Friday, October 31, 2008
1. Fish should at least have a temperature of 40°F/4°C or less.
2. The fish should have a good overall appearance (clear slime, no cuts or bruising, pliable fins, etc
3. The scales should tightly adhere to the fish.
4. The flesh should respond to light pressure and not feel soft.
5. The eyes should be clear, bright, and bulging.
6. The gills should be bright pink to maroon in color and if mucous is present, it should be clear.
7. There should be no belly burn—evidence that viscera (guts) were left in the fish too long, resulting in bacteria and enzymes breaking down the flesh along the rib cage.
8. The fish should have a clean, sweet, sea-like smell.
9. The fish should be stored in a container with shaved ice to prevent bruising.
Blue Marlin has a thick layer of fat between the skin and the meat while the “Malasugi”, often passed on as Blue Marlin has no fat.
INGREDIENTS: Yield: Serves 6
6 pcs blue marlin steaks, ¾ -inch thick
Salt and freshly ground black peppercorns to taste
Juice of 1 lemon
8 g minced garlic toasted in unsalted butter
1. Season the steaks with salt and pepper just before grilling and pour lemon juice.
2. Grill the steaks over glowing charcoals approximately 2-3 minutes on each side.
3. Place the steaks on a serving platter. Pour the Beurre Grenobloise on top of steaks. Garnish with toasted garlic and serve immediately. Serve the pickled radish on the side.
2/3 Cup / 90 g unsalted butter
2 ½ tbsp / 22.5 ml. White wine vinegar
1 tsp Italian flat leaf parsley
2 ½ tbsp 22.5 g Minced capers
1 tbsp / 15 g unsalted butter
• Cook butter till hazelnut brown. Pour off from pan, and strain and strain milk solids.
• Wipe pan with paper towel. Pour white wine vinegar and reduce by half.
• Add brown butter and heat gently. Add parsley or flavorings.
• Add the minced capers at the end. Finish off with butter.
PICKLED HORSE RADISH
1 large white horse radish
¼ cup / 60 ml. vinegar
90 g white sugar
Dash of white pepper
Dash of salt
• Combine all ingredients, cover and chill for 1 hour.
This Blue Marlin cut is from the belly thus its shape.
INGREDIENTS: Serves 6 as an appetizer 4 as an entrée
450 g loin of tuna (best grade for sashimi)
Salt and pepper to taste
Ground coriander seeds to taste
Ground fennel seeds to taste
Oil for searing
1. Season both sides of the tuna with salt, pepper, coriander and fennel.
2. Heat the oil in a heavy bottomed pan over high heat until smoking. Sear tuna on both sides but leave the middle part rare. Refrigerate. When chilled, cut into large cubes.
½ cup tamyao
½ cup Daikon, shaved
¾ cup Italian flat-leaf parsley
¾ cup cilantro leaves
165 ml extra-virgin olive oil
32 g red onion brunoise
56 g salted capers, rinsed
28 g black olives, pitted and half rondelle
1 garlic cloves, minced
1 bird’s eye red chili, seeded, brunoise
28 g Italian flat leaf parsley, chiffonade
3 g lemon zest, blanched
Salt, as needed
Ground black pepper, as needed
1. Combine the herb salad ingredients in a bowl. In a separate bowl, combine the salsa cruda and whip with a wire whisk. Refrigerate.
2. Toss the salad with the dressing.
Lola had a term for leftover which we still use in the vernacular today-"MacArthur"- I shall return food.
INGREDIENTS: Yield: Serves 10
1 Kilo Lamb shoulder or short loin chops or leg, chunks
Salt and freshly ground black pepper
1½ tbsp Oregano
½ (100ml.) cup EVOO
Juice of 1 lemon
1 Onions quartered
1 Green bell peppers, seeded and cut into chunks
1 Large firm tomatoes, peeled and cut into chunks
Wooden bamboo skewers, soaked in water and chilled
- Cut the meat into cubes (about an inch) and place in a bowl. Season well with pepper on all sides and sprinkle with oregano.
- Pour the EVOO and lemon juice. Leave to marinate in a cool place for 6 hours.
- Remove meat from the marinade and pat dry. Pierce through with a skewer, alternating with the chunk of vegetables.
- Place in a charcoal and cook for about 15 minutes, turning them over several times.
- When meat is done, Season with salt and serve with Pita or rice.