Hello this is Chef John form Foodwishes.com and welcome to be found foodbuzz 24 item tasting menu inspired by Foodbuzz and part of Foobuzz’s 24 meals in 24 hours on 24 blogs. Incredible of historic blogging event and this is the beginning. Items one through eight and of course there’s 24 roses there.
I am enjoying from left to right, my cousin Tony who is also a chef in San Francisco, my beautiful Michele super foody. And on the right we have the lovely and talented Tony’s girlfriend Nora, will be joining to share in this epic dinner. So on to the first course which Caviar on Pringle and I have to admit this is the only item that was not inspired by surfing Foodbuzz. This is on the, this paddlefish caviar on a Pringle and you what if this is wrong; I don’t want to be right.
Because I though it was very delicious, now Nora was eating caviar for the first time and I’ve have captured here in slow motion video her reaction which is very typical someone eating this for the first time. She is not sure so I think she likes it, on to the next item that were made up of tuna here we are with item number two this is a Tuna Poke. What Tuna Poke is a marinated usually a tuna that is diced and seasoned.
And here’s what I did, I took some sushi grade tuna and you want to dice it up. You want to get the finest tuna you can get and then I did some grated ginger. Some people put dice in here; I like to grate it really fine on a cheese grater. And see that I’m just going to squeeze lit between my fingers and you just get that perfect ginger juice, and that works really nice. Some green onions some samba hot pepper. A little bit of soy sauce and that is it, nice and simple, really delicious on a fried wanton chip. That is a little piece of key line there, really nice bite there.
So that was number two, number three was a Seared Tuna and this was kind of a fish in the kind of a Mediterranean, French queans crusted tuna loin. All this was cut from the same piece of tuna and when you do this, you just want to sear it for maybe 20 seconds per side. You just want to kind of flip it from side to side, get all four sides seared. And then when you slice it, look at that you could say incredible rare inside and seared on the outside. I put that on some French green beans put some black olive topping of the saltiness of the olive with the kind aromatic rubbed buttery tuna – incredible.
Item number four is a Tuna Stuffed Tomato, so these were the tremens of the Tuna, so I did a little herb oil on the plate. And I took the tuna, I poached it really gently now in olive oil add some capers. A little garlic, some basil and salt and it just won’t stop in that early grilled tomato that is from Wild boar farms incredibly delicious. That was a great bite.
On to the next tray of fish items this was number five Smoked Salmon, this is Charlie Trotter a chef from Chicago and he did this really beautiful citrus cured smoked salmon. I got this inn the whole foods add a little bit of sweetness, the citrus was really nice. I thought a great garnish with this would be fried capers. And what you do is just put those in a pan and they kind of a fry up and intensifies that caper briny flavor- really good with the salmon.
On to item six this was a Shrimp Cocktail this one was one of my favorite courses. It was a wild gulf shrimp and what I did is I juiced some sweet 100 tomatoes. I was going to put this shrimp on top of like a sweet tomato juice but I have the idea. I squeeze the cherry tomatoes out and I basically put it in my serving spoon which was a Wanton spoon. Which is very fashionable to serve things in like five years ago but I’m just catching up. So I froze that on the spoon so that was like tomato ice, and then I put the shrimp on with some avocado, a little cocktail sauce and the ice just kind of melted and became a little slushy that was really good.
So anyway that was the shrimp cocktail, course seven was a Seared Salmon. This came out really well this was a seared piece of salmon was kind of cut towards the belly. So it was nice and fatty there is Tony plating up some of this diced cucumber with yogurt and dill. And then the salmon was simply salted and seared it some grape seed oil, nice neutral oil. Because I will to be able to taste that cucumber underneath and also the reason I use the neutral oil. I serve the food as smoked paprika oil that is going to be bonus demo on the site. How to make that, so anyway that seared salmon have some dilled cucumber, smoked paprika really nice.
Item eight a Butter Lettuce Salad so this kind of clean the pallet here, we have just beautiful delicate sweet butter lettuce. A sweet herb dressing and some raw pumpkin seeds just to finish it off and that’s the end of the beginning. So stay tuned for the next two videos and as always enjoy.
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