2 pieces of Hanger steak, about 1 ½ pounds
For the marinade:
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Marinate for about 2 hours.
Grill over a gas grill or charcoal until internal temperature is 120-degrees F. Let stand 5-minutes, before slicing against the grain. Can also be prepared in a grill pan and finished in the oven.
Serve with grilled Asparagus and either baked russet or sweet potato.
Did a walk through today with Ed Vasao, Tuffy Stone and the chef Chris. You are going to love this place when it open in June/July.
6 Duck breasts, separated and trimmed
2 Blood oranges
¼ cup triple sec or other orange liquor
Salt and pepper
- peel the skin off of the oranges with as little pith as possible.
- juice the oranges and reduce to about half and add the triple sec, cool.
- score fat on duck breast, sprinkle with salt and pepper and place three breast halves in a vacuum bag, add ¼ of the orange skin reduced juice.
- Vacuum seal
- Sousvide at 130F for 2-hours
- Remove breasts from the vacuum bag, reserving the cooking juice, and pat dry. Over medium heat place the breasts in a hot pan breast side down to render the fat and crisp the skin, flip the breast to color the other side. Let rest.
- The juices can be used as a sauce, add some chicken stock and reduce, I like to add a little orange juice concentrate. Slice and serve.
Courtesy of Stephane Lemagnen (zencancook.com)
For the sous vide pork belly
- 2 pounds (0.9 kg) pork belly, skin on
- 1/4 cup (60 ml) kosher salt
- 1 teaspoon (5 ml) coriander seeds, coarsely ground
- 1 teaspoon (5 ml) star anise, coarsely ground
- 1 teaspoon (5 ml) cardamom, coarsely ground
- 1 teaspoon (5 ml) black pepper, coarsely ground
- 1/2 stick cinnamon, coarsely ground
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) soy sauce
For the dashi (udon broth) Continue reading
Gather the following:
– Milk carton or any juice carton (cut open, washed well and dried)
– Chopstick (round one is ideal)
– Rubber bands Continue reading
Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, onion gel and tea-smoked beech mushrooms. You’ll be applying various techniques: gelification with iota and kappa carrageenan, sous vide, dehydration and smoking with tea.
Peruvian Inspired Filet Mignon with a Japanese Twist.
Black japonica rice
Rice is the staple food of over half the world’s population. Black Japonica is a combination of Asian black short-grain rice and medium-grain mahogany rice that were grown together in the same field. It is available in well-stocked food stores, gourmet shops, and through mail order. When cooked it provides a nutty mushroom flavor coupled with a subtle, sweet spiciness and juicy texture that goes well as a side dish, in rice salads, casseroles, as a stuffing for turkey or bell peppers, or in stir-fried foods. It also combines well with other rices. Its dark color turns the cooking water a purplish brown. Black Japonica rice is full in natural vitamins, minerals and fiber and is very healthy ingredient.
Cooking Black japonica rice
- 1 cup black japonica rice
- 2 cups water or broth
- 1 tablespoon butter
- Combine in rice-cooker; takes about 50 minutes to cook.
- Alternately place in pot, cover with tight sitting lid, bring to boil, simmer on low 50 minutes or until all water is absorbed.
- Butter may be omitted.
Sauce vierge (French; in English: literally, “virgin sauce”) is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil.
Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed toinfuse or macerate (depending whether heat is applied or not) in the oil to create the sauce.
The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta.
The sauce was popularised in the 1980s by Michel Guérard, a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur, from Eugénie-les-Bains, Aquitaine, in south-western France; the sauce has since become a modern classic.
In its original form, the sauce was intended as a Mediterranean preparation and contained a lot of garlic. It was served either hot or cold after infusing the herbs in the oil.