Friday February 22, 2013
by MK Burnell
Here's a treat for our West Coast readers. We're always on the lookout for enticing new venues and recipes that showcase the seductive potential of seafood - so imagine our delight when we learned about San Diego's sustainable sushi hotspot, Harney Sushi
Just like us, Harney Sushi takes their aphrodisiacs seriously. They know that just a splash of sake, a pinch of wasabi and a bit of rice wine vinegar go a long way towards turning dishes like oyster shooters or salmon sashimi into an unforgettable seductive experience.
With a menu featuring only fish whose consumption does not negatively impact the ecosystem, Harney combines fresh ingredients and visual flair with a passion for environmental responsibility that we find very sexy. Their house special rolls demonstrate a particular talent for taking components of traditional sushi and creating something modern and a bit unexpected. The Hope Fuego roll takes shrimp tempura, spicy crab and seared tuna and pairs them up with creamy avocado for a deliciously fresh surf-and-garden flavor; the whole affair is wrapped in soy paper and served with a micro asian green and wasabi aioli. The other rolls are no less tempting, and the daily specials always feature the freshest catch.
If you're in the San Diego area, we highly recommend a visit to Harney - and don't forget to tell us all about your experience!
Meanwhile, for those of us who are longing for that California sunshine, here's a salmon recipe courtesy of Harney Sushi to try at home. It's a little sweet, a little savory, and guaranteed to heat things up.
* * * * * * *
Eskimo Candy with Blackberry Salad
6-8 oz Wild Caught Alaskan Salmon
2 oz Real Maple Syrup
Extra Virgin Olive oil
Small bunch of Mizuna Japanese Mustard greens
1 cup Blackberries
Small bouquet Honeysuckle flowers
Season the salmon fillet on both sides with salt and fresh ground pepper.
In a medium sauté pan (non-stick if you have it but not necessary) throw in a splash of olive oil and put on a medium flame. You don't have to wait for the pan to heat up to temperature. A little trick is to place the salmon in skin-side down, while the pan is still warming up. It won't stick, and the skin, which is the best part, the bacon of the sea, will get crisp evenly. You want to let the salmon cook about 70% of the way through from the bottom up, by the time the skin is nice and crispy, and the salmon mostly cooked, you can finish it by flipping it over and searing the top. Kill the flame and dress the salmon with maple syrup, and a liberal crushing of black pepper over the top. Remove from the pan and let the salmon drain and rest on a paper towel while you arrange the salad.
Make sure you've rinsed and cleaned the greens and berries, the honeysuckle blossoms are optional, but if you take the time to find them, they smell like summer, and you can suck the nectar out of them as part of the salad. It's beautiful and functional. Get artistic and arrange the blackberries, Mizuna, and honeysuckle into your salad. Dress the salad with a drizzle of extra virgin olive oil, salt, pepper, and a squeeze of lemon.
Cut your salmon fillet into strips, reminiscent of bacon, and arrange the strips in a way that visually compliments your salad, and serve. Try pairing with a Cakebread Cellars Chardonnay.
Post a Comment
Friday May 15, 2009
What could be better than pairing sashimi with caviar? This dish can serve as a refreshing appetizer or a lighter main dish. Serve with chilled saki, white wine or champagne. Yellowtail Tartare with Payusnaya
Recipe courtesy of California Caviar Company
- 1 pound sashimi grade Yellowtail tuna
- 1 Tablespoon grape seed oil, or another oil which is light in flavor
- 2 Tablespoon chives, chopped
- 1 Tablespoon lemon zest
- 2 oz Pepin Payusnaya (pressed caviar)
- Sea salt & fresh ground black pepper to taste
With a very sharp knife, dice the yellowtail into ¼" thick pieces. Toss with olive oil, chives, lemon zest, salt & pepper. Shape into a disc or place in mold to shape. Place pressed caviar between two pieces of plastic wrap. Roll out to 1/8" thick. With the mold or a cookie cutter, cut out a disc the same size and place on top of tartare.
Post a Comment
Monday April 06, 2009
Clam Miso Soup, a delightful way to step into Spring. Light, satisfying, and deliciously flavored to tempt the most discerning gourmand. This creative slant on a classic Japanese dish is worthy of top billing for your next Seduction Meal. Serve with a chilled glass of premium Saki and toast to your good fortune.
Miso soup is a staple in Japan, where it can be found at breakfast, lunch, or dinner meals, usually served in a small bowl to the side of the main dish. Miso is an excellent source of protein, and so this soup is a great source of low-fat energy. Many people make miso soup using instant soup or instant dashi packets. Unfortunately these products usually contain a great deal of salt and MSG. Making dashi from scratch is quite easy, and once you've done that you're half way to being done with the soup. What is miso?
Miso is fermented tofu. As the tofu ferments it becomes a richly flavored, aromatic paste that is very high in protein, vitamins, and minerals.
Which miso should I use in my soup?
There are two commonly found types of miso: light miso, and dark miso. You can actually use either in miso soup with great results. Light miso has a milder flavor that the Japanese like to use in miso soup served in the morning with breakfast or in the afternoon. It is commonly paired with silken or fried tofu, green onions, and sometimes seaweed. Dark miso (aka red miso) has been fermented longer, and has a much more robust flavor. Miso soups made with dark miso are usually served in the evening at dinner. You sometimes find stronger flavored ingredients in these evening miso soups, such as baby clams.
Continue Reading /
Post a Comment
Saturday March 22, 2008
One of Nobu's signature dishes--black miso cod is pure seduction to one's palette. Those in the know are grateful that he has shared this recipe which can be found on many blogs, in magazines, websites and of course Nobu's cookbooks
As a frenzied fan of Nobu's culinary mastery, I've visited his restaurants in LA, Miami, and of course NY. From a quick search online I see he has 15 restaurants including hot spots in Tokyo, Melbourne, the Bahamas, Hong Kong, Vegas and Aspen. Nobu New York, the flagship restaurant of Chef Nobu Matsuhisa, has been
a pioneer for Japanese cuisine since its opening in 1994. Nobu
partnered with actor Robert De Niro, producer Meir Teper, restaurateur
Drew Nieporent, and managing partner Richard Notar to bring his modern
Japanese to Tribeca. Nobu draws upon his classical training at sushi
bars in Tokyo and his life abroad in Peru, Argentina, and around the
world to create a whole new trend in Japanese cuisine. The resulting
dishes, including Tiradito Nobu Style, Yellowtail with Jalapeno, Squid
Pasta, and Black Cod with Miso, make Nobu the innovator of new style
So without further ado, here is one great recipe from master Chef Nobu. Nobu's Black Cod with Miso
Note: I had a hard time finding Hajikami so I served this with a very seasonal side dish: Fiddlehead Ferns. Also, Nobu's instructions say to leave the fish marinating in the Miso
paste for 2-3 days. Given my more immediate needs for a culinary
seduction meal now....I tried this with a 8 hour marinade, hoping it
would work out fine. It was a big hit--seduction mission accomplished!
4 black cod fillets, about 1/2 pound (230g) each
3 cups (800g) Nobu-style Saikyo Miso (see below)
1 stalk hajikami per serving*
Nobu-Style Saikyo Miso
3/4 cup mirin*
1/2 cup sake
2 cups white miso paste*
1 cup sugar
*All Asian ingredients: mirin
, white miso
, can be found in Japanese markets and select specialty stores, or you can try Asian Food Grocer
. Hajikami garnish pickled ginger shoot; if you can't find this you can subsititute it with regular sliced pickled ginger may.
If you can't find Hajikami there is a recipe for it below. I takes 12 hours to pickle the ginger. miso marinade
In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.marinating the fish
(suggested time: 2 - 3 days)
Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.cooking the cod
Preheat the oven to 400°F (200°C) and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.plating the dish
Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu's Miso sauce to each plate. hajikami ginger pickled in sweet vinegar (ama-zu)
Remove any sand and debris and cut the ginger into 6-inch (15-cm) lengths. Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 Tbsp. per 1 quart/liter water). Drain and sprinkle thoroughly with sea salt. Let cool to room temperature. Leave for 12 hours to pickle in ama-zu which has been diluted 100% with water.
Post a Comment
Monday January 28, 2008
Another amazing Seduction Meal sent to us by CM Harrington -- clearly a special invitation would be to dine with Mr. Harrington. It's hard not to swoon over a guy that can cook so well! This dish is a great start to any meal if you want to set the tone for an exquisite gourmet rendezvous with a bit of fire.
"I typically make this dish as a starter to my tuna and soba dish
(see Seduction Meal recipes - main dishes). Many of the ingredients are the same for both dishes so its easy to prepare at the same time and a great way to start your evening's culinary adventure."
photo copyright CM Harringtonspicy tuna tartare recipepotato chip garnish
1 medium size sweet potato or white potato
Using a mandolin so you can get really thin slices. Slice a few slices from the center of the potato to yield a nice size round slice. Heat olive oil in a cast iron skillet under high heat. When hot, turn to medium high and cook the 4 potato slices until golden brown. Turn over and cook other side. When the potato has turned into a beautifully crispy potato chip, remove from the skillet and place on a cookie rack, letting it air dry on all sides. Place a napkin under the chip to catch the oil. dipping sauce
1/2 cup soy sauce
2-3 tablespoons of Yuzu
pinch of red hot pepper flakes
1/2 teaspoon of sake
Mix all ingredients together. Set asidespicy tuna tartare
1/2 lb of sushi grade Ahi tuna
Thai chili sauce
Small bit of soy based Japanese Mayonnaise
Chop tuna, using the double cleaver method or a good chef's knife. Cut tuna into 1/8 inch cubes, do not cut into a paste, we are looking to manage and cut the tuna into little chunks. Add the Thai sauce and Japanese mayonnaise; mix well.plating the dish
Take the dipping sauce and skim coat your serving dish. Place a mound of tuna tartare in the center of the plate; add micro greens (bean
sprouts) as a garnish on the side, and top tuna with a strategically placed potato chip.
Pour two cups of sake and Bonsai! Note:
You can buy the Japanese mayo, yuzu and Thai chili in gourmet markets, Asian markets / grocery stores or online.
Yuzu is a Japanese citrus fruit that is quite tart in flavor and is about the size of a tangerine
is made of vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices and contains egg. How cute is that kewpie image on the package! Thai chili paste
can be bought; I prefer the Mae Pranom brand with the Rooster on it, or you can make home-made Thai chili sauce. Homemade is always best!
Post a Comment
Thursday November 15, 2007
This wonderfully presented dish was submitted by CM Harrington. A Seduction Meal indeed, I can't wait to try this!
"They key to this dish is in the timing. Measure and prepare all ingredients and set before you "mis en place" to keep things moving along. There are three parts to assemble--the Dashi broth, the soba noodles and the seared tuna."photo: CM Harrington
seared tuna and soba recipebroth
- Dashi, or Japanese Fish Broth
1 cup of water
3 - 4 pieces of Dashi Kombu (kelp) used only for flavor and then removed
1/2 cup Bonito flakes
1 cup of sake
Dashi is a broth and a staple used in many Japanese dishes. To make the broth, mix together the water, kombu and bonito flakes in a medium pot.
Bring broth to a boil over medium heat and cook until the volume is reduced in half; 10 - 15 minutes, remove from heat. Avoid boiling with kelp, and don't let the bonito flakes steep for too long --both could result in bitterness.
Strain the broth through a sieve to remove food parts, discard.
Place liquid back in pot, while still warm, add sake. Keep broth warm over super low heat.
Next prepare the noodles. soba noodles
1 package of soba noodles
I prefer wild yam or lotus root for the added flavor they impart
cook as directed, be sure not to over cooktuna
1 lb sushi grade Ahi Tuna (I get mine at Wild Edibles)
Make a Rub by mixing together a pinch or two of Chinese 5 Spice, Chili powder, black pepper, a very little bit of salt. Prepare enough to coat the piece of fish on each side.
Micro-greens/sprouts for taste and garnish
Start by rubbing olive oil over entire tuna and coat all sides of the tuna with the rub.
Place cast iron skillet over high heat--we will sear the tuna. Do not put anything in the skillet; just get it nice and hot.
Turn down the heat to medium and place fish in skillet. Tuna and salmon have built in thermometers in that you can see how the fish is prepared by watching the white cooked fish rise from the heat up. We preferred seared tuna for this dish, but you can cook this to your preference.
Cook fish 1-4 minutes on all sides. When cooked to your liking, remove from skillet and place on cutting board. With a very sharp carving knife cut the fish across the grain in thin slices--the thinner the better. plating the dish
This works best in a dish that has a little depth (see photo). We used Joseph Abboud bowl and plate.
Place noodles in the center of the dish; go for the sculptural effect you often find in restaurants by placing the noodles in the dish with some height.
Ladle about 1/2 cup of the broth over the noodles. The idea is not to completely cover the noodles in broth so measure the broth based on the serving dish you are using.
Place thinly sliced tuna over the noodles and garnish with micro greens (bean sprouts)
Post a Comment