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08-10-2008, 11:52 AM
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#2
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,451
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It seems to me that sweet-spicy fish with sweet potatoes would be a little too much sweetness
I'd make some variety of fried rice - maybe a shrimp fried rice (without the ham). Asparagus or a salad would be great. If you do a salad, you could make or buy an Asian-style dressing to keep the Asian theme going. I had mango ice cream once; that would make a really nice dessert. HTH.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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08-10-2008, 11:54 AM
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#3
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Senior Cook
Join Date: Mar 2007
Posts: 353
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Hmm; thanks for that suggestion but I was kind of hoping to keep the sweet potato side because we both really like sweet potatoes and I think that recipe is really good. Do you think there is a way I could modify the salmon to make a better balance?
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08-10-2008, 12:27 PM
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#4
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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08-10-2008, 12:28 PM
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#5
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Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
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Sounds like the repeat of another thread. IMO, with all that sweetness and oriental going on, a Reisling would be too much. If I were pairing this main course, I would start with a Cosmo. The orange and cranberry should carry over to the sweetness of the main course. Don't know your budget, but a champagne would work well. A Vueve Cliquot at around 40 bucks would be my choice. Lower down in price I would choose an unoaked dry Chardonnay or Pino Gris. An adventusome choice would be a Muscadet. All around 10-15 bucks. Looking at a dessert, A simple berry shortcake would work for me. It would work with the champagne. An off the wall dessert that I have used is a Belgian Lambic berry beer. Not too expensive, not to alcholic, beg to be sipped, and definitely different.
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08-11-2008, 01:06 AM
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#6
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Head Chef
Join Date: Jul 2008
Posts: 2,325
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Quote:
Originally Posted by crankin
Hmm; thanks for that suggestion but I was kind of hoping to keep the sweet potato side because we both really like sweet potatoes and I think that recipe is really good. Do you think there is a way I could modify the salmon to make a better balance?
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Have Ham if you want the sweet potatoes. JMHO
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08-17-2008, 09:07 AM
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#7
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Senior Cook
Join Date: Mar 2007
Posts: 353
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Okay so I have revised my ideas and here is what I am thinking of doing now, let me know if this is an improvement.
Cedar plank salmon
Mediterranean couscous
Arugula salad with green apples, cranberries, gorgonzola, pine nuts, and balsamic vinaigrette
And either a Chardonnay or Shiraz.
How's that? Not too much sweetness there, except for maybe salad, which I could always cut out the apples or cranberries if that would be too much.
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08-17-2008, 09:15 AM
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#8
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Quote:
Originally Posted by Bigjim68
Sounds like the repeat of another thread. IMO, with all that sweetness and oriental going on, a Reisling would be too much. If I were pairing this main course, I would start with a Cosmo. The orange and cranberry should carry over to the sweetness of the main course. Don't know your budget, but a champagne would work well. A Vueve Cliquot at around 40 bucks would be my choice. Lower down in price I would choose an unoaked dry Chardonnay or Pino Gris. An adventusome choice would be a Muscadet. All around 10-15 bucks. Looking at a dessert, A simple berry shortcake would work for me. It would work with the champagne. An off the wall dessert that I have used is a Belgian Lambic berry beer. Not too expensive, not to alcholic, beg to be sipped, and definitely different.
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Odd you would say that, Big Jim! Riesling is one of the most recommended wines to go with Asian flavors. What was in those dishes that made you think it would be a bad choice? I think Muscadet, which is "perfect" (imho) with oysters, would get lost with all those bold flavors.
Champagne really does go with everything, especially seafood, and would work as a beverage starting with the aperitif up to dessert.
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Wine is the food that completes the meal.
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08-17-2008, 09:17 AM
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#9
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Quote:
Originally Posted by crankin
Okay so I have revised my ideas and here is what I am thinking of doing now, let me know if this is an improvement.
Cedar plank salmon
Mediterranean couscous
Arugula salad with green apples, cranberries, gorgonzola, pine nuts, and balsamic vinaigrette
And either a Chardonnay or Shiraz.
How's that? Not too much sweetness there, except for maybe salad, which I could always cut out the apples or cranberries if that would be too much.
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I wouldnt recommend Shiraz with salmon. If you want to pair a red wine with it, a lighter red like Pinot Noir works better.
Chardonnay could work, but there are so many of them and so many styles... some would and some probably wouldn't.
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Wine is the food that completes the meal.
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08-17-2008, 09:21 AM
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#10
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Senior Cook
Join Date: Mar 2007
Posts: 353
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Quote:
Originally Posted by ChefJune
I wouldnt recommend Shiraz with salmon. If you want to pair a red wine with it, a lighter red like Pinot Noir works better.
Chardonnay could work, but there are so many of them and so many styles... some would and some probably wouldn't.
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So what do you think then would be the best overall wine choice?
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