I'm doing a pastrami cured salmon and wondering if a Pinot will match up well. I'll post the recipe in a few.
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when i first saw the title my initial thought was Pinot but the pastrami cured is making me rethink my recommendation... im thinking a young Brut or new world Sparkling Wine, something simple & fruity as a refreshing compliment
quote:Originally posted by kumazam:
when i first saw the title my initial thought was Pinot but the pastrami cured is making me rethink my recommendation... im thinking a young Brut or new world Sparkling Wine, something simple & fruity as a refreshing compliment
Thanks for the input.
1 whole salmon filet (around 3 lbs.)
Cure Mix:
6 oz salt
6 oz sugar
1 Tbsp. black pepper
Mix the above and evenly pack it onto the salmon
1 bunch each parsley and cilantro, minced
2 shallots, minced
Combine thoroughly and evenly pack onto the salmon.
Wrap the salmon in cheesecloth and place it on a sheet pan and refrigerate for 3 days. After the third day, scrape off the cure. Notice the size change.
3 oz molasses
Half tsp. cayenne pepper
5 crushed bay leaves
Bring the above to a simmer, cool and brush evenly over the salmon
Combine 2 tsp each cumin, paprika and black pepper and press evenly over the salmon. Refrigerate for 12 hours uncovered. After that slice it really thin and enjoy. Combine capers and cream cheese, spread it on a slice of toasted baguette, top with the sliced salmon and enjoy.
Cure Mix:
6 oz salt
6 oz sugar
1 Tbsp. black pepper
Mix the above and evenly pack it onto the salmon
1 bunch each parsley and cilantro, minced
2 shallots, minced
Combine thoroughly and evenly pack onto the salmon.
Wrap the salmon in cheesecloth and place it on a sheet pan and refrigerate for 3 days. After the third day, scrape off the cure. Notice the size change.
3 oz molasses
Half tsp. cayenne pepper
5 crushed bay leaves
Bring the above to a simmer, cool and brush evenly over the salmon
Combine 2 tsp each cumin, paprika and black pepper and press evenly over the salmon. Refrigerate for 12 hours uncovered. After that slice it really thin and enjoy. Combine capers and cream cheese, spread it on a slice of toasted baguette, top with the sliced salmon and enjoy.
Sounds like a wonderful way to ruin salmon.
quote:Originally posted by Board-O:
Sounds like a wonderful way to ruin salmon.
You're being too critical. That is the way it was served at the Last Supper.
quote:Originally posted by Board-O:
Sounds like a wonderful way to ruin salmon.
Don't knock it till you try it.
So if one hasn't tried rotting rat meat, he ought not criticize it? 
quote:Originally posted by wineismylife:quote:Originally posted by Board-O:
Sounds like a wonderful way to ruin salmon.
You're being too critical. That is the way it was served at the Last Supper.
NICE!
quote:Originally posted by Board-O:
So if one hasn't tried rotting rat meat, he ought not criticize it?
Back at ya.
What does "Back at ya" mean, other than that you know how to misuse colloquialisms? I think you've had too much of that sweet wine.
quote:Originally posted by Board-O:
What does "Back at ya" mean, other than that you know how to misuse colloquialisms? I think you've had too much of that sweet wine.
Did you mix tequilla and wine? You seem angrier than normal.
No. Just amused.
I was probably more skeptical than you when my chef had me make this last year. It was quite good. Live a little.
The cure sounds OK to me, but the second part-- molasses and cayenne-- doesn't sound so appealing. I had gravlax cured salmon last night served with a Chablis, and it was nice match.
I'm curious about one thing, though. You say that "...my chef had me make this last year." What's the point in having a chef if he makes YOU do the cooking? I make my chef do all the cooking herself, and the dishes as well.
On the other hand, my cleaning lady makes me do all the vacuuming, so I guess that makes you and I even.
I'm curious about one thing, though. You say that "...my chef had me make this last year." What's the point in having a chef if he makes YOU do the cooking? I make my chef do all the cooking herself, and the dishes as well.
On the other hand, my cleaning lady makes me do all the vacuuming, so I guess that makes you and I even.
quote:I make my chef do all the cooking herself, and the dishes as well.
Seaquam...
Now, as far as 'Cured Salmon' goes...I've eaten salmon just about every way one could prepare one.
For me, a lot would depend on what type of salmon is being prepared...
For Sockeye, Chinook, and Coho, I like just plain on a BBQ (a little butter, salt-pepper, and lemon juice)...
I can see preparing the above mentioned fish with suace's/spice's, but nothing that would overpower the wonderful meat.
Heck...for a little change of pace, sometimes Patty will cut into bit-size chunks, roll lightly in flour and cook in a hot Wok with a little soysauce.
Living in the Salmon Capital of the World, we just don't eat much Pink salmon (other than smoked, the odd time), and never farmed (Atlantic) salmon...IMHO, these are the types of fish that need flavour help.
seaquam......that's "you and me even", not "you and I." Me think.
Board-O: What do you suggest as a pairing for rotting rat meat?
Board-O: What do you suggest as a pairing for rotting rat meat?
quote:Originally posted by irwin:
Board-O: What do you suggest as a pairing for rotting rat meat?
It's a breakfast food. If only we had a breakfast sommeliere to ask!
board-o
what is the name of that place in Boca you like?
A French bistro type place?
what is the name of that place in Boca you like?
A French bistro type place?
Bistro Provence
2399 N. Federal Highway
(between Glades and Yamato)
When are you going?
2399 N. Federal Highway
(between Glades and Yamato)
When are you going?
Maybe 3/3?
We'll be down there in April. Have a great trip. Virtually everything is good. The shrimp with lobster sauce is not done Chinese style, but extremely good. Depending on the wine, I frequently order the braised lamb shanks.
tres bon
quote:Originally posted by Seaquam:
I'm curious about one thing, though. You say that "...my chef had me make this last year." What's the point in having a chef if he makes YOU do the cooking? I make my chef do all the cooking herself, and the dishes as well.
Yeah, that sounded like I'm a rich guy. My chef at culinary school.
quote:Originally posted by irwin:
seaquam......that's "you and me even", not "you and I." Me think.
You are right, sir! Knuckles, prepare for rapping!
quote:Originally posted by Berno:
1 whole salmon filet (around 3 lbs.)
Cure Mix:
6 oz salt
6 oz sugar
1 Tbsp. black pepper
Mix the above and evenly pack it onto the salmon
1 bunch each parsley and cilantro, minced
2 shallots, minced
Combine thoroughly and evenly pack onto the salmon.
Wrap the salmon in cheesecloth and place it on a sheet pan and refrigerate for 3 days. After the third day, scrape off the cure. Notice the size change.
3 oz molasses
Half tsp. cayenne pepper
5 crushed bay leaves
Bring the above to a simmer, cool and brush evenly over the salmon
Combine 2 tsp each cumin, paprika and black pepper and press evenly over the salmon. Refrigerate for 12 hours uncovered. After that slice it really thin and enjoy. Combine capers and cream cheese, spread it on a slice of toasted baguette, top with the sliced salmon and enjoy.
What kind of salt are you using? Kosher or would Sea Salt do? Also, what do you think if I switch the molasses with Maple Syrup? This sounds tasty.
Thx for the recipe.
[/QUOTE]
What kind of salt are you using? Kosher or would Sea Salt do? Also, what do you think if I switch the molasses with Maple Syrup? This sounds tasty.
Thx for the recipe.[/QUOTE]
Kosher or table salt would work better just because of the of the grain size and so it coats the salmon evenly. Maple syrup could work. It's really good, enjoy.
What kind of salt are you using? Kosher or would Sea Salt do? Also, what do you think if I switch the molasses with Maple Syrup? This sounds tasty.
Thx for the recipe.[/QUOTE]
Kosher or table salt would work better just because of the of the grain size and so it coats the salmon evenly. Maple syrup could work. It's really good, enjoy.