Memorial Day celebrations are all about simple, solid, All-American food. Much of the country chows down on beef, pork and chicken. The minds behind Khavyar wonder if you’d like to try something more delicate and sophisticated.
Specializing in delivering the finest variety of caviar online, Khavyar provides thorough and helpful guides describing the varieties of caviar, their regions of origin, their flavors and how they’re best served or paired.
Also: Dipping into Bourbon History at Maker’s Mark Distillery
As an example of how well the minds behind Khavyar can guide online customers through the elite gourmet of fine caviar, they sent over a couple of sample recipes to put its outstanding fish eggs to proper foodie use.
Tuna Tartar and Khavyar’s Sturgeon Royal White with Wasabi-Soy Vinaigrette and Black Sesame Crackers by Chef Holly Goetting
Serves: Two
Ingredients
- 8 oz. Tuna, sashimi grade, small dice
- 8 oz. Seaweed salad
- 3 oz. Wasabi-Soy vinaigrette
- 1 oz. Khavyar’s Sturgeon Royal White
- 6 Black sesame crackers
- 1 t. Black sesame seeds
- 3 in. pvc pipe mold
- Wasabi-Soy Vinaigrette
- ½ shallot, minced
- 1 garlic clove
- 1 t. Dijon mustard
- 1 T. lemon juice
- 1T. lime juice
- ¼ c. soy sauce
- ¼ c. wasabi paste
- 1 T. rice wine vinegar
- ½ c. vegetable oil
Preparation: Mix all ingredients except for oil in blender. Turn blender on low and add oil in a thin steady stream. Set aside.
For black sesame crackers:
Cut 3 wonton wrappers diagonally. Fry in oil until golden and crispy. Sprinkle sesame seeds on crackers immediately after you remove them from the oil.
Assembly: Place PVC pipe in center of plate. Put seaweed salad inside mold first and press down firmly. In a small bowl toss tuna in vinaigrette and place on top of seaweed salad. Press down firmly again and pull mold off. Drizzle wasabi-soy vinaigrette around tuna tartar mixture, sprinkle with sesame seeds and top mixture with Khavyar’s Sturgeon Royal White, and three crackers.
Khavyar’s Osetra Supreme, Gulf Shrimp, Prosecco and Lemon Risotto by Chef Holly Goetting
Serves Four
Ingredients
- 16 16/20 gulf shrimp, peeled and deveined
- ¼ cup olive oil
- 2 cups low-sodium chicken broth
- 2 tablespoons butter, plus 1 tablespoon
- 1 large shallot, diced
- 1 cup Arborio rice
- 1/2 cup Prosecco
- 2 tablespoons grated Parmesan, plus 2 tablespoons
- 1 tablespoon fresh thyme
- 1/2 a lemon, zested and juiced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 oz. Khavyar’s Osetra Supreme
- ¼ cup chives, cut on a bias
Preparation: In a medium saucepan, bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat. On the grill or in a sauté skillet heat olive oil and grill or sauté shrimp about 2 to 3 minutes on each side until cooked through out. In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat.
Add the shallot and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.
Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, thyme, the lemon zest and juice, and the salt and pepper. Place risotto in the center of the plates, sprinkle the tops with the remaining 2 tablespoons of Parmesan.
Add four shrimp to each plate and spoon Khavyar’s Osetra Supreme over the top of the risotto and garnish with chives.
