720 North State Street
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Asian Pear & Fennel Salad
1 Asian pear, sliced into wedges
1/2 fennel bulb, sliced paper thin and put in ice water
1/2 cup almonds, toasted whole
3 oz mizuna greens (arugula can be substituted), washed and spun dry
For the almonds, toss with olive oil, Hawaiian sea salt, cracked pepper and a tiny bit of soy sauce. Toast in the oven at 200F until lightly toasted; do not overcook, or the almonds will be bitter.
Tangerine Ginger Vinaigrette
2 oz tangerine juice, fresh squeezed and strained
1/2 oz canola oil
1/2 oz sesame oil
1/2 oz rice vinegar
agave nectar, to taste, to mellow out the acidity
Hawaiian sea salt and fresh cracked pepper to taste
Pour the juice, oils, and vinegar into a bowl and whisk thoroughly. Adjust seasoning and tartness with the salt, pepper and agave nectar. Reserve until ready to toss the salad.
Pepper Crusted Ahi Tuna
12 oz ahi tuna, sashimi grade (2 6 oz portions)
2 Tbs black pepper, cracked
2 Tbs white pepper, cracked
1 Tbs crushed chili flakes
2 Tbs Kosher salt
2 oz canola oil, for searing
Mix the variety of peppercorns and crust one side of the filets and sprinkle the salt on the opposite side. The tuna will be cooked right before serving. Heat a pan on medium high heat and add the oil. When the oil starts to have a swirling affect, it is hot enough for searing. CAREFULLY, place one filet at a time in the pan laying it down away from you so that no hot oil will splash in your direction. Sear each side for 15 seconds for a nice rare or however long depending on your temperature preference.
1 cup Calrose rice
1 cup water, cold
Rinse the rice 4 times in a colander; make sure that the holes are not to big so the rice does not fall through. In a rice cooker, add the rice and water and turn on the cooker. Rice should be ready in 20 minutes.
Cucumber Apricot Sunomono (Pickled Salad)
1 cucumber, sliced into thin circles
4 oz dried apricots, thin slices
1/4 red onion, thin julienne
1/2 cup rice wine vinegar
1/3 cup sugar
1/4 tsp sesame oil
Dissolve the sugar in the oil and vinegar and add the rest of the ingredients. Let the mixture sit in the refrigerator overnight.
1 can cream of coconut
1 ea vanilla bean, scraped clean
In a small sauce pot over low heat, add the coconut milk and vanilla bean. Let simmer until mixture starts to thicken; season with salt to taste. Reheat the sauce when ready to plate the tuna.
Chocolate Banana Crepes
1/2 cup flour
1/4 cup milk
1/4 cup water
pinch five spice
Whisk all of the ingredients in a bowl except the water. Add the water a little at a time. The batter should be a little thinner than heavy cream. In an 8" non-stick pan over medium to high heat, pour 1 ounce of batter and swirl around the pan to coat the bottom. More batter can be added to fill any holes. The crepes take only 20 seconds or so to cook. When done, simply turn the pan upside down and the crêpe will fall right out. They can be made ahead of time for sure.
Chocolate Banana Mix
2 bananas, ripe and sliced
6 oz milk chocolate, chips or chunks are fine or your favorite kind
Mix the two ingredients in a bowl and let sit overnight in the refrigerator. Slightly heat up in the microwave before rolling into the crêpes. Roll mix into the best four crepes that you made and put on a plate and wrap in plastic to keep moist.
Peanut Butter Whipped Cream
4 oz heavy whipping cream
1 tsp vanilla extract
1 Tbs powdered sugar
2 Tbs peanut butter
Whisk together all of the ingredients and set aside in the refrigerator until dinner starts.
Place two crepes on each plate and top with the peanut butter whipped cream. Slice the blackberries from top to bottom and garnish around the plate. Sprinkle the plate with a little cinnamon sugar if desired.Copyright © 2014, The Baltimore Sun