https://www.chefsteps.com/activities/tips-tricks-fizzy-fruit

The Sunshine Mary
Chef Caesar W. Desiato

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INGREDIENTS

2 Pounds Yellow Tomatoes
1- Tablespoon Sea Salt
1- Garlic Clove
1- Cup Yellow Carrot, Peeled and Trimmed
¼ Cup- Fresh Lemon or Lime Juice
1 Teaspoon Garum, Anchovy Sauce or Light Fish Sauce
2 Tablespoons Yellow (light) Miso Paste
1 Tablespoon Grated Horseradish

RIM DUST

1 Tablespoons of Wasabi Powder or Yellow Mustard Powder
1 Teaspoon Raw Sugar
2 Tablespoons Grated Lemon Zest
4 Tablespoons of Coarse Sea Salt

Remove the stem and cut the tomatoes in half. Puree the tomatoes in batches using a Blender or Vitamix. Strain though a Chinois.
Place the remaining ingredients in to the blender and liquefy.
Combine with strained Yelo Tomato juice and taste.
The flavors will develop over the next hour so it’s best to let it rest then correct for salt.

THE DRINK

Make this in a sexy Hurricane or Pint Sized Mason Jar.
Wet the rim with some Lemon Juice and run through the Rim Dust

Fill Glass with Ice
Add 2 oz. Blue Agave Silver Tequila
Sunshine Mary Mix

GARNISH

Grilled Pineapple
Skewers of Red Grape Tomatoes and Hearts of Palm separated by Small Shiso Leaves
Skewers of Stuffed Red Peppadew Peppers and Yellow Pickled Pepperoncini Peppers
Pickled Curry Cauliflower
Grilled Preserved Lemons

Sous Vide Dorado (mahi-mahi) with Sake Infused Edamame Mash

 

Sous Vide, French for Under Vacuum, cooking is a more sophisticated cooking method than the standard “Boil in Bag” method that has been around for decades. The main difference with the modern Sous Vide technique is temperature control and water circulation. By controlling the water temperature, you have the ability to cook your food to the exact water temperature you choose. For example: In order to ever get a filet of Mahi-Mahi to cook perfectly, you have several options. Pan Sauté, Baking, Broiling, Grilling or Poaching.

More often than not, especially for a home cook, the error is always made to overcook the poor fish for safety’s sake!

The theory of Sous Vide in a nutshell is this…The final Temperature of the protein is set by the water bath temperature. You will never overcook or undercook a piece of food again as long as you follow the recommendation in the recipe. If you want your Protein to reach 135 F., you set the water to 135 F, season, oil and seal the bag. Place it in the water bath and set the timer. Now you don’t have to worry about Burning, Turning, Under or over cooking the fish or meat. Use the time your food is in the water bath to make your sides, answer some emails, walk the pooch, whatever you like because you are no longer attached to your stove…I know, I sound like a late night infomercial.

Once the temperature of the food matches the temperature you set, that’s where it stays!!!

It will not overcook.

Cooking Sous Vide is healthy because the ingredients never mingle directly with the water. All the nutrition stays in the bag. It won’ dilute, burn off or denature. The Food is seasoned and placed in a cooking bag, a branded Kitchen Storage Bag, Ziploc, for example is perfectly acceptable to use. (However, please check the manufacturer’s website if you are not using a brand name).

Because cooking temperature in Sous Vide water baths is never near boiling, this is a safe and even method of cooking that allows you to taste the true flavor of the ingredients without interference from the is more traditional methods of cooking.

Searing or finishing is most often done once the Protein is taken out of its Sous Vide pouch. There are instances where the sear is performed prior but for this recipe, we will finish after the Dorado is cooked.

There are a number of Temperature Control units available as well as complete, self-contained, units such as Sous Vide Supreme® Water Ovens. To get some basic background on how to Cook Sous Vide without investing too much money, I suggest you follow this link to Team Chef Steps on YouTube. To see how simple it can be.

http://youtu.be/Qi-tyQvRgJw

Sous Vide Dorado (mahi-mahi) with Sake-infused Edamame Mashed

 

INGREDIENTS

1 pound Dorado (Mahi-Mahi) Filet (Sea Bass or Halibut will work too)

Togarashi Seasoning

2 cups Edamame, Shelled

 1 Tablespoon Unsalted European Style Butter

¼ Cup Chef’s Cream or Heavy Whipping Cream (Optional) For a Lighter version, sub with some Vegetable Stock

1 ounce Sake

1 Cup Broccolini-Steamed

Salt and Pepper to taste

COOKING

Preheat your Sous Vide set up to 135 F

Pat the fish dry and season both sides Japanese Togarashi (Easily found online or in Asian Markets).

Put the filets into 1 gallon Ziploc Freezer Bag.

Submerge the bag in the water until the very top of the bag is about to be covered with water. The pressure of the water will force all of the air from the Ziploc, effectively creating a vacuum. Now seal the bag. (This is Archimedes Principle in full glory, who knew you’d actually use high school chemistry?) Cook for 30 minutes.

 

Sake-Infused Edamame Mash

Cook the Shelled Edamame in salted boiling water for 9-12 minutes.

Drain Edamame and place into a food processor. Begin blending and slowly add 1 tablespoon of unsalted butter and ¼ Cup of Chef’s Cream of Heavy Whipping Cream and 1 oz. of Sake.

Season to taste with Sea Salt and a few Toasted Sesame Seeds or Togarashi

Take your fish out of the water, cut open the pouch.

You have 2 choices… Serve exactly as is or you can flash sear the filets in some Coconut Oil just to get a little crustage going…Totally your choice.

Plate with Sake Infused Edamame Mash and Steamed Broccolini

With taste,

Chef Caesar W. Desiato

Iguana TailGrilled Whole Teres Major marinated in Garlic & Lime served with RumChata Sauce and Spiced Tostones

Teres Major is a seldom used muscle in the shoulder that is second only to the tenderloin filet in tenderness. I call this Recipe “Iguana Tail” because it’s different and it’s fun!

RumChata is a Cream Based Caribbean Rum flavored with Almonds. With a flavor profile similar Horchata.

 

INGREDIENTS

1- Teres Major (Petit Shoulder Tender)

 MARINADE

2- Tablespoons Lime Juice

4 -Tablespoons Canola Oil (or any mild oil)

2 -Garlic Cloves Shaved or Minced

1 Teaspoon Aleppo, Guajillo or Any Mild Chili

1 ½ Teaspoon- Salt

2- Teaspoon Minced Cilantro

½ Cup- RumChata (Almond Flavored Rum Cream Liquor)

Combine all marinade ingredients in a large Ziploc bag and Marinate the Teres Major for a minimum of 4 hours in the fridge.

RUMCHATA SAUCE

2 Tablespoons Unsalted European Butter

1 Teaspoon Minced Shallot

1 Teaspoon Lime juice

½ Cup RumChata

Salt and White Pepper To Taste

Cut butter into cubes and Sautee shallot in 1 Teaspoon of butter for about 30 seconds.

Add-Liquor and Lime Juice and Heat an additional 20 to 30 seconds. Mount the sauce off heat with butter by swirling cubes into the sauce until full incorporated. Season with S/P to taste.

There should be an even balance of Sweet and Savory.

COOKING

Prepare Charcoal or Gas Grill as follows:

CHARCOAL

Build a 2 stage set up by placing all the coals to one side of the grill, creating a High-Temp Searing Side and a Lower Temp Roasting side.

GAS

Pre-heat the grill on high for 10 minutes.

 Remove Teres Major from Marinade and pat dry with some paper towels. Sear all sides over High Heat until you get a nice color and some charred spots. If you’re using Gas, turn the burners down to LOW and cook to an internal temperature of 130 F. For Charcoal, move the meat to the side of the grill without the charcoal and roast to 130 F. Teres Major should never be cooked past Mid-rare.

Take off the heat and tent with foil and let rest 5 minutes.

SPICED TOSTONES

1 Cup Sliced Plantain (either Frozen or Fresh)

1/8 Teaspoon Salt

1/8 Teaspoon Toasted Cumin

1/8 Teaspoon Aleppo or Guajillo Chili Powder

1 Teaspoon Lime juice

If using frozen Plantains, follow package directions for cooking and toss with Lime Juice and Spices.

Fresh Plantains are peeled, sliced on the bias and sautéed in Coconut Oil until cooked through and have a golden caramelization. Drain on paper towels and toss with Lime juice and Spices.

Serve Iguana Tail Whole on the plate with Spiced Tostones and RumChata Sauce.

With Taste,

Chef Caesar W. Desiato

Steakhouse DelmonicoHarken back to the Whiskey, Wood and Leather of old-school steakhouses. A Perfectly cooked 12 ounce Boneless Beef Ribeye Delmonico Steak served with Rye-infused Creamed Spinach and Aged Cheddar Cauliflower Mash.

INGREDIENTS

1 -12 ounce Boneless Delmonico (Ribeye) Steak season with Salt and Pepper.

 Rye Infused Creamed Spinach

1- Tablespoon Unsalted Butter

1- Teaspoon Minced Shallot

2- Cups Washed Baby Spinach

¼- Cup Chef’s Cream or ½ Cup Heavy Cream

1- Ounce Rye Whiskey

Salt and White Pepper To Taste

Sautee shallots in 1 Tablespoon of butter for about 1 minute.

Add-spinach and Rye-wilt for 30 seconds. Season with S/P to taste. Add chef’s Cream and heat through. If using Heavy Cream-Add Cream to spinach and cook until reduced by half.

 

Aged Cheddar Cauliflower Mash

2- Cups of Cauliflower Florets-Steamed or Boiled

1- Tablespoons Unsalted Butter

1- Cup Light Chef’s Cream or 1 ½ Cup Half and Half

1- Cup Shredded Aged Vintage Cheddar Cheese

Salt and White Pepper To Taste

Combine all ingredients in a food processor and work until smooth.

COOKING

Season Steak with Salt and Pepper on Both Sides. Grill Or Broil to Taste.

Serve with Rye Infused Creamed Spinach and Aged Cheddar Cauliflower Mash.

WINE- Old Vine Zinfandel, Amarone or Malbec

BEER-Mid to High Hop Level

With Taste,

Chef Caesar W. Desiato

 

FoodNavigator: What can we learn from General Mills’ move to ditch aspartame in Yoplait Light?
http://www.foodnavigator-usa.com/Manufacturers/What-can-we-learn-from-General-Mills-move-to-ditch-aspartame-in-Yoplait-Light

http://phillybeerweek.org/