Miso Soup

Unit Measure
For the Dashi
Kombu seaweed 8 oz
Bonito flakes 4 oz
Water 5 gallons
To Finish the Soup
shiro (white) miso 8 oz
plus more to taste
Bring the water and kombu to a simmer.
Add the bonito flakes and simmer 5 minutes.
Strain.
Bring the liquid to a boil, whisk in the miso.
Adjust the seasoning and serve.
Chili Ginger Beef Broth
Unit Measure
Veal Demi 2 qrt
Chicken Stock 5 gallons
Kombu Seaweed 2 pcs
dried shiitake 1 qrt
ginger, fresh, peeled 8 oz
garlic, peeled 8 oz
shallots, peeled 8 oz
carrots, peeled 1 #
Jalapeno, fresh, split lengthwise 3 each
Soy, reduced sodium 1 qrt
rice vinegar 1 cup
star anise, whole 5 ea
cinnamon sticks, whole 3 ea
black peppercorns, whole 1 handful
kaffir lime leaves, whole 4 oz
bonito flakes, dry 2 oz
S&P to taste
Combine the first 9 ingredients and simmer 30 min.
Add the remaining 7 ingredients, stir, and simmer 15 min. more.
Adjust seasoning to taste, strain, shock and reserve.
Measure
Soup Garnish
Unit Measure
Cilantro sprigs
lime wedges
bias cut scallions
toasted sesame seeds
firm tofu cubes
shiitake roasted in soy
kim chi, cut in 2" pieces
bean sprouts
Wakame seaweed, rehydrated, cut
edamame, shelled
Broccoli flourettes, blanched
Green Papaya Salad
Unit Measure
For the Dressing
Fish sauce 1 qrt
lime juice 2 cups
rice vinegar 1 cup
Palm sugar (or granulated) 12 oz
Fresh chili pepper, minced 4 oz
garlic, pureed 2 oz
water 1 cup
For the Salad
Green papaya, peeled 5 #
Carrot, peeled 5 #
daikon, peeled 3 #
cilantro, picked 4 bunch
basil, julienne 4 bunch
mint, picked 4 bunch
Shiiso, 1/4ed 2 trays
fried shallots 1 #
fried garlic 1 #
S&P to taste
Combine the dressing ingredients, whisk until sugar is dissolved.
Let stand 10 minutes, then adjust seasoning to taste, reserve.
Julienne the papaya, carrot and daikon.
Toss together with the herbs, dressing, s&p.
Portion the salad into serving containers, garnish with some of the
shallots, garlic and a slice of seared filet or griled shrimp. Serve immediately.
shallots, garlic and a slice of seared filet or griled shrimp. Serve immediately.
7
Soba Noodle Salad 1 of 2
Unit Measure
For the dressing
white wine 1 qrt
coriander seeds, whole 1 cup
garlic, sliced 2 oz
Soy, reduced sodium 2 qrt
balsamic vinegar 2 qrt
lime juice 1 cup
lemon juice 1 cup
orange juice 1 cup
crushed chili flakes 1 Tbsp
For the Roasted Mushrooms
Oyster mushrooms, trimmed 10 #
Shiitake mushrooms, trimmed, 1/4ed 5 #
garlic, minced 8 oz
olive oil, XV, as needed
s&p
white wine, as needed
Aluminum foil sheets
Enoki mushrooms, root end trimmed 5 #
Soba noodles 20 #
Parsley, chopped 10 bunch
scallions, bias cut 10 bunch
sesame seeds, toasted 8 oz
s&p to taste
Make the dressing:
combine the white wine, garlic, coriander seeds and reduce by 3/4ths.
Add the soy and balsamic, simmer 10 minutes (do not reduce).
Remove from the heat and stir in the 3 juices and chili flakes, reserve.
Soba Noodle Salad cont. 2 of 2
8
Roast the Mushrooms
Make foil envelopes of oyster and shiitake mushrooms,
seasoning each with garlic, olive oil, a dash of wine, s&p.
Seal the envelopes and roast at 400 for 5 minutes or until tender.
Reserve the cooked mushrooms and any liquid from each packet.
Grill the enoki until tender, reserve.
Blanch, shock and oil the soba with extra virgin oilive oil.
Toss all the ingredients together (soba, mushrooms, herbs, sesame seeds),
adding dressing, s&p to taste.
Portion into serving containers.
9
10
Toss all the ingredients together (soba, mushrooms, herbs, sesame seeds),
Masala macadamia nuts
YIELD:
INGREDIENTS:
Madras Curry powder 1/2 cup
Old Bay Seasoning 1/2 cup
Ground Ginger, dry 1/4 cup
ground Cumin 1/4 cup
Onion powder 1/4 cup
Garlic powder 1/4 cup
Sea Salt 1/2 cup
Lime, whole 1/4 ea
Macadamia nuts, roasted, salted, out of the shell 1#
METHOD:
Combine all the dry spices well.
Squeeze the lime over the nuts and add the spice mixture to taste.
Toss well and adjust seasoning.
Cashews, chili-lime spiced
YIELD:
INGREDIENTS:
kaffir lime leaves 1/2 cup
Lime Zest 1/2 cup
Dried chilli pods, arbol or ancho 1/4 cup
crushed red chili flakes 1 Tbsp
sea salt 1/2 cup
Lime, whole 1/2 ea
Cashews, roasted and salted 1#
METHOD:
Spread the zest and leaves in a hotel pan, cover with the salt and dry in a 300 degree
oven until crisp.
Use a spice grinder to blend the lime zest, chili pods, chili flakes and salt to a coarse
Squeeze the lime over the nuts, toss well, and then add the spice salt to taste.
Almonds, Smoke Spiced
YIELD:
INGREDIENTS:
Whole Almonds, roated and salted 1#
Smoked Fleur de Sal 1 cup
Smoked Paprika, bittersweet 1/2 cup
Chef Paul"s Blackened Redfish Magic 1/4 cup
Onion powder 1/4 cup
garlic powder 1/4 cup
Fresh Whole Lime 1/4 ea
METHOD:
Combine the seasonings well.
Squeeze the lime juice over the almonds, then add the seasoning mix to taste.
Toss well and adjust seasoning.
Raspberry-Yuzu Extract, for Agua Fresca
YIELD: 2 qt
INGREDIENTS:
5 #
Vanilla extract 2 oz
water 1 c
Yuzu juice 1 c
Agave necter 1 c
METHOD:
4. Take off heat and strain through a fine mesh strainer.
5. Discard pulp and chill liquid.
Raspberries
1. Place all ingredients in a medium sized stainless steel bowl and stir.
2. Wrap bowl tightly with plastic and place over pan of boiling water.
3. Turn heat down to a simmer and let the berries cook for 20 minutes.
Agua Fresca
YIELD: 2.5 gallons
INGREDIENTS:
2 qrt
Sparkling water 2 gallons
Ice cubes
Raspberries
Water glasses or tumblers
Glass pitchers
METHOD:
Raspberry-Yuzu Syrup
Combine ice and raspberries and use the mixture to fill the glasses.
Stir together the syrup and sparkling water.
Fill the glasses and serve. Fill glass pitchers with the remainder.