Cure for Salmon: Amt Ingredient 55% sugar 40% kosher salt 5% white tea Procedure: • Wrap salmon in cheesecloth. Combine ingredients for the cure. Layer a metal pan with about 1/2 inch of the cure combination and lay the wrapped salmon in it. Cover with remaining curing ingredients. Place another pan on top of the…
Jumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
Jumbo Lump Crab Tian Yield: 5 servings Amt Ingredient 1 lb. jumbo lump crabmeat 1/4 cup aioli or mayonnaise 3 tbsp. Thai sweet chili sauce 1 tbsp. prepared horseradish 1 tsp. Old Bay seafood seasoning 1 tsp. ground ginger to taste salt and pepper Procedure: • Drain the crabmeat thoroughly and place in a medium-sized,…
Seared Jail Island Salmon With White Bean Ragout and Olive Tapenade
Yield: 6 servings For the White Bean, Artichoke, and Arugula Ragout: Amt Ingredient 3 cups cooked white beans (cannelini) 2 cups braised artichoke hearts, quartered 1/4 cup tomato concasse 1 lb. fresh arugula 2 tbsp. olive oil 1 tbsp. chopped garlic 2 tbsp. chopped shallot 1/2 cup white wine to taste salt and pepper Procedure…
Lobster Puffs
Yeild: 50 servings Amt. Ingredient 100 grams Raw Lobster Meat 100 grams Tapioca Flour 7 grams Lobster Roe Raw 6 grams Salt to taste, salt and pepper Procedure • Puree the lobster meat and the lobster roe together in a cold food processor. Next add the tapioca flour and then the salt. • Only puree…
The Fresh Chef of Bel-Air
This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an uncompromising desire for the freshest ingredients has always been part of Yves Bainier’s life. As Executive Chef of the Bel-Air Bay Club in Pacific…