Page 14 - Boca Club News - October '21

Page 14, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from Broken Sound Club’s

Executive Chef Carmen Jay Prisco:

Sesame Seared Tuna Over Crab-Fried Rice

This is a dish you decide to prepare
and serve for a very special occasion,
or for very special guests. With a long
list of ingredients, and directions that
suggest you start preparing a day or two
earlier, it’s clear that this is not just a
meal you can whip up on a moment’s
notice. But, oh, will the results be worth
every tantalizing visual and mouthful! And the appreciation
of everyone at the table will make you proud that you
discovered this favorite from the personal collection of
Broken Sound Club’s Executive Chef, Jay Prisco, whose
monthly column of Signature Recipes are presented here
with the cooperation of Clubhouse Manager Ed Cichielo
and Director of Food and Beverage Lorant Botha.

12 each snow peas julienne as well. I find that if you are entertaining guests, it allows
1/4 cup soy sauce you to spend less time in the kitchen the day of the meal and
2 Tablespoon sriracha (optional for spice) more time interacting with your guests.
3 Tablespoon butter Pre-heat sauté pan over medium high heat. Add 1-1/2
Ed Cichielo Lorant Botha 3 tablespoon white Sesame seed Tablespoons of sesame oil. Season tuna with salt and
1 Tablespoon black Sesame seed pepper. Dip in sesame seeds and sear to rare in pan on each
Serves 4 Salt and pepper to taste side, approximately one minute. Remove from pan and set
Ingredients: Garnishing ingredients: aside. Add remaining 1-1/2 Tablespoons sesame oil. Sauté
4 each pieces (5 ozs.) fresh ahi tuna 4 ozs. pickled ginger garlic, ginger and scallion until tender and translucent,
8 ozs. lump crab 4 ozs. soy sauce approximately 40 seconds. Add rice and crisp in pan
3 Tablespoon sesame oil 4 Tablespoons wasabi (made according to package approximately 2 minutes. Reduce heat to medium. Spread
2 Tablespoon chopped garlic instructions.) Wasabi can be purchased at most supermarkets. rice to sides of pan and crack eggs in pan and scramble. At
1/2 Tablespoon chopped ginger Directions: this time, add remaining ingredients with the exception of
4 each scallions small, diced Pre-cook rice 1-2 days prior. (This allows rice to dry out, the crab meat. (Adding the crab meat last allows the large
2 cups cooked jasmine rice (substitute brown for healthier creating a crispier texture when producing final product.) chunks to be visible.) Sauté approximately 3 minutes until
option) Cook rice according to instructions on bag, decreasing water vegetables are tender. Stir in crabmeat and serve.
2 each whole eggs by 2 Tablespoons. This allows rice to be slightly undercooked, For presentation purposes, place rice in ring mold and
1/2 head Napa cabbage julienne so it will absorb the liquid and flavors when being prepared tamp in place on plate. Remove ring mold, place tuna on top
1 each red pepper julienne in the final step. of rice and serve with garnishing ingredients.
1 each carrot fine julienne All vegetables may be prepped and cut the day before,
Grape Expectations: Matching the Wines to Your Guests

By Ed Wolfarth, who moved to South you feel like, sound like, or realize that you actually are, a This flies in the face of today’s wine democratization–a
Florida after retiring with his wife, snob. And, of course, I represent that remark! Nevertheless, belief that anybody should be able to understand, without
Vicki, as Professor of Sports Sciences most people who know their way around wine pay as much any fuss, any wine put in front of them. And if they don’t,
& Physical Education at both Queens attention to the “who’s drinking” as to pairing wine with food. well then, it’s the wine’s fault, not theirs.
College and Hofstra University. He This lesson is often first (painfully) learned at the family This, of course, is why so many Italian reds today are
is a nationally ranked senior tennis Thanksgiving table. You trot out some of the treasures you’ve so modernistic, slathered with the creamy vanilla toastiness
player and long-time USPTA Elite been hoarding for that special moment. That single vineyard of new oak, blended with Merlot, Cabernet Sauvignon
Teaching Professional. Ed has written Beaujolais or that Spanish Verdejo that nobody except you and Syrah and practically hot-waxed to a tannin-free
many educational and tennis articles love. Big mistake! Emergency wards are filled with wine smoothness. All under the heading of Super Tuscans!
in the past. Over the past few years, Ed has turned his hobby lovers traumatized by watching guests guzzle their prized Do they sell? They sure do. They’re easy to understand,
of wine collecting into a way of continuing his passion for bottles like elephants at a watering hole. familiar-tasting, and—here it comes—you can serve them
writing, and has written on the subject for publications. As a I thought about this when deciding recently which wines to anybody.
self-proclaimed “wine snob,” he has collaborated on many to bring to a high-end Italian restaurant. A good host, by Do these wines represent the best of Italy? For me, they
wine lists for private clubs and a few restaurants. Ed can be definition, wants his or her guests to feel comfortable. Our do not. But they are ambassadors of Italian wines, and for
reached at wolfarthe@msn.com. guests were, thankfully, wine lovers. However, that’s not the that reason alone they’re worthwhile. Italian wines at their
You’ve probably been in this situation yourself. You’re the same as being wine savvy. No crime there, of course. But best—the reds especially—are different from all others.
one choosing the wines for a dinner with friends. You look when the time came to reach for Barolo, or even a Barbera, And this difference, which lies at the very root of Italian
at the menu and it’s Italian, so you perform the usual mental my hand hovered over those bottles...and then, I’m still not wine greatness, is not an instantly seductive one.
matchups about what goes with what. But then, much more sure why I did it, moved to red Burgundy and California The taste of France is rich and smooth in the mouth (think
subtly—even furtively—you also do a mental matchup about Pinot Noir. foie gras) while that of Italy—classically anyway—is about
which wines go with, ahem, the guests. Now, maybe it was timidity on my part. Perhaps I’ve lost a slight, mouthwatering bitterness (think Campari). It’s easy
If you’re a lover of Italian wines, especially traditional- my belief in the redemptive, even transformative, power of to see why France’s seductive model has become universal,
style versions, you might find yourself in this situation more fine wine–never mind the grape variety or region. Surely a including in Italy. The rigors of traditional Barolo, Brunello,
often than most. traditional Barolo or silky Brunello can move not merely the Barbera and Aglianico, among others, are formidable and
This subject is not much discussed because it makes uninitiated but even the unreceptive, especially when served not immediately popular among the uninitiated.
with the right food. So that’s why I stayed with my decision in choosing the
I used to think so. Ask any of my long-suffering friends traditional Italian reds I’ve come to love when deciding what
who have been subjected to my evangelical enthusiasm for, to serve my guests. They’re not instantly likable (the wines,
say, Nero d’avola Or Valpolicella. Or, more bizarrely yet, not the guests). Of course, I could have chosen modern-style
Captain’s was established in 1980 servicing all the Italian whites I have discovered—such as Arneis, Italian reds, wines that I know are made for just this very
Palm Beach County and is a privately Vernaccia, Pinot Bianco, Greco di Tufo and anything from easygoingness. You can serve Rice a Roni at any time!
owned and managed company. Planeta, among others. Maybe I didn’t give my guests enough credit. Or
Captain’s is committed to providing But now I find myself hesitating. I’ve come to the maybe—just maybe—it’s fair to say that some people just
dependable, reliable and professional conclusion that really characterful wines—none more so aren’t ready for some wines. Is that snobbish? Or is it a fair
ground transportation to and from all
South Florida Airports and Seaports. PBCVH212 than traditionally made Italian wines—often require a certain reality? As I often say, “I represent that remark!”
To reserve your vehicle: receptiveness, maybe even a little study. Realizing you can’t
561-798-2180 or 800-634-7890 www.captainsairport.com just spring upon an unsuspecting, not-especially-interested-in-
Italian-wines guest the magnificently traditional wines of Italy.