Gazpacho Relish for Fluke Sashimi: 07.23.2010

2 ea red peppers, torched, peeled and diced
2 ea yellow peppers, torched, peeled and diced
2 lbs tomatoes, torched, peeled, seeded and diced
2 ea english cucumbers, peeled, seeded and diced
1 ea red onion, small dice
1 ea chile serrano, microplaned from outside inward - avoid the membrane
1 clove garlic, microplaned
zest from one lime, microplaned
3 Tbsp sliced chives
2 Tbsp minced chervil
1 Tbsp minced tarragon
4 Tbsp olive oil
2 tsp sherry vinegar
salt, sugar and white pepper as needed

- combine first 8 ingredients and season liberally with salt and sugar. Set aside for 2 hours
- strain off liquid and reserve. Gather vegetable mix in cheesecloth and squeeze off as much liquid as possible. Add this liquid to previously reserved liquid.
- process remaining vegetable mix in robot coupe, scraping down the sides as necessary until evenly minced.
- remove from robot coupe and squeeze in cheesecloth again, saving the liquid.
- add remaining ingredients to squeezed vegetable mixture; taste and adjust seasoning.
- strain remaining liquid through cone filter and add to tomato water.

Salsa Verde for Beef Cheek Gyros: 07.16.2010

1 1/2 cups packed chopped lovage
1 cup packed chopped parsley
1 cup chopped garlic chives
1 cup blanched almonds
1/2 cup packed oregano leaves and buds
10 cloves garlic
zest of 4 lemons (microplaned)
4 cups olive oil

- puree in blender

Chive Panna Cotta for Sashimi: 07.09.10

3/4 lb chives, chopped and blanched
1/4 lb chives, chopped
2 cups half/half
1 qt heavy cream
2 tsp agar agar
1/2 tsp madras curry powder
1/4 tsp white pepper
salt to taste
pan spray and truffle oil as needed

- puree chives with half/half; strain through chinois
- combine chive puree, cream, agar, curry, pepper and salt to taste over low to medium heat,stirring often until it reaches a low simmer; remove to a pitcher
- meanwhile, spray 24ea 3.5oz cups with pan release; drizzle a small amount of truffle oil in each
- divide chive cream between plastic cups (about 2.75oz each); place on level surface and chill

Dressing for Steak Tartare: 06.25.2010

In Robot Coupe:

4 c diced red onion
1 cup chopped parsley leaves
3 cloves garlic
zest of 2 lemons

- process until minced scraping down the sides of the bowl often; set aside

In blender:

1 1/2 cups mushroom juice
1/2 cup salty butter
1/2 cup ketchup
2 tsp worcestershire sauce
1/4 tsp Tabasco
1 Tbsp English dry mustard

- process until smooth, remove and add minced ingredients from robot coupe.

Spinach Tortelloni Filling for Halibut: 05.14.10

6 cups blanched spinach
2 cups caramelized onions
3/4 cup olive oil
1/2 cup mascarpone
1 Tbsp salt

- combine all in food processor (in batches)

Orange Dressing for Cheeks: 05.14.10

1/2 cup fresh orange juice
1/4 cup cider vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp salt
1 cup olive oil

whisk the first five ingredients to combine; whisk in oil

Arugula Chimichurri for Beef Cheeks: 05.14.10

2 cups olive oil
4 Tbsp lemon juice
2 Tbsp cider vinegar
8 cups tightly packed baby arugula
3 cloves garlic
1 Tbsp salt
1/2 tsp togarashi

- thoroughly blend all ingredients