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The chef shares his delicious recipes! Check back often for the newest home indulgences that you can create!
Tuna tartare has really become a popular restaurant appetizer these days. It's almost as bad as the crab cake! But who doesn't like crab cakes or tuna! So here is my rendition of this popular item. The key to making it great is getting the best fresh tuna you can find. Don't be fooled, your local markets like to convince you that dried pink frozen stuff is as good as the real thing but it isn't. When in doubt go to Whole Foods or any other reputable fish market and talk to the butcher.
Tuna Tartare (Pictured Above)
Serves 4 Appetizer Portions
- 4 oz. Tuna Loin Cubed
- 1 oz. Cucumber
- 3 oz. Grated Ginger
- 1 oz. Soy Sauce
- 1 oz. Sesame Oil
- 1 oz. Minced Green Onion
- 1 tsp Garlic
- 1 oz. Cilantro
- ½ tsp Salt
- 1 tsp Sirracha
Combine all ingredients into a bowl and serve immediately. Serve with crispy wantons.
The simplicity of making savory flans always amazes my cooks and wait staff and always impresses the guest. The easy rule of thumb is 1 liter of cream to 13 yolks, this particular recipes is cut by a quarter. Once you have the basics you can begin to tweak these recipes with different cheeses, vegetable and mushroom purees and even certain kinds of proteins. Once I've decided on my flavor I then begin to brainstorm what I want to serve with it. Typically I associate flavors and textures that will contrast and compliment. This particular flan is used with lightly poached asparagus and English pea salad. This adds a little crunch and lightens the palate of the heavy cream and cuts through with an earthy spring essence.
Parmigiano Flan
Makes 4 Flans
- ¼ Liter of Cream
- 4 Egg Yolks
- ¼ Cup of Grated Parmesan Cheese
- Pinch of Nutmeg
- Pinch of Salt
- Combine all ingredients in a large mixing bowl.
- Butter the inside of a crème brulee dish generously.
- Fill the crème brulee dish with the dairy mixture about
¼ inch from the top.
- Bake in a water bath for 20-25 minutes at 300 degrees.
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