Posts Tagged cooking

Brussel Sprouts (Arctic Char, Nobu-Style Revisited)

Recently, I saw the appearance of arctic char paired with brussel sprouts on the Nobu San Diego brick oven menu.  Remembering how much I liked the the way brussel sprouts were done with seared scallops at Matsuhisa, LA,  I thought it would be nice to re-do the arctic char dish I wrote about back in […]

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Lamb Ribchops With Edamame And Beurre Rouge

Towards the end of this past June, my wife and I attended a wedding whose reception was held at ‘Upstairs On The Square’ near Harvard. The entree dish I had at the reception was a hanger steak with beurre rouge.  It was a nice dish and it got me thinking about the beurre rouge.  So, […]

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A Weekend Supper Of Tomato Salad And Roasted Cornish Game Hen

With my wife away this weekend on a roadtrip, I decide to add some ‘new’ dishes to my repetoire.  Recalling how much I enjoyed the meal at the Ritz Carlton, SF, I decided to try a recipe from Chef Ron Siegel.  If my memory serves me right (with apologies to Chairman Kaga), Thomas Keller (Chef […]

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Roasted Hake With Nobu Chili Red Onion Salsa

I tend to have a busy schedule during the work week and sometimes it’s a challenge to get dinner on the table quickly.  I suppose that’s one of the reasons I’ve been attracted to preparing dishes like those at Nobu.  So Friday night, I decided to try and new dish combination using hake.  Recently I’ve […]

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Anticucho

While my wife and I were in Aspen, we had an omakase meal at Matsuhisa. During the meal, we were served a ribeye sauced with Nobu’s Red and Yellow anticucho sauces (basically Nobu Now’s Kobe steak With Anticucho Sauce). The dish was paired with a sautee of asparagus and eringi mushrooms.  When we got home […]

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Morimoto’s Sweetfish And Rice (Red Snapper And Rice) For Two

As mentioned in one of my earlier posts (https://tastingmenu.wordpress.com/2010/11/10/on-dashi/) one of the applications for dashi is Iron Chef Morimoto’s Sweetfish (Ayu) And Rice from his book, Morimoto: The New Art Of Japanese Cooking, in the section “Recipes To Contemplate”.  While it’s obvious it’s pretty difficult to get Ayu here in the Boston area, Morimoto comments […]

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Nobu Chilean Seabass And Truffles With Yuzu Soy Butter Sauce

Chilean Seabass And Truffles With Yuzu Soy Butter Sauce is probably the very first full-blown recipe I ever attempted from Nobu Matsuhisa’s Nobu: The Cookbook. Here’s a link to the online recipe – http://books.google.com/books?id=Ch2kiePz4M4C&pg=PA110&lpg=PA110&dq=chilean+seabass+and+truffles+with+yuzu+soy+butter+sauce&source=bl&ots=ssB7aFIsQG&sig=3zXQepgaNVt6KvhSNYs4MOPuJ6U&hl=en&ei=YgynTfrLL6y60QH-vJX5CA&sa=X&oi=book_result&ct=result&resnum=2&sqi=2&ved=0CBoQ6AEwAQ#v=onepage&q&f=false When I first did this dish back in 2004 (before my very first visit to Matsuhisa in Dec 2004), it was […]

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