This is the dressing I am thinking of using on the Tuna dish later on this week.
1/4 cup white balsamic vinegar
1/4 cup honey
2TB Fresh orange juice
1TB lavander leaves
1tsp dry mustard
1/3 cup Extra Virgin Olive Oil
Blend all ingredients together except for the olive oil. Once all are mixed well, slowly all the olive oil while whisking or using blender on low/medium setting being careful to not make the mixture to hot or the emulsification will break/seperate.
For the Corriander Crust:
4TB Corriander seeds
2TB White Peppercorns
Coarse Sea Salt
Toast the corriander seeds and peppercorns until fragrant. Cool and grind in spice grinder. Add salt to taiste.
Monday, February 20, 2012
Blackberry Duck Glaze and Truffled Honey Glaze
1 cup of Fresh or frozen Blackberries
2TB Hoison Sauce
3TB Vermouth
Place all in a heavy bottom pot and reduce to conistency.
For the Truffled Honey Glaze:
1 bottle nice honey with a neutral flavor.
2 to 3TB Chopped Black Winter Truffles
1/2tsp Black truffle oil
Combine all ingredients in bowl and mix together with a wisk. This glaze does not need to be cooked and is ready to be brushed onto proteins as soon as it's been put together. Though it is nice to let the mixture sit for a day or two, the flavors come together much nicer if you have the time.
2TB Hoison Sauce
3TB Vermouth
Place all in a heavy bottom pot and reduce to conistency.
For the Truffled Honey Glaze:
1 bottle nice honey with a neutral flavor.
2 to 3TB Chopped Black Winter Truffles
1/2tsp Black truffle oil
Combine all ingredients in bowl and mix together with a wisk. This glaze does not need to be cooked and is ready to be brushed onto proteins as soon as it's been put together. Though it is nice to let the mixture sit for a day or two, the flavors come together much nicer if you have the time.
Pickled Asian Pear Migonette Recipe
2 Asian Pears peeled and diced small (brunoise)
6 TB Sugar
2 1/4 tsp Salt
1/2 cup Rice Vinegar
1 cup Hot Water from the tap
Once the pears have been cut into desired size mix with all remaining ingredients which will be hot from the water. This is fine and will help to bring in more flavor quickly to help from the pear turning brown. Place in the refrigerator for 30 minutes or until chilled. Place a small amount, 1/2 tsp on top of each shucked oyster and serve immediatly.
6 TB Sugar
2 1/4 tsp Salt
1/2 cup Rice Vinegar
1 cup Hot Water from the tap
Once the pears have been cut into desired size mix with all remaining ingredients which will be hot from the water. This is fine and will help to bring in more flavor quickly to help from the pear turning brown. Place in the refrigerator for 30 minutes or until chilled. Place a small amount, 1/2 tsp on top of each shucked oyster and serve immediatly.
More Ideas for upcomming taisting...
Would like to do something with beef, was thinking possibly a hanger steak and also a slow cooked poached/fried egg. The egg dish generally I do with with frisee and bacon vinaigrette but this time I was thinking something more along the lines of serving the egg either with Asparagus or on top of seared Wagyu Beef "Sukiyaki Style".
For the Egg:
Cook in a water bath completly covering the eggs at 140 degrees for 40 to 45 minutes. You can do the in the alto sham and that's how we've always done them, but also can do them on the stove top if you have a thermometer to place in the water and keep an eye on them. Once the eggs are cooked we place them in a water bath to chill them down. Once they are cool enough to work with they are cracked and placed in small ramekins where they will be dredged in seasoned flour, dipped in whipped eggs and finally into a mix of panko that has been spiced. Gently fry them in hot oil at 325 for 2 minutes or less, just until crispy and golden brown, season immediatly when they come out. Be care to not over cook them, the egg should be runny on the inside and when broken on the plate become part of the dressing or sauce that is always exciting.
For the Hanger Steak idea I had thought about making it into one of the large plates and serve it Ssam style, with different dipping sauces and bib lettuce. The steak needs to be marinated in red wine for several hours before being seasoned and seared on a very hot grill. Cook 4 to 5 minutes until medium rare and remove from grill. Let rest for at LEAST five minutes if not longer before slicing thin biased cuts.
For the Egg:
Cook in a water bath completly covering the eggs at 140 degrees for 40 to 45 minutes. You can do the in the alto sham and that's how we've always done them, but also can do them on the stove top if you have a thermometer to place in the water and keep an eye on them. Once the eggs are cooked we place them in a water bath to chill them down. Once they are cool enough to work with they are cracked and placed in small ramekins where they will be dredged in seasoned flour, dipped in whipped eggs and finally into a mix of panko that has been spiced. Gently fry them in hot oil at 325 for 2 minutes or less, just until crispy and golden brown, season immediatly when they come out. Be care to not over cook them, the egg should be runny on the inside and when broken on the plate become part of the dressing or sauce that is always exciting.
For the Hanger Steak idea I had thought about making it into one of the large plates and serve it Ssam style, with different dipping sauces and bib lettuce. The steak needs to be marinated in red wine for several hours before being seasoned and seared on a very hot grill. Cook 4 to 5 minutes until medium rare and remove from grill. Let rest for at LEAST five minutes if not longer before slicing thin biased cuts.
Ideas for 22nd Febuary
There has to be:
2 hot small plates
2 cold small plates
2 hot large plates
All the dish's have to fit into the idea of the restaurant, this is what is so far.
For the small hot:
Chicken Wings with Pickled Red Thai Chili's, Soy and Scallions
Truffled Honey Glazed Duck Breast with Orange Supreme and Bok Choy or Blackberry Hoison Glazed Duck Breast with Cummin Braised Carrot Puree
For the small cold:
Oysters with Asian Pear Mignonette
Ceviche or Tartar
Sea Scallops or Fluke with Buttermilk, Soy and Poppy seeds
For the large hot:
Corriander Crusted Tuna Loin with Orange and Lavander Vinaigrette
Asian Risotto with Shrimp, Basil, Shiso and Yuzu
White Asparagus with Foig Gras, Tripple Creme St. Andre Cheese and Custard baked in Puff Pastry
Maybe also as a starter:
Idaho Potato Chips with Shichimi Spice (Chinese 7 spice)
For the 7 Spice:
2TB Black Peppercorns
1TB Dried Orange Peel
1TB Ground Red Chili
2tsp flaked Nori
2tsp Black Sesame Seed
2tsp White Poppy Seeds
2tsp Minced Garlic
Combine all and grind in coffee or spice grinder.
2 hot small plates
2 cold small plates
2 hot large plates
All the dish's have to fit into the idea of the restaurant, this is what is so far.
For the small hot:
Chicken Wings with Pickled Red Thai Chili's, Soy and Scallions
Truffled Honey Glazed Duck Breast with Orange Supreme and Bok Choy or Blackberry Hoison Glazed Duck Breast with Cummin Braised Carrot Puree
For the small cold:
Oysters with Asian Pear Mignonette
Ceviche or Tartar
Sea Scallops or Fluke with Buttermilk, Soy and Poppy seeds
For the large hot:
Corriander Crusted Tuna Loin with Orange and Lavander Vinaigrette
Asian Risotto with Shrimp, Basil, Shiso and Yuzu
White Asparagus with Foig Gras, Tripple Creme St. Andre Cheese and Custard baked in Puff Pastry
Maybe also as a starter:
Idaho Potato Chips with Shichimi Spice (Chinese 7 spice)
For the 7 Spice:
2TB Black Peppercorns
1TB Dried Orange Peel
1TB Ground Red Chili
2tsp flaked Nori
2tsp Black Sesame Seed
2tsp White Poppy Seeds
2tsp Minced Garlic
Combine all and grind in coffee or spice grinder.
Sunday, February 19, 2012
Chicken Wings
First the sauce:
1 quart Mirin reduced by 2/3rd.
2 TB roasted garlic
Tara base (3/4 cup sake, 1 and 1/3 cup mirin, 3 TB sugar, 1 1/3 cup shoyu)
For the Tara cook the sake and mirin together, reducing then add sugar and cook some more. Add Chicken wings with the Shoyu and cook for 10 minutes.
For the other option:
Reduce the Mirin with the garlic until amber in color and add Tara. Again reduce to desired consistency.
Along with the sauce you will need:
Pickled red chilie's, (red) sliced very thin, removing as many seeds as possible.
Scallions, sliced thin on just a small bias.
The chicken wings, broken down into three parts, discard the tips, leaving the drumstick and "upper part connecting to breast" are to be smoked at a very low temperature. Once they have been smoked and the sauce is done, chill both.
For service, take 7 to 8 wings and place on hot plancha. Press with a heavy block, the idea is to get enough color on them to help overcome the smoke. Once they are cooked through and have the desired appearance, place in a sautee pan with the sauce that has been heated and toss quickly, just before platting add fresh scallions and chili's.
So this recipe really is two different ones, one using the amber colored reduction of Mirin, scallions and chili's. The other using the Tare as the liquid. When I've done the recipe before I always used the first method, using the tare just at the end of the mirin and garlic reduction for consistency and flavor.
1 quart Mirin reduced by 2/3rd.
2 TB roasted garlic
Tara base (3/4 cup sake, 1 and 1/3 cup mirin, 3 TB sugar, 1 1/3 cup shoyu)
For the Tara cook the sake and mirin together, reducing then add sugar and cook some more. Add Chicken wings with the Shoyu and cook for 10 minutes.
For the other option:
Reduce the Mirin with the garlic until amber in color and add Tara. Again reduce to desired consistency.
Along with the sauce you will need:
Pickled red chilie's, (red) sliced very thin, removing as many seeds as possible.
Scallions, sliced thin on just a small bias.
The chicken wings, broken down into three parts, discard the tips, leaving the drumstick and "upper part connecting to breast" are to be smoked at a very low temperature. Once they have been smoked and the sauce is done, chill both.
For service, take 7 to 8 wings and place on hot plancha. Press with a heavy block, the idea is to get enough color on them to help overcome the smoke. Once they are cooked through and have the desired appearance, place in a sautee pan with the sauce that has been heated and toss quickly, just before platting add fresh scallions and chili's.
So this recipe really is two different ones, one using the amber colored reduction of Mirin, scallions and chili's. The other using the Tare as the liquid. When I've done the recipe before I always used the first method, using the tare just at the end of the mirin and garlic reduction for consistency and flavor.
Ginger Emulsion
This is the sauce for Hamachi that can be lightly seared or served raw.
2 TB Ketchup
1 tsp Reduced Balsamic Vinegar
1 tsp Soy Sauce
1/3 qt fresh tomato water
Fresh Ginger juice to finish
In a small heavy bottomed pot reduce the ketchup so that most of the liquid is gone, being careful to not over cook it. This is just to remove some of the natural water and provide the base for the sauce. Once the ketchup is reduced add 1tsp Balsamic and reduce to sec. Add soy sauce and do the same until sec. Once complete emulsify 1/2lb fresh unsalted butter over low heat. Once all the butter has been added, use the tomato water to gain the dessired consistency and finally finish with fresh ginger juice. Once the ginger has been added, DO NOT cook or reduce any more. Salt and Pepper if desired. We used to froth the emulsion right before platting to make a "cloud" or foam from the sauce which we then placed right on top of the sliced hamachi so that there wouldnt be a sauce running all over the plate. Depending on what your going for, refined or natural either way works great.
2 TB Ketchup
1 tsp Reduced Balsamic Vinegar
1 tsp Soy Sauce
1/3 qt fresh tomato water
Fresh Ginger juice to finish
In a small heavy bottomed pot reduce the ketchup so that most of the liquid is gone, being careful to not over cook it. This is just to remove some of the natural water and provide the base for the sauce. Once the ketchup is reduced add 1tsp Balsamic and reduce to sec. Add soy sauce and do the same until sec. Once complete emulsify 1/2lb fresh unsalted butter over low heat. Once all the butter has been added, use the tomato water to gain the dessired consistency and finally finish with fresh ginger juice. Once the ginger has been added, DO NOT cook or reduce any more. Salt and Pepper if desired. We used to froth the emulsion right before platting to make a "cloud" or foam from the sauce which we then placed right on top of the sliced hamachi so that there wouldnt be a sauce running all over the plate. Depending on what your going for, refined or natural either way works great.
Dashi "Sauce"
1 qt Dashi Broth
1 TB Truffle Pate
Slurry with Kuzu
Bring to boil, simmer a few moments and remove from heat.
This is the standard, with the dashi containing Kelp, Bonito flakes, Soy Sauce, Evian Water and Mirin (japanese wine).
This recipe works very well with Cod and Baby Vegetables. The kuzu could be replaced with corn starch if not available but not recomended as the kuzu keeps the liquid clear and clean rather than cloudy and chalky.
Also called "Truffled Dashi".
1 TB Truffle Pate
Slurry with Kuzu
Bring to boil, simmer a few moments and remove from heat.
This is the standard, with the dashi containing Kelp, Bonito flakes, Soy Sauce, Evian Water and Mirin (japanese wine).
This recipe works very well with Cod and Baby Vegetables. The kuzu could be replaced with corn starch if not available but not recomended as the kuzu keeps the liquid clear and clean rather than cloudy and chalky.
Also called "Truffled Dashi".
Subscribe to:
Posts (Atom)
