Raw ahi tuna with Citrus Marinade

Raw ahi tuna with Citrus Marinade

Incredibly quick, easy and healthy... be sure to use a high-quality ahi tuna, as you will be consuming said fish raw.

I simply marinated my ahi in 1/2 cup of freshly squeezed orange juice, splash of lemon and lime, 1 tsp sesame oil, pinch of cayenne and sea salt. Place in the refrigerator for about 30 minutes (allowing the citrus to permeate and seep into the tuna).

While the tuna is marinating, cut supremes from an orange, as well as fresh jalapeño, raw red onion and green onion. Cut the green onion on a bias, meaning - the diagonal. This will allow them to display a more glamorous "diamond" shape, as opposed to a simple circle (more 'restaurant' presentation).

In a small bowl, combine 1/4 cup mayo, 1 tsp wasabi paste and sprinkle of sea salt... whisk together to form a wasabi-mayo.

When plating, carefully line the ahi tuna into rows - being sure to keep the lines clean and modern. Carefully spoon the citrus reduction atop the ahi, and allow to cascade to the bottom of the plate... creating a small pool for the tuna to rest. Top the ahi with a slice of jalapeño, orange segment, raw onion and green onion. Sprinkle with sesame seeds and dot the plate with the wasabi mayo.

Simple. Sophisticated. Healthy.

Love y'all dearly!! xo 

Ahi tuna

Ahi tuna.

I know - you're probably thinking sesame seed oil and more asian-influence, right?

#creativityfail

Such a versatile fish - allow yourself to be more expressive in terms of flavors.

One of my favorite dried herbs - herbs de Provence - simply a descriptive term referring to herbs typical of Provence (France). Generally a mix of: savory, fennel, basil, thyme and lavender.

Simply season ahi steak with a sprinkle of salt, pepper and generous crust of herbs de provence. Heat olive oil in a hot sauté pan, then simply sear the ahi one each side - for about 10 seconds. This will allow the herbs de provence to marry into the skin and slowly permeate throughout the fish. Yes, the majority of the fish will in fact be raw - and sparkling pink.

Accruements? Remember your peeler when working in the kitchen. I simply shaved carrots (into "faux noodles"), and red radish to thin slices. Combined with arugula and frisée, as well as a few julienne cuts of celery. Marinated with fresh lemon juice, sea salt, ground pepper and basil oil. The basil oil elevates the shaved roots by providing a subtle-herb complexity to the thinly-sliced vegetables.

To finish, using a serrated knife, carefully slice the ahi into thin stripes. Simply drizzle a touch of basil oil atop the ahi tuna and add a few edible flowers for a feminine touch.

Simple. Sophisticated. Healthy.

Love y'all dearly!

Goat cheese and beet mousse with roasted beets

Goat cheese and beet mousse with roasted beets...

I know, when I mention, "beets," most immediately snuff up their nose and dismiss the root vegetable. Why? Because many have only enjoyed beets when consumed from a can.

Trust me, canned beets are nothing like their roasted, sweet and savory counterparts.

#truestory

Where to begin:

Preheat oven to 400 degrees. Scrub beets with soapy water (beets are root vegetables - essential to remove the grind and dirt from the skin). Place a large piece of foil on a baking sheet and season with olive oil, salt and pepper. Place beets on the foil and season again - olive oil, salt and pepper... then wrap the foil around the beets (like a little package) and place in the oven. Essential, this will steam and roast the beets at the same time.

Depending on the size of the beets, they will usually take about 40-60 minutes. They will be finished when tender to cut with a knife. Remove and allow to cool for about 5 minutes. At this point, if they are pink beets, I will use gloves... as the pink will stain your hands (and clothes too... be careful!) If golden beets, they will not stain your hands... Carefully remove the skin (beets will be hot, but always easier to remove the skin of the beets when warm).

With the roasted beets, we are going to serve the beets in three ways: one, simply roasted, as is; two, beet coulis; three, beet/goat cheese mousse.

Roasted - already cooked: simply toss with extra-virgin olive oil, touch of dijon mustard, crushed pepper, pinch of cayenne pepper and Himalayan sea salt.

Beet coulis - In a blender, puree 5 medium roasted (no skin) beets, juice of 1/2 lemon, 1 tsp dijon mustard, salt and pepper (to taste), pinch of cayenne pepper and about 1/4 cup olive oil. Blend until smooth. May add a little more olive oil (consistency should be slightly thicker than a soup... able to keep it's shape when spooned onto a plate).

Beet/Goat Cheese Mousse - Beat together 4 oz goat cheese and 2 Tbsp heavy cream in a mixer... before fully whipped, add about 1 tsp beet coulis. This will give the mousse a hint of beet essence, as well as brilliant pink color.

As far as presentation - if different beet colors are available, use that to your advantage. For example, I used pink beets for the beet coulis and beet/goat cheese mousse... and golden beets for the roasted beets. This will provide a brilliant color contrast for the beautiful August summer.

Simple. Sophisticated. Healthy.

Love y'all!

Lamb tenderloin

Lamb tenderloin

First off - hot sauté pan with smoking oil... I prefer almond or walnut oil. Season all sides of the lamb tenderloin, then carefully place into the pan. Gracefully tip the sauté pan away from you - slightly - allowing the meat to cook at the end of the pan. This will ensure a faster sear, as the meat is being cooked not only on the bottom, but side as well. As the lamb is attaining a brilliant crust, cut and entire head of garlic in half. Place in the sauté pan, with springs of thyme. After the lamb has been seared on all sides (including the side), place the thyme atop the garlic, then place the tenderloin atop the thyme. Add a few knobs of butter, then baste the lamb... ensuring that the garlic/thyme/butter seeps into the meat - locking in moisture and juices.

#droolmuch

Transfer the pan into a 400 degree oven for about 8-10 minutes. Depending on the size of the meat, the timing may alter slightly. Your best bet? Invest in a meat thermometer if you do not have enough experience to tell - by touch - the degree of doneness.

While the meat is cooking, sauté diced onions. Allow to caramelize on a medium/high heat (careful not to burn). Toss in small broccoli flourettes (raw) and continue to cook.

After the meat has cooked, remove from the oven and allow to REST - essential to allow the juices to be absorbed into the fibers, as opposed to cutting immediately and allowing that liquid gold to be disbursed onto the cutting board...

Remove the thyme and garlic from the sauté pan and deglaze with red wine. Pour the brownings into the sauté pan with caramelized onions and broccoli. Add boiled potatoes and allow to reduce.

When plating, keep it simple... a few potatoes, chopped spring onions, broccoli and lamb in the center.

Sophisticated, elegant, delicious.

C'est la vie. La vie en rose.

Love y'all!
sb

 

Short Ribs

Never feel guilty when purchasing an inexpensive cut of meat... magic can still be created in the kitchen. When challenging myself in the kitchen, I strive to create meals that 1) people enjoy a certain food that they have never enjoyed before and 2) using produce in season to create best flavors, as well as cut costs.

Enter in, short ribs.

Absolutely essential to sear the short ribs before throwing into the oven. Why? Because without the sealed crust, the meat will simply boil... not developing a caramelized, rich flavor.

#tears

Be sure to season the short ribs, then sauté in olive oil. Use a large roundeau (large, round pot with handles) to saute the meat. Slice an entire head of garlic in half, then add to pot. Add 1 tsp tomato puree and allow to disperse... this is known as "cooking out." If you simply add the tomato puree, then stick into the oven, it will create a bitter flavor...

#cringe

Add red wine and reduce by half. Then add either beef or chicken stock... about held-way up the meat. Bring to a boil, then cover the pan with tin foil and stick into the oven. Allow to slow-cook for about 2 hours... until falling off the bone.

For the garnish... fry up small slices of pancetta, then add mushrooms... any variety. Cooking the pancetta and mushrooms separately from the meat will allow them to have a crispy texture... which will compliment the fall-off-the-bone tenderness of the shot rib.

#heaven

Once cooked, remove the short ribs from the oven. Push the garlic head through a sieve and strain the entire sauce.

When plating... granted, yes... this is a "brown meal." But even though the neutral-theme is not a rainbow of vibrant colors... respect the ingredients. Rather than slopping it onto a plate, carefully spoon the mushroom/pancetta mixture onto the center of the plate... top with the braised short rib (carefully... it will be falling apart... in a brilliant way!) and gently spoon the sauce a top the entire dish. Rather than adding an edible flower (way too delicate for this dish), top with some fresh rosemary... bring a subtle hint of needed vibrancy and color.

Not too shabby, eh?

Love y'all dearly!
sb

Deconstructed desserts

Deconstructed desserts can be a fun and creative manner of plating during dinner parties... an "organized chaos" that features a myriad of different layers of dessert... allowing you, the consumer, to create your own flavors with each bite. Genoise imbibed with whiskey, crumbled sugar cookie, blueberry ice cream (creme anglaise base), blueberry meringue and sautéed blueberries... And copious amounts of love <3

Oysters and mussels

Oysters and mussels- with hearts of palm, artichokes, potatoes, pearl onions, caviar and fresh chervil... love y'all <3