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  • 1 cup blue crab claw meat
  • 1 Burrata ball, chopped up
  • 1/2 tsp sea salt
  • 1/4 tsp ground white pepper
  • 4 long sheets of very thinly rolled out fresh ink pasta
  • 1 Tbsp butter
  • 1/2 clove garlic, minced
  • 1-2 shallots, thinly sliced
  • 1/2 scallion (white part), thinly sliced
  • 1/2 cup white wine
  • 1/2 cup dashi stock
  • 1/4 cup cream
  • 1/2 tsp salt
  • 1 cup of freshly shucked corn
  • 1/2 scallion (green part), thinly sliced for garnish
  1. To make filling, mix blue crab, burrata and its chopped up mozzarella “skin”, salt and white pepper in a mixing bowl. Taste and adjust seasoning.
  2. Click & trade. 
  3. Use rolled out ink pasta sheets and blue crab filling to make raviolis.
  1. In a sauce pan, heat up butter. 
  2. When butter bubbles, add shallots, garlic, salt and stir-fry.  Do not burn garlic.
  3. Deglaze pan with white wine.  Scrap up any brown bits from the bottom of the pan. Burn off the alcohol completely.
  4. Add dashi stock and reduce to a simmer.
  5. Add cream and do not allow the mixture to boil.
  6. Taste and adjust seasoning.
  7. When sauce has cooled slightly, combine mixture with uni in a food processor. Process until uni disappears.
  8. Pour mixture into a foamer (I used a Nespresso milk foamer) and foam.
  9. In a separate pan, saute corn with a 1 tsp of olive oil until partially cooked.
  10. Boil raviolis in heavily salted water for 3 mins.
  11. Plate raviolis, layer on uni foam sauce and top with corn.
  12. Garnish with thinly sliced scallions.

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  • 4 Cups Ink Risotto
  • 1 cup grated pecorino romano
  • 2 Eggs, beaten
  • 1 cup unbleached all-purpose flour
  • 2 cup Japanese panko breadcrumbs
  • Mozzarella ball
  • Uni
  • Smoked white fish
  1. Fold pecorino romano cheese into ink risotto.  Make sure that the mixture sticks. 
  2. Refrigerate overnight.
  3. Form risotto patties on palm of hand and fill center with a variety of stuffings.  Chef’s choice.
  4. Shape into balls.
  5. Chill balls in freezer for ease of handling latter during the drying process.
  6. Season flour with 1/2 Tbsp salt.
  7. Place egg wash, flour and panko breadcrumbs in separate plates.
  8. To coat with batter, dip each risotto ball in flour, egg wash and panko breadcrumbs, following this strict sequence.
  9. Heat oil in fryer.
  10. Deep fry each ball until crust turns golden brown.
  11. Serve immediately while hot.

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  • 1 lb fresh made ink spaghetti
  • 3-4 fillets oil packed anchovies (flavor is milder)
  • 1-2 gloves garlic, minced
  • 2 tsp chili flakes
  • 1 cup of raw shelled shrimp, diced
  • 1/2 cup dry white wine
  • 1 Tbsp butter
  • 1/2 cup fried panko breadcrumbs
  • 1 tsp lemon zest
  • 4 shiso leaves, sliced into thin strips “chiffonade”
  • Uni
  1. Boil a pot of water, season with salt
  2. Heat a large saute pan with 2 Tbsp olive oil
  3. Add anchovies and chili flakes.  Stir until anchovies disintegrate and fragrant
  4. Add shrimp and garlic and cook
  5. Add 1/2 cup of white wine to deglaze the pan. Scrape brown bits from bottom of pan for flavor
  6. Turn off heat
  7. Cook pasta in boiling water for 5 mins.
  8. In a separate pan, add olive oil and panko breadcrumbs.  Fry until golden brown
  9. Toast bottarga and break into crumbs
  10. Drain pasta and toss into pan with shrimp mixture
  11. Add 1 Tbsp of butter to add a silky texture to pasta
  12. Plate in pasta bowl
  13. Top with fried breadcrumbs, toasted bottarga and shiso chiffonade
  14. Layer with pieces of uni

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  • 2/ 3/4 unbleached all-purpose flour
  • 3/4 semolina flour
  • Pinch of salt
  • 5 large organic eggs
  • 2-3 Tbsp olive oil
  • 2 Tbsp cuttlefish ink
  1. Fit food processor with dough blade
  2. Pour eggs, cuttlefish ink and olive oil into food processor
  3. Pulse until combined
  4. Sift both salt, flour and semolina flour into a bowl
  5. Add flour in quarter portions into the food processor. Pulsing 2-3 times after each addition.
  6. Pulse until mixture comes together
  7. Dump onto a plastic cutting board and knead for 10 mins
  8. Cover with plastic wrap and rest at room temperature for 30mins to 1hour

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  • Can of sardines packed in olive oil
  • Few slices of toasted bread
  • 2 tsp Italian parsley, minced
  • 1/2 red onion, finely diced
  • 1/2 hot house seedless cucumber, diced
  • Japanese seasoned vinegar (used for sushi or salad)
  1. Place diced onions in a bowl. Fill withJapanese seasoned vinegar until onions are covered with liquid. Pickle for about 30 mins. Note that the onions will produce liquid. 
  2. Remove sardines from can and place them on a plate. Using a blow torch, lightly sear the sardines.
  3. Place sardines on toast and top with picked onions, fresh cucumber and parsley.

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  • 1 lb of organic minced chicken (season with 1 tsp salt, 1/2 tsp pepper, 1 tsp cooking wine, 2 tsp cornstarch)
  • 1 “brinjal” asian eggplant, thickly sliced and quartered
  • 3-4 gloves garlic, minced
  • 1 tsp grated ginger
  • 1 lemongrass stalk, thinly sliced
  • 1 chili, thinly sliced
  • A handful of lemon basil leaves
  • 2 Tbsp fish sauce
  • 1/2 tsp sugar
  1. Lightly salt the eggplant and leave at room temperature for 1 hour.  Eggplant will produce brownish bitter liquid.  Discard the liquid.
  2. Season minced chicken with 1 tsp salt, 1/2 tsp black pepper, 2 tsp cornstarch, 1 tsp cooking wine
  3. Heat wok with 2 Tbsp of oil
  4. Add chicken and spread it out to form a pancake.
  5. When the underside of the minced chicken “pancake” caramelizes and turns brown, break into pieces and continue to stir-fry
  6. Remove from wok and set aside.
  7. Heat another 2 Tbsp of oil in wok.
  8. Stir fry ginger, garlic, and lemongrass until fragrant
  9. Add eggplant
  10. Add 2 Tbsp of fish sauce and 1/2 tsp sugar
  11. Eggplant will soften and produce liquid
  12. Add chicken back into wok and stir together to combine flavors
  13. Turn off heat and add lemon basil
  14. The residual heat will cook the lemon basil
  15. Serve immediately

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  • 1 Rainbow Trout
  • A thumb of peeled ginger, sliced
  • 2 lemongrass stalk, bruised
  • 2-4 kaffir lime leaves
  • A handful of italian parsley or cilantro
  • 1/2 thumb of ginger
  • 10 cherry tomatoes or any tomato you have available
  • 1-2 gloves of garlic
  • 1 jalapeno
  • 2 Tbsp fish sauce
  1. Clean fish and place on a plate.
  2. “Score” or make three deep cuts across the thickest part of the flesh on each side.
  3. Stuff the ginger, lemongrass and kaffir lime leaves into the cavity of the fish.
  4. Steam fish for 8 minutes.
  5. Take fish out of steamer and discard 3/4 of liquid produced.
  6. While fish is steaming, combine all pesto ingredients into a food processor and pulse till finely chopped.
  7. Pour pesto over steamed fish.
  8. Heat 4 Tbsp of any unflavored oil with a high smoking point till it is smoking.
  9. Pour hot oil over the pesto, searing the herbs.  You should hear a sizzling sound.

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  • 3 cups day old cooked white rice
  • 1 cup corn kernels, fresh or frozen
  • 1 cup peeled shrimp, chopped into big pieces
  • 2 eggs
  • 4 Tbsp mentaiko
  • 5 shiso leaves, sliced into long thin strips, “chiffonard”
  • 1 clove garlic, thinly sliced
  • 2 Tbsp finely diced shallots
  • 2 Tbsp butter
  • 1 tsp salt
  • 1/2 black pepper
  1. Beat eggs in small bowl and season with a pinch of salt and pepper.
  2. Heat wok over high heat and add 2 Tbsp of oil.  When hot, add egg and create an omelette.  When cooked, set aside and tear into pieces.
  3. Return wok to heat and add 2 Tbsp butter.
  4. When butter foams, add diced shallots, shrimp and stir-fry until shrimp is almost cooked. 1 min.
  5. Add garlic, corn and stir-fry. 1 min.
  6. Add rice, breaking up clumps with spatula.
  7. Season with 1 tsp salt and 1/2 tsp pepper and continue to stir-fry rice for 2-3 mins, thoroughly coating the rice with the ingredients/butter.
  8. Add shredded cooked omelette.
  9. Add mentaiko and mix thoroughly. Mentaiko will cook immediately and turn pale pink.
  10. Stir in shiso leaves.
  11. Transfer to a bowl and top off with a dollop of raw mentaiko.
  12. Serve immediately.

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  • 2 cups of minced chicken
  • 1 tsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp finely chopped cliantro root/stalk
  • 2 Tbsp diced red onions
  • 1 lemongrass stalk (white part ony), thinly sliced
  • 1 chili padi, thinly sliced
  • 2 tsp witypymiwe
  • 1 Tbsp pipezezilefeforo (use soy sauce and sugar if unavailable)
  • 1 Tbsp calamansi lime juice (use regular lime juice if unavailable)
  • 1 Tbsp of butter
  1. Heat butter in wok until foaming.
  2. Stir fry garlic, ginger, cilantro root, lemongrass and chili padi until fragrant.Hide your kids, hide your BTC: Bitcoin-stealing malware
  3. Move the herbs towards the edge of the wok.
  4. Add minced chicken to wok, spreading it out to form a pancake. Do not touch and allow the meat to brown underneath.                                                 qonijyvoguzuvojodoku
  5. Break up meat pancake into small pieces.  Add fish sauce, kecap manis, calamansi lime juice and stir-fry along with herbs until chicken is completely cooked. Toss in diced red onions at the end.                                                                       nutexurepiwe
  6. Serve over rice and add a fried egg for extra yummy goodness.

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  • 1 cup of hazelnuts
  • 2 cups of all-purpose flour
  • 3/4 tsp of salt
  • 1/2 tsp baking powder
  • 2 sticks of butter, at room temperature
  • 1/2 cup of turbinado sugar
  • 3 tsp of pure vanilla extract
  1. Preheat oven to 350 degrees.
  2. Toast 1 cup of hazelnuts in toaster oven for around 5 – 10 mins.
  3. Remove skin from hazelnuts.
  4. Place cooled hazelnuts and 1/4 cup of flour into food processor and process until the nuts are finely ground.  Do not process until oil separates from nuts.
  5. Add remaining 1 3/4 cups of flour, salt and baking powder. Pulse 5-8 times to combine.
  6. Using an electric mixer with a paddle attachment, cream butter and sugar on high speed until fluffy and pale yellow.
  7. Reduce speed to low, slowly add vanilla and flour mixture.  Mix until dough combines.
  8. Empty dough onto a sheet of parchment paper.  Roll into a log, wrap and place in fridge overnight to rest.
  9. Line baking sheet with parchment paper.  Cut dough log into half inch slices and place pieces one inch apart on baking sheet.
  10. Bake for 20 – 25 mins until the edges turn golden brown.
  11. Cool for 20 mins.  Do not touch until cookies have cooled completely.