where the image is meant to titillate and inspire the cook
Let’s do brunch! Fans of my Sable Bagel will adore this Smoked Sablefish Omelette made with mostly the same ingredients. The result is a hearty, protein-packed omelette with the luxurious taste of smoked sablefish, tangy cream cheese, briny fried capers, crisp red onion, spicy jalapeño, and herbaceous fresh dill.
Nitsuke is a Japanese technique of simmering food, especially fish, in a combination of soy sauce, sake, mirin, and sugar. Gindara is the Japanese name for Black Cod or Sablefish.
Chef Morimoto says, “Simmered doesn’t sound very exciting, does it? It certainly doesn’t entice like the words charred or broiled do. Well, simmering in the Japanese way should get you salivating, because it produces some of my favorite dishes of all. The secret is creating a cooking liquid that highlights the flavor of the main ingredient and strikes the right balance between sweet and salty.”
A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.
The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!
Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.
Chilean Sea Bass, Mole Coloradito Recipe
A most memorable meal high atop the Las Vegas skyline inspired me to re-create this amazing burrata salad. We all loved how the earthy raw celery root, the toasty crunchy hazelnuts, and baby kale, chard and spinach dressed with a captivating black truffle vinaigrette paired with the luscious ball of burrata. It was unique and brilliant.
The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip.
Chef Marc Vetri hails from Philadelphia but has spent a good deal of time immersed in the soulful cooking of Northern Italy. He is known for his authentic, handcrafted, innovative style of Italian cuisine.
House Salumi Board – 24 mo Prosciutto di Parma & House Made Salumi with Seasonal Accompaniments
Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts
Spinach Gnocchi with Brown Butter and Ricotta Salata
Grilled Swordfish with White Beans, Dandelion Greens, and Citrus Butter
Grilled Wagyu Bavette with Bagna Cauda and Crispy Sunchokes
Lime Cheesecake with Gingersnap Pecan Crust and Toasted Meringue
Continue reading “Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts”
A pristine day-boat scallop with a vibrant blood orange emulsion makes an exquisite and sophisticated amuse-bouche, combining the delicate sweetness of the buttery scallop with the lively, citrusy zing of the blood orange. This elegant bite certainly exemplifies the essence of an amuse-bouche: a small yet impactful introduction to the meal.
Continue reading “Raw Scallop Amuse Bouche, Blood Orange Emulsion”