LIBATIONS & FOOD
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    • Boeuf Bourguignon | A Bountiful Feast
    • Caprese with Basil Vinaigrette I International Culinary Sojourn
    • Ceviche | International Culinary Sojourn
    • Crème Brûlée
    • Ice Cream - Salted Carmel with Fudgy Brownie | International Culinary Sojourn
    • Mushroom - Wild Mushroom Soup with Sherry & Thyme
    • Pears - Honey Thyme Roasted Comice Pears w/ St Agur Blue Cheese and Dressed Greens
    • Salmon - Lemon Grass Thailand | International Culinary Sojourn
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Appetizer - Ecquador        
Tuna & Bay Scallop Ceviche


Pairing challenge:   French Sparkling vs.  German Riesling
(JCB N'21 Sparkling Cremant de Bourgn1) vs (Fritz Haag Kabinett)


Serves  4
Ingredients:
3/4 pound small bay scallops
1/4 pound fresh tuna
8 limes
1/4 cup extra virgin olive oil

I large organic heirloom tomato
1 jalapeno pepper

I Serrano pepper
1 yellow pepper

1/2 red onion 

2 garlic cloves
1/4 cup cilantro
1/8 cup parsley
Sea salt and freshly ground pepper 


Preparation:
1.  Place the bay scallops in a medium/large bowl.    

2.  Cut the tuna into rectangular slices and place with bay scallops in bowl.
3.  Cut the limes in half and squeeze over the bay scallops and tuna until the the bay scallops and tuna are covered.
4.  Cover and refrigerate for 3 or more hours until the bay scallops are opaque. 
5.  In the meantime, fine chop the tomato.   Drain the lime juice from the bay scallops and tuna.  
6.  Thinly slice the jalapeno and Serrano peppers and remove seeds.Whisk the seafood with olive oil. 
7.  Finely chop the pepper.
8.  Thinly slice the red onion.
9.  Mince the garlic
10.  Chop the cilantro and parsley.
11.  Combine the olive oil, tomato, jalapeno and Serrano, yellow pepper, red onion, garlic, cilantro and parsley with the bay scallops and tuna. 
12.  Salt and pepper to taste.

Plate:          
Scoop the Ceviche into 4 bowls.
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Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 68 FL. OZ., Single Bottle
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SAMSLE 19 Ounces Ceramic Serving Bowls, Sturdy Porcelain Oval Salad Bowls, Stackable Food Server Display Dishes for Valentines Day Party Dinner, Microwave and Dishwasher Safe, White, Set of 6
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JCB 21 - Burgundy Sparkling

Aroma: 
The Pinot Noir and Chardonnay combine to produce a fresh, fruity nose with almond and white flower aromas.

Palate: 
Full and generous in the mouth, N°21 epitomizes a lovely harmony between freshness and fruit.

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International Culinary Sojourn

An International culinary sojourn to  four countries.  Four courses paired with two libations per course including judges who vote on which beverage pairs best with the food.

​
You can be a judge too!  Prepare the recipes and pair with the suggested libations.  Let us know what you decide regarding which libation pairs best by commenting on the Blog.   LibationsandFood.com/Blog
​

​Our Judges:
  • Kyle Haines - Chef and Judge. Founder, Producer and CEO of Libations & Food and has a certification in Food & Wine Pairings from Fine Vintage LTD.
  • Rachel Konstantin - Sous Chef, and Judge.  Actor, Culinary Enthusiast a former judge of Chopped Junior.
  • Vicki Paladino - Judge.  Retail Executive and World Traveller with a zeal for International Cuisines.
  • Kevin Totoian - Judge.  Musician, Vocalist, Bass, Lead Guitar and manager and member of award winning cover band Tangled Vine.
  • Janet Nazarian - Judge.   Long standing committee member for a Taste of Westport a fundraiser for Clasp Homes in Westport, CT, Ambassador of the Norwalk Chamber of Commerce and Marketing Wiz.
  • Lily Gianonni - Camerawoman.  Comedian and Filmmaker.
"International Culinary  Sojourn"
 
We will feature 4 courses:

​​
  • Appetizer - Ecquador
         Tuna & Bay Scallop Ceviche

          Pairing challenge:   French Sparkling vs.  German Riesling
        (JCB N'21 Sparkling Crémant de Bourgogne) vs. (Fritz Haag Kabinett)

  • Salad - Italy
        Tomato Caprese with Basil Vinaigrette

         Pairing challenge:  Sancerre vs. Cava 
        (Les Pier Blancs Sancerre) vs (Pino Valeciego Cava Brut) 

​            
  • Entree - Thailand
         Sweet & Spicy Lemongrass Thai Salmon with Sesame & Soy Jasmine Rice 

         Pairing challenge:    Pinot Noir vs. Zinfandel
         (
Vigneroni de Buxy Pinot Noir - Gamay) vs. (Seven Deadly Zins - Zinfandel)


  • Dessert - USA
​​         Salty Caramel Ice Cream over Chocolate Walnut Brownie
​
         Pairing challenge:   Coffee Cocktail vs. Cognac Brandy

         (Coffee Cocktail w/Espresso Ice Cube) vs. (Grand Marnier)


​BTaT- Wine decanter, 40 oz, Wine Carafe, Wine Decanters and Carafes, Wine Carafe Decanter, Decanter Wine, Wine Carafe Decanter, Wine Gifts, Small Wine Decanter, Small Decanter, Wine Decanter Small
Hand Blown Italian Style Crystal Burgundy Wine Glasses - Lead-Free Premium Crystal Clear Glass - Set of 2-21 Ounce - Gift-Box for any Occasion
  • Home
  • Events
    • A Bountiful Feast
    • International Culinary Sojourn
  • Cocktails
    • Espresso Cocktail
  • Recipes
    • Boeuf Bourguignon | A Bountiful Feast
    • Caprese with Basil Vinaigrette I International Culinary Sojourn
    • Ceviche | International Culinary Sojourn
    • Crème Brûlée
    • Ice Cream - Salted Carmel with Fudgy Brownie | International Culinary Sojourn
    • Mushroom - Wild Mushroom Soup with Sherry & Thyme
    • Pears - Honey Thyme Roasted Comice Pears w/ St Agur Blue Cheese and Dressed Greens
    • Salmon - Lemon Grass Thailand | International Culinary Sojourn
  • Blog
  • About