Posts Tagged Matsuhisa

World Of Nobu: Salmon With Yuzu Arugula Sauce, Nobu San Diego

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/09/07/jody-adams-tuscan-style-steak/ In looking for a new recipe to try I came across: (Black Pepper Crusted) King Salmon Tataki With Yuzu Arugula Sauce in World Of Nobu (p. 263).  In reading the recipe and the commentary, it reminded me very much of Jody Adams’, Tuscan Style Steak which had arugula dressed […]

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World Of Nobu: Pan Seared Snapper With Cherry Tomatoes And Ponzu, Nobu Washington DC

So for Mother’s day, I thought I might try another accessible recipe from the new World Of Nobu and Chef Eudy Camilo Cruz’s  Pan Seared Snapper With Smoked Cherry Tomatoes And Ponzu (p. 396) seemed like a good candidate.  The dish’s components were a crisp skin seared snapper fillet with a ‘salad’ of smoked cherry […]

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World Of Nobu: Eel With Sansho Salsa, Nobu Tokyo

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/10/12/kabayaki-mackerel-don/ With the warm Saturday weather (11 May), I thought I would try my hand in preparing one of the new World Of Nobu recipes which seemed approachable.  Looking through the book, I settled on try the Eel With Sansho Salsa (p. 150). Nobu West (p. 106) had a version […]

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Nobu Soy Caramel Banana Dessert

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/12/31/kikunois-komochi-ayusabasawara-with-sweetened-walnuts/ * https://tastingmenu.wordpress.com/2017/07/31/a-quick-note-on-hazelnuts/ So I wanted to do something for dessert this past weekend and my wife brought up the concept of bananas foster.  That got me thinking about requests on the web for Nobu’s Soy Caramel Bananas.  I found the online recipe at:  https://www.marthastewart.com/316455/chestnuts-in-soy-caramel which specified: 4 cups tightly […]

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Nobu West Rice Pizza

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/01/20/sweet-peanut-crusted-mochi-taiwan-style/ As a process of learning how to use mochi flour, and in particular, shiratamako, I thought I would try to make the Nobu West Rice Pizza, (p 192, 193).   In keeping with making microbatches of the recipes I was learning how to make, I determined that what I need […]

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Sake Kawa Yaki (Crispy Salmon Skin)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and reserve it for making crispy salmon skin.  Usually, I use it for making onigiri.  Additionally, the Nobu cookbooks have a […]

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Ingredient Alert: New Zealand Lamb

When it comes to lamb, my wife and I have found we prefer having the New Zealand lamb variety after having it at the Nobu/Matsuhisa restaurants and then doing Nobu-style lamb at home.   As it would so happen, Marty’s at Newtonville, MA has mentioned that it is currently carrying (and will for the foreseeable future) […]

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