Tuesday, June 21st 2011, 2:44 pm
Seared Ahi tuna
1ea Ahi tuna steak (4-4 ½oz piece)
2oz blackened seasoning, Paul Prudhommes magic blackened seasoning
Using gloved hands, coat the tuna with ½oz blacken seasoning on each side, shake off excess
Heat a large cast iron skillet to smoke point
Place tuna in skillet & cook for 1 minute (15 seconds per side)
Using tongs to rotate 90 deg after 15 seconds
Remove from skillet
Allow to rest for 2 minutes
Pass to salad station for slicing & plating
----
Asian slaw for Ahi tuna appetizer
Ingredients: Yield:
Red cabbage, shredded 3/16" 1 ½#
Green cabbage, shredded 3/16" 2 ½#
Lemon juice, fresh squeezed ¾cup (6oz)
Soy sauce, Kikkoman ¼cup (2oz)
Mirin, Kikkoman ½cup (4oz)
Green onions, sliced ¼" 1 cup (2oz)
Granulated sugar, Imperial ½cup (4oz)
Pickled ginger, Roland ½ cup (4oz)
Furikake (Asian seasoning) 1T (1/8oz)
Siracha (Thai chili sauce) 1T (¼oz)
Roasted cashews, Planters 12oz
Sesame oil, Roland ¼cup (2oz)
Dried cherries 2 cups (13oz)
Procedure:
1) In a china cap, drain the ginger for 2 minutes
2) Remove ginger & cut into 1/8" pieces
3) Using gloved hands, combine red & green cabbage into large stainless steel mixing bowl & lightly toss
4) Add lemon juice, soy sauce , Mirin, green onions, sugar, pickled ginger, Furikake, Siracha, roasted cashews, sesame oil & dried cherries
5) Using gloved hands mix thoroughly, make sure all the cabbage is coated ( no dry spots)
6) Using tongs & gloved hands, transfer slaw mix into a 8qt plastic cambro
7) Cover with airtight lid
8) Label, date, rotate & store in walk-in on prepared vegetable shelf
9) Shelf life is 2 days
Yield is 8#
---
Scallop & shrimp stack
3ea scallops, U-10
3ea shrimp, 10/15ct
1/2oz salt, pepper & granulated garlic (mixed)
1 1/2oz olive oil, Roland's
4ea asparagus, grilled (sub recipe)
1/4oz tortilla strips, fried
1/2oz shallots, minced
1/2oz garlic, minced
1oz lemon juice
1oz white wine, Regina
1/2oz kosher salt
4oz unsalted butter, cubed
1oz radish sprouts
June 21st, 2011
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 18th, 2024