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Recipes
Sea Urchin Cromesquis
By shuee
Amuse Bouche
- 1) Pig Skin
- 2) Pack of Sea Urchin
- 3) Heavy Cream
- 4) Katsuobushi
- 5) Konbu
- 6) Eggs
- 7) Bread Crumbs
- 8) Water
- 9) Oil
Selle de Lapin Faci aux Pruneaux avec Risotto alla Champignon et le Truffle Noire (Rabbit Stuffed with Prunes)
By shuee
PREP: a) Rabbit: 1) Cut rabbit into 3 sections (hind, saddle, shoulders) 2) Store hind and shoulders
- 1) 2 Rabbits
- 2) Mixed Mushrooms
- 3) Carnaroli Rice
- 4) Dried Prunes/Figs
- 5) White Wine
- 6) Brandy/Cognac
- 7) Chicken/Rabbit Stock
- 8) Risotto
- 9) Heavy Cream
- 10) Butter
A refreshing recipe for TUNA TATAKI
YUM!Food Porn
By shuee
Give yourself a taste of the ocean with this mouthwatering tuna recipe that's super easy to make!
- 1) 1 tuna loin (sashimi grade)
- 2) 1 small daikon radish
- 3) 1 bottle of ponzu sauce
- 4) sesame oil
- 5) silvered garlic (fried)
- 6) scallions
Gomaae
By shuee
1) Blanche spinach and press relatively dry
- 1) Spinach
- 2) Black sesame seeds
- 3) Sugar
- 4) Soy Sauce
Shrimp Ceviche
By shuee
1) Slice onion thin and soak in cold salted water for 10 minutes
- 1) 1/2 red onion
- 2) 2-3 cups of uncooked shrimp
- 3) 2-3 limes (juiced)
- 4) 1 aji amarillo chile pepper
- 5) 1/2 cup cilantro leaves, wash and dried
- 6) 1 large avocado (cut bite size)
- 7) 1 mango (cut bite size)
- 8) 1 lemon grass stalk
- 9) kefir lime leaves
- 10) salt
- 11) pepper
French Onion Soup
By shuee
1) Melt the stick of butter in a large pot over medium heat
- 1) 1/2 cup unsalted butter
- 2) 4 onions (sliced)
- 3) 2 garlic cloves (chopped)
- 4) 2 bay leaves
- 5) 2 fresh thyme sprigs
- 6) Kosher salt and freshly ground black pepper
- 7) 1 cup red wine, about 1/2 bottle
- 8) 3 heaping tablespoons all-purpose flour
- 9) 2 quarts beef broth
- 10) 1 baguette (sliced)
- 11) 1/2 pound grated Gruyere/Fontina
Horseradish
By shuee
1) Use a vegetable peeler to peel the surface skin off of the tuber
- 1) 8-10 inch long piece of horseradish root
- 2) 2 tbsp water
- 3) 1 tbsp white vinegar
- 4) pinch salt