Orange Soup

Ingredients:

• 3 tbsp oil
• 1 white onion
• 1/2 large Serrano
• 1.5 lb nice carrots
• 4 cups chicken broth
• 1/4 to 1/3 cup heavy cream
• Salt
• Cilantro
• 1 tbsp Coriander seeds

Directions

1. In a pan, sauté onion 3-5 minutes
2. Decrease heat and add carrots and Serrano to sweat carrots, about 5-7 more minutes
3. During #2, toast coriander seeds then crush in mortar and pestle
4. Add coriander to the carrots and onions
5. Add broth and bring to boil
6. Simmer for approximately 40 more minutes
7. Puree in blender
8. Pour back in pan and whisk in cream (can go without cream)
9. Simmer for 10 minutes
10. Top with fresh chopped Cilantro at serving

Got this from Oak Hill Farm. Amazing and simple. Ingredients, Ingredients, Ingredients is the name of the game.

Ingredients:

• 10 small zucchini’s (diced)
• 2 large bunches basil
• 2 medium leeks (sliced)
• 2 cups chicken broth
• 2 tbsp butter

Directions:

1. Saute the leeks in butter until soft
2. Drop in the Zucchini, saute a bit longer until soft.
3. Slowly add the chicken stock
4. Reduce by half or a bit more.
5. Turn off heat
6. Add the fresh basil (dont cook)
7. Toss in a blender.
8. If too thick, add stock accordingly

And done.

Simple fennel salad. Ideal to make just a bit ahead of time to allow for minor maceration. The key here is shaved, not sliced fennel. The following is for a single serving and each of the ingredients amounts is very much a personal taste thing but start with the baseline. I recommend topping with sushi grade ahi.

Salad:

• 1 medium fennel bulb
• 2 tbsp fresh grated Parmesan or Reggiano
• 2 tbsp fresh lemon juice
• Pink Peppercorns
• 2 tbsp good olive oil
• 1 tsp fresh thyme
• 1 tbsp cilantro (or more)
• salt

The salad:

1. Shave the fennel very thin with a mandolin
2. Combine all ingredients. (thyme, salt, fennel, olive oil, lemon, pinks, parmesan)
3. Let it sit on table or fridge for an hour if you have time to macerate

The tuna:

1. Use only top shelf, dry ahi tuna steak
2. Bring to room temp (or close)
3. Sprinkle liberally with salt and pepper.
4. Heat olive oil in cast iron, get hot.
5. Sear for 1 minute TOPS per side.
6. After it sits a touch, slice thinly against the grain

Serving:

• Stir up the fennel salad
• Serve on plates
• Hit with hand cracked peppercorns
• Shave on grana/parm
• Lay out the thin sliced tuna on top of each plate..
• Depending on taste, you can hit with salt on the tuna or not

 

This is as simple as it gets and works as long as you have fresh fish.

1 lb super fresh halibut….(get em to slice up a new fish or find out when they get their fish)
1/4 cup lime juice
1/4 red onion
1 Serrano chile
Salt
Chopped cilantro
1/4 chopped red bell
1/4 chopped yellow bell

Dice up the halibut in thin small chunks, think half a domino in thickness and size, rinse and dry.
Mandolin the red onion very thin, rinse and dry.
Dice up the serrano very small
Combine fish, onion, serrano and lime juice. Salt  a touch and refrigerate for 5 minutes
Stir at 2 minute mark
Take out at 5 minute total….play this by ear.
Add cilantro, and bells.
Bam! serve w avo slices

Way to screw up: too much time in the lime..

add on: Tigers Milk

Leche de Tigre (Le Mar)

• 2/3 cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves
• 1/2 ají limo or habanero chile, seeded, halved lengthwise
• 1/2 small red onion, chopped
• 1/2 cup bottled clam juice (optional)
• Kosher salt

Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

 

Mom’s taco recipe which we found goes very well with Champagne.

Tattinger and Taco’s

Ingredients:

• 4 skinless/boneless chicken breasts
• 3 cloves garlic, cut in pieces
• 1 onion
• Salt
• Pepper
• Olive oil
• Fresh Corn Tortillas (thinnest possible)
• Vegetable oil
• Fixins’

• Sour cream
• Guacamole
• Shredded iceberg lettuce
• Diced tomatoes
• Salsa
• Queso Fresco (at local Mexican store)

1. Bring enough water to a boil to handle the breasts
2. Add garlic to the water
3. Add a large dash of salt to the water
4. Boil chicken for 10-12 minutes max, to medium rare.
5. Cool chicken for a bit
6. Once cool enough to handle, shred by hand…you cant over shred
7. Dice the onion very small
8. Sautee onion in olive oil until translucent
9. Toss in shredded chicken
10. Add salt and pepper to taste (don’t undersalt)
11. Work it together to flavor the chicken with the onion: a solid 10 minutes
12. Set aside
13. Pour shit-ton of oil into your deep fry pan. At least 1.5 “
14. Nuke tortillas in plastic bag for 30 seconds.
15. Put chicken in corn tortillas, fold and deep fry. Key is to have oil cover the entire folded corn tortilla and not take out early
16. Put in paper lined tray to drain oil

BAM

JF Burger Recipe (credit to Dr. Julian Feneley)

For 2 people

5 oz chuck steak preferably, or chuck roast if chuck steak not available

7 oz NY strip

2 heaped tsp breadcrumbs

2 tbsp salted butter

1 tsp salt

1 tsp pepper

1 tsp paprika

6 oz per person, 60% each strip and 40% chuck, or 50:50

Cut beef into 1 cm cubes, dry with paper and towel, and divide into 2 burger size portions of mixed strip and chuck

Layer one burger portion size into processor, and pulse for 1 second for 3 pulses

Put ground meat into bowl, add 1 heaped tsp breadcrumbs, add any additional spices (see below), and mix with metal fork, then work into a patty using minimum of handling

Melt butter and brush one side, sprinkle mixed salt, pepper and paprika over buttered side

Heat griddle to high heat, add few drops of vegetable oil, place burgers on heat. Cook for 5 mins. After 3 mins, brush top side with melted butter, sprinkle salt/pepper/paprika mixture, and be ready to turn over. Turnover and cook for further 3 mins.  Make sure burger surface is deeply browned.

Breadcrumbs made from stale white bread, processed, and baked for 15 mins at 190⁰ C to dry out.

Variations:

Mix ½ heaped tsp of chopped fresh tarragon and ½ heaped tsp chopped fresh coriander and mix with ground meat (per burger)

Mix ¼ tsp garlic powder and ¼ tsp celery salt and mix with ground meat (per burger)

Add both of above.

Serve with sliced onion and tomato ketchup