RECIPE: Kumamoto Oyster, Passionfruit Basil Mignonette

Kumamoto Oyster, Passionfruit Basil Mignonette 

Chef Mehdi Chellaoui

This simple mignonette recipe perfectly compliments the oyster by adding floral and sweet notes, yet still allows the delicate briny flavor of the Kumamoto to shine.

• Passion Fruit, 1 whole
• Leblon Cachasa, 1 Tablespoon
• Apple Cider Vinegar, 1 Teaspoon
• Basil, chopped, 1 Tablespoon

Cut and scoop out the passion fruit, leaving seeds in tact. Mix all ingredients together and top on a freshly shucked oyster.

INGREDIENT: UNI

Uni and Tuna Tartar by Chef Jerrome Abustan

 NAME: UNI

SEASON: November- February

ABOUT: Often served raw, Uni is the gonads of sea urchin. It is available in A, B, and C grades. A grade being considered the highest quality.

TECHNIQUE: SOUS VIDE CHOCOLATE TEMPERING

 

A revolutionary way to temper chocolate that is faster and cleaner than traditional methods.
More info can be found at:
http://mehditruffles.blogspot.com/2011/02/sous-vide-tempering-is-whats-next-in.html

INGREDIENT: TAYLOR BAY SCALLOPS

NAME:Taylor Bay Scallops
ORIGIN: New England
FIND AT: Chelsea Market, NYC

More info from http://www.taylorbayscallops.com

Taylor Bay Scallops are raised in the pristine waters of Cape Cod MA. Our native local scallops are harvested daily to provide you with a fresh cultured scallop - a sweet succulent delicacy served in the shell, low in calories, rich in omega 3 oils.