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ONE NIGHT:
I've finally got a KCBS card just so I can shop @ Restaurant Depot. So I decided to pick up some of this Sashimi Grade Ahi Tuna, and cook it. In his Harry Soo's class, he made a dish that was
. so I attempted to recreate. Here's what it's supposed to look like:
[IMG]http://i43.***********/2useao3.jpg[/IMG]
Here's the recipe:
SYD Signature Seared Ahi Tuna w Maui Onion Dressing (see Bobby Flay audition video below on how to prepare this dish). Always a crowd favorite and our most requested catering appetizer
Ingredients
Sashimi Grade Tuna
SYD All Purpose Rub
Extra virgin olive oil
Dressing
1/4 cup light soy sauce
1/4 cup Japanese rice wine vinegar
1 tbs honey
1 tsp Japanese Shichimi pepper blend (red chili pepper you see in all Japanese restaurants; use cayenne as substitute)
dash of pepper
pinch of Kosher salt
1 Tbs Japanese sesame oil
1/2 cup finely chopped Maui onions
Garnish
Radish sprouts
Black sesame seeds
White sesame seed
Soak tuna overnight in ziploc bag drizzled with extra virgin olive oil (this secret step will tenderize the tuna). Remove tuna from bag. Dust with medium sprinkling of SYD rub. Sear on hot saucepan 60 seconds each surface. Pour dressing on serving plate. Slice tuna about pencil thick and lay in circular pattern. Garnish with radish sprouts and sesame seeds.I dont have pics of the finished product. It looked great, but apparently using 1 TBS
Here's what I picked up
I don't have any pics of how it turned out....BECAUSE....as directions show "1 tsp Japanese Shichimi pepper blend (red chili pepper you see in all Japanese restaurants; use cayenne as substitute)", I couldn't find any Shichimi Pepper Blend, so I went w/ what I thought was 1 tsp of Cayenne. Anyhow...i think after a few Pendleton & waters, I grabbed a TBS of cayenne and threw it in the mix. Burned me up! I'm going to make it again tonight..so wish me luck. I hope to come back w/ a pic of mine that doesn't have me chewing tums from the burn. It was too hot for me and my wife to eat.
ANOTHER NIGHT:
Leftover Tri-tip cut up into pieces for a Quesadilla
ANOTHER DAY
The friday before New Years, we pulled out an old blue Weber Kettle and decided to have a little work potluck. Here's my quick contribution
Wrapped in Bacon
ANOTHER NIGHT
Dino Bones! <$10. I knew it wouldn't result in much meat, but damn they can be good. UDS w/ Apple/Hickory
W/ a Plowboys Bovine Bold facelift
These things are great, but again, a lot of effort for a snackable amount of finished meat.
ANOTHER NIGHT
Found a nicely marbled chuck at Fry's. Lookin to make a pulled chuckie. UDS w/ Applory errr Hickpple
This one got Willinghams Original, and Mad Hunked
Overnighted
Foiled
Sliced up
Chimis to be made soon.
I've finally got a KCBS card just so I can shop @ Restaurant Depot. So I decided to pick up some of this Sashimi Grade Ahi Tuna, and cook it. In his Harry Soo's class, he made a dish that was
. so I attempted to recreate. Here's what it's supposed to look like:[IMG]http://i43.***********/2useao3.jpg[/IMG]
Here's the recipe:
SYD Signature Seared Ahi Tuna w Maui Onion Dressing (see Bobby Flay audition video below on how to prepare this dish). Always a crowd favorite and our most requested catering appetizer
Ingredients
Sashimi Grade Tuna
SYD All Purpose Rub
Extra virgin olive oil
Dressing
1/4 cup light soy sauce
1/4 cup Japanese rice wine vinegar
1 tbs honey
1 tsp Japanese Shichimi pepper blend (red chili pepper you see in all Japanese restaurants; use cayenne as substitute)
dash of pepper
pinch of Kosher salt
1 Tbs Japanese sesame oil
1/2 cup finely chopped Maui onions
Garnish
Radish sprouts
Black sesame seeds
White sesame seed
Soak tuna overnight in ziploc bag drizzled with extra virgin olive oil (this secret step will tenderize the tuna). Remove tuna from bag. Dust with medium sprinkling of SYD rub. Sear on hot saucepan 60 seconds each surface. Pour dressing on serving plate. Slice tuna about pencil thick and lay in circular pattern. Garnish with radish sprouts and sesame seeds.I dont have pics of the finished product. It looked great, but apparently using 1 TBS
Here's what I picked up
I don't have any pics of how it turned out....BECAUSE....as directions show "1 tsp Japanese Shichimi pepper blend (red chili pepper you see in all Japanese restaurants; use cayenne as substitute)", I couldn't find any Shichimi Pepper Blend, so I went w/ what I thought was 1 tsp of Cayenne. Anyhow...i think after a few Pendleton & waters, I grabbed a TBS of cayenne and threw it in the mix. Burned me up! I'm going to make it again tonight..so wish me luck. I hope to come back w/ a pic of mine that doesn't have me chewing tums from the burn. It was too hot for me and my wife to eat.
ANOTHER NIGHT:
Leftover Tri-tip cut up into pieces for a Quesadilla
ANOTHER DAY
The friday before New Years, we pulled out an old blue Weber Kettle and decided to have a little work potluck. Here's my quick contribution
Wrapped in Bacon
ANOTHER NIGHT
Dino Bones! <$10. I knew it wouldn't result in much meat, but damn they can be good. UDS w/ Apple/Hickory
W/ a Plowboys Bovine Bold facelift
These things are great, but again, a lot of effort for a snackable amount of finished meat.
ANOTHER NIGHT
Found a nicely marbled chuck at Fry's. Lookin to make a pulled chuckie. UDS w/ Applory errr Hickpple
This one got Willinghams Original, and Mad Hunked
Overnighted
Foiled
Sliced up
Chimis to be made soon.
Uhh...Natty me!
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