food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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266<br />
Chapter 11 Menu Planning: Horizontal <strong>and</strong> Vertical Pairing Decisions<br />
dominant category of elements that impacted the level of match across all of the <strong>food</strong>-<strong>and</strong>-<strong>wine</strong> combinations? If so, was it<br />
components, texture, or flavors? Were there any surprises based on the resulting matching relationships?<br />
Food Item: Shrimp <strong>and</strong> Melon with Mint-Curry Cream<br />
Yield: 8 appetizer servings<br />
Ingredients<br />
24 shrimp (20–25 per lb [40–50 per kg])<br />
1 /2 gal (2 l) water<br />
1 lemon, cut in half<br />
1 tbsp (15 ml) Old Bay seasoning (or<br />
seasoning of your choice)<br />
1 tbsp (15 ml) dill, chopped<br />
1 honeydew<br />
1 cantaloupe<br />
6 oz (170 ml) heavy cream<br />
2 tsp (10 ml) finely chopped mint<br />
1 /2 tsp (2 ml) curry powder<br />
Salt<br />
Pepper<br />
Food Item: Caesar Salad Recipe<br />
Yield: 4 servings<br />
Preparation<br />
Combine the water, Old Bay, <strong>and</strong> dill in a 1-gallon (4 l)<br />
pot. Squeeze the lemon into the water <strong>and</strong><br />
place the lemon halves into the pot. Bring to a<br />
boil. Add the unpeeled shrimp to the boiling<br />
liquid. Once the liquid returns to a simmer, turn<br />
off the heat, leaving the shrimp in the hot<br />
liquid. Allow to sit about 15 minutes. Remove<br />
the cooked shrimp from the liquid <strong>and</strong> chill<br />
with ice or in a shallow pan in the refrigerator.<br />
Discard the liquid. Once the shrimp are<br />
completely chilled, peel <strong>and</strong> devein the shrimp.<br />
Keep the peeled shrimp chilled until ready for<br />
service. Cut the melons in half; remove <strong>and</strong><br />
discard the seeds. Using a melon baller, scoop<br />
all of the honeydew <strong>and</strong> cantaloupe flesh into<br />
round balls. Place in a small bowl <strong>and</strong> lightly<br />
season with salt <strong>and</strong> pepper. Place the cream in<br />
a bowl <strong>and</strong> whisk lightly until it is thickened<br />
enough to coat the back of the spoon. Fold in<br />
the chopped mint <strong>and</strong> curry powder. Season to<br />
taste with salt <strong>and</strong> pepper. To assemble, place a<br />
tablespoon of mint-curry cream in the center of<br />
each appetizer plate. Add a small mound of<br />
melon balls to the center. Dip the shrimp in the<br />
remaining mint-curry cream <strong>and</strong> place 3 shrimp<br />
on each plate, partially leaning them on the<br />
mound of melon balls. Garnish as desired <strong>and</strong><br />
serve.<br />
There are numerous versions of Caesar Salad, from the traditional to those that barely resemble<br />
one. This recipe is of the traditional style. For this exercise, you can easily use a bottled<br />
dressing or substitute your favorite Caesar dressing recipe.<br />
Ingredients<br />
1 head romaine lettuce<br />
4 anchovies<br />
2 cloves garlic<br />
2 tsp (10 ml) Dijon mustard<br />
2 tsp (10 ml) Worcestershire sauce<br />
4–5 dashes Tabasco sauce<br />
2 whole eggs, room temperature<br />
Juice of 1 lemon<br />
1 /2 c (115 ml) extra-virgin olive oil<br />
1 /2 c (115 ml) grated Parmesan cheese<br />
2 c (450 ml) croutons<br />
Salt<br />
Pepper<br />
Preparation<br />
Trim any bruised or browned leaves from the romaine.<br />
Thoroughly wash <strong>and</strong> drain the lettuce; pat the<br />
lettuce dry. Cut or tear the cleaned lettuce into<br />
1 1 /2-inch pieces <strong>and</strong> refrigerate it for about 30<br />
minutes to make it crispy. In a large bowl, grind<br />
anchovies <strong>and</strong> garlic to a pastelike consistency<br />
with the back of a spoon. Stir in mustard,<br />
Worcestershire sauce, Tabasco, eggs, <strong>and</strong> lemon<br />
juice. Drizzle the olive oil into the mixture while<br />
continuously whisking. Season to taste with salt,<br />
pepper, <strong>and</strong> additional Tabasco or<br />
Worcestershire, if desired. Just before service,<br />
toss the dressing, lettuce, croutons, <strong>and</strong><br />
Parmesan cheese together. Serve on chilled<br />
dinner plates. Garnish with additional croutons<br />
<strong>and</strong> Parmesan, if desired.