Archive for October, 2011
3 Iron Chef Chen Recipes Online
Posted by tastingmenu in ChenKenichi At Home on October 29, 2011
Mapo Tofu – http://www.sisen.jp/history/recipe.html#01 Chili Shrimp – http://www.sisen.jp/history/recipe.html#02 Chen Kenmin Tantan Noodles – http://www.sisen.jp/history/recipe.html#03 (for those of you who don’t know, Chen Kenmin is Iron Chef Chen’s father) Obviously, this is from Iron Chef Chen’s restaurant website; it’s of course, in Japanese, but you can get an idea of the dishes/recipe when you put the […]
Dashi Marinated Sake Roasted Chilean Seabass
Posted by tastingmenu in Nobu At Home on October 28, 2011
My wife and I take turns doing meals during the week and Thursday nights have basically become my “grill/bake” nights. So this time around I thought I’d try to do a dish that was essentially a composite of some dishes I’d been thinking about for a while. In Nobu West, there’s a parchment steamed/baked dish […]
Roast Boneless Prime Rib Of Beef With Jacques Pepin’s Wine Merchants Sauce
Posted by tastingmenu in HomeCooking, Pepin At Home on October 26, 2011
So my wife wondered if I could do a roast beef dinner this weekend. Thinking about what to do for the dish, I remembered doing a roast beef about 5 or 6 years back based on the online recipe: http://www.epicurious.com/recipes/food/views/Roast-Beef-for-Beef-on-Weck-102025 I selected the cut of beef for the roast based on an article in Cooks […]
Nobu Seafood-less Eggplant Special
Posted by tastingmenu in MingTsai At Home, Nobu At Home on October 21, 2011
One of the things I’ve been thinking about is the classic nasu dengaku – miso broiled eggplant. I’ve had it in a lot of Japanese restaurants; but one of the issues I’ve had is that the eggplant is invariably deep-fried before the addition of the miso and the final broiling. After the bluefish with creamy […]
Bluefish And Creamy Spicy Sauce
Posted by tastingmenu in Nobu At Home on October 19, 2011
I recently had dinner at Legal Seafoods, Chestnut Hill (14 Oct 2011). For my entree, I selected the bluefish with their signature mustard sauce. It was a nice meal, but my entree seemed to lack the bold flavor punch that I was expecting (that flavor expectation was from the ‘mustard’ in the sauce description). Since […]
Kabayaki Mackerel Don
Posted by tastingmenu in Nobu At Home on October 12, 2011
One of my favorite ‘fast’ Nobu dishes is the Kabayaki Sardine (iwashi) Don from Nobu Now (p. 218). My own take on the dish is to replace the sardine with the saba/sawara. Because I’m using larger pieces of fish, I tripled the amount of the seasoning specified in the recipe (3 tablespoons each of sake, […]
Nobu Steak With Baked Eringi Mushrooms
Posted by tastingmenu in Nobu At Home on October 4, 2011
When the weather gets damp and cold here in New England, sometimes I really want something substantial. This past weekend was just one of those times. One of the dishes that came to mind was the “Short Rib (Washugyu)” offering that’s on the menu at Matsuhisa, LA (see: http://www.nobumatsuhisa.com/matsuhisa_menu.pdf ). The “Short Rib (Washugyu)” was […]
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