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1.
TAYLOR
BAY SCALLOPS WITH UNI AND MUSTARD OIL
Method 1. To make tomato water, pulse ripe tomato with coarse sea salt in a food processor. Suspend in cheesecloth and set in strainer overnight allowing liquid to drop into a large bowl. Pass liquid through a coffee filter to remove all solids. Mix liquid with mirin and cayenne, coarse sea salt and freshly ground pepper. 2. Arrange one scallop and one lobe of uni in each well-rinsed scallop shell. Pour tomato water over scallop and uni and drizzle several droplets of mustard oil over top. Garnish with crushed black mustard seed. 3. Place seaweed on bed of crushed ice on small serving plate. Arrange five scallop shells in a circle on seaweed bed and serve immediately. |
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2. SEARED SALMON WITH ONIONS AND RHUBARB
| By
Rocco
DiSpirito Serve: 4 Ingredients: 1½ cup dry (fino) sherry ¼ cup turbinado raw sugar ½ lb rhubarb (trimmed and cut on a bias) 1 lb spring onions (thinly sliced) 3 tbsp unsalted butter ½ cup chicken stock 1 thyme sprig salt & pepper 1 lb fava beans (shelled) vegetable oil 4-6 oz Copper River salmon fillets (skin-on) 1 tsp fresh lemon juice |
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Method 1. Combine sherry with sugar in a medium saucepan and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to ½ cup, about 8 minutes. 2. Melt the butter in a medium saucepan. Add the onions, cover and cook over low heat, stirring, until softened (about 5 Minutes). Add the chicken stock and thyme and a pinch of salt & pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes. 3. Cook fava beans in a medium saucepan of boiling water for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the beans and add them to the onions. 4. Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt & pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely through, about 4 minutes more, depending on the thickness of the fish. 5. To serve, discard the thyme sprigs and rewarm the onions. Add the lemon juice and season with salt & pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once. |
