weedy

Shrimp etoufée

It's a great tool for making cat food... otherwise, I'd rather my seafood not be steam cremated

Fluke scallop and branzino ceviche, Mexican style, on a tostada.

you’re a brave person. I know now it’s not the hippest choice, but I’m a horseradish or cocktail sauce person. NOT a fan of mignonette

@Shelby nice! do you shuck your own oysters? It's the one and only thing I ask my fishmonger to do for me; I'm hopeless at it. and my profession kind of demands that I keep my fingers...

Moderately interestingly, I saw a video online with what looks to be nearly identically "Bittman's" shrimp recipe... and the guy in the video used frozen, cleaned shrimp. Which makes much more sense (if that entire nonsensical recipe idea can be categorized so)... the frozen shrimp give off all that water that's missing, and, starting from being that cold, don't overcook. still the result was a wet mess... nothing at all like the garlic butter sauce I would call a "Scampi" style shrimp. and overall, the method calls for doing 5-10 minutes of cooking on sauté mode, and then the '1 minute'' under pressure; which seems ridiculous to me anyway, because after all that sautéeing, I could just add fresh shrimp to the pan and have them done in a minute or two at most on the heat anyway. there isn't anything being gained by doing it under pressure.

Have to be.

Cheese enchiladas. Guajillo Sauce. Roasted red pepper sauce. Guacamole

Where to begin? i also have several large bins filled with whole dried chiles and another filled with all the ‘modernist’ ingredient powders and such.

Not that I’d make shrimp “scampi” in an IP... but he calls for only 1/4 cup wine and no other liquid (I don’t think you can count butter) isnt that clearly contrary to the IP ‘rules’ in their directions to never have less than 1/2 cup (or was it even a cup?) of liquid in it for pressure cooking?

Nothing fancy. Pan seared wasabi panko crusted tuna. Okonomiyaki sauce. Steamed asparagus with balsamic vinaigrette.

I usually do ceviche or sashimi about once a week. Tonight, ceviche. Tuna, Fluke, cuttlefish, and Scallop with persimmon, Asian pear, toasted chic peas.

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.

Yes. That technique works; about half as well as Sous Vide.

Cheese Ravioli

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

it looks a bit like passion fruit!

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.

or... you could buy two Anovas and two equivalently sized Cambros...

sweet potato, peas, cauliflower

shakarakand matar gobi

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.

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.

Tuna comes in a can? who knew?

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.