Archive for category Uncategorized
Nobu Style Grilled Nobashi Shrimp Cocktail Endive, Spicy Lemon Dressing Hamachi Usuzukuri Yuzu kosho ponzu grated daikon, pink peppercorns Nobu Vegan Mini Tacos Roasted Zucchini Cubes, Roasted Eggplant Cubes, Grilled Tomato Salsa Sake Konbu Steamed Atlantic Cod yuzu, olive oil, dry miso, baby bok choy Pan Roasted Duck Breast […]
Wegmans Chestnut Hill is currently stocking A5 Japanese Kobe and mentioned that this will be a regular item. Ask for Toby – he will help you….
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ * https://tastingmenu.wordpress.com/2017/03/13/eric-riperts-lemon-confit/ So I finally figured out how to do the Top Chef season 5 dish from Chef Eric Ripert. I realized I needed to prepare the components for the lemon confit miso, mushroom consomme and the court bouillon used to cook the fish. Realizing the first […]
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 […]
…my cooking is most about giving my customers little surprises that will lead them to make discoveries about their own latent tastes… -Nobu: The Cookbook (p. 10) It seems to me that a perfectly pan fried/cooked medium rare boneless short rib suggests the bite/texture of perfectly cooked wagyu.
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/29/morimoto%E2%80%99s-sweetfish-and-rice-red-snapper-and-rice-two/ …Third, I included at least one dish that a layman could prepare. I wanted the viewers to think, “I can prepare that too.“… -Iron Chef Rokusaburo Michiba I recently got inspired to cook tilefish and wanted to make tilefish rice (like the one prepared by Iron Chef Michiba [less […]
Thank you to Nobu Okamoto@Azuma Food International in NJ for helping to get this product to me via Ebisuya in Somerville, MA! So, for what applications would I use this product? I can think of Ocha Zuke and Iron Chef Morimoto’s Tartare for starters!