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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.
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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
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​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 Traveler 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)
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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.
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.
Salad - Italy
Buffalo Mozzarella Caprese with Basil Vinaigrette

Pairing Challenge:   Sancerre vs. Cava
​Les Piers Blancs Sancerre vs. Pina Paliciaga Cava Brut

Serves 6
INGREDIENTS
Vinaigrette
  • ​​1 cup (packed) fresh basil leaves (from 1 large bunch)
  • 1/2 cup olive oil
  • 1 shallot minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Sherry wine vinegar
  • 1 tablespoon Dijon mustard

Salad
  • 6 medium tomatoes with stems attached
  • 2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
  • 1 1/2 tablespoons coarsely chopped fresh basil
  • 6 fresh basil leaves

PREPARATION
For vinaigrette:
1. Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

For salad:
1. Cut small skin-deep X on end opposite stem of each tomato.
2. Drop tomatoes into saucepan of boiling water; cook 30 seconds.
3. Using slotted spoon, transfer tomatoes to plate.
4. Starting at X, peel skin off tomatoes.
5. Cut off top of the tomato and a v shape slit on the side.
6. Using small spoon, scoop out insides of tomatoes, leaving shells intact.
7. Mix buffalo mozzarella cheese and chopped basil in medium bowl.
8. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead.
9. Cover tomatoes and chill. Bring to room temperature before continuing.
10. Place1 filled tomato on each plate. Decorate with tomato top on the side of the tomato.
​11. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.  ​
12. Pour vinaigrette over the tomato. ​

Enjoy!
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)

​Ingredients:
  • 1 pound fresh salmon fillets
  • 1/2 cup  orange juice
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon brown  sugar or honey
  • 1 teaspoon lemongrass paste
  • 1 teaspoon fresh basil paste
  • 1 teaspoon grated ginger root
  • 1/2 teaspoon minced garlic
  • 1/2  teaspoon  toasted sesame oil​​

Preparation:
1.  Mix orange juice, sweet chili sauce, fish sauce, brown sugar, lemongrass paste, basil paste, ginger, garlic and sesame oil together in a small bowl.
2.  Pour mixture into a small saucepan and simmer over low heat for a few minutes until it thickens somewhat.
3.  Preheat oven to 425°F./broil.​
4.  Place salmon fillets on a foil lined baking sheet or parchment paper but do not let catch on fire and brush with sauce.
5.  Broil salmon about 6 inches away from the element for 10-12 minutes or until fish flakes (depending on thickness).
6.  Serve with rice and  garnishes of choice.
Sesame Soy Asian Rice

Ingredients: 
  • 3 cups chicken stock
  • 1 1/2 cups jasmine rice
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon kosher salt, only as needed
  • 2 green onions, very thinly sliced​


​Preparation:
1.   Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil.
2.   Reduce the heat to low and simmer for 18 minutes.
3.   At the end of the cooking time, stir the rice and check the rice for tenderness.
4.   drizzle with the soy sauce and sesame oil and toss well to coat.
5.   For serving and garnishes: you could use lime or lemon slices, cilantro, basil, thinly sliced scallions, thinly sliced fresh Thai hot peppers, and radishes.
Kikkoman Organic Naturally Brewed Soy Sauce, 10 Ounce
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)

INGREDIENTS

​FOR CARAMEL:
  • 1 ⅓ cup (265 g) of sugar
  • 1 cup (240 ml) heavy cream, slightly warm
  • 1 tbsp butter (15 g)
  • 2 tsp fleur de sel sea salt
​
FOR ICE CREAM BASE:
  • 6 egg yolks
  • 2 tbsp (13 g) cornstarch
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) milk
  • 2 tbsp (25 g) sugar
  • 1 tsp (5 ml) fleur de sel salt
Preparation:
​
1)    Place the granulated sugar in the bottom of a heavy-bottom saucepan on medium-high heat until it starts to melt and turn amber brown.   Swirl the pan around and adjust your heat as needed so that it doesn't burn. 
2)    Add the heavy cream. The cream should be room temperature.  It will bubble and then settle down.  Whisk to make the mixture smooth.
3)     Add the butter and whisk until smooth.
4)     Add the salt.
5)    Transfer to heat-safe bowl and set aside.
6)    Heat the milk and cream in a pot.
7)      Combine egg yolk and cornstarch mixture with the milk and cream. 
8)    Place it in a sauce pot to cook and reach 165F. 
9)    Strain this mixture through a fine-mesh sieve into a large bowl. 
10)  Add the caramel into the ice cream base and stir to combine.
11) Place the mixture in the refrigerator, covered, for at least 2 hours. 
12) Transfer the base to your ice cream machine and process until it reaches the consistency of gelato.
13) Then you can transfer it to a storage container and freeze overnight.


​​
Fudgy Chocolate Brownies

Ingredients:
  • 1/2 cup unsalted butter, melted and HOT
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose (or plain) flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Preparation:
1.   Preheat oven to 350°F (175°C).
2.   Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3.   Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute.
4.   Add the eggs and vanilla; beat until lighter in color (another minute).
5.   Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
6.   Pour batter into prepared pan, smoothing the top out evenly. Top with chocolate chunks or chocolate chips.
7.   Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch .  Test with a toothpick, the toothpick should come out with fudgy look.
8.   Cool to room temperature before slicing into 16 brownies.

Optional Additions:
​Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips or chocolate chunks
Espresso Cocktail