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Seared Halibut
with Curry-Vanilla Oil
Curry-Vanilla Oyster
Stew
Curry-Rum
Flambéed Mango Sundae
WINE NOTES
2005 JJ Vincent
Propriete Marie-Antoinette Vincent Pouilly Fuisse
This wine has a brilliant color with a green tint, and elegant,
white flower aromas that lead to round, fresh, mineral flavors on
the palate. A very clean and balanced character. Pairs well with
fish, seafood and chicken.
2006 Pascal Jolivet Sancerre
The vineyards are near the villages of Bue, Verdigny and Sainte
Gemme. The Sauvignon Blanc grapes are produced in soil with an ideal
mix of 50% limestone, 30% chalky clay and 20% flint, all of which
come through in the wine. This minerality, paired along with
abundant fruit and vegetal notes and bright, fresh acid, give the
wine a very nice complexity. The grape juice is fermented naturally,
without adding cultivated yeasts. Elegant and well-balanced. Pairs
well with a variety of dishes, from seafood to white meat to foie
gras to pretzels!
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Curry-Rum
Flambéed Mango Sundae
Serves 4
- 1 tablespoon butter
- 1 teaspoon minced
ginger
- 1 teaspoon curry
powder
- 2 large mangoes,
peeled, 1/2-inch dice
- 1 vanilla bean, split
open, scraped
- 1/2 cup Gosling's rum
- 1 quart your favorite
vanilla ice cream
- Dominique's fleur de
sel, for garnish (see
image)
In a sauté pan over medium heat, melt butter and add curry.
Sauté ginger until softened. Toss in mangoes and vanilla bean
and heat through. To flambé, move pan off heat, add the rum and
return to the stove to catch the flame from the gas stove or, if
using an electric stove, a long match. Stand back when igniting;
do not lean over the pan. When the flame has died down, serve
mango mixture over ice cream and garnish each sundae with fleur
de sel.
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