Text 21230, 81 rader
Skriven 2009-02-23 17:01:08 av Michael Loo (1:18/200.0)
  Kommentar till text 21179 av Jim Weller (1:123/140)
Ärende: Chinese 265
===================
 ML> but I'd bet that you'd likely have Koreans
 ML> or Salvadorans in the kitchens nowadays.
 JW> But here it would be Vietnamese cooks with Somalian and Bangladeshi
 JW> helpers.

Could be here as well, though there are lots and lots of
Central Americans cooking in the most unlikely spots.

 ML> "enhanced with up to 15% solution." I guess that
 ML> salt water is all natural
 JW> Only if it's organic sea salt. [g]

NaCl is all natural pretty much no matter where it
comes from!

Tuna sushi
cat: starter, Hawaiian
serves: 10

h - for the seared ahi
10 2-oz blocks big-eye ahi
1 ts sea salt
1/4 ts white pepper
1/8 ts cumin, toasted, ground
1/8 ts turmeric
1/8 ts coriander, toasted, ground
1/8 ts allsipce, ground
1/8 ts ginger, ground
1/8 ts garlic powder
2 Tb olive oil
h - salad
1 bn Sumida watercress, cleaned, picked over
2 red radishes, sliced thin
1/3 c fresh hearts of palm, sliced
3 Tb lemon vinaigrette
sea salt
white pepper
h - garlic sauce
2 garlic heads, peeled, degermed
1 c whole milk
sea salt
white pepper
h - watercress essence
1/4 bn watercress
3 Tb soubise
3 Tb EVOO
sea salt
white pepper

Spiced big-eye ahi with Sumida watercress, hearts of palm,
red radish, and garlic-watercress essence

For the tuna: combine the spices and sift through a fine
sifter onto a plate. Season the ahi with sea salt and roll
through the spices. Shake off any excess; sear in a nonstick
pan coated with olive oil. Cut each block into 3 cuves.

For the salad: combine vegetables; season. Dress with lemon
vinaigrette and toss gently.

For the garlic sauce: blanch garlic five times in boiling
water. Cover with milk and cook 10 min. Blend. Season.
Strain through a chinois and chill.

For the watercress essence: clean the watercress. Blanch
quickly in salted water. Cool in a bowl on top of another
bowl of ice. Blend all ingredients except EVOO well; turn
down speed to low and emulsify with EVOO. Correct seasoning.

Presentation: place the salad at 12:00 on the plate. Arrange
the ahi pieces at the center of the plate. Sauce the garlic
sauce near the salad. Sauce the watercress essence around
the ahi.

Chef Mavro, Honolulu (where I ate sometime in 2007
or 2008), in Global Traveler 2/2009

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