Sous vide squid, miso cured egg yolk, Meyer lemon powder, Meyer lemon oil, wasabi powder. Adapted from Gourmet Traveler.
48-hour short ribs, braised daikon, pickled carrots, pickled mustard seeds, beef demi. Recipe from Momofuku Cookbook.
Bay scallops with Maitake mushrooms, zucchini, pear, brown butter sauce, and watercress. Recipe adapted from Food Arts.
Blue point oysters with pear-yuzu mignonette.
I usually don’t post my recipes, but I’m always on the search for awesome oyster accoutrements and this one simply kicked ass. Even more so because it was just thrown together with what was in my kitchen.
- 1/2 Diced Pear
- 2 Tbsp yuzu juice
- 1 tsp minced chives
- 1 Tbsp pickled mustard seeds
- 1 Tbsp olive oil
- 1 tsp champagne vinegar
Toss together and spoon onto freshly shucked oysters over crushed ice.