THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.
(page 2 of 6)
Photo by Alex Viarnes
JAPANESE YELLOW TAIL A LA PLANCHA with roasted garlic & carmelized leek sauce
ACTIVE TIME: 15 MIN, START TO FINISH: 45 MIN
In Spanish, a la plancha refers to cooking on a flat surface. Locally, you may see it referred to as tataki-style. Whatever you choose to call it, cooking the fish at home in a cast-iron skillet on high heat is ideal for searing fish; it creates an excellent crust, while keeping the center rare. Sliced into pieces, this chopstick-worthy dish is perfect for appetizer grazing.
|1 pound hamachi or 'ahi|
1 cup Yamasa shoyu
1 cup Mitsukan rice vinegar
1 cup sugar
11/2 cups leeks, only the white part, sliced thin (substitute with shallots)
1 tablespoon roasted garlic
11/2 tablespoons Kayoda sesame oil
1 tablespoon chili oil
1 cup kawari radish sprouts
1 cup watermelon radish
|1. TO COOK LEEKS:|
Cook leeks in a pan with two tablespoons of oil until dark golden brown.
2. TO ROAST GARLIC:
For roasted garlic, season garlic head with salt and pepper and drizzle with a little oil. Wrap in foil and bake in a 350-degree oven for 45 minutes. When cool, squeeze out garlic pulp.
3. TO MAKE SAUCE:
Blend all sauce ingredients in blender until smooth and chill.
4. TO SEAR FISH:
Using a cast-iron skillet on high heat, sear each side of the fish until golden brown. Remove and slice.
5. TO ASSEMBLE:
Pour the sauce on the plate and arrange the slices of fish. Garnish with radish sprouts.
| Clue: |
"If you can, pick up the specific ingredients Matsubara recommended. "It affects the final flavor," he says."
Next: Chef Alan Takasaki and Onaga with compressed zucchini
TO COME: Chef Mann Vann's BLACK SESAME Panne Cotta