Wagyu Tartar With Spicy Mayo Caviar And Garnishes Recipes

CHILLED WAGYU SHABU SHABU, PANZANELLA SALAD AND BASIL PEARLS

Steps:

• For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste, season with salt and pepper. Keep cold until ready for use.
• Make this recipe twice. Keep one at 160 degrees and put ice into the other.
• 4 slices of Wagyu beef sliced 3/4 inch
• Gently dip a slice of beef into the warm broth until cooked, remove and place into the chilled broth until cooled.
• In a blender, combine water and calcium chloride, blend for 20 seconds, reserve in a bowl. In a sauce pot, combine sugar and water, bring to a boil, remove from heat and add basil. Puree for 1 minute until bright green then add sodium alginate. Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
• To plate, place panzanella salad in a bowl, top with chilled wagyu and basil caviar.

AHI TUNA TARTAR WITH WASABI CAVIAR AND SPICY GINGER VINAIGRETTE

Steps:

• Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
• In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

SPICY SOUTHWESTERN PRIME RIB WITH SNAPPY POTATO CAKES AND SAN JOAQUIN SALSA

Steps:

• Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon.
• In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown.
• Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.

CAVIAR AND STEAK TARTARE

Steps:

• In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
• Petrossian.