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Sweet Argentinian Red Shrimp Grilled and Sautéed in Garlic Butter, and Topped with Julienned and Sauteed Orange and Yellow Peppers, Steamed Tunisian Homemade M`hamsa Couscous in French Sea Salt and Extra Virgin Olive Oil in an Ají Amarillo Sauce.

The shrimp was really fresh, tender and outstanding, tasting like lobster or langostino. I charred the entire shrimp head and shell, and it was soft and crunchy; totally edible.

The ají amarillo sauce was also delicious and well-balanced, and it included the following ingredients: aji amarillo, sauteed sweet Vidalia onions and garlic, shrimp stock, extra virgin olive oil, creme fraiche, blood orange juice, and Meyer lemon zest and juice.

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Dulces Camarones Rojos Argentinos Asados y Salteados en Mantequilla y Ajo, Cubiertos con Trozos Salteados de Pimentones Anaranjados y Amarillos, Cuscús Casero Tunecino M`hamsa Hecho al Vapor con Aceite de Oliva Virgen Extra y Sal Marina Francesa, sobre una Salsa de Ají Amarillo.

Los camarones estaban realmente espectaculares, suaves y frescos, con sabor a langosta o langostino. Ennegreci el cuerpo entero del camarón, incluyendo la cabeza y el caparazón del camarón. Era totalmente comestible: suave y crujiente a la vez.

La salsa de ají amarillo también estaba muy deliciosa y bien equilibrada. Incluía los siguientes ingredientes: ají amarillo, ajo y cebollas dulces Vidalia salteadas, caldo de camarones, aceite de oliva virgen extra, creme fraiche, jugo de naranja sanguina, y ralladura y jugo de limón Meyer.

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Hakkaisan “Yukimuro 3-Years Aged” Junmai Daiginjo with Sautéed Lemon Sole with Green Beans Salad with Yuzu Kosho and Shio Kombu Vinaigrette. The simple fish and green beans salad with bright Yuzu and salty umami konbu flavors pair well with aged tanrei karakuchi Niigata Sake.
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The fellas over at fishtalesseafoodmkt do it again. Coming correct with their homemade gefilte fish. Giving this goyim all that he desires during a high holy holiday for my Jewish peeps! Manishewitz WISHES!! 🤣

Gozenshu 1859 Omachi Bodaimoto with Covonut-Poached Cod with Bok Choy. Creamy coconut, tangy umami fish sauce flavor, and bright lime works nicely with the lightly lactic bodaimoto sake.

.#sakepairing #gozenshubodaimoto #nytcooking #coluhenry #sakeman #fishtalesseafoodmkt

Izumofuji “S45” Junmai Daiginjo Kimoto with Roadted Pompano. Elegant and delicate Kimoto sake is a great choice for drinking with this delicate, yet savory white fish.
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#sakepairing #izumofuji #jotosake #fishtalesseafoodmkt #pompano #sakeandfish