Oyster Stew
I was craving oysters and thought an oyster stew would be nice to start. A had a simple recipe from the Oyster Bar in NYC, so I decided to give a try with some slight tweaks. It's very rich and intensely flavored. The double boiler method yields an uber plump and juicy oyster. The chervil looks really pretty as one leaf, but using a few more brings a nice subtle fresh flavor. Chipotle powder yields a wonderful smoky flavor to the stew.
Ingredients
8-10 oysters, shucked (you can buy shucked oysters)
1 tbsp unsalted butter
1/2 cup clam juice
1 1/2 cup half and half
2 cloves garlic, finely minced
1 tsp worcestershire sauce
pinch chipotle powder
salt and pepper
toasted ciabatta bread
1) Add a bunch of water to a small pot and set over high heat. Place a metal bowl on top of the pot making sure the water does not contact the bottom. Ta da...you have a double boiler.
2) Add garlic, butter, worcestershire, and clam juice to the pot.
3) Once butter melts, dump in the oysters plus their juice and the half and half.
4) When the mixture gets warm, taste and season with salt and pepper to your liking
5) In a soup bowl, add the ciabatta bread to the center. Add oysters on top and add the cream mixture around. Top the oysters with a pinch of chipotle powder and chervil leaves.
Wagyu Yakiniku Style Beef, Tomato Sauce, and Scrambled Eggs Served over Rice
This is a hodge podge of memories I had as a kid. For some reason, my uncle and aunt used to serve steak and ketchup and eggs and ketchup. Oddly enough, they tasted hella good with white rice, so I decided to recreate this using better ingredients. The combo of the wagyu beef, tomato sauce, onion, and eggs are killer with white rice. And, like all great dishes, the steak and eggs tastes phenomenal in the morning even without the rice.
Ingredients
3/4 pound wagyu beef (yakiniku cut)
6 organic eggs
1/4 cup half and half
Tomato Sauce, tomato juice reserved (warmed)
1/2 cup Soba Tsuyu
2 chinese leeks thinly sliced (scallions would do just fine)
1 clove garlic minced
1tsp ginger minced
1tbsp oyster sauce
2 yellow onions sliced
peanut oil
cooked white rice
1) Add 1/2 cup tomato juice, 1/4 cup tsuyu, garlic, ginger, 1/2 the leeks, and oyster sauce in a bowl. Add the wagyu to the bowl and cover in the fridge for 30 minutes.
2) Remove the wagyu from the fridge and let drain in a colander for 15 minutes. Reserve the marinade. Dry the wagyu with a paper towel.
3) In a nonstick pan, cook the onions for 2-3 minutes. Add 1/4 cup of the marinade plus another cup of tsuyu. Cover and simmer for 3-4 minutes - should be soft. Remove from the stovetop and remove the onions and the juice in the pan.
4) In a stainless steel pan, cook the wagyu beef until browned on both sides. About 1-2 minutes per side on high heat. Be careful since the wagyu can get burned quickly since the tomato juice and oyster sauce have some sugar. Remove.
5) Beat the eggs, rest of the leeks, and half and half well. Season well. Set nonstick pan over high heat with oil. Drop the egg mixture in.
6) Using a nonstick spatula, pull the mixture back and forth slowly - this will yield bigger curds which I like. When the mixture starts to set a little (still very moist though), pull the pan off the burner and throw the reserved onions in.
7) To serve, add white rice to a bowl, a small amount of tomato sauce (maybe 1tbsp), eggs, onion juice, and beef. Garnish with more sliced leeks.
No comments:
Post a Comment