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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Fish/Seafood/Caviar

TIP OF THE DAY: Don’t Toss It, Transform It!

We love the food at Petrossian in New York City. It doesn’t have to be caviar (the restaurant’s most famous offering) to be wonderful, as we discovered when we ordered crab cakes.

The chef stuffed sections of the crab legs with fresh crab and sea urchin and topped them with caviar: very upscale sashimi!

We’ve ordered crab cakes countless times at countless restaurants, but no one ever served us the stuffed legs of the crab with our crab cake. We loved it, and it inspired today’s tip:

Before you toss out shells—be they crab legs or shells, lobster claws or shells, scallop shells, juiced citrus halves, de-seeded pomegranates or other fruits or vegetables—consider how to repurpose them. You don’t need caviar to make it fun.

IDEAS FOR STUFFING THE SHELLS

 

Petrossian turned the empty crab legs into gourmet sashimi. Photo courtesy Petrossian Restasurant | NYC.

  • Condiments: chutney, dipping sauces, mustard, etc.
  • Dessert: fruit salad, ice cream/sorbet or pudding in fruit shells
  • Garnishes: chopped chiles, herbs, onions, nuts and other items that people can choose to add or not
  • Salads: chopped greens, egg salad or protein salads (chicken, shrimp, etc.), slaws, vegetable salads
  • Sides: applesauce, fruit compote, mashed potatoes, rice or grains, vegetable purée
  •  

    What kind of leftover shells do you typically have, and what would you do with them?

    NOT ENOUGH SHELLS FOR EVERYONE?

    Simply freeze them until you have enough.

      

    Comments

    FOOD FUN: Christmas Sushi & Sashimi

    Delicious Christmas trees. Photo courtesy
    Bemka.com.

     

    Sushi and sashimi fans: Delight your fellow enthusiasts with these hors d’oeuvre:

    RECIPE: SASHIMI TARTARE CHRISTMAS TREES

    Ingredients

  • Cucumber slices
  • Waffle potato chips (you can substitute conventional chips)
  • Tuna tartare and/or salmon tartare (recipe below)
  • Garnish: chives and/or wasabi tobiko caviar
  • Optional garnish: slices of yellow grape tomato for top of trees
  •  
    EASY TARTARE RECIPE

    Ingredients

  • 1 pound sushi grade tuna or salmon, finely diced
  • 3 tablespoons olive oil
  • 1/4 teaspoon wasabi powder
  • 1 tablespoon sesame seeds, toasted
  • 1/8 teaspoon cracked black pepper
  • Pinch salt
  •  
    Preparation

    1. BLEND together olive oil, wasabi, sesame seeds, pepper and salt. Add fish and toss until evenly coated.

    2. ADJUST seasoning as desired with additional wasabi powder, pepper and/or salt.

    3. ASSEMBLE on cucumber and potato chip bases as shown in photo.

     

    RECIPE: CALIFORNIA ROLL SNOWMAN

    The photo shows a non-edible scarf and hat. We’ve substituted edible versions in our recipe.

    Ingredients

  • California rolls, purchased or homemade
  • Black sesame seeds or black caviar roe (e.g. lumpfish caviar) for face
  • Toothpicks
  • Optional nose: a small piece of carrot
  • Optional garnish: red “scarf” cut from a roasted red bell pepper (pimento) or a green scarf made from the top portion of a green onion
  • Optional garnish: “hat” made from small square crackers
  •  
    Preparation

    You can assemble a standing snowman by slightly flattening the bottom piece, or simply arrange it flat on a dark colored plate (for contrast with the white rice).

     

    Stack California rolls to make a snowman. Photo courtesy Genji Sushi.

     

    1. CREATE the face on the top piece: eyes, nose and mouth. Use the bit of carrot as an optional nose.

    2. STACK three California roll pieces. For a standing snowman, use toothpicks to join the pieces.

    3. ADD toothpicks as arms.

    4. ADD optional “clothing”: red scarf and hat. For a hat, affix two crackers in a perpendicular fashion with cream cheese. If using a green onion scarf, blanch it in boiling water to make it easier to tie.
     
    Check out all the different types of sushi in our beautiful Sushi Glossary.

      

    Comments

    FOOD FUN: Stuffed Crab Legs

    This isn’t primarily a recipe for stuffed crab legs, but a tip that many things we often discard still have a place on the plate.

    Here, the creative chefs at Petrossian made a crab salad with fresh whole crab. Instead of discarding the empty crab legs, they stuffed them and arranged them on the plate: a clever, fun presentation.

    Petrossian stuffed the legs with more crab, a quail egg and caviar and served them with a stripe of aïoli (garlic mayonnaise). But you can stuff them with anything, including:

  • Chopped salad
  • Mashed potatoes of “crab mashed potatoes” with some crab mixed in
  • Rice salad
  • Savory custard, simulating bone marrow
  •  

    Crab legs, stuffed and garnished. Photo courtesy Petrossian.

  • Seasoned, cooked ground beef—an unusual “surf and turf”
  •  

    Garnish the tops with:

  • Caviar or other roe
  • Crumbled bacon
  • Olive or sweet gherkin slices
  •  
    Suggestions for stuffings and garnishes? Let us know.

      

    Comments

    TIP OF THE DAY: Festive Food Presentation

    Make your food look more beautiful this holiday season.

    Sometimes, exciting food isn’t about complex cooking skills, but in an artistic outlook. The difference between your presentation and that at a fine restaurant may simply be a colorful and imaginative garnish.

    This red snapper from Aureole in New York City uses two chef techniques:

  • Plating the protein atop the vegetables or starch
  • Scattering bits of fruits, vegetables, flowers, nuts and/or drops of purée from a squeeze bottle or piping bag
  •  
    In this dish, red snapper was placed upon a molded circle of pea puree. The edible garnish includes corn kernels,sprouts, tomato (you can use red bell pepper) and zucchini.

    The result: edible art.

     

    Food presentation counts in this dish of red snapper with artistic garnish. Photo courtesy Aureole | NYC.

     

    Fine restaurants buy much of their equipment at J.B. Prince. Serious cooks (and serious eaters) will enjoy perusing the website. We’d like Santa to bring us:

  • Heart-shape ice cream scoop
  • Cube-shape ice cream scoop
  •  
    Is there something special for your favorite cook?

      

    Comments

    TIP OF THE DAY: Stone Crab Claws

    Meaty and sweet: stone crab claws. Photo
    courtesy Del Frisco.

     

    In the middle of hunting down the best Halloween candy, we overlooked a low calorie, protein packed, even more delicious event: the beginning of stone crab season, which runs from October 15th through May 15th.

    The stone crab (Menippe mercenaria) is the only crab harvested commercially just for its claw meat. (Here are the different types of crabs.) It is named for its extremely hard shell. Because the majority of stone crabs sold in the U.S. come from Florida*, it is often referred to as Florida stone crabs.

    The claw meat is the best part of this crab: sweet and firm with a flavor and texture that is often described as a cross between its cousin, the Maryland blue crab, and lobster.

    If the crab claws look intimidating, that’s because they are. They are strong enough to crack open oyster shells and other crustaceans the stone crabs eat as they traverse the ocean floor.

     

    You can check with your fishmonger for availability, or head for the nearest quality steakhouse or seafood restaurant. We got the heads up from Del Frisco’s Double Eagle Steak House, which has locations in eight states, all dishing up stone crab claws (check to be sure they aren’t sold out!).

    If you’re cooking them at home, the rule of thumb is that approximately 2.5 pounds of cooked store crab claws yields one pound of meat. If you’re buying by size, there are medium 5-8 claws per pound, 3-5 large claws, 3 jumbo claws and 1-2 and colossal claws.

     

    WHY ARE ONLY THE CLAWS EATEN?

    While the body and leg meat is edible:

  • The claws are by far the tastiest meat in this species.
  • They’re a renewable resource: The crabber catches the crab, twists off one of the claws (so it still has one to feed and defend itself) and tosses the critter back into the sea, where the claw regenerates†.
  •  
    Stone crabs are cooked immediately upon harvest, usually dockside by the crabber or a processor. This prevents the meat from sticking to the shell. They are then sold fresh, or are immediately frozen. (For the best flavor, frozen claws should be thawed in the refrigerator.)

    HOW TO SERVE STONE CRAB CLAWS

    The sweet stone crab meat needs little or no embellishment. It is typically served simply: chilled with drawn butter and lemon, or with cocktail sauce, Dijon sauce, mayonnaise or vinaigrette.

     

    A live stone crab. Look at the size of those claws! Photo courtesy Euro USA.

     

    Thee meat can also be use in salads or crab rolls.

    But first you have to get it out of the shell! Whether enjoying stone crab at home or at a restaurant, prepare to work for your dinner. You’ll need some tools (mallet, nutcracker, pick) to get to the meat. That’s part of the fun.

     
    *While they can be found as far north as Connecticut and as far south as Belize, commercial harvest takes place around Florida and the Gulf of Mexico, west to the Bahamas and east to Texas. It is illegal in Florida to retain the entire stone crab; only the claws.

    †The larger “crusher” claw is the one usually harvested. Either claw can regenerate three or four times over the lifetime of the crab; regeneration takes one to two years. In nature, stone crabs lose their limbs frequently when attacked by predators. Claws must be at least 2.75 inches long to be harvested and cannot be taken from egg-bearing females. Other crab species, lobster and other crustaceans can also regenerate claws, but their claw meat is not considered so spectacular as to be a food crop by itself.

      

    Comments

    RECIPE: Olive Oil Poached Salmon

    Olive oil-poached salmon. Photo courtesy
    Pom Wonderful.

     

    Here’s a recipe that tastes and looks great year-round. With brussels sprouts and spiced cider, it’s especially fitting for fall.

    The recipe is from Chef Chris Parsons of Catch restaurant in Winchester, Massachusetts, via Pom Wonderful. Prep time is 45 minutes, cook time is 1 hour 15 minutes.

    If you can’t find sunchokes, substitute zucchini.

    RECIPE: OLIVE OIL POACHED SALMON WITH SPICED CIDER JUS, BABY BRUSSELS SPROUTS & SUNCHOKE PURÉE

    Ingredients For 6 Servings

    For The Spiced Cider Jus

  • 1 cup pomegranate juice
  • 1 quart fresh apple cider
  • 1 cinnamon stick
  • 3 whole cloves
  • 20 black peppercorns
  • 2 teaspoons orange zest (from about 1/2 orange)
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Salt to taste
  • For The Sunchoke Purée

  • 1/2 pound fresh sunchokes, peeled
  • 5 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche (recipe)
  • Salt and pepper to taste
  •  
    For The Brussels Sprouts

  • 1/2 pound baby brussels sprouts, ends trimmed, blanched and cut into quarters
  • 1/4 cup sliced blanched almonds, toasted until golden brown
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  •  

     
    Olive Oil Poached Salmon

  • 6 salmon fillets (6 to 8 ounces), boneless and skinless
  • 6 cups extra virgin olive oil
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • Fleur de sel (or other high quality sea salt) to taste
  •  
    Garnish

  • 1/2 cup pomegranate arils
  •  

    Preparation: Spiced Cider Jus

    1. COMBINE pomegranate juice, apple cider, cinnamon stick, cloves, peppercorns and orange zest in a medium pot; reduce over medium-low heat to 1/2 cup. Pour through a fine-mesh strainer, discard the spices and zest and return reduced cider to the pot.

    2. ADD the butter and heavy cream, whisking to combine; add salt to taste. Using a hand-held immersion blender, blend until light and foamy. Cover to keep warm and set aside.

     

    We love sunchokes. For a more casual dish, simply scrub, steam and enjoy with plain Greek yogurt and fresh herbs, with an optional sprinkle of Parmesan cheese. Photo courtesy Freida’s.

     
    Preparation: Sunchoke Purée

    1. PREHEAT oven to 220°F. Bring a large pot of salted water to a boil; add the sunchokes and cook until fork tender. Drain and transfer to a baking sheet. Place in warm oven and allow to dry. Meanwhile…

    2. BRING butter and heavy cream to a simmer in a small saucepan, over medium-low heat. Transfer the dried sunchokes and crème fraîche to the bowl of a food processor. With the machine running, add the hot butter and cream mixture; continue mixing until purée is smooth and creamy. Season to taste with salt and pepper.
     
    Preparation: Brussels Sprouts

    1. COOK butter over medium heat until it begins to brown. Add brussels sprouts and almonds. Cook until heated through; season with salt and pepper.
     
    Preparation: Olive Oil Poached Salmon

    1. BRING bring olive oil up to 160°F in a large Dutch oven or stockpot, over low heat. Add the rosemary, thyme and kosher salt.

    2. PLACE place the fillets into the hot oil carefully. Make sure the oil completely covers the fillets; add more oil if needed. Slowly poach until the center of each salmon fillet reaches 115°F, about 12 to 15 minutes.

    3. REMOVE the fillets gently and season each portion with fleur de sel. Place a portion of the sunchoke purée in the center of each plate. Making a well with the back of a spoon, spoon the brussels sprouts mixture into the well. Place a salmon fillet on top.

    4. RE-FROTH the spiced cider jus and skim the foam from the top. Spoon around the plate, garnish with fresh pomegranate arils and serve.
     
    WHAT ARE SUNCHOKES?

    Sunchokes, a modern term for Jerusalem artichokes (Helianthus tuberosus) are edible tubers that grow underground, similar to potatoes. They taste like a cross between potatoes and artichoke hearts, with a slightly nuttiness. Although many people peel them, we like the earthy flavor of the skins.

    Native to North America and related to the sunflower, when in bloom, the sunchoke resembles a miniature sunflower. It is related to the aster and usually has bright yellow flowers. the origin of the name “Jerusalem artichoke” is unknown. Sunchokes can be cooked like potatoes: boiled, fried, grilled, mashed, microwaved or steamed. Raw, it is reminiscent of jicama, and can be added raw to salads.

      

    Comments

    RECIPE: Coconut Shrimp

    A match made in heaven: coconut and fried
    shrimp. Photo courtesy Chef Johnny Prep.

     

    We reserve coconut shrimp as a special dish to eat once a year. We love it, but gave up the fried group during New Year’s resolutions a few years back.

    Our once-a-year arrived when we received this recipe. This is a festive, make-ahead dish: The shrimp can be breaded up to 24 hours in advance and kept refrigerated. Prep time 30 minutes.

    The recipe is by Johnny Prep. It can be served family style, or individually plated.

     
    RECIPE: COCONUT SHRIMP WITH SPICY
    APRICOT, PLUM & PINEAPPLE DIP

    Ingredients For 5 Servings

  • 1-1/2 pounds (21-25 count) shrimp, peeled (tails can be left on)
  • 1 cup shredded coconut
  • ½ loaf high quality white bread
  • 3 large eggs
  • 1 cup flour
  • ¼ teaspoon cayenne pepper
  • Salt
  • ½ inch oil for frying
  • For The Dipping Sauce

  • 1 jar apricot jelly or preserves
  • 1 jar plum jelly or preserves*
  • ½ cup pineapple
  • 2 tablespoons prepared horseradish
  •  
    *Pitted canned prunes can be substituted.

     

    Preparation

    1. PLACE jams or preserves, pineapple and horseradish in food processor and process until ingredients are fully mixed together. Place in a dipping bowl or individual ramekins and set aside.

    2. PLACE bread in food processor along with cayenne pepper; process into coarse bread crumbs. Stir in coconut.

    3. PLACE bread crumbs mixture, flour and eggs into separate dredging bowls. Whisk eggs with fork. Season each with salt.

    4. ARRANGE dredging containers in a row starting with flour, then eggs, then bread crumbs, plus a large plate to hold the breaded shrimp. Shrimp can be breaded up to 24 hours in advanced and kept refrigerated.

    5. DREDGE each shrimp in flour first, then egg wash, then breadcrumbs. Apply pressure during breadcrumb stage to ensure full coating.

     

    For a lighter dip, use mango or pineapple salsa. Photo courtesy Chef Johnny Prep.

     
    TECHNIQUE: Use one hand to pick up raw shrimp and coat eggs, use the other had as a dry hand to coat with flour and breadcrumbs. This limits the buildup of breading on your hands.

    6. FRY shrimp until golden brown in oil, using a deep frying pan or a deep fryer. Drain on paper towels and season lightly with salt.

    7. PLACE on a platter with the dipping bowl in the center; or divide into individually plated portions.

    ABOUT CHEF JOHNNY PREP

    Chef Johnny Prep is an author, entrepreneur, cooking show host, soup expert, and an advocate for children’s health. The author of The Five Star Entertaining Casual Cookbook, simple high-end restaurant-quality recipes. Visit JohnnyPrep.net.

      

    Comments

    TIP OF THE DAY: Seafood Soup Garnish

    For entertaining with memorable dishes, serve a chowder, bisque or other seafood soup and garnish it with legs or claws.

    If you need extra claws or legs, you can purchase them from your fishmonger. The legs, removed to sell cooked lobster tails, are inexpensive. This easy recipe is a treat for family and guests.

    CRAB OR LOBSTER BISQUE RECIPE

    You can use fresh cooked, canned or thawed frozen seafood in this recipe.

    Ingredients

  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped onion
  • 1 parsley sprig
  • 1-1/2 cups finely chopped cooked crab or lobster meat
  • 2 tablespoons flour
  • Optional: 1 tablespoon tomato purée*
  • 2 cups chicken stock or canned chicken broth
  • 2 cups half and half or milk
  • Salt and cayenne pepper
  • Optional: sherry (cream sherry if you have it) or cognac
  •  

    Waiter, there’s a crab in my soup! Photo
    courtesy Genji Sushi.

  • Garnish: bits of crab/lobster meat, croutons, crème fraîche/sour cream, crumbled bacon, fresh parsley, grated gruyère cheese
  •  

    *This is largely to provide a nice color; so if you don’t have tomato paste, you can omit it.

     

    Lobster bisque. Photo courtesy Turner
    Seafood | Foody Direct.

     

    Preparation

    1. REMOVE half and half from refrigerator so it will loose its chill prior to use.

    2. COOK butter, onion and parsley slowly in a pan until the onion turns yellow. Add the seafood; cook and stir five minutes.

    3. STIR in the flour and tomato paste, followed by the chicken stock. Simmer for 20 minutes; then remove the parsley.

    4. ADD the half and half; stir. Season with salt, cayenne and sherry/cognac to taste.

    5. HEAT but do not boil prior to serving; garnish and serve.

    TIP: For a smaller soup course, serve in demitasse or espresso cups.

     

    LOVE SOUP?

    Check out the different types of soup—and beautiful soup photos—in our Soup Glossary, along with the history of soup.

    Here are different soup garnishes for 20 favorite soups.

    Soup cooking tips: 10 tips and tricks for better soup-making.

    Have fun with this soup trivia quiz.

      

    Comments

    PRODUCT: Bumble Bee Flavored Tuna

    There’s lots of excitement at Bumble Bee. The iconic canned tuna brand has launched new flavored tunas plus fresh-frozen, ready to heat-and-eat fish and shrimp entrées.

    NEW CANNED TUNA FLAVORS

    Following the growing preference for spicy flavors in everyday foods, Bumble Bee launched new Prime Fillet Gourmet Flavors. The seasoned premium white albacore tuna is ready to go directly onto salad greens, pasta or rice—along with the healthful olive oil they’re canned in. There’s no need for mayonnaise here!

    To add to a burrito, sandwich, wrap or other “holder,” drain the oil—but save it to use with a can of plain tuna.

  • Chipotle Tuna has bold, smoky chipotle taste with mild heat. Drain it to add to a burrito, taco or wrap.
  • Jalapeño Tuna is dotted with minced jalapeños, little nuggets of heat. Drain it to add to pizza, quesadillas and sandwiches. We made toasted crostini, with some diced cherry tomatoes for color and flavor contrast.
  •  

    Bumble Bee’s latest canned tuna offerings. Photo by Elvira Kalviste | THE NIBBLE.

  • Sundried Tomatoes Tuna has a burst of tomato flavor that works in any of the above applications. We also enjoyed it in a green salad with mozzarella balls (bocconcini), cherry tomatoes and olives.
  •  

    A new non-flavored variety, Omega-3 Prime Fillet Albacore Tuna, offers amped up levels of Omega-3 EPA and DHA. Each serving contains 500 mg of EPA and DHA—312% of the 160 mg daily value. For consumers who want to add more of these important nutrients to their diets, it is used as any canned tuna, in all your favorite tuna recipes.

     

    Salmon with garden pesto. Photo courtesy
    Bumble Bee.

     

    BUMBLE BEE SUPERFRESH PREMIUM FRESH
    FROZEN

    Bumble Bee fish and shrimp never get to the cannery. Instead, they’re filleted and turned into all-natural, premium frozen fish entrees in parchment paper, ready to heat and enjoy. The flavor-rich, protein-rich gluten-free choices include:

  • Spicy Shrimp Romesco*
  • Lemon Shrimp with Garlic & Herbs
  • Salmon with Garden Pesto
  • Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil
  • Tilapia with Lemon, Pepper & Herbs
  • Tilapia with Garlic & Extra Virgin Olive Oil
  •  
    We all know we should eat more fish, and research confirmed that consumers are looking for high-quality seafood that tastes fresh and delicious. These new frozen entrées are flavorful and moist and taste freshly made: a restaurant-quality meal.

     

    Each premium fish fillet is wrapped in parchment paper, which seals in flavor and juices. The packets go from freezer to table in 20 minutes or less. The shrimp entrées sauté quickly on the stove top.

    The line launched in the Northeast in June, and is rolling out nationwide. The MSRP ranges between $8.99 and $9.99 for two portions.

    That’s the buzz!

    *Romesco sauce (salsa romesco) is a nut and red pepper-based sauce that originated in Catalonia, Spain. It is typically made from roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil, bitxo chiles and/or nyora peppers (a small, round, variety of red bell pepper). Other common ingredients can include roasted tomatoes, red wine vinegar and onions. It is a popular sauce with seafood (with fennel or mint leaves added) and anything from poultry and lamb to vegetables.

      

    Comments

    COCKTAIL: The Petrossian Fleur De Vers

    Petrossian’s magnificent Fleur de Vers:
    suitable for a coronation or a special event
    for us commoners. Photo by Kimberly
    Craven | Petrossian.

     

    Thank goodness the Petrossian brothers, Melkoum and Mouchegh, moved to France from Iran in 1917, when their studies were interrupted by the Russian Revolution.

    Unable to gain entrance to French medical and law schools, the young men, who missed the caviar from home, became caviar importers. It was they who introduced caviar to Paris!

    Had Melkoum and Mouchegh become a doctor and a lawyer, their names would probably not be known by connoisseurs worldwide. Instead, the name Petrossian is sets the world standard in fine caviar and other delicacies.

    We are huge fans of Petrossian and urge anyone passing through Manhattan to treat themselves to a luxurious meal at the company’s Art Deco restaurant at Seventh Avenue and 58th Street, steps away from Carnegie Hall, Columbus Circle and Central Park.

    There is a more casual café next door to the restaurant, where the restaurant’s beautiful pastries and savory delicacies (including caviar and foie gras) in an informal atmosphere.

     
    While caviar might seem like a luxury frozen in time, Petrossian is remarkable in its innovation, with:

  • Caviar Cubes to garnish cocktails;
  • Papierrusse, the caviar version of a sheet of the sushi seaweed wrapper, with numerous creative uses;
  • Caviar Cream, a heavenly garnish or spread;
  • The caviar “powder” that is used in the recipe below.
  •  
    This week we were invited to the restaurant and treated to a cocktail that is so fine (and memorable) that we wish we were getting married. Although most of us are probably not going to create it at home, it’s the perfect recipe to hand to the caterer for a special celebration. The name was inspired by fleur de sel, the finest French sea salt. We like to think of it as a bit of poetry (vers is French for verse or poetry).

     
    RECIPE: THE PETROSSIAN FLEUR DE VERS

    Ingredients For One Cocktail

  • 1-1/2 ounces Tanqueray or other fine gin
  • 3/4 ounce St. Germain elderflower liqueur*
  • 3/4 ounce green chartreuse†
  • 3.4 ounce fresh lemon juice
  • 1 drop rose water
  •  
    For The Garnish

  • 1 lemon boat (instructions below)
  • 1/2 teaspoon Petrossian Caviar Powder, unground (whole bead—see below)
  •  
    *St. Germain is one of our favorite liqueurs. Don’t hesitate to buy a bottle. It makes a delicious cocktail with Champagne or any sparkling wine.

    †You can substitute yellow chartreuse if that’s what you have; see the note on chartreuse below.

     

     
    Preparation

    1. HALVE and juice the lemons. Set aside the juice and cut the juiced halves into three or four wedges, 3/8 to 1/2 inch wide. Remove all of the pulp and pith until you have a smooth “boat.”

    2. COMBINE the gin, elderflower liqueur, chartreuse, lemon juice and rose water. Shake with ice in a cocktail shaker and strain into a Martini glass or Champagne flute or tulip.

    3. PLACE the caviar beads in the lemon boat and float atop the cocktail.

     
    WHAT IS CAVIAR POWDER?

    Pearls of fine caviar are dried via a proprietary technique that intensifies its flavor. The dried pearls are sold in a grinder that enables you to grind some caviar over your food (eggs, buttered toast, grilled fish or seafood, potatoes and pasta for starters). Or, you can open the grinder and sprinkle full pearls of the caviar on the food.

     

    In the background, the caviar grinders with a choice of colorful tops. In the foreground, the beads of caviar ready to be used whole as a garnish. Photo courtesy Petrossian.

     

    We’re on our fourth refill of Petrossian Caviar Powder, a unique (and more affordable) way to enjoy fine caviar. We gave it our Food Innovation Award of 2011.

    The grinder with 30 grams of caviar is $88.00; refills are $74.00. It’s a sure-to-enthrall gift for any caviar lover. Buy it at Petrossian.com.
     
    WHAT IS CHARTREUSE?

    Chartreuse, pronounced shahr-TROOZ, is a pale green or yellow liqueur made from brandy and aromatic herbs (green Chartreuse is aged with 130 different herbal extracts!). We prefer the original green Chartreuse, which has more complexity. Yellow chartreuse is a later recipe, lower in proof and a sweeter mix of herbs.

    The liqueur, first made by Carthusian Monks in the 1740s, is named after the Grande Chartreuse monastery, located in the Chartreuse Mountains in southeastern France (in the general region of Grenoble). The liqueur, in turn, gave its name to the startling greenish-yellow color.

      

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