Archive for February, 2011

On Rice Oil

As much I like them, I’ve never been really good with deep fried items.  One of my favorite items when I was growing up was the shanghai cuisine item “tai tiao huang yu” – aonori battered deep fried fish. Over the years, I’ve always gotten a queasy stomach after having one too many pieces of […]

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Nobu Intercontinental Hong Kong Spiny Lobster/Shrimp/Monkfish And Tamari Sichuan Soy

Back on 15 May 2008, I came across an online article ( http://www.womguide.com/meet-your-maker-nobu-matsuhisa ).  In it, they had a recipe for Nobu Hong Kong’s ‘Spiny Lobster And Tamari Sichuan Soy”. The recipe called for 4 spiny lobster tails at 300 grams (~10.5 oz each), 1 large green sweet chili pepper, 1 large red sweet chili pepper,  […]

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NY Strip With Nishino Red Wine Soy Reduction

Back in 2005, I came across an interesting collection of online recipes from Nishino of Seattle, Wa.  The online recipes, Autumn Omakase, A Tasting Menu From Tatsu Nashino Of Nishino can be found at: http://www.tastingmenu.com/autumnomakase/B889FA42C4E021AAEE978D1/Autumn%20Omakase%20from%20Tatsu%20Nishino%20and%20tastingmenu.publishing.pdf One of the first recipes that I tried from this book was his Red Wine Soy Reduction from his dish […]

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Ritz Carlton Dining Room, SF, 28 Dec 2004

The Dining Room Nine Course Menu Shrimp ‘Cocktail’ leek/fennel pureee, onion jus Chestnut truffle ‘espresso’ Dill’d Lobster uni avocado panna cotta, vanilla olive oil Chilled Salsifi Veloute hog island oysters, leeks, osetra caviar, kendall farms crème fraîche Crab Salad winter citrus salad, avocado, orange infused olive oil Medai glazed baby carrots, red wine braised shortribs, […]

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Blue Ginger Soy Dijon Lamb Rib Chops

My wife and I like to have lamb periodically and it’s become clear that lamb rib chops/rack of lamb are our favorite cut.  I’ve paired the lamb rib chops with the Nobu garlic wasabi pepper sauce on one occasion and paired it with the Nobu Miso Anticucho sauce on another.  So when I got a […]

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On Stock

“The ideology of stock is important.  The idea is to remove (extract) through extended gentle heat the flavor and gelatin of the bones and meat while continually removing the impurities…released through the cooking process.” – Thomas Keller, The French Laundry Cookbook, p 220 “The wonderful flavor of good French food is the result, more often […]

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Honey Broiled Chicken Wings, Iron Chef Chen Style

During Thanksgiving 2009, I managed to pick up a copy of Iron Chef Chen’s Knockout Chinese.  I’ve been periodically looking over the recipes since purchasing the book.  At some point last year, I tried one of the recipes – his Honey Broiled Chicken Wings.  After trying the recipe, my now-wife and I both thought the […]

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