connoisseur main dish
Bananas Foster Filet Oscar
Kung Pao Calamari
Wok Seared & Sliced Pacific Ahi
Wok-Seared & Sliced Pacific Ahi 4 tbsp. white and black sesame seeds 4 oz. ahi portion (center cut portion) ½ cup cooked buckwheat soba noodles ¼ cup beech mushroom and shiitake mushroom mixture 4 each cherry tomatoes halved Daikon sprouts 1 shallot sliced 2 tbsp. pickled ginger
1 tbsp. prepared wasabi 5 oz. soy sherry broth Salt and pepper Bar Soy Sherry Broth
¼ cup soy sauce ¼ cup dry sherry ¼ cup water 2 tbsp. sugar
Combine all ingredients for Soy Sherry Broth, set aside. Salt and pepper the ahi, then roll in the sesame mixture. Sear in a well-oiled hot sauté pan on all sides, but make sure to keep them rare. Remove and pat dry. In another sauté pan, heat 2 tbsp. of canola oil and quickly sauté the shallots and mushroom mixture. Add the tomatoes and soba noodles and toss until hot (be careful not to overcook or break the soba noodles). In a bowl, place the soba noodle sauté in the middle, then slice the ahi into five slices and fan around the noodles. Pour the soy sherry broth around the ahi and noodles, and garnish with the daikon sprouts, ginger and wasabi on top. Oysters on the Half Shell
january/february • 2010
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