Miso Sake Chilean Sea Bass w/Herbed Rice Timbales and ‘Fermented’ Red Beans

Sake bottles can be extremely beautiful:

Kikusui Junmai Ginjo – 6.95 (B), 35.00 (M), (tall, blue-ish bottle)
Taru sake, tastes like melon and has a creamy, smooth rice flavor

(^ ‘Ginjo sakes are defined by the polishing ratio of the rice used to make them. In order to qualify as a Ginjo sake, the rice used in the brewing process must have been polished down to 60% of its original volume’)

Kamotsuru Tokusei Gold – 15.95 (S), (short, dimpled bottle)
gold flakes inside, an elegant fragrance, rich, dry and a little sweet

MISO SAKE CHILEAN SEA BASS

2 thick pieces of Chilean Sea Bass

1/2 cup sake

2 tbsp white miso paste

dash soy sauce

2 tbsp ginger, grated

1/2 bunch cilantro

butter, slabs on top for cooking (we used 4!)

s/p

– peel and grate the ginger.

– marinate the fish in sake, salt & pepper for 20 minutes, turning over halfway through. place the sea bass in a baking dish over a layer of sliced limes. pour the leftover marinade over the fish.

– compile miso glaze by mixing together the miso paste, grated ginger, chopped cilantro, soy sauce, and more sake. pour over the fish.

– put some butter on it and stick it in the oven at 425 for 15-20 minutes (broil briefly).

HERBED RICE TIMBALES

1 1/2 cup rice, cooked (we used Basmati)

1/2 bunch cilantro

1/2 onion, chopped

olive oil

water, as needed

s/p

– saute the onion in olive oil, then add the cilantro, some salt and pepper, and most of the cooked rice. stir. you want to have the right consistency for timbales to hold their form, so add oil/water/rice as needed. (we used one of the sake cups to shape the timbales).

‘FERMENTED’ RED BEANS

1/2 lb (8 oz) dried red beans

4 cloves garlic, pressed

1 tbsp apple cider vinegar

water (follow directions on bean package)

s/p

– rinse, then soak dried beans overnight, or for at least 6 hours before cooking. drain. cook beans in fresh water for 1-1 1/2 hours, without lid for water to cook off.

– season halfway through with pressed fresh garlic, add apple cider vinegar to simulate ‘fermentation’, salt and pepper to taste (red beans provide an innate earthy flavor).

Kampai

– serve with pickled garnishes

aftermath

Dessert: BEAN CAKES WITH SAKE INFUSED CREAM

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Frangelico Hazelnut Chicken w/Chèvre

 

 

 

 

 

 

 

 

Frangelico Hazelnut Chicken w/Chèvre

(serve with Frangelico Mushrooms , Roasted Asparagus and Egg Noodles)

6 Chicken breasts, or fake chicken

1 cup breadcrumbs

½ cup parmesan, grated

1 egg

½ cup onion

3 strips bacon

1 cup toasted hazelnuts, (pieces)

1 package chèvre/goat cheese

lemon juice

2 slabs butter

parsley

For Jus:

4 gloves garlic, minced

2 cups chicken stock

½ cup Franjelico

butter

s/p

handful, ¼ cup fresh parsley

– crush the hazelnuts, toast the breadcrumbs, fry the bacon and then chop it, saute the onions, then combine everything for chicken stuffing in a bowl and mix.

– make the Franjelico Jus separately, then pour in with stuffing and mix. (set some Jus aside to go over noodles)

– fold the chicken breasts with the stuffing inside (or stuff the dressing under the skin of each chicken breast, if skin on) and bake in a preheated 350 degree oven for 30-45 minutes till done.

– roast the asparagus with olive oil, slabs butter, salt & pepper (and lemon if desired).

Franjelico Mushrooms:

2 packages baby bella mushrooms

3 leeks, or half bunch green onion, sliced

olive oil

butter

1 tbsp Franjelico

1 tsp maple syrup

2 cloves garlic, minced

1 tsp fresh parsley

s/p

– saute the mushrooms in olive oil with some butter, green onion or leek, garlic, Franjelico, parsley, salt and pepper, and a touch of maple syrup. Cook until liquid integrates.

Dessert: Frangelico Affogato

A scoop of vanilla ice cream (Haagen Dazs) with a shot of hot espresso poured over it and a tablespoon of Frangelico.