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


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!)


– 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).


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

1/2 bunch cilantro

1/2 onion, chopped

olive oil

water, as needed


– 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).


1/2 lb (8 oz) dried red beans

4 cloves garlic, pressed

1 tbsp apple cider vinegar

water (follow directions on bean package)


– 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).


– serve with pickled garnishes




Tequila Lime Chicken Empanadas

tequila lime chicken empanadas

Tequila Lime Chicken Empanadas

– cooking time: 1 hour 30 minutes- makes 24 empanadas –


3 tbsp soy sauce

3 cups (about 1 ¼ lbs) chicken, finely chopped/minced/shredded

¾ cup cilantro, chopped

6-7 cloves (about 2 tbsp) garlic, minced

2 medium (about 3 tbsp) jalapeno peppers, minced

3 tbsp butter

½ cup chicken stock

3 tbsp gold tequila

3 tbsp lime juice (1 medium lime, freshly squeezed)

½ medium red onion, diced

½ medium red bell pepper, diced

½ medium yellow bell pepper, diced

½ medium green bell pepper, diced

¾ cup heavy cream

1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

1 (15-oz) package refrigerated piecrusts

Salt and pepper to taste

tequila lime chicken empanandas 3

tequila lime chicken empanadas 4Instructions:

–           Preheat oven to 400 degrees.

–           Rinse the chicken, pat dry with a paper towel, and chop into very fine dime-sized pieces (the smaller they are, the easier it will be to fold your empanadas). Marinate the chicken in soy sauce for at least 5 minutes, set aside.

–           Cook the cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 5 minutes. Next add the chicken stock, tequila and lime juice, a pinch of salt and pepper, and stir. Bring to a light boil until the mixture reduces to a thicker consistency, about 10 minutes. Take off heat and set aside.

–           With remaining butter cook the onion and peppers over medium heat, stirring intermittently until the onion becomes clear and the peppers limp. Add the chicken with its soy sauce liquid, and stir until chicken pieces turn white.

–           Add the cream and bring to a low boil until the liquid reduces to a thicker consistency, about 10 minutes. Add the reduced tequila mixture, and continue to boil another 5 minutes. Chicken should be thoroughly cooked and the sauce thick. Salt and pepper to taste. Take off heat and set aside. When cool, add entire contents of shredded cheese packet.

–           Unroll 1 piecrust onto a lightly floured surface. Roll it out a little thinner, about a 15-inch circle, with a rolling pin (*a straight-edged, side-turned drinking glass will do (*can use an upturned glass for cutting too)), and cut out rounds using a 3-inch cookie-cutter if you have it. Take the remaining dough, re-roll, and repeat until there is no dough left. Do the same with 2nd piecrust.

–           Arrange the circles on two lightly greased baking sheets. Place a spoonful of the chicken with cheese mixture into the center of each circle. Fold the dough over the filling into half moon shapes. Press the edges with a fork to give them that curly-edge look and to seal your little empanadas tight.

–           Bake for 13-15 minutes until golden.

tequila lime chicken empanadas 2