I’ve served this dish for several years now. Its flavor combinations that people love, sweet, spicy, and crunchy. Lightly seared yellowfin tuna is the star here so be careful when adding all the other ingredients. The flavors and textures should not over power the fish.
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Recipies
KUNG POA AHI
Tuesday, February 21st, 2012SHORT RIBS with STEAMED BUNS
Sunday, February 19th, 2012I love to take street food and elevate it to new horizons. Cooking short ribs low and slow in an immersion circulator allows you to break down the connective tissue while keeping the meat medium rare. Once you’ve tried this method there is no going back. You get the true natural flavor of the beef, unlike the traditional method of braising where the meat takes on the flavor of pot roast. As in any great street food something pickled adds brightness and crispness. Asian style buns are soft and moist, I use the ones shaped like tacos. Steamed buns can be found at any Asian market or made yourself if you have time.
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Strawberry Shortcake
Friday, February 17th, 2012This dessert is a play on the original version of a dessert that everyone knows well. Use strawberries when in season. If you don’t have access to liquid nitrogen use an ice cream machine instead to make the sorbet.
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PAN ROASTED WHITE SEA BASS
Monday, April 11th, 2011White sea bass has made a giant comeback due to Southern CA hatchery programs. As a fisherman I am very happy to see these fish in larger numbers than past years. The meat of white sea bass is firm. I like to serve this dish with spot prawns aka “sweet shrimp” to add another texture and sweetness.
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PAN ROASTED ALASKAN HALIBUT
Monday, April 11th, 2011
Alaskan halibut seasons starts around the week of St. Patrick’s Day and ends around Halloween. Halibut pairs great with the ingredients of spring and summer. In the spring months I serve halibut with fresh spring peas, ramps, asparagus, and morels. As the days begin to warm corn sweetens up and goes great with moist soft white flesh of halibut. Don’t be fooled into thinking CA halibut is close to the same as Pacific or Alaskan. CA halibut has its own great uses, but has a different texture that its Northern big cousin. (more…)
CRAB and LOBSTER
Sunday, April 10th, 2011
DUNGENESS CRAB, KING CRAB, LOBSTER
GRILLING CRAB or LOBSTER
As a young chef I would love to cook Dungeness crabs on the back porch of my house in Bainbridge Island overlooking the Puget Sound. I would cook with local apple wood even in the pouring rain. Natural fruitwoods produce great flavor. I would steam the crabs outside in a large pot full of salt water on a large propane burner. Cool in ice water; discard the top shell, apron, gills, and internal organs. Split the body in half and then into sixes. Crack the shells and marinate in a combination of garlic, herbs, and aromatics. I nicknamed the crab, “crab ribs.” The smokiness from the grill and sticky glaze from the marinate would remind you of eating ribs. You can substitute the Dungeness crab with King crab or lobster. After par cooking the lobster split them directly in half from head to tail, clean, and brush with the marinate just before grilling. (more…)
SALSA
Wednesday, March 16th, 2011When making salsa be sure to search out seasonal farm fresh ingredients. The summer is the best time to make anything made from tomatoes or chilies. (more…)
ANCHIOTE ROASTED PORK TACOS
Wednesday, March 16th, 2011These tacos are a real crowd pleaser. Make sure to use good quality all natural pork such as Duroc or Berkshire from Eden Farms. I like to buy pork butt with the bone in. Everything seems to taste better cooked on the bone. (more…)
SPRING LAMB
Tuesday, March 15th, 2011This dish is a tribute to the arrival of spring. All these ingredients work well with the sweet succulent flavor of spring lamb. I like to search out the best of domestic pure lamb from top ranchers. Martin Emigh’s Lamb Ranch is a great source for pure lamb and is located in Solano County, CA.
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STEAK au POIVRE
Monday, March 14th, 2011
Steak au poivre translates to pepper crusted steak in French. The key to this dish is the sauce. The demi for this dish should not start out being too thick since it will reduce in the pan with the cognac. Crispy layered potatoes are also known as potatoes gallette or “Anna” in France and are great accompaniment to the concept meat & potatoes. Fried bone marrow adds richness to the dish and takes place of a compound butter. (more…)
