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Recipes from Jody Denton 1/2lb. hamachi fillet, diced in 1/8 inch cubes method: In a mixing bowl, combine the diced hamachi, sesame oil, lemon olive oil, ponzu, toban djan, curry paste, shallots and shiso and gently mix thoroughly. In a separate bowl mix the grated wasabi and the rice vinegar together. gently fold in the whipped cream until well mixed. Place either stainless steel or pvc rings (approx. 3" diameter by 2?" high) on either parchment paper or plastic wrap. lightly oil the rings with lemon olive oil. fill the rings evenly to one quarter full with sushi rice, loosely packed, cover the rice with a thin, round layer of sliced avocado. fill the rings evenly to three quarters full with the hamachi mixture. fill the rest of the way with wasabi mousse and level off the top with a knife or spatula. gently allow the rings to slide off of the parfait and serve with a dollop of your favorite caviar and a drizzle of lemon olive oil. method: in a mixing bowl, combine 1 quart of water with the sugar, szechwan salt, soy, garlic, ginger, cilantro, basil and pepper. stir until salt and sugar are dissolved. submerge the ribs in the brine, cover and refrigerate for 2 days. remove the ribs from the brine and place them on a baking sheet. cover the baking sheet with aluminum foil and place in a preheated 250 degree oven for about 3 to 4 hours or until a rib can be pulled away from the slab without too much resistance. remove from the oven. in a large mixing bowl, combine the fish sauce, lime juice, olive oil, chilies and green onion. set aside. place the slabs on a gas or charcoal grill over medium heat and cook until the ribs are brown on both sides (about 10 minutes). remove from the fire and cut the ribs between the bones. place the cut ribs in the bowl with  beef carpaccio with sprout salad, peanuts and lime makes about 4 to 6 servings 1/2lb. beef tenderloin, completely trimmed 3 tbsps. lime juice 2 tbsps. fish sauce 2 tbsps. seasoned rice vinegar 3 tbsps. extra virgin olive oil 2 tbsps. extra virgin peanut oil 2 tsps. finely minced shallots 2 tsps. finely grated and chopped fresh ginger 1/4 tsp. freshly ground white pepper 1 cup pea shoots 1/2 cup bean sprouts 1/2 cup radish sprouts 1/2 cup onion sprouts 2 tbsps. fresh mint leaves (tear in half if too large) 2 tbsps. fresh cilantro leaves 1/4 cup chopped roasted, unsalted peanuts method: place the tenderloin in the freezer for about one hour or until about half frozen. slice the partially frozen meat very thinly, preferably on an electric meat slicer, and arrange the slices in a circle about the size of the base of the plate to be used on pieces of butcher paper, parchment paper or plastic wrap. cover and refrigerate. in a small mixing bowl, combine the lime juice, fish sauce, rice vinegar, olive oil, peanut oil, shallots ginger and white pepper and mix thoroughly. in a larger bowl, mix the sprouts together with the mint and cilantro thoroughly but gently. remove the sliced meat from the refrigerator and place each piece of paper or plastic meat side down onto the refrigerated plates and peel away the paper or plastic, leaving the sliced meat flat on the plate. using a small pastry or basting brush, brush a thin layer of the liquid over the surface of the meat. sprinkle the meat evenly with the chopped peanuts. toss the remaining vinaigrette with the sprouts and place a small pile of dressed sprout salad in the center of each plate. serve immediately.  crispy shrimp and sweet sausage noodle bundles makes about 24 three quarter ounce bundles 3/4 pound raw shrimp, peeled and de-veined 1/4 pound sweet chinese sausage (lap chong), coarsely chopped 1/2 tsp. sesame oil 1 egg, lightly beaten 1 tbsp. cornstarch 2 tsps. grated ginger 1 tbsp. chopped scallion 1 tbsp. chopped cilantro 2 tbsps. chopped water chestnuts 1 tsp. salt 1/4 tsp. ground white pepper 1 pound fresh thin wheat noodles for wrapping method: place the shrimp, sesame oil, egg, ginger, cornstarch, salt and pepper in the food processor and pulse until everything is evenly incorporated and no large pieces remain. it is not necessary to make the mixture completely smooth. transfer to a mixing bowl and mix in the chopped sausage, scallion, cilantro and water chestnuts. lay 10 or 12 noodle strands out on the table top dusted with cornstarch. spoon about one tbsp. of the shrimp mixture onto one end of the noodle strands. roll the noodles around the shrimp ball until the ball is completely covered with noodle. repeat this procedure until the mixture is used up. do not stack the ball on top of each other. refrigerate until ready to cook and serve. heat frying oil to 325 degrees. drop the bundles into the hot oil one by one. when they are golden brown, remove them and place them onto paper towels to absorb the excess oil. serve immediately with sweet chili dipping sauce.  jasmine tea cure salmon 1 side salmon (4 to 5 pounds, bones removed, skin left on) 4 bay leaves, crushed 2 tsps. freshly crushed black pepper 1 clove, crushed 1 allspice berry, crushed 1 small dried red chili, crushed 2 tsps. orange zest, finely grated 1 tbsp. lemon zest, finely grated 2 tsps. lime zest, finely grated 1/2 cup jasmine tea leaves 2 tbsps. vodka 1 cup sugar 1 cup kosher salt or medium sea salt method: in a small skillet, combine the bay leaves, pepper, clove, allspice and dried chili and place the skillet over a medium flame. slowly stir the spices around for two or three minutes until they begin to heat up and become aromatic. add the three citrus zests and the tea leaves and warm for about 2 minutes longer, stirring constantly. be careful not to burn the spices. remove from the fire and add in the vodka to arrest the cooking process. set aside to cool. once cool, mix the spices with the sugar and salt. on a flat tray or platter, lay down a thin layer of the curing salt and place the salmon, skin side down, on top of the salt layer. evenly distribute the remaining curing salt over the top of the salmon. cover and refrigerate for 36 hours. after 36 hours, wash off all of the salt from the salmon and place the fillet on a drying rack, skin down, in a cool dry place for 24 hours. refrigerate the salmon for at least 4 hours, slice very thing with a sharp slicing knife and serve. the cured salmon should keep under refrigeration for at least one week.  sake mignonette' makes about 1 cup 1/3 cup premium sake 3 tbsps. champagne vinegar 2 tbsp. lemon juice 1 tbsp. soy 2 tbsps. finely minced shallots shiso leaves, finely chopped 1/4 tsp. salt 1 tsp. chopped pickled ginger 1 tsp. chopped preserved lemon ? tsp. freshly ground white pepper 1/2 tsp. freshly ground black pepper 1/2 tsp. freshly ground szechwan peppercorns 1/2 tsp. freshly ground coriander seed method: combine all ingredients and refrigerate for up to one week.  tuna sashimi roll with truffle ponzu makes 4 servings 2 japanese cucumbers 1 ripe but firm avocado 8 shiso leaves 8 large basil leaves 1 tray radish sprouts 1/2lb. sashimi quality tuna, cut into 5 inch x 1 inch strips method: using a sharp japanese knife or vegetable sheeting machine, cut the ends off of the cucumber leaving about 5 inches in overall length. then cut around the cucumber creating a long, very thin sheet of cucumber. discard the dark peel. cut a length of cucumber sheet about 8 inches long. lay the sheet out on a sushi rolling mat. place 2 shiso leaves and 2 basil leaves across the width of the cucumber about 2 inches from the bottom of the sheet. cut two wedges of avocado on top of the leaves, across the width of the cucumber. lay two small bunches of radish sprouts next to the avocado with the tops extending beyond the edge of the cucumber on both sides. lay one of the strips of tuna down on top of the radish sprouts. roll the bottom edge of the cucumber up and over the tuna and avocado. pull back toward the bottom to tighten the roll. carefully roll forward while gently pulling back to keep the roll tight, all the way to the end of the cucumber. using a sharp japanese knife, slice the roll in half cross-wise and then slice each half into 3 equal pieces. arrange on a plate and top with truffle ponzu. for the truffle ponzu 1/4 cup soy 2 tsps. truffle oil 1 tbsp. lime juice 1 tbsp. lemon juice 1 tbsp. shredded dried bonito flakes 1 inch square piece of dried kelp 1/4 tsp. freshly ground white pepper 2 tsps. chopped truffles combine all ingredients and serve as soon as possible. Szechwan Pepper-Salt 1 1/2 cups coarse sea sal 1/2 cup Szechwan peppercorns, stems removed 2 tbsps. white peppercorns 2 tbsps. black peppercorns Method: In a large skillet, combine one third of the salt with the three peppercorns. Heat the skillet over medium heat, stirring constantly. After 4 or 5 minutes the mixture should being smoking slightly. At this point remove from heat and allow to cool. In a coffee or spice grinder, grind the mixture to a relatively fine powder. Separately, grind the remaining sea salt, but not as finely as the pepper mixture. Combine the two together. sesame-dijon vinaigrette makes about 1 cup 1 tbsp. dijon mustard 2 tbsps. whole grain mustard 2 tbsps. brown rice vinegar 1 tbsp. chopped basil 1/4 tsp. freshly crushed white pepper 1/4 tsp. freshly crushed black pepper 1 tbsp. chopped fresh shallots 1 tbsp. minced chives 2 tbsps. japanese dashi broth 1 tbsp. vegetable oil 1/3 cup extra virgin olive oil 1/2 tsp. sesame oil 1/4 tsp. salt method: combine all ingredients except the two oils and mix thoroughly. mix the two oils together and slowly whisk them into the mustard mixture. cover and refrigerate. will last in the refrigerator for up to one month. |
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