Back last Wednesday and back to work on Thursday with a trio of dinners into the weekend. Just a quick round-up….
Fresh calamari and prawn salad, cherry tomatoes, celery, dressed with lemon, miso, celery leaf, rice vinegar, mirin, salt and white pepper; served over a pureed medium spicy rocoto sauce and garnished with cilantro.
A little different take on our gazpacho – first off, the base from roasted vegetables – plum tomatoes, red bell peppers, red onions, red chili, and garlic – pureed with olive oil, red wine vinegar, basil, salt and pepper. Served with lightly seared palm hearts, salted yogurt, chives, and a spicy szechuan pickle sorbet (seedless cucumbers, sesame oil, ginger, fresh and dried chilies, szechuan peppercorns, rice vinegar, sugar, salt, and a couple of egg whites to give it a creamier consistency.
Grouper, dusted in salt, carob and malt, pan seared in olive oil and butter. Served over a spicy mushroom veloute (fish stock thickened with a roux and then pureed with mushrooms and togaroshi) and accompanied by butter beans sauteed with red onions, crushed peanuts, and basil.