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Tri Tip with Tempura Oysters

Tri Tip with Tempura Oysters

    6 Tri Tip w/ Oysterstriptip
    18 oz Tri Tip, marinated, sous vide
    18 ea Oysters, tempura
    9 oz Kabocha, puree
    6 oz Tartar Sauce
    6 oz Tri Tip, sauce
    6 oz Choi Sum
    3 oz Red Radish, curls
    1 oz Micro Greens

 

Marinade

    2 1/2 lbs Tri Tip
    1 1/2 c Oyster Sauce
    1 1/2 c Red Wine
    3 Tbl Onions, chopped
    3 ea Bay Leaf
    2 Tbl Garlic, minced
    1 tsp Sambal
    1/4 tsp Sesame Oil
    1/4 c Soy Sauce

 
    Kabocha Puree

    4 c Kabocha, roasted
    1 qt Heavy Cream
    1/2 lbs Butter
    1 Tbl Honey
    1 tsp Sugar
    TT Salt & Pepper

Tri Tip Sauce

    3 oz Marinade
    3 oz Demi Glace
    1 Tbl Butter

    Tsukemono Remoulade

    6 oz QP Mayo
    1 Tbl Pickled Cucumbers, minced
    1 Tbl Pickled Eggplant, minced
    1 ea Lime, juiced
    1 ea Lime, zest
    TT Salt & Pepper

Tempura Oysters

    18 ea Oysters
    1c Tempura Flour
    as needed Water, Iced
    1ea Eggs
    2Tbl Panko

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Hot Sour Soup

Hot Sour Soup

    5# Whole shrimp    Shrimp shells, roastedhotsour
    2 ea    Maui Onions
    1 ea    Chilies
    1 bu    Green onions, white part
    2 c    Ginger
    4 T    Garlic cloves
    1/2 g    Mushroom Stems (scraps)
    1/4 c    Grape seed Oil
    1/4 c    Sesame Oil
    1 ea    Star Anise
    1 bu    Cilantro
    4 qt    Water
    1 c    Apple Cider Vinegar
    3 Tbl    Mushroom Soy Sauce

Garnish

    12 ea    Local Shrimp, halved,
    6 oz    Pepeiao Mushrooms
    3 oz    Tofu, diced
    3 oz    Egg Noodles, thin sliced
    3 Tbl    Green Onions, bias cut

    

4 oz   Chili Pepper Water

    2 oz    Water
    2 oz    Vinegar
    1 ea    Garlic
    1 ea    Hawaiian Chili Peppers

For Plate: Shallow Bowl

    Saute shrimp and mushrooms, and hold 2.
    Heat up soup broth, and plate
    Arrange shrimp, mushrooms, and tofu in broth
    Garnish soup with egg noodles, and green onions

For Egg Noodles

In 9 in. sauté pan cook thin layer of eggs, slice thin
    

For Soup

    Roast shrimp shells in 350 oven for 30 minutes
    Combine first 7 ingredients, sauté using grape seed and sesame oils
    Add cilantro and star anise, continue to cook 2 minutes
    Add water and bring to simmer, cook for 45 minutes
    Add apple cider vinegar and mushroom soy sauce to finish
    Strain soup through chinoise
    Garnish soup with sautéed shrimp, egg noodles, and green onions

Chili Pepper Water
Combine all ingredients and let marinade