Wednesday, August 3, 2011
San Diego and Seared Ahi
Serves 4 or more
4 Ahi, 7 oz. Block Cut
1/4 cup Blackening Seasoning
1 cup Soy Mustard Sauce
3/4 cup Beurre Blanc
1 oz. Olive Oil
1/2 cup Steamed Rice
1 Baby Bok Choy, 1/2 cut, blanched
2-3 tbsp. Pickled Pink Ginger
1 oz. Daikon Sprouts
1/2 tsp. Black Sesame Seeds, toasted
4 1/2 cups Dry White Wine
2 tsp. White Vinegar
1 tsp. Lemon Juice, squeezed
1 tsp. Shallots, minced
2 tbsp. Heavy Cream
1/2 cup Unsalted Butter, chopped
1/4 tsp. Kosher Salt
Combine the wine, vinegar, lemon juice, and shallot in a heavy stainless-steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy. Add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a doubler. Keep warm over barely simmering water.
HOT SOY MUSTARD SAUCE:
1/2 cup Coleman's Mustard Powder
2 oz. Hot Water
2 oz. Rice Wine Vinegar
1/2 cup Soy Sauce (you can use less)
To prepare the soy mustard sauce, mix the Coleman's mustard and hot water in a bowl to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine-mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
3 tbsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
1/2 tsp. Ground White Pepper
Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on top and bottom. Heat the olive oil in a nonstick skillet over high heat and sear the ahi for 15 to 30 seconds on top and bottom for rare, 1 minute on each side for medium-rare, or to the desired doneness. Remove the ahi and hold until plating.
2 cups Japanese Short Grain Rice
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