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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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.
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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.
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Bart Lemongrass Paste - 90g
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​Best of Thailand Sweet Chili Sauce | 2 Bottles of 23.65oz Real Authentic Asian-Brewed Thai Marinade, Dipping Sauce & Glaze for Spring Rolls, Chicken Wings, Shrimp & More | No MSG & Certified Kosher
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Thai Kitchen Premium Fish Sauce, 23.66 fl oz
Kikkoman Organic Naturally Brewed Soy Sauce, 10 Ounce
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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