Team BJ - June

• This was the prepared meal from Team BJ. It was paired and prepared with a Bushmills 10 year. The one variation to the recipe below was the addition of planking which is also what likely altered the cooking times.

  Roasted Salmon Fillets With Irish Whiskey

  By Elly in Canada on March 25, 2008
  
  

  Photo by **Tinkerbell**
  1 Reviews
  • 
  • Prep Time: 1 hrs
  • Total Time: 1 hrs 10 mins
  • Serves: 4, Yield: 4 fillets

  About This Recipe

  "Salmon fillets marinated in Irish whiskey and honey!! The cooked fillets will have a glazed look and a superb taste and texture. Irish whiskey has a slightly peppery taste. I have not tried this yet, will update later. Source: Food & Drink magazine Chef Lucy Waverman"

  Ingredients

  • 2 tablespoons honey
  • 1/4 cup cider vinegar
  • 1/4 cup Irish whiskey
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons grated lemon zest
  • 2 tablespoons vegetable oil
  • salt & freshly ground black pepper
  • 4 salmon fillets, 6 oz ( 175 g)

  Directions

  1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
  2. Preheat oven to 450°F (230°C).
  3. Remove salmon from marinade and place on a rack over a roasting pan.
  4. Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
  5. Place on 4 plates and serve.

Team N June Tasting

We infused McClelland's single malt lowland Scotch Whisky with Pistachios and served it alongside Pavlova. A meringue dessert similar to Pavlova was already popular in Europe but when Pavlova toured Australia and New Zealand this particular recipe came about and was named after the graceful ballerina. I can't believe we forgot to take a picture, Nathan did such a good job. It was as tasty as it was beautiful!

Corey Byrne's Mum's Pavlova Recipe

5 Egg Whites
1 1/2 Cups of superfine Sugar
1 Tsp. White Vinegar
1 Tsp. Vanilla Extract
1 1/2 Cups Whipped Cream
1  1/2 Cups Raspberries
4 Passion Fruit

Yield: 4 servings

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Preparation

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Whisk Egg Whites to a Soft Peak. Slowly add Sugar and Continue Whisking . Whisk in Vinegar and Vanilla.

lace on a Greased Plate/Tray and Bake for 2 1/2 hours on 220 degrees Fahrenheit .

When time is finished leave Pavlova in oven to cool.

Push in the Top of the Pavlova. Fill in the hole with Whipped Cream. Top with raspberries and passion fruit

July Tasting

That's right we rolled a Wild Card and in honor of Jit being present, we let him choose. Inspired by John, he decided on alcohol that started with grapes from South America or Australia.
Friday July 27th at 7pm.

July Tasting Info

Next tasting is on Saturday June 30th at the Delozier's, though Becca will be out of town. We are tasting European Whiskey, cuisine can be European as well. Time: 7pm.

The Show Malbec Wine
The Show Wine Labels
The Hatch Show Print
With so many Malbecs on the table at the Ancient Ovens Tasting Team N thought we would let you know why we picked ours.
The Show Wines are certainly tasty but really it's all about the label. At a couple of Student Design Conventions I went to, I had the pleasure of hearing a designer from Hatch Show Print talk about their print shop. In the heart of Nashville Hatch Show Print creates infamous concert posters, political posters and anything else you can think of. All of their work is printed on presses from the 19th century and all of the type plates they use are original to those presses. A pretty amazing shop that still makes history with its work.

-Nico

May tasting - Ancient Ovens and Southern Hemisphere Wines

Team N - The Show malbec 2011 with country style bread and spinach artichoke dip
Team K - Silvertop malbec 2010 with Italian olive tear drops
Team D - Casillero del Diablo malbec 2011 with dark chocolate hazelnut calzones
Team BJ - Coyam blend Emilina vineyards 2008 with various pizzas

Morroccan Lamb Kabobs - African Whisky

Morroccan Lamb Kabobs

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

 15 Jalapeno peppers

 2 Red Onions

 1 large can pineapple chunks

Combine spices in bowl and mix well. Rub combination onto lamb cuts until throughly covered. Let sit 30 min - 1 hour to allow the spices to infuse

Peel onion and drain pineapple chunks prepare the skewers in any order with jalapenos onions pineapple alternated with lamp cubes

Roast on open flame for approx 10 minutes each, longer for more well done meat

Our combination with this dish was a South African Whisky: Bain's

Team PS