The Menu Fa


Favorite Re


[2010 San Diego Bay Wine & Food Festival “Chef of the Fest” winning dish]


INGREDIENTS [Braised Newport Beef Tongue ] Beef Tongue


[Braising liquid] 3 parts water 1/8 Mirin


1/8 soy sauce


1 leaf dry salted sea kelp (Konbu)


1/3 cup blond miso paste (Miso & Konbu steeped into braising liquid and removed – never boiled together.)


Napa cabbage/onion/carrot mirepoix


e Recipees s


CUNNING LENGUA: SAPPORRO-STYLE BRAISED BEEF TONGUE WITH FUYU PERSIMMON & ROASTED MATSUTAKE, GARNISHED WITH CHILI DAIKON-SHOGA


[Demi-Glace] Three day Demi Oxtail beef stock Classic mirepoix Tomato paste


[Matsutake Mushroom] Japan’s Pine infused Truffle Mushroom (grown on our NW coast, thriving symbiotically on the roots of pines and firs.)


Sake Soy


Fuyu persimmon: grown locally in San Diego (delicious seasonal item – perfect in November and pairs well with the melting beef tongue.)


Chili Daikon-Shoga: (In season, the blend adds


perfect texture and succulence to the dish.) In season Spicy Japanese Radish


Fresh minced ginger blend Mixed tai chili paste Micro Shiso: (petite herb allows for a clean background)


[Demi-Glace] Quickly boil oxtails to clean & prepare for stock. Add ice, mirepoix, tomato paste and bring to a low steam – never boiled. Strain and reduce over three days to demi-glace base. Slice and chill as sashimi.


[Matsutake Mushroom] Marinate Japan’s Pine infused Truffle Mushroom in sake & soy. Slow roast whole over an


“Chef of the Fest” winner


open flame until the pine & cinnamon perfume is explod- ing. Shave thin truffle style. Season and brown the tongue, sweat the mirepoix, deglaze with braising liquid and submerge the tongue. Braise on a low temperature for 4-6 hrs. Remove the tongue from the braising liq- uid, quick rest, and carve to portion.


Top with a thin slice of persimmon and a demi- glace Sashimi slice. Shave the roasted Matsutake over the persimmon. Garnish with chili daikon-shoga and Micro Shiso. Serve.


Chef Robert Ruiz Harney Sushi San Diego, CA


TURDUCKEN NUGGETS, POTATO AIR, CRANBERRY GELÈE, FOIE GRAS GRAVY


INGREDIENTS [Nuggets] 1 lb turkey breast 1 lb duck breast 1 lb chicken breast 2 Tbsp transglutaminase 5 cups apple cornbread stuffing, dehydrated and ground


2 cups flour 2 eggs


[Potato Air] 3 Yukon Gold potatoes 1 cup cream fraiche Salt to taste


[Cranberry Gelèe] 2 cups cranberries 1 cup orange 1/2 cup sugar 1 cinnamon stick 1 cup cranberry soda 6 sheets gelatin


44


[Foie Gras Gravy] 1 lb foie gras 2 shallots


2 celery stalks 1/2 cup onion


1 Tbsp garlic 1 qt roasted chicken stock 1 Tbsp butter 1 sprig thyme


METHOD [Nuggets]


Brine the turkey for 3 days, the duck for two and the chicken for one day. Pat dry and set aside. Cut all the breast meat into similar widths and “glue” them to- gether by sprinkling each layer with the transglutami- nase. Place the poultry in a bag and vacuum seal on high and refrigerate for 12 hours. Remove from the bag and cut out desired shape and set aside. Make a breading station with the flour, eggs and ground stuffing and bread each nugget. Place in the refrigerator.


[Potato Air] Steam the potatoes and


“Chef of the Fest” runner up


PHOTO BY LYNN CHYI


rinse them. Add crème fraiche and salt and place in an ISI container and charge three times.


[Cranberry Gelee]


Place the first six ingre- dients in a pot and simmer for 1 hour. Puree until smooth and place in cheesecloth-lined china cap and allow the water to drip out over night. Remove


the cranberry water and set with gelatin and set aside. Cut into desired shapes.


[Foie Gras Gravy] Sauté the vegetables until


they become translucent, add chicken stock and simmer for one hour. In a blender, emul- sify the foie into the stock and keep warm. Deep fry the turducken


nuggets until they are golden


brown and place on a plate. Add the potato, cranberry, gravy and finish with micro celery.


Chef Paul McCabe [2010 San Diego Bay Wine & Food Festival “Chef of the Fest” Runner-up] Kitchen 1540 at L’Auberge Del Mar, CA


Culinary Trends | Mid Winter 2011


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