Mixologists are the new hotties of the food world; and when they & restaurant chefs work symbiotically, we are all rewarded with fabulous, mind-blowing cocktail pairings.
Mixing cocktails is actually quite easy and gives you control of the overall flavor, thus, the overall pairing. Just decide on a dish, devise a flavor that goes well with it, use that as the cocktail's main flavor profile, and then play with the subtleties -- secondary flavors, acidity, sweetness, bitterness, etc.
Dreaming up food & cocktail pairings is pretty fun, then experimenting with flavors and textures is -- well, when you nail it, it can be extremely satisfying.
For my last dinner party I served shrimp & crab potstickers. I wanted a matching cocktail with simple, clean, refreshing flavors. Lemon really sings with seafood, fresh ginger went with the Asian theme, and both flavors are clean and refreshing. I tinkered around with a ginger martini recipe I found online, then added Lime Perrier for texture and to reduce the alcohol level, and lemon verbena to put it over the edge. I gave the combo a test run and that was it -- that was the match -- it was just the flavor profile I was looking for.
Crab & Prawn Potstickers with Chipotle-Lime Crema
(If memory serves, pretty close to what I did the other night -- and it made about 40)
3 teaspoons butter or peanut oil
2 teaspoons finely minced garlic
2 teaspoons finely minced ginger
pinch chile flakes
1 lb. prawns, finely diced
1/2 cup cooked crab meat, picked over and squeezed dry
1 scallion, thinly sliced
5 basil leaves, finely sliced
Kosher salt and/or soy sauce, to taste
Toasted sesame oil, to taste
Gyoza wrappers
Chipotle-Lime Crema, recipe follows
Place medium saute pan over medium-high heat; when hot, add oil. Add garlic, ginger and chile flakes; saute until fragrant, about 20 seconds. Add prawns and cook until just barely turning pink. Immediately pour out into a bowl; cool completely in fridge. Mix in crab, scallions and basil leaves; season to taste with salt, soy sauce and sesame oil.
Pace ginger, water and sugar in a small saucepot over medium heat. Bring to a boil; remove from heat, add lemon zest and let sit for 30 minutes. Strain into a small bowl and cool completely. Store in fridge for up to a week.
Lay out a few gyoza wrappers onto the counter, moisten edges with water, and place a spoonful of prawn mixture in middle.
Bring gyoza edges together, forming a half-moon shape, and press, making sure all the air is out and potsticker is sealed well; set aside. Repeat with remaining wrappers until filling is used up. Can be done ahead of time and stored in fridge for a few hours.
Heat a non-stick pan over medium-high heat; add oil. Shake pan back and forth to distribute oil evenly. Carefully place as many potstickers in the pan that will fit comfortably without touching each other.
Fry until potstickers are crisp and golden brown on the bottom.
Carefully pour in enough water to cover the bottom of the pan & cover tightly.
Let steam until gyoza wrappers are soft and filling is cooked through. (Depending on the size of potstickers, pan or temperature, they may need a little more water and a little more steaming time.)
Transfer potstickers to serving platter and serve with Chipotle-Lime Crema.
Chipotle-Lime Crema
1 cup sour cream
Canned chipotles in adobo sauce, to taste
Zest of 1 lime
Soy sauce, to taste
Combine all ingredients. Store in fridge until ready to use.
Ginger Martinis
(based on Ginger Martinis from Food Network)
makes about 6 drinks
3 sprigs lemon verbena (more for garnish)
3/4 cup ginger simple syrup, recipe follows
3/4 cup freshly squeezed lemon or lime juice
2 cups vodka
Ice
1.5 cups lime perrier
Garnish: lime zest and/or extra sprigs lemon verbena
Squish lemon verbena in pitcher with a pestle until bruised & fragrant. Add ginger syrup, lemon/lime juice and vodka; stir to combine. Chuck in a handful of ice; stir or cover-&-shake until contents are thoroughly chilled. Remove ice & discard. Divide mixture between six martini glasses and top each with lime Perrier. Garnish with lime twist.
Ginger Simple Syrup
3/4 cup peeled and chopped fresh ginger
2/3 cup sugar
3/4 cup water
Zest of 1 lemon
Pace ginger, water and sugar in a small saucepot over medium heat. Bring to a boil; remove from heat, add lemon zest and let sit for 30 minutes. Strain into a small bowl and cool completely. Store in fridge for up to a week.
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