jat

Black Sesame Seed Encrusted Tuna Serves 4 as Main Dish. This was just a perfect combination of flavors. The tuna is a "sashimi" grade, red, center cut. Each side is dusted with black sesame seeds. It is served over carmelized endives, with a star anise, shallot-lemon sauce. It was accompanied by a shitake risotto, and served with sauteed zucchini. We made this today at Citronelle. Thanks Isabelle! I will include the recipe for the carmelized endives. Make sure that the fish is room temperature. The oventop or saute pan needs to be very hot, for a sear. *Coat both sides of tuna with black sesame seeds. *Use grapeseed oil in saute pan, and sear both sides, should take about 2 min. Look for a white layer of cooked fish on both sides. *Put fish on rack. Voila. SAUCE: LEMON SHALLOT WITH STAR ANISE 1 cup of shallots, diced 1/4 cup lemon juice 1/4 cup water salt 1 t. paprika 1 star anise 2 oz. Plugra European Butter, non salted *Cook shallots, lemon, water, pap.& salt to taste over medium high heat. Add star anise, cook for 1 min. At the end add butter and whisk all. CARMELIZED ENDIVE Time: 5 min. Note: don't use teflon Use 2 endive per person. Slice in half lengthwise, and remove the bitter center in a "v" cut. Then slice crosswidth. Coat your pan lightly with sugar. Wait until it melts and turns light brown. Add the endive, flip and toss. It's a little shiny when done. Option, add a little sherry vinegar at the end. (E-mail me if you want the black peppercorn version with the black pepper cream sauce.) Keywords: Main Dish, Dinner, Fish, Easy, Lunch ( RG742 )

Black Sesame Seed Encrusted Tuna Serves 4 as Main Dish. This was just a perfect combination of flavors. The tuna is a "sashimi" grade, red, center cut. Each side is dusted with black sesame seeds. It is served over carmelized endives, with a star anise, shallot-lemon sauce. It was accompanied by a shitake risotto, and served with sauteed zucchini. We made this today at Citronelle. Thanks Isabelle! I will include the recipe for the carmelized endives. Make sure that the fish is room temperature. The oventop or saute pan needs to be very hot, for a sear. *Coat both sides of tuna with black sesame seeds. *Use grapeseed oil in saute pan, and sear both sides, should take about 2 min. Look for a white layer of cooked fish on both sides. *Put fish on rack. Voila. SAUCE: LEMON SHALLOT WITH STAR ANISE 1 cup of shallots, diced 1/4 cup lemon juice 1/4 cup water salt 1 t. paprika 1 star anise 2 oz. Plugra European Butter, non salted *Cook shallots, lemon, water, pap.& salt to taste over medium high heat. Add star anise, cook for 1 min. At the end add butter and whisk all. CARMELIZED ENDIVE Time: 5 min. Note: don't use teflon Use 2 endive per person. Slice in half lengthwise, and remove the bitter center in a "v" cut. Then slice crosswidth. Coat your pan lightly with sugar. Wait until it melts and turns light brown. Add the endive, flip and toss. It's a little shiny when done. Option, add a little sherry vinegar at the end. (E-mail me if you want the black peppercorn version with the black pepper cream sauce.) Keywords: Main Dish, Dinner, Fish, Easy, Lunch ( RG742 )

Thankyou, there are so many variations! I will try red wine, tomato, red pepper, and a cherry/rasberry and I'll test them and see. This will be my January project. It is a formal dish. I will do a deep fry in a light tempura mix of 1 cup of flour, 1 cup of water and 1/2 cup of ice. The picture will be soft shell cut in half like a crown with the legs up. So I want a velvety sauce, somewhat sweet in contrast with the salty crab. I will have a green herb mixed in celery root, and a couple of sauces on the side. I'll post with picture in January. Thanks again for your great cooking!

hi, thanks for all your hard work! It's obvious you love to cook. What would be your choice in a RED sauce for soft shell crab? Thanks!

I looked at several recipes. I made my cassoulet from talking with Gwen at Les Halles in New York. I was told he makes a great cassoulet. Do you want his e-mail?

Thanks for the reply. I did contact your department with no luck. The Luau was a landmark restaurant, one of my favorites.

When I mentioned the name Russ Parsons, my husband said, "Parsons, isn't that one of the ingredients that goes in a quiche?" "Hark! I hear hearts shattering all over the world because he doesn't like the apple pan." Oh well to each his own. The most important thing is there will be one less person in line, and I'll get a seat that much faster.

The aroma of Cassoulet! Here's a few thoughts on cassoulet: First I used Tarbais beans, and soaked them in water for 2 days. This way the skin of the bean is imperceptible. It beautifully dissolves . And I would deglaze the meat with wine, and the more wine the better! As well as placing the skins of bacon and pork belly on the bottom of the pot. Duck fat So here is a simplified Ingredient List for 8 servings 2 lbs. Tarbais beans (from D'artagnan, you have to order 6 lbs, but do I have a great bean dish!) 1/2 lb. double smoked bacon 6 oz. fresh pork rind 10 cloves grlic 2 medium onions 1 carrot Bouquet Garni: 5 parseley sprigs 3 celery leaves 1 thyme sprig 5 cloves leek 10 peppercorn wrapped in cheesecloth, tied with string 10 cups of water pork demi-glace, 6 oz. duck fat, rendered from prepared confit garlic sausage 1 1/2 lb. Red Burgandy wine Duck legs 2 tomatoes, peeled and seeded 1/2 lb. duck gizzard Salt and pepper to taste Bread crumb topping, seasoned with parseley, garlic, salt and pepper It's a three-day love feast, and boy do I talk to the cassoulet!

Hi Russ Parsons, I'm interested in resources that could locate the recipe for the spareribs and Balamiki served at the Luau in Beverly Hills. Did you ever eat there? Who was the chef? Thanks for any tips. jat

Thanks Kit! "I am forever indebted to you for the rest of my life" - Apu, homer simpson show. mmm double cheese.

CC, more on the Apple Pan: Your enrance is announced via the screen doors with a screech and a slam. On a busy day you line up along the walls. And that's where the honor system takes place. First come, first serve. Although there are a number of favorites on the menu, my choice is the Hickory Smoked Burger. It is dripping with the right combo of Tillamok cheddar cheese, pickles, lettuce and hickory smoke sauce. For those of you not able to go, my home brew of the sauce is tomato ketschup and hickory smoke, in a saucepan over the stove. They are closed on Mondays, 101 off Pico, across from the mall. 310 475-3585 CC, Is your wife going to the BHCS? When? Oct./Nov?

jeffj How about some recipes to match a Chez Panise style dinner. Here's my menu and I will post the recipes: EXQUISITE ROLLS, these are from My Daily Bread in Santa Barbara (I've never had a better dinner roll, warmed and serving with Plugra Butter). SHRIMP APETIZER Crispiness, and I promised this to replace Gary Danko Lobster CORN BROTH (See Roasted Corn Cappuchino posted earlier) FIG SALADE NEMAN RANCH PORK LOIN (If Chez Panisse was boring, this has everything, breaded with fresh breadcrumbs, fresh rosemary, garlic, olive oil, salt with Madeira Cherries) Calvados Pear Dessert, with Calvados Cream, to replace the tart This is simple, tasty food .

Baked pears with Calvados and maple syrup Serves 6 as Dessert. This is very tasty. Make sure that the Bosc pears are very ripe, they won't soften in the oven. This is a recipe that I found in the Gourmet magazine, 2000. 1 1/2 cups of pure maple syrup 6 Bosc pears with stems and skins on 3 Tablespoons of sugar 1 Tablespoon of fresh lemon juice 3 Tablespoons of Calvados 2 Tablespoons of unsalted butter, cut in pieces 1 cup chilled heavy cream 1. Preheat oven to 350 2. Put syrup in a shallow bowl. 3. Cut a thin slice off the bottom of pear so it sits upright 4. Dip and coat each pear in the maple syrup, and coat well with sugar, reserving the syrup. Put in a 9 by 2 in baking dish. Stand pears upright. 5. Stir in lemon juice, 2 Tablespoons of Calvados, hey maybe a sprinkle more, and butter into the reserved syrup, around the pears. 6. I also add one scraping from a Tahitian vanilla bean, it gives it added flavoring. 7. Bake pears, uncovered in middle of oven, until TENDER, 30 minutes. Serve: With remaining tables. of sugar and remaining Tables. of Calvados, add to cream till it hold soft peaks. Divide pears and syrup and serve with whipped cream. (Homey taste, not too rich, comforting). Keywords: Easy, Dessert, American ( RG727 )

Baked pears with Calvados and maple syrup Serves 6 as Dessert. This is very tasty. Make sure that the Bosc pears are very ripe, they won't soften in the oven. This is a recipe that I found in the Gourmet magazine, 2000. 1 1/2 cups of pure maple syrup 6 Bosc pears with stems and skins on 3 Tablespoons of sugar 1 Tablespoon of fresh lemon juice 3 Tablespoons of Calvados 2 Tablespoons of unsalted butter, cut in pieces 1 cup chilled heavy cream 1. Preheat oven to 350 2. Put syrup in a shallow bowl. 3. Cut a thin slice off the bottom of pear so it sits upright 4. Dip and coat each pear in the maple syrup, and coat well with sugar, reserving the syrup. Put in a 9 by 2 in baking dish. Stand pears upright. 5. Stir in lemon juice, 2 Tablespoons of Calvados, hey maybe a sprinkle more, and butter into the reserved syrup, around the pears. 6. I also add one scraping from a Tahitian vanilla bean, it gives it added flavoring. 7. Bake pears, uncovered in middle of oven, until TENDER, 30 minutes. Serve: With remaining tables. of sugar and remaining Tables. of Calvados, add to cream till it hold soft peaks. Divide pears and syrup and serve with whipped cream. (Homey taste, not too rich, comforting). Keywords: Easy, Dessert, American ( RG727 )

Fig and melon salade with a goat cheese cream This is a tasty salade, because it has the sweetness of the figs and melon, saltiness from the grilled proscuitto, nuttiness from the hazelnut oil drizzle, tart explosion from the bits of goat cheese, slight crunchiness from the few lavendar seeds I used in my homemade lavendar honey, and a few roasted walnuts or hazelnuts. And of course pepper bite from the hand picked arugula, (I always taste a leaf to make sure it isn't too bitter) -Not all arugula is equal. 8 figs, as ripe as they come 4 slices of proscuitto parma 1/2 cantaloupe, sliced and balled(a few shapes) 1 cup of arugula 1/4 cup of goat cheese to add in bits Hazelnut oil to drizzle Choice of roasted walnuts or hazelnuts 4 Tables. milk 1/4 cup goat cheese 1 Tables. balsemic vinegar (extra fine, thick) 1/4 cup of lavendar honey, (I soak lavendar flower- the seed one, in honey for a few days to get powerful flavor). Salt and pepper to taste Cut each fig in half, and wrap each fig with a piece of parma, and I like to grill on my cast iron pan over medium heat till I get grill marks, several minutes. Put 1/4 cup of goat cheese in a bowl and mix with milk till you get a consistency that allows for pouring, use a wisk. Plating: I put one slice of melon on the bottom, with the fig on top. And a few melon balls. Surround with the arugula, drizzle, honey, and the goat cheese sauce, and a few strategic drops of balsemic. Season with Fleur de sel, and frsh cracked pepper. Keywords: Easy, Salad ( RG726 )

Fig and melon salade with a goat cheese cream This is a tasty salade, because it has the sweetness of the figs and melon, saltiness from the grilled proscuitto, nuttiness from the hazelnut oil drizzle, tart explosion from the bits of goat cheese, slight crunchiness from the few lavendar seeds I used in my homemade lavendar honey, and a few roasted walnuts or hazelnuts. And of course pepper bite from the hand picked arugula, (I always taste a leaf to make sure it isn't too bitter) -Not all arugula is equal. 8 figs, as ripe as they come 4 slices of proscuitto parma 1/2 cantaloupe, sliced and balled(a few shapes) 1 cup of arugula 1/4 cup of goat cheese to add in bits Hazelnut oil to drizzle Choice of roasted walnuts or hazelnuts 4 Tables. milk 1/4 cup goat cheese 1 Tables. balsemic vinegar (extra fine, thick) 1/4 cup of lavendar honey, (I soak lavendar flower- the seed one, in honey for a few days to get powerful flavor). Salt and pepper to taste Cut each fig in half, and wrap each fig with a piece of parma, and I like to grill on my cast iron pan over medium heat till I get grill marks, several minutes. Put 1/4 cup of goat cheese in a bowl and mix with milk till you get a consistency that allows for pouring, use a wisk. Plating: I put one slice of melon on the bottom, with the fig on top. And a few melon balls. Surround with the arugula, drizzle, honey, and the goat cheese sauce, and a few strategic drops of balsemic. Season with Fleur de sel, and frsh cracked pepper. Keywords: Easy, Salad ( RG726 )

Enrobed Shrimp Serves 4 as Appetizer. This is a favorite of mine from Citronelle. It uses a special Kataifi Dough. I get it at the Indochina Market. It's a shredded dough, and gives great texture and crunchiness to this apetizer. If you can't find it in your area, Lilas, from Canada has a website. 12 Shrimp 16/20 Medium sized shrimp, tails on 2 cups of dough to start 1 well beaten egg all purpose flour Take what you need out of the phillo bag, and separate the strings carefully. The strands should be 4-5 inches long. Set on a plate or bowl, and dampen a paper towel and cover till ready to use so it doesn't dry out. Use kasha salt, or your favorite, and fresh pepper to season fish and dough. Also a few sprinkles of chives on the dough makes for a nice presentation as well. 1. Season shrimp with salt and pepper 2. dip shrimp in all purpose flour, you can do two at a time and "tap" together, so there is no excess flour! 3. dip in small bowl or dish with well beaten egg, wait for excess to drip off. 4. surround the shrimp well with the dough strands so it completely covers THe deep fryer or pot: Put grapeseed oil about 6 in. deep with a clip on thermometer, deep fry at 300 to 310 degrees. Place a bamboo skewer through the middle, below the tail going up, place 2 on a stick and gently work to the middle of the pan, bending stck as you insert, about 15 seconds or until golden. Cover with paper towel and set aside. Finish in the oven 300-350 degrees for 5 min. to reheat. TIP; Make sure there is no egg on your hands when handling the phillo dough, it won't work, (gummy). A good accompaniment is a piquant mayonnaise: A combo of mayo, cornichon pickles, chop, capers. And egg if you want. Ideas for plating: Place a small amount of celery root puree or mashed potatoes in a pastry bag to make a small round, and put shrimp on, with tails up. You can fan sliced avocados, and add cherry tomatoes for color and drizzle with a vinaigrette. Peel and half avocado and place in boiling water for a few seconds, and slice. (so it stays green) Vinagrette: Tallot Moutard Dijon (B.H. Cheese store bulk) 2 tablespoons, Good Balsemic, 2 Tablespoons, 2 T. of grapeseed oil. And 4 Tablesppons of extra virgin olive oil, mix right away, and add 2 T. of water to thin, more if desired. Why not serve with a dry pinot noir? Keywords: Easy, Shrimp, Hors d'oeuvre ( RG725 )

Enrobed Shrimp Serves 4 as Appetizer. This is a favorite of mine from Citronelle. It uses a special Kataifi Dough. I get it at the Indochina Market. It's a shredded dough, and gives great texture and crunchiness to this apetizer. If you can't find it in your area, Lilas, from Canada has a website. 12 Shrimp 16/20 Medium sized shrimp, tails on 2 cups of dough to start 1 well beaten egg all purpose flour Take what you need out of the phillo bag, and separate the strings carefully. The strands should be 4-5 inches long. Set on a plate or bowl, and dampen a paper towel and cover till ready to use so it doesn't dry out. Use kasha salt, or your favorite, and fresh pepper to season fish and dough. Also a few sprinkles of chives on the dough makes for a nice presentation as well. 1. Season shrimp with salt and pepper 2. dip shrimp in all purpose flour, you can do two at a time and "tap" together, so there is no excess flour! 3. dip in small bowl or dish with well beaten egg, wait for excess to drip off. 4. surround the shrimp well with the dough strands so it completely covers THe deep fryer or pot: Put grapeseed oil about 6 in. deep with a clip on thermometer, deep fry at 300 to 310 degrees. Place a bamboo skewer through the middle, below the tail going up, place 2 on a stick and gently work to the middle of the pan, bending stck as you insert, about 15 seconds or until golden. Cover with paper towel and set aside. Finish in the oven 300-350 degrees for 5 min. to reheat. TIP; Make sure there is no egg on your hands when handling the phillo dough, it won't work, (gummy). A good accompaniment is a piquant mayonnaise: A combo of mayo, cornichon pickles, chop, capers. And egg if you want. Ideas for plating: Place a small amount of celery root puree or mashed potatoes in a pastry bag to make a small round, and put shrimp on, with tails up. You can fan sliced avocados, and add cherry tomatoes for color and drizzle with a vinaigrette. Peel and half avocado and place in boiling water for a few seconds, and slice. (so it stays green) Vinagrette: Tallot Moutard Dijon (B.H. Cheese store bulk) 2 tablespoons, Good Balsemic, 2 Tablespoons, 2 T. of grapeseed oil. And 4 Tablesppons of extra virgin olive oil, mix right away, and add 2 T. of water to thin, more if desired. Why not serve with a dry pinot noir? Keywords: Easy, Shrimp, Hors d'oeuvre ( RG725 )

Roasted Pork Loin Chops in Madeira Wine Sauce Serves 4 as Main Dish. I got this recipe from a good friend who is a private chef to one of the guys on the Sacramento Kings. Her name is Jane Bonifazzi Hollander. I have modified the recipe by separating the sauce from the meat and adding at the last moment. This insures the crispiness of the breading. There is alot of flavor here, a sweet and sour balance with the sauce. I hope you will enjoy it. 2 cups of crusty French bread pieces 7 tablespoons of olive oil 4 cloves garlic, coarsely chopped 2 tablespoons of chopped fresh rosemary 1 teaspoon fleur de sel salt 1/2 teaspoon peper 4 Neman Ranch pork loin chops, about 1 in. thick 1/2 cup Madeira wine 1/2 cup red currant jam 1/3 cup Dijon mustard 1/3 cup balsemic vinegar 1/2 cup dried cherries, plumped in 1/4 cup warm Madeira wine In food processor, blend together bread pieces, 4 tablespoons of olive oil, garlic, rosemary, salt and pepper. The mixture will be moist. Cover each pork chop with about 1/2 cup of bread mixture, pressing firmly so mixture stays in place. Heat the remaining 3 T. of olive oil in large skillet. Place chops (crumb side down) and cook until crumbs are golden. Turn chops and cook over medium heat for 5 min. Remove to a holding platter and cover with foil. In the same skillet, add 1/2 cup of wine, jam, mustard, and vinegar. Whisk to a smooth sauce and reduce to slightly thick. Add the plumped cherries. Plate chops and add sauce. How about a little side dish of cooked Fugi Apples? Delectable. Core apple, peel and cut into 4 pieces. Use plugra butter, salt, sugar and water.( 2 T. SUGAR) In saute pan, add 4 slices of apples to fill pan. Put 1 cup of water in pan (approx. 12 in. pan) Add 3 oz. of butter. Cook over medium high heat. Cover with fitted parchment paper with hole in middle so steam can escape, or put lid over only 3/4 of the way. Cook until apples are carmelized, they get a nice carmelized color! Keywords: Easy, Food Processor, Pork, Main Dish, Dinner ( RG724 )

Roasted Pork Loin Chops in Madeira Wine Sauce Serves 4 as Main Dish. I got this recipe from a good friend who is a private chef to one of the guys on the Sacramento Kings. Her name is Jane Bonifazzi Hollander. I have modified the recipe by separating the sauce from the meat and adding at the last moment. This insures the crispiness of the breading. There is alot of flavor here, a sweet and sour balance with the sauce. I hope you will enjoy it. 2 cups of crusty French bread pieces 7 tablespoons of olive oil 4 cloves garlic, coarsely chopped 2 tablespoons of chopped fresh rosemary 1 teaspoon fleur de sel salt 1/2 teaspoon peper 4 Neman Ranch pork loin chops, about 1 in. thick 1/2 cup Madeira wine 1/2 cup red currant jam 1/3 cup Dijon mustard 1/3 cup balsemic vinegar 1/2 cup dried cherries, plumped in 1/4 cup warm Madeira wine In food processor, blend together bread pieces, 4 tablespoons of olive oil, garlic, rosemary, salt and pepper. The mixture will be moist. Cover each pork chop with about 1/2 cup of bread mixture, pressing firmly so mixture stays in place. Heat the remaining 3 T. of olive oil in large skillet. Place chops (crumb side down) and cook until crumbs are golden. Turn chops and cook over medium heat for 5 min. Remove to a holding platter and cover with foil. In the same skillet, add 1/2 cup of wine, jam, mustard, and vinegar. Whisk to a smooth sauce and reduce to slightly thick. Add the plumped cherries. Plate chops and add sauce. How about a little side dish of cooked Fugi Apples? Delectable. Core apple, peel and cut into 4 pieces. Use plugra butter, salt, sugar and water.( 2 T. SUGAR) In saute pan, add 4 slices of apples to fill pan. Put 1 cup of water in pan (approx. 12 in. pan) Add 3 oz. of butter. Cook over medium high heat. Cover with fitted parchment paper with hole in middle so steam can escape, or put lid over only 3/4 of the way. Cook until apples are carmelized, they get a nice carmelized color! Keywords: Easy, Food Processor, Pork, Main Dish, Dinner ( RG724 )

I love the apple pan hamburgers, Hickory smoked, old fashioned cups, hot fries and apple pie. Talk about great service. I get really messy, drippy, and I have had my napkin replaced IN HAND with a new napkin several times, just when I needed another one. Perfect hickory smoke, cheddar cheese, lettuce just wilted. I have to eat two.

You couldn't remember the lobster dish, because it was soggy, and the potato puree really isn't the right choice, it's too heavy. Where is the crunch? I will post a shrimp enrobed in Kataifi dough, with cornichons dip. See if you like this alot.

Jacket and pants. Ladies should look a little dressy, jewelry, something. I wanted to add- avoid the Lobster, unless they can broil it for you as a special request, to bring out the flavor more. (Lobster always sounds great, but this was my least favorite). The duck hash is a welcome addition. This is a very good meal, but it didn't have any artistic flair, unusual new tastes. I guess I do want avante-guarde and original recipes.

Carolyn, I made a cassolet this year. I bought TARBAIS beans from France, and I spoke with the Chef at Les Halles in New York for tilps. I have his e-mail, if you want to talk with him. I use Le Creuset pot. And it really is worth the cost. I bought it at William Sonoma, I figured that the shipping wouldn't be worth getting it by mail. We have made osso bucco in it several times this year and it's unbelievable in this pot. Hope this helps.

Last night I ate at Via Vai. It's a pizzeria, and it's really improved this year alot. I had ravioli with veal and ricotta, in a brown basil sauce, and it was really good. There's not alot to order, but it's a quiet funky little place where you can see the mountains and I thought it's good to be back in Santa Barbara.