Entree
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Rosemary Roasted Rack Of Lamb
INGREDIENTS: 2½ pound frenched rack of Lamb (one rack) Salt & freshly ground Black Pepper 3 tablespoons Whole Grain Mustard 6 cloves Garlic, finely minced 3 tablespoons fresh Rosemary, plus more for garnish 2 tablespoons Olive Oil ½ cup Panko … Continue reading
Short-Ribs Braised In Sake & Kelp Stock
By Hiroko Shimbo If you never tried my method of preparing short-ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp … Continue reading
Salmon Teriyaki, BBC-Style
By Hiroko Shimbo. This is a super-easy Salmon dish with great flavor. The recipe is from Hiroko’s American Kitchen. The rich flavor of salmon shines through the robust tasting Kishibori Shoyu BBC Sauce. INGREDIENTS: ¾ cup BBC Sauce Juice … Continue reading
BBC Sauce (Best Basting & Cooking Sauce)
By Hiroko Shimbo. I call this sauce BBC Sauce – Best Basting and Cooking Sauce. The recipe is from my book Hiroko’s American Kitchen. The simple mixture of good quality mirin, sake, shoyu and sugar produces this flavorful and clean … Continue reading
Risotto with Chicken and Cream Sauce (Riz al Crem)
By Jim Feldman. This is a recipe near and dear to my family. I recently watched my mother make this and wrote the recipe as she cooked. My grandmother made this on Sundays, more or less once a month. When … Continue reading
Seared Tuna with Orange, Olive & Caper Vinaigrette
This flavorful vinaigrette can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper. INGREDIENTS: ⅓ cup chopped Kalamata Olives 2 cloves Garlic, finely minced 2 large Oranges, segmented and cut into ½ inch pieces 1 … Continue reading
Asian Braised Fish, with Bok Choy & Ginger
Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using. INGREDIENTS: 1 ½ pounds Tilapia, Cod, or Halibut fillets (about 1 inch thick), skin removed, … Continue reading
Parchment Roasting Fish
One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a … Continue reading
Pan-Fried Tilapia with Lemon Caper Sauce
Since heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, it is better to squeeze fresh lemon wedges over the fish just before serving. INGREDIENTS: 4 Tilapia fillets Kosher Salt & freshly … Continue reading
Spiced Tuna with Arugula & Bell Pepper Salad
The Art of Blending: Stories & Recipes from La Boîte’s Spice Journey by Lior Lev Sercarz of La Boîte á Epice Recipe By Eric Ripert, Le Bernardin, New York City Photograph by Thomas Schauer It took me about three years … Continue reading
