Watermelon with Goat Cheese
Mediterranean olives, sea salt, shallot vinaigrette
Hawaiian Tombo
Watermelon, black olive vinaigrette, wakame, fleur de sel
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
H2O Melon
It's hard not to think about watermelon this time of year. I'm conducting another watermelon experiment with a root beer vinaigrette! More on this later.....
Watermelon with Goat Cheese
Mediterranean olives, sea salt, shallot vinaigrette
Hawaiian Tombo
Watermelon, black olive vinaigrette, wakame, fleur de sel
Watermelon with Goat Cheese
Mediterranean olives, sea salt, shallot vinaigrette
Hawaiian Tombo
Watermelon, black olive vinaigrette, wakame, fleur de sel
Saltwater Prawns
Tempura Saltwater Prawns
Kimchi, botan rice with candied ginger, sweet soy sriracha sauce.
Kimchi, botan rice with candied ginger, sweet soy sriracha sauce.
Vibrant Tuna
This is one of the crispest, cleanest tuna preparations we've ever developed. The base is a crisp-spicy cucumber &Thai green curry gelee.
Hawaiian Tuna Crudo
Cucumber-Thai green curry gelee, serrano chiles, candied kumquats, cilantro, sea salt and crystallized ginger.
Hawaiian Tuna Crudo
Cucumber-Thai green curry gelee, serrano chiles, candied kumquats, cilantro, sea salt and crystallized ginger.
Texture
This is one of the crispest, cleanest tuna preparations we've ever developed. The base is a crisp-spicy cucumber &Thai green curry gelee.
Hawaiian Tuna Crudo
Cucumber-Thai green curry gelee, serrano chiles, candied kumquats, cilantro, sea salt and crystallized ginger.
Hawaiian Tuna Crudo
Cucumber-Thai green curry gelee, serrano chiles, candied kumquats, cilantro, sea salt and crystallized ginger.
Cod, An Experiment In The Evolution Of Food
I ate the cod brandade at Bouchon in Las Vegas several years ago and it stuck in the back of my mind because it’s such a quintessential bistro food with some serious history behind its evolution.
I recently read a book by Mark Kurlansky, Cod, a biography of the fish that changed the world. It’s a great read and while I was reading there it was again, the brandade.
Brandade, meaning “something that is pummeled” is believed by some to have originated in Nimes, but is more commonly associated with Provence.
The dish made it to Paris by the French revolution and never left. In 1894, writer Alphonse Daubet started a circle that met at Café Voltaire on Place de l’Odeon for a regular diner de la brandade.
In 1886 salted cod was decreed an official part of the enlisted man’s mess in the French Army. As salted cod became more expensive potatoes were added, the original brandade had none. American Sara Josepha Hale wrote in her 1841 book, The Good Housekeeper, “The salted codfish is cheap food, if potatoes are used freely with it.”
Upon my recommendation, my son Dylan is currently reading Larousse Gastronomique, which has an original version called Acra, also known as Acras De Morue. This would be version one.
Version two would be Thomas Keller’s version which contains potatoes, Beignets de Brandade de Morue.
Box of salted codfish
Version one - Acras De Morue, tomato confit, roasted red pepper garlic oil, baby chives.
Version two - Beignets de Brandade de Morue, tomato confit, roasted red pepper garlic oil, baby chives.
I recently read a book by Mark Kurlansky, Cod, a biography of the fish that changed the world. It’s a great read and while I was reading there it was again, the brandade.
Brandade, meaning “something that is pummeled” is believed by some to have originated in Nimes, but is more commonly associated with Provence.
The dish made it to Paris by the French revolution and never left. In 1894, writer Alphonse Daubet started a circle that met at Café Voltaire on Place de l’Odeon for a regular diner de la brandade.
In 1886 salted cod was decreed an official part of the enlisted man’s mess in the French Army. As salted cod became more expensive potatoes were added, the original brandade had none. American Sara Josepha Hale wrote in her 1841 book, The Good Housekeeper, “The salted codfish is cheap food, if potatoes are used freely with it.”
Upon my recommendation, my son Dylan is currently reading Larousse Gastronomique, which has an original version called Acra, also known as Acras De Morue. This would be version one.
Version two would be Thomas Keller’s version which contains potatoes, Beignets de Brandade de Morue.
Box of salted codfish
Version one - Acras De Morue, tomato confit, roasted red pepper garlic oil, baby chives.
Version two - Beignets de Brandade de Morue, tomato confit, roasted red pepper garlic oil, baby chives.
I Want That!
More good stuff from my fish guy.
"That’s Right…you want strange…I’ve got it!"
1 to 3 pound fish / G&G / Sweet White Flesh / Eats Like Black Bass / FRESH!
Be the first on your block to offer Scorpion Fish today!
"That’s Right…you want strange…I’ve got it!"
1 to 3 pound fish / G&G / Sweet White Flesh / Eats Like Black Bass / FRESH!
Be the first on your block to offer Scorpion Fish today!
Really Fresh Grouper
My fish guy sends me some really go info. Here's what he sent today.
Chefs, I wanted to let you know that Captain Larry Richie of the “Marion J.” has just docked due north of the Apalachee Bay in Florida. He is off loading 500 pounds of Red and Black Grouper after just 1.5 days at sea. This fish were “line caught with a #30 deep water plug”!
Chefs, I wanted to let you know that Captain Larry Richie of the “Marion J.” has just docked due north of the Apalachee Bay in Florida. He is off loading 500 pounds of Red and Black Grouper after just 1.5 days at sea. This fish were “line caught with a #30 deep water plug”!
Kona Kampachi Poke
Like hamachi (yellowtail), Kona Kampachi is a premium fish worthy of the most discriminating sushi bar, but with even more rich, buttery flavor and a firmer texture. As delicious as it is raw, however, cooking is where Kona Kampachi really excels. Firm flesh and a high-fat content make it suitable for virtually any cooking method, from gentle steaming to high-heat searing, and its subtly rich, pure flavor complements a variety of different culinary styles, simple and straightforward or spicy and complex.
Kona Kampachi is harvested only when it's ordered to ensure the ultimate in freshness and is available on a year-round basis.
Whole Fish - this is a great place to start ideation, buy the best damn fish, put it on the cutting board, and say what next?.....I mean how could you go wrong, this fish is so fresh it smells like watermelon.
Kampachi Poke - Derek concludes that the fish is so fresh we shouldn't bother cooking it.
Kampachi poke, black Hawaiian sea salt, togarashi, sweet soy, wakame
Kona Kampachi is harvested only when it's ordered to ensure the ultimate in freshness and is available on a year-round basis.
Whole Fish - this is a great place to start ideation, buy the best damn fish, put it on the cutting board, and say what next?.....I mean how could you go wrong, this fish is so fresh it smells like watermelon.
Kampachi Poke - Derek concludes that the fish is so fresh we shouldn't bother cooking it.
Kampachi poke, black Hawaiian sea salt, togarashi, sweet soy, wakame
Asian Inspiration
Experimenting with Red Chili Threads
Seared Hawaiian Nairagi, ginger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & sweet pickled kumquat relish, red chili threads, cilantro.
Fried oysters, sweet-spicy sambal sauce, soy glaze, wakame, pickled ginger, fresh key limes, red chili threads.
Seared Hawaiian Nairagi, ginger-lemongrass dashi broth, Chinese egg noodles, edamame, baby bok choy, shiitake mushrooms, diakon & sweet pickled kumquat relish, red chili threads, cilantro.
Fried oysters, sweet-spicy sambal sauce, soy glaze, wakame, pickled ginger, fresh key limes, red chili threads.
Incredible Fish – Hawaii today, in our restaurants tomorrow
Graded Big Eye Tuna
Whole Gindai Snapper - Ukikiki
Tokyo Grade Tuna
Whole Gindai Snapper - Ukikiki
Tokyo Grade Tuna
Mano de Leon Diver Scallops
Scallops are traditionally caught by dragging the seabed, but there is a trade in scuba diving to catch scallops. They are hand-caught on the ocean floor, as opposed the majority of the scallop harvest which are dredged and dragged across the sea floor, causing them to collect sand. As a result, diver scallops tend to be less gritty than the traditionally harvested crop. They are also more ecologically friendly, as the harvesting method is sustainable and does not cause damage to undersea flora. In addition, the normal harvesting methods can cause delays of up to two weeks before they arrive at market, which can cause the flesh to break down and result in a much shorter shelf life.
Scallop divers day boat
Scallop divers
Scallops in divers hands
Scallop divers day boat
Scallop divers
Scallops in divers hands
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