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Ahi Cones
By Executive Chef James Ormsby, Plump Jack Café, San Francisco, CA

Made with:
Tobiko Caviar

Ingredients For the Cones:
Olive Oil
1 Jar Black Sesame Seeds
4 sheets Feuilles de Briks (leaves of dough)

Sources for Feuilles de Briks are:
Van Rex (Southern California)
Pacific Gourmet Specialty or Made in France (San Francisco)

8 (3 1/2") Lady Lock Metal Cream Horn Molds
1 Pastry Brush

The leaves are in circles. Find the center of the dough, put the mold in the middle, and measure where the end of the cream horn mold will be. Find the diameter, and trim to the smaller circle. Then cut that circle in half.

Make half spheres.

Brush lightly with olive oil and sprinkle with the black sesame seeds.
Roll the sphere around the mold to make an even cone shape, place seam down on a metal cookie sheet (mold keeps it from unraveling). Do not wrap the dough too tight, or it will be hard to take off the mold. Bake until golden brown, 8 minutes at about 350° degrees. This can be stored in airtight container for about a week.

Tartare Ingredients:
(For 8 cones)
8 oz. Ahi Tuna (Sashimi quality)
2 tbls. Fresh Grated Horseradish
2 tbls. Capers (chopped)
2 tbls. Chives (minced)
1 Lime (juiced)
1 Lime (zested)
1 tbls. Whole Grain Mustard
1 tspn. Worcestershire Sauce
1 tspn. Tabasco Sauce
2 tbls. Shallots (finely minced)
TT Salt and Pepper
3 tbls. Tobiko Caviar
2 tbls. Virgin Olive Oil

Dice the Ahi into small cubes. Should be free of all sinew. Combine all the ingredients except the caviar and tuna. Mix together in a bowl, as you are making the dressing. Add to the diced tuna. Add salt and pepper. Place gently into cones. Dress with a dollop of caviar. Put in holders. Serve.

Other Great Chef Recipes:
Ahi Cones

Beef Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan

Duckling Trio with Huckleberry Jus

Grilled Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese Butter

Mussels in Golden Saffron Broth

Red Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed Potatoes

Pumpkin Soup

Southern Fried Chicken Breast with Red Flannel Vegetable Hash, and a Hen of the Woods Mushroom and Sherry Sauce

Other Related Links:
Fish Tips from the Chef

Seafood Appetizer, a Great Start to a Classic Meal




matthew cloutier

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t. New blog post: FB Wine Guy's Thanksgiving Series: Best Buy French Wine Part I http://bit.ly/5hMQtP #fbworldcom

t. New blog post: The Growing Regions of Monterey Part V: San Bernabe http://bit.ly/8v3AiT #fbworldcom

t. New blog post: French Thanksgiving Recipe Part Two http://bit.ly/75XAKm

t. New blog post: The Growing Regions of Monterey Part IV: Arroyo Seco http://bit.ly/4sk9DN

t. New blog post: French Thanksgiving Recipes Part One http://bit.ly/5u3J8O #fbworldcom

t. New blog post: FB Wine Guy's Thanksgiving Series: A best buy Gewurztraminer with your turkey? http://bit.ly/6qnUjT #fbworldcom

t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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