Appleton and simple syrup
Top with soda water and garnish with lime wedge
2) Wine Pairing: Durbanville Hills Shiraz
3) Beer Pairing: Innis & Gunn Canada Day 2011
Jalapeño Salsa Maguro Recipe
Ingredients:
- Tuna – 3oz
Jalepeno Salsa
- 1/2 to 1 chopped jalapeño peppers
- 4 tbsp lemon juice
- 1 tbsp olive oil
- 100g chopped onion
- 0.5g salt
Mix all ingredients and let sit in the refrigerator up to 12 hours
Ginger Sauce
- 1 garlic clove
- 5g ginger
- 100ml mirin
- 50ml sesame oil
- 100ml soy sauce
- 0.5g chimigi spices
- 0.5g black pepper
- 0.5g salt
- 0.3g white sesame seed
Grind the sesame seeds, garlic and ginger then mix all ingredients together
Preparation Instructions:
1) Lightly season the tuna with salt and grill to medium rare – approximately 3mins. Cut into 6 to 8 pieces
2) Drizzle ginger sauce on a plate and lay tuna on top
3) Top the grilled tuna with Jalapeño Salsa
Jalapeño Salsa Maguro – Drink Pairings
1) Cocktail Pairing: Watermelon Zubrowka Caipirinha
Ingredients:
- 2oz. Zubrowka
- 3oz. Fresh watermelon juice
- 1oz. Simple syrup
- 4 Lime wedges
Instructions:
In a lowball or rock glass, place lime wedges and simple syrup. Muddle.
Once muddled, fill glass with ice and add Zubrowka and fresh watermelon juice.
Garnish with a lime wedge
2) Wine Pairing: Two Oceans Cabernet Sauvignon Blanc Brut
Brown Eyed Pea Recipe
Ingredients:
- 1/2 cup sushi rice*
- 1/2 bunch asparagus
- 1/2 bag snowpeas
- 1 tbsp kewpie – Japanese mayo
- 1/2 sheet nori (seaweed)
- 1 tbsp sesame seeds
- Chili sauce to taste
Preparation Instructions:
1) Lightly steam asparagus and snow peas
2) Lay nori smooth side down
3) Spread 1/4 inch of sushi rice evenly on top of nori and sprinkle with sesame seeds
4) Flip so that nori is facing upwards
5) Spread spicy mayo – (1 tbsp kewpie with chili sauce to taste)
6) Lay asparagus and snow peas on top of nori length wise
7) Roll with a sushi mat
8) Cut into 1 inch rolls
Makes six sushi rolls
*Sushi Rice:
- 1/2 cup cooked rice
Sushi Vinegar:
- 1/8 cup rice vinegar
- 5g sugar
- 2g salt
Mix cooked rice and sushi vinegar. Let cool
Brown Eyed Pea – Drink Pairings
1) Cocktail Pairing: Pomogranate Mojito Cocktail:
Ingredients:
- 2oz. Pitú Cachaça
- 4oz. Fresh pomegranate juice
- 1/2 oz Fresh lime juice
- 1/2 oz. Mint syrup
- 4 Lime wedges
- Fresh mint
Instructions:
In a highball glass, place limes, mint, lime juice and mint syrup. Muddle.
Fill glass with ice and add Pitú Cachaça and fresh pineapple juice
Top with soda water and garnish with fresh mint
2) Wine Pairing: Bodegas Montecillo Blanco
