Recipes for Final Project pt.10

Fish Tacos


10ea   Tilapia fillets
4ea   Eggs
4c     Panko
1/2c  Toasted Sesame Seeds
1/2c  Poppy Seeds
10ea Flour Tortillas


Pico De Gallo



1 1/2c Tomato Concasse
1/4c Diced Red Onion
1tbsp Diced Jalapenos
1tbsp Minced Garlic
2ea Limes, juiced
1ea Lime (cut into segments)
2tbsp Cilantro


-Mix all ingredients of Pico together and let rest
-seperate fillets into 2 segments each
-mix panko, sesame seeds and poppy seeds
-standard breading procedure for the fish
-pan fry fish until golden brown
-place fish in tortillas and top with Pico

Recipes for Final Project pt.9

Korean Crab Cakes



1/4 cup Mayonnaise 
2 tbsp fresh Chopped Cilantro
1 tbsp Minced Ginger
2 tsp Fish Sauce
6 ounce can Crabmeat
3 ounces Chopped Shrimp 
½ cup Crushed Ritz Crackers (plus more for breading) 
Salt 
Pepper 
1½ tbsp Peanut Oil




-Whisk together first four ingredients
-Fold in crab meat, shrimp, and crushed crackers
-S&P to taste
-form into patties and roll in crushed crackers
-fry in peanut oil
-serve on bed of curly endive with tartar sauce 

Recipes for Final Project pt.8

Fish Stew Cups


1tbsp    Olive Oil
2ea       Shallots
1/4ea    Red Bell Pepper
1tbs      Chopped Celery
1tsp      Saffron
1ea       Chili de Arbol
1/2ea    Orange Zest
1ea       Garlic Clove
2 1/2c   Chicken Stock
10oz     Halibut Fillet
3oz       Scallops
3oz       Cooked Shrimp
1/3c      Mayonnaise
2tsp      Minced Garlic

-combine mayo and garlic set aside
-sweat shallots, red pepper and celery until softened
-add saffron, diced chili, minced garlic clove, orange zest, heat until scented
-add chicken stock, bring to boil then reduce to simmer
-add halibut until almost cooked through, the scallops and finally cooked shrimp
-remove from heat and strain out fish, put liquid and aromatics into blender and blend
-add mayo a bit at a time until soup is thickened
-arrange fish into deep plates and serve with cups of the broth

Recipes for Final Project pt.7

This is the next of the hot dishes

Vietnamese Shrimp Spring Rolls


10ea     Rice Paper Wrappers
10oz     Peeled, Deveined Shrimp
13oz     Coconut Milk

1/2c      Mint Leaves
1/2c      Cilantro Leaves
1/2c      Thai Basil Leaves
1c          Finely Shredded Green Cabbage
1c          Bean Sprouts
1c          Cucumber, Deseeded Julienne
1c          Carrot, Julienne


Dipping Sauce


1/2c      Lime Juice
1/4c      Honey
3tbs     Fish Sauce
1tbs     Rice Vinegar
1tbs     Chili Garlic Paste
1tbs     Cilantro, Chopped


-Soak rice paper wrappers until hydrated
-Simmer shrimp in coconut milk until cooked through
-toss together rest of the ingredients with shrimp
-pack filling into the bottom 3rd of each wrapper and roll into a spring roll
-press wrapper shut and steam until ingredients are warm
-combine all the ingredients for the dipping sauce 
-plate and serve

Recipes for Final Project pt.6

This next dish is for the kids menu

Roast Beef and Prosciutto Wraps with Mellon Ribbons


15ea   Slices of Roast Beef
5ea     Thin Slices of Prosciutto
1/2ea  Cantaloupe
1/2ea  Honeydew

-Take a channel knife and cut long ribbons out of the two melons
-Warp the melon ribbons with A slice of roast beef
-tear each slice of prosciutto into 3rds
-tie each wrap with a piece of prosciutto

Recipes for Final Project pt.5

I didn't want to do any straight up Sushi or Shasimi, but this is the one thats closest to traditional Asian raw fish dishes.

Tuna Carpaccio with Avocado and Wasabi






1.5lbs  Tuna Steaks
2.5tbs  Chili Garlic Paste
2tsp     Minced Ginger
3tbsp   Soy Sauce
1/4c     Olive Oil
4ea      Avocado, Sliced
2.5tbs  Wasabi paste




-Slice the tuna very thinly
-combine the chili paste, ginger, soy sauce, and oil
-toss tuna in marinade
-arrange avocado slices across 5 plates
-arrange tuna on top of avocado
-mix wasabi with reserved marinade and spoon around plate

Recipes for Final Project pt.4

This next one is a tribute to my Italian ancestry.

Sea Bass Crudo with Lemon-Mint Pesto


This next dish is intended to capture the experience of eating delicious food beach-side. I intended this one to be buffet style but it can be broken down to small plates as well.


Pesto:


1.5c   Fresh Mint
1ea    Lemon Juiced and Zested
1/4c  Toasted Pine Nuts
3ea    Garlic Cloves
2/3c   EVOO


1lb    Sea Bass Filet (cut very thinly, shasimi style)
3ea   Lemons Juiced
EVOO




-For the pest:  Combine first four ingredients in food processor, adding olive oil as needed to form a smooth paste
-Drizzle Olive oil on plate and arrange sea bass
-Drizzle lemon juice and extra Olive Oil over fish
-Place small amount of pesto on each piece of fish