jat

October 26, 2003

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 )

October 26, 2003

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 )

October 25, 2003

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!

October 24, 2003

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!

October 17, 2003

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?

October 14, 2003

Thanks for the reply. I did contact your department with no luck. The Luau was

a landmark restaurant, one of my favorites.

October 14, 2003

:blink: 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. :laugh: :laugh:

October 11, 2003

:wub: 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 :raz: 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!

October 11, 2003

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

October 6, 2003

Thanks Kit! :rolleyes: "I am forever indebted to you for the rest of my life" - Apu,

homer simpson show. :biggrin: :raz: mmm double cheese.

October 5, 2003

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?

October 5, 2003

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 :raz: .

October 5, 2003

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 )

October 5, 2003

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 )

October 5, 2003

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 )

October 5, 2003

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 )

October 5, 2003

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 )

October 5, 2003

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 )

October 4, 2003

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

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