Red Braised Pork Belly – Morimoto Kakuni (his faster version)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/04/30/morimoto-scallop-congee/ Over the last several weeks, I started getting a little stir crazy since I hadn’t been able to get a chance to try and make some new dishes.  Work pretty much had my attention  –  trying to get another product out the door. …and then I ran across the […]

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Planning The Holiday Menu

Thanksgiving Dinner Appetizers * Edamame, truffle salt * ikura dashi jiru * yellow grape tomato ceviche * grilled japanese eggplant, moromi miso, orange zest Roasted Shiitake, New Style Sashimi     garlic, shredded ginger, chives, yuzu soy, new style oil Field Greens     Matsuhisa Dressing Seared Toro     Garlic Soy Pan Roasted Duck Breast     New […]

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A Fourth Of July Dinner

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/19/french-laundry-staff-meal-salad-dressing/ * https://tastingmenu.wordpress.com/2011/09/26/confit-byaldi-aka-disneys-ratatouille/ So for the 4th of July, I thought my wife and I would enjoy corn on the cob, a nice salad and a nice steak on ratatouille. While preparing the confit byaldi for the holiday meal,  I decided to see how my new Myabi 7000 MCD would […]

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Thinking about a scallop appetizer from Yoshihiro Murata

While preparing a recent meal, I noticed I had some leftover Nobu Ceviche Sauce.  This started me thinking about looking ahead to the holiday meals for the end of the year. I wanted to come up with a scallop appetizer for one of those meals.  It occurred to me that  I could potentially build a […]

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A Sunday July Dinner

* Hiyyako, Matsuhisa Dressing * Garden Salad, Morimoto Yuzu Vinaigrette * Roasted Chicken Wings, Matsuhisa Anticucho Kushiyaki Sauce * Rice My wife did a nice job roasting the chiclen wings at 450 degrees F for 30 minutes!

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A technical reminder on Nobu’s Squid Pasta With Light Garlic Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/06/nobu-mackerel-and-vegetables-with-light-garlic-sauce/ When preparing the squid, use the front third of the knife (including the tip) in making incisions along the length of the squid body exterior (don’t cut through to the squid body interior!).

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A June Menu

Su Composed Salad Russian Dressing Pan Roasted Lamb Ribs Asparagus, Garlic Wasabi Pepper Sauce Mo Hiyyako Matsuhisa Dressing Composed Salad Blue Cheese Dressing Risotto Rock Shrimp, Peas Tu Chicken Cucumber ‘Stew’ And Rice We Salmon Tobanyaki Baby Zucchini, Baby Carrots, Sake Butter Yuzu Soy Th Chilean Seabass Shiitake, Asparagus, Dashi Ponzu Fr Out To Dinner […]

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