Free Recipes Archive
from Chef Mike Potowski of Benjy’s – Houston, TX Yield: 4 Servings House-cured Hamachi: 1/2 pound kombu kelp Zest of 2 lemons Zest of 2 limes Zest of 2 oranges 1/2 cup sea salt 2 tablespoons sugar 1 jalapeno, minced Read More …
Source: Bomboa Restaurant, Boston, Chef E. Michael Reidt Yield: 4 servings 4 ounces baby shrimp, peeled, deveined, diced 4 ounces Ahi tuna, diced 4 ounces Hamachi, diced 3 springs mint leaves, coarsely chopped 6 sprigs cilantro leaves, finely chopped, divided Read More …
Makes 8 servings 2 drops orange oil 2 drops Banyuls vinegar 1/2 teaspoon finely grated ginger 2 teaspoons soy sauce 1/2 teaspoon finely crushed garlic 1 cup grapeseed oil salt and pepper to taste sliced ginger 8 ounces Hamachi (kingfish), Read More …
from Chef Mike Potowski of Benjy’s – Houston, TX Yield: 4 Servings House-cured Hamachi: 1/2 pound kombu kelp Zest of 2 lemons Zest of 2 limes Zest of 2 oranges 1/2 cup sea salt 2 tablespoons sugar 1 jalapeno, minced Read More …