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There's nothing like Kumamoto Oysters with cucumber juice, chervil, and hackleback caviar to signal date night!
Red Snapper Ceviche Ingredients: 1 filet red snapper 2 ounces reposado tequila 1 cup cider vinegar 6 raspberries handful scallions 1 full red cabbage 1 tablespoon Hackleback caviar micro wasabi greens extra virgin olive oil sea salt Preparation Muddle salt, pepper, raspberries, scallions, tequila, and cider vinegar together.
Sunchoke Curd with Green Apple Gel and Caviar (Serves 4) Chardonnay, Watson Ranch Arnot-Roberts Napa Valley, CA 2012 For the sunchoke curd: Butter 1 cup grated sunchokes 1 quart milk 1 cup heavy cream 1/2 cup buttermilk Salt For the green apple gel: 3 Granny Smith apples 2 sheets gelatin, bloomed in water, excess squeezed out For the garnish: Wild Hackleback or other good-quality black caviar Dill sprigs For the sunchoke curd: Heat butter in medium saute pan.