Archive for February, 2011
Nobu Intercontinental Hong Kong Spiny Lobster/Shrimp/Monkfish And Tamari Sichuan Soy
Posted by tastingmenu in Nobu At Home on February 25, 2011
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, […]
NY Strip With Nishino Red Wine Soy Reduction
Posted by tastingmenu in Nishino At Home on February 17, 2011
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://nishinorestaurant.com/autumn_omakase.pdf One of the first recipes that I tried from this book was his Red Wine Soy Reduction from his dish […]
Blue Ginger Soy Dijon Lamb Rib Chops
Posted by tastingmenu in MingTsai At Home on February 9, 2011
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 […]
On Stock
Posted by tastingmenu in Fundamentals on February 5, 2011
“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 […]
Honey Broiled Chicken Wings, Iron Chef Chen Style
Posted by tastingmenu in ChenKenichi At Home on February 2, 2011
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 […]