Culinary Delights for the Connoisseur

Rich and flavorful taste sensations are the opiate of the masses; no greater pleasure exists than the palatable tastes of succulent hors d’oeuvres, and entrees. The mouthwatering selections available to us can truly boggle the mind; a smorgasbord of bite-sized selections that truly exceed expectations. In the perpetual quest for culinary majesty, desert chefs, line chefs, sous chefs, and executive chefs pool their collective talents in pursuit of the elusive… the ultimate fusion of ingredients.

In today’s expose, we introduce three extraordinary recipes. These include Snapper Ceviche on a kichel, Panzerotti with lemon-scented mushrooms and smoked sundried tomatoes, and a paneer and chili arancini with a tree tomato chili dip. Before you rush off to the grocery store to handpick these ingredients, be sure to make room for a delightful red wine like an aged Cabernet, Los Vascos, or a Ruffino 2015 Alauda IGT Toscana. For those who prefer a little help with uncorking these selections, there’s always the California Wine Club to make your beverage decisions that much easier.

Snapper Ceviche on a Kichel

Red Snapper is an unbelievable delicacy. The fish is regarded as the crème de la crème and with good reason. Red Snapper Ceviche is a flavorful delight. As the ultimate white-flesh fish, Red Snapper is an amazing entrée. Get it all prepped in a large bowl. Dice the fish, add a splash of lemon or lime, and sprinkle some peppers to taste. Add additional spices like garlic, salt, red onions, and jalapenos.

Be sure to mix it all up and place it in the refrigerator for just under an hour. Now for the kicker – add some extra virgin olive oil into the mix, with some minced cilantro. If you enjoy cumin, sprinkle some but it’s no biggie. The Kichel is particularly interesting. A sweet pastry – and a Jewish delicacy – Kichel is a sweet, crunchy chip-style bread with sugar. The sweet and savory combination of Snapper and Kichel is going to send your taste buds into overdrive.

PS. A great semi-sweet red wine goes brilliantly with this dish.

Panzerotti with Lemon-Scented Mushrooms

One delicious meal that always grabs the attention of guests is deep fried pockets of dough filled with tomato sauce and mozzarella a.k.a. Panzerotti. An extreme taste sensation, few foods taste quite as good as this. The dough has to be cooked just right, and that means the right flowers to be used, in addition to a tablespoon of extra virgin olive oil, pinch of salt, and some sugar. Half a kilo of mozzarella cheese is best, in addition to tomato purée, and dried oregano. For the kicker, be sure to add in lemon-scented mushrooms. That extra tartness will bring untold value to the equation, and make this meal a truly unforgettable experience.

PS. Panzerotti wine pairing is an art form. You may want to consider Zinfandel, Chianti, or Barbera wins for these savory food dishes.

Paneer & Chili Arancini with A Tree Tomato Chili Dip

Chilli Paneer, when cooked right is precisely what the doctor ordered! This extreme taste sensation blends the best of the subcontinent, with a dash of Asian fusion. The necessary ingredients include Indian cottage cheese a.k.a. Paneer, vinegar, chili sauce, and soy sauce. Indo-Chinese food is truly an explosion of excitement for your taste buds, and for good reason. There’s lots of veggies in this one, and if you consider tomatoes fruits, it’s fruity too. We prefer the gravy version, which can be as a main course, rather than the dry version which is regarded by many as an appetizer.

The tomato chili dip makes it truly unforgettable. To be on the safe side, you sesame oil for this recipe, as it makes a big difference to the taste. Celery is also a good ingredient to add in, but be sure to dice it up as finally as possible to add flavor. The Paneer should be cut up into cubes, with along with flour, pepper, salt, cornstarch, and water. Once the cubes of been bettered, they should be placed into hot oil, fried, and cooked up beautifully. Then mix in the greens and the spices and the source, and serve up piping hot.

PS. Paneer goes well with red wine – the specific selection is yours to enjoy.

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