New Poke Prototype...

Bluefin tuna, ogo, white ina mona, dashi/nori blanket, guac, tobiko

Offsite event (Monday night football)...mind blogging

So I have an event coming up in the next couple days for the MNF game..My Chargers vs. the Denver Donkey's I have to blog my menu otherwise i'll forget....Thoughts before I sleep.

75 people

Menu:

-Frenched half mongolian babyback ribs

-Kalbi chicken wings

-"Contemporary" Shrimp Cocktail: Pipette of tomato yuzu wasabi consomme

-Lobster "Club": Bacon, arugula, tomato, lobster salad, brioche

- Lakanilau

-Spicy Scallop "Canape" : Yuzu Caviar & Nitsume

- New school Ahi Poke: Kizame Nori dashi gelee, homemade guac, tobiko


Pictures to Follow...GO CHARGERS!!

"Just put it in a bag"

It's nuts how sucking the air out of a bag and "confiting" or sous vide prevails over any classic cooking technique...if done right...at the right temperature...it's guaranteed to be better than anything you have ever had.

This is a confit of sweet shallots, leeks, and fennel...cooked at 165 degrees for 4 hours....perfect. Especially for a baked trout from idaho..wink wink

My Tools

My small tool kit that is currently building...gellan s and gellan lt to join the family as soon as it comes back in stock....my favorites though have to be my tweezers and my Ux-10...simple and perfect...hobbies and passion don't come cheap

True Classic vs. Contemporary (ultra tex-3)

You can't teach an old dog new tricks. Taking a page out of uncle Roy's book I took the original "hawaii kai" crab cake...and added basil and bacon. My experimentation with 4mular Ultra Tex- 3 was born. Ultra tex 3 is a modified food starch in which you can take a cold natural juice of any kind and make a liquid gel without heating to activate gelling agents. I made a mango and goji berry gel and paired it with fresh mozzarella and tomatoes. A crab cake caprese. I usually never pair cheese and seafood...but this one is up in the air. The old school will never agree with this pairing, but i personally think it worked. I guess I refuse to call it failure. I'll just leave this one to opinion and perception.

Kurobota pork...

I love pork in any application...kurobuta pork loin is moist and tender if treated right. using correct cooking methods is key. I brined this pork for 12 hours...and basted it with a bacon molasses as i grilled it to a perfect medium. Finished with brussel flowers, fingerling potatoes(missing) bing cherry coulis and a white summer corn froth.

For the summer corn froth i take 12 heads of corn and roast them in the oven. I then cut all the corn off the cob...throw the cob and corn in water...simmer for 2 hours extracting the natural sweetness form the corn and cob. After that I puree the mixture inside a vitaprep with a little sea salt and fresh ground pepper. Strain...push the natural corn "milk" out...then finally add lecithin to foam up my finished product using a boat motor.

Smoke everything...

Handsmoking things with the Polyscience smoking gun adds a different dimension to a lot of dishes. Its such a delicate smoke flavor that an alto sham or make shift smoker just cannot duplicate. In most cases any other "smoker" masks great flavor

and is disrespectful to a much superior product.

In this application i did a "half baked" breadless cherry wood smoked tomato and cucumber gazpacho, olive oil powder, black fig gastrique, and molten garlic cheesy toast.