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Asian Spaghetti
Striped Snapper ‘Americaine’
en Papillote
Tomato Carpaccio with
Soy-Vinegar Syrup
Michael
Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stack
WINE NOTES
2005 Melini Chianti
San Lorenzo
100% Sangiovese. Aged in a combination of oak casks, barriques and
steel -- giving the wine a modern twist with Tuscan roots. The
founder of this winery actually helped to develop the quintessential
straw-covered flask that is synonymous with traditional chianti.
(The straw-covered flask allowed for shipping, opening up the wine
market considerably.) Has a pronounced raspberry and blackberry
bouquet with hints of violet and iris. Goes well with meat sauce,
antipasto and other dishes where full-flavored proteins are featured
– a great match with the Asian spaghetti.
2003 El Coto de Rioja Crianza
100% Tempranillo. Aged
first in steel vats, then in oak to give it character. Ripe
strawberry and raspberry nose with a vanillin note. Palate is
smooth, balanced, fresh, dry and clean. Great with grilled veggies
and lighter proteins – pairs well with the carpaccio and snapper.
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Striped
Snapper ‘Americaine’ en Papillote
Serves 4
- 1 large yellow onion,
sliced
- 1 red bell pepper,
julienne
- 1 yellow bell pepper,
julienne
- 2 large, ripe
tomatoes, 1/2 inch dice
- 1 tablespoon minced
thyme
- 1/4 cup soy sauce
- 4 5- to 6-ounce
pieces snapper, skin off
- Extra virgin olive
oil for cooking
- Kosher salt and
freshly ground black pepper to taste
- 4 sheets parchment
paper
Have oven preheated to 400 degrees and a large baking dish
preheating in the oven. In a bowl, combine onions, peppers,
tomatoes, thyme, soy sauce and enough olive oil to coat; check
for seasoning. Pull baking dish from oven and dump in onion
mixture; stir to melt vegetables. Season snapper with salt and
pepper. Using aluminum foil as your "papillote" lay down a 1/2
inch layer of onion mixture a bit larger than the seasoned
fillet, then top with fillet. Drizzle additional olive oil on
fish, fold en papillote and seal well. Place packages into
baking dish and pour in about 1/2-inc water. Bake in oven until
papillote is inflated and fish is cooked through, about 15
minutes. Serve on plate, table side, slice open there.
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