Jump to content

weedy

participating member
  • Content count

    708
  • Joined

  • Last visited

  1. Dinner 2018 (Part 1)

    Nothing fancy. Pan seared wasabi panko crusted tuna. Okonomiyaki sauce. Steamed asparagus with balsamic vinaigrette.
  2. Dinner 2018 (Part 1)

    I usually do ceviche or sashimi about once a week. Tonight, ceviche. Tuna, Fluke, cuttlefish, and Scallop with persimmon, Asian pear, toasted chic peas.
  3. Yep. That’s the Mex Chile trick. Not just with Anchos. Usually I toast them on a hot comal first. Then press them under hot water (usually I throw a plate on them in a bowl of hot water). Then purée. Sometimes you don’t want to use any of the soaking water ,if it’s bitter, and usually you don’t want all of it.
  4. Yes. That technique works; about half as well as Sous Vide.
  5. Dinner 2018 (Part 1)

    Cheese Ravioli
  6. Dinner 2018 (Part 1)

    no pictures, because I got lazy. I made a rip off of a dish we had at Eleven Madison Park... I cut Asian Pear into rounds the size of a scallop, and pickled them in lime juice with some hot green chiles. Then I cut scallops into thin round slices about the same size. a small dab of crashed Uni on the plate, a layer of the pear, with a layer of the scallop on top. tiny bit of lime juice and a coriander leaf. that was my starter. then, seared head-on shrimp in a roasted tomatillo chipotle sauce; over "Israeli" couscous. Lychee, Mezcal Margaritas
  7. Sausage Roll Question

    it looks a bit like passion fruit!
  8. Venison cooks relatively quickly. I think the error was in the length. I also am am never a fan of presaltIn for Sous Vide. It risks a ‘cured’ quality I never want.
  9. or... you could buy two Anovas and two equivalently sized Cambros...
  10. Dinner 2018 (Part 1)

    sweet potato, peas, cauliflower
  11. Dinner 2018 (Part 1)

    shakarakand matar gobi
  12. Professional oven or not, you have a broiler? I'd do them quickly, close under the hot broiler. But being careful to yank them at about 120-125F and let them carry over finish as they rest. that is, I'd do them that way if I didn't have an immersion circulator.
  13. Dinner 2018 (Part 1)

    I was at the one that was at the Four Seasons once (now gone), but I've been to the 'flagship' in Honolulu 3 times. It's incredible. The man is a killer.
  14. Dinner 2018 (Part 1)

    Tuna comes in a can? who knew?
  15. Dinner 2018 (Part 1)

    This one is actually a mixed fish Poke; tuna, fluke, yellowtail, and striped bass. Sesame oil, sesame seeds, yuzu juice, sweet onion. The avocado is mashed with with lime juice and finely diced jalapeño and Asian pear. Then it’s layered in a really my mold. I start with a base of Japanese seeet potato to glue it to the plate. Then a layer of fried wonton strips. Then the layer of avocado. Then the fish. Pull off the ring and drizzle with sriracha mayonnaise (sriracha and Japanese mayo with a touch of agave nectar) And bob’s your Hawaiian uncle.
×