food

Hoje é Dia de Banquete

Deleite seus olhos e estômago com as delícias que o chef Holden prepara hoje. Vamos nos deliciar com um Buri Kama assado, cogumelos maitake glaceados com vinagrete de missô e mel com purê de aipo e capim-limão, e uma torrada de uni.

food

Hoje é Dia de Banquete

Deleite seus olhos e estômago com as delícias que o chef Holden prepara hoje. Vamos nos deliciar com um Buri Kama assado, cogumelos maitake glaceados com vinagrete de missô e mel com purê de aipo e capim-limão, e uma torrada de uni.

Supplies

Uni Butter

  • 12 Lobes Uni
  • 1/2 pound salted french butter softened
  • 1 Tablespoon yuzu juice

Shisho Leaf Salsa Verde

  • 5 shisho leaves
  • 1/4 cup parsley leaves picked
  • 1/4 cup mint leaves picked
  • 1/2 cup olive oil
  • 2 cloves garlic finely chopped
  • 2 scallion whites sliced finely
  • 2 Tablespoons lemon juice
  • 1 Tablespoon rice wine vinegar
  • Salt

Toasted Brioche

  • 1 Brioche pullman

Passo a passo

Uni Butter

  1. In the bowl of a mixer fitted with a paddle attachment, combine the Uni, softened butter and yuzu juice. Mix until completely incorporated, scraping down the mixer as needed.
  2. Place in a vessel coved with plastic wrap so not to form a skin.

Shisho Leaf Salsa Verde

  1. Roughly chop the herbs and combine them in a bowl.
  2. Add remaining ingredients and mix together, season with salt and set aside, can be made 24 hours in advance.

Toasted Brioche

  1. Slice brioche, and toast until golden in a 325 degree oven on a sheet tray lined with a rack.
  2. To serve: temper uni butter, spread on toast and serve with the salsa verde on the side.

Supplies

  • 1 Hamachi collar
  • 1/2 teaspoon yuzu kosho
  • 1 T Tamari
  • 1.5 teaspoons mirin

Passo a passo

  1. Heat oven to 400 degrees.
  2. Quickly rinse the hamachi collar in cold water and pat dry.
  3. Place the collar skin side down, on a sheet tray covered with tin foil lightly sprayed with non stick cooking spray. Roast for 20 minutes.
  4. While the collar is roasting combine the yuzu kosho glazing in a bowl and whisk together.
  5. Remove the collar from the oven and brush the glazing over the warm collar gently and then return to the oven for 2-5 minutes.
  6. Serve warm with the ponzu in a vessel on the side.

Supplies

  • 1/2 Cup Tamari
  • 1/4 Cup yuzu juice
  • 2 Tablespoons orange juice
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Mirin
  • 4 grams bonito flakes (1/4 cup)
  • 1 piece of kombu Dried kelp (6 grams)
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 teaspoon yuzu kosho

Passo a passo

  1. Combine all the ingredients for the ponzu dipping sauce in a clean mason jar and place in your fridge for up to a week prior to straining for use.

Supplies

Miso Honey Glazed Maitake Mushrooms

  • 2 Maitake Mushroom packages
  • To serve: Scallions

Miso Honey Glaze

  • 3 Tablespoons yellow miso
  • 2 teaspoons Honey
  • 1 Tablespoon mirin
  • 1 teaspoon rice wine vinegar
  • 1/8 t salt
  • 1/4 t roasted sesame oil

Passo a passo

Miso Honey Glazed Maitake Mushrooms

  1. Heat your oven to 425 degrees.
  2. Break the mushrooms down into four equal pieces and lay out on a bare sheet tray light sprayed with non stick spray.
  3. Roast the in the oven for about 15 minutes until the mushrooms are slightly withered and they begin to caramelize. Turn them throughout their time in the oven, so that they cook evenly.
  4. While they are roasting, heat a heavy bottomed pot or cast iron skillet over medium heat.
  5. Once the mushrooms have cooked enough, remove them from the oven and place them in the hot pan, first dry, then after a minute or two add enough vegetable oil to coat the mushrooms.
  6. Sauté the mushrooms until they caramelize deeply and pick up color.
  7. Add the miso honey mixture to the pan and toss the mushrooms around in the sauce until it reduces and fully coats the caramelized mushrooms.
  8. To serve: Mound some of the mash on the plate a top with the roasted mushrooms. Finish with a little thinly sliced scallion greens.

Miso Honey Glaze

  1. Combine, yellow miso, honey, mirin, rice wine vinegar, and salt in a bowl.
  2. Whisk to combine.
  3. Set aside at room temperature for later use.

Supplies

  • 1 Large celery root
  • 1/2 medium white onion
  • 2 stalks of lemon grass
  • 1/4 cup vegetable oil
  • Salt

Passo a passo

  1. In sauté pan, heat the oil over medium heat below smoking.
  2. Add the other lemongrass stalk loosely chopped to the oil and cook it in the oil until the oil is fragrant with the scent of the lemongrass, remove from the heat and strain out the lemon grass and set the oil aside to cool.
  3. Once the celery root and onion are tender and soft, while still warm add them to a vita mix. The lemongrass that was in the steamer should be soft but not soft enough to puree, so using a gloved hand ring out as much moisture from the lemongrass as possible into the celery root and onion mixture.
  4. Puree until smooth, while the vita-mix is running stream the lemongrass scented oil in to the puree emulsifying it into the puree, season with salt.