- 1 Granny Smith Apple
- 1 Asian Pear
- 1 Red Thai Chili, minced
- 1 tablespoon Micro Thai Basil
- 1 ounce Grand Marnier
Directions:
Using a mandoline, slice the apple and pear into match stick size pieces working quickly to prevent oxidation. Place the liquor in a saucepan and flambé. In a hot sauté pan toss the pear and apple until warmed through. Fold in the chili, herbs, and liquor. Season to taste with salt and white pepper.
- 2 cups Hon Shimeji Mushrooms
- 10 Shallots, brunoise
- 1 Red Thai Chili, minced
- Zest of 2 Lemons
- 1 tablespoon Thyme, chopped
- 1 tablespoon Parsley, chopped
Directions:
Sweat the onions in a small amount of olive oil. Add the mushrooms, chili, and zest; stir to combine. Cover and steam until softened. Fold in herbs and adjust seasoning.
Ingredients:
- 1each 1 ½ # Lobster
- ½ lemon
- Butter as needed
Directions:
Par cook the lobster by steaming for 5 minutes, then shock in an ice bath. Remove the claws and tail from the body. Crack the claws and remove the meat. Slice the tail in half lengthwise, keeping the shell intact. Heat about one tablespoon of butter in a sauté pan and cook stirring constantly until foamy. Season the lobster with salt and white pepper, add it to the sauté pan and allow the meat to lightly sear. Using a spoon, baste the lobster with the butter until cooked through. Deglaze the pan with the lemon juice, and allow the meat to rest briefly before removing from the shell.
Ingredients:
- 4 Cherry Heirloom Tomatoes
- 6 ounces Red Wine vinegar
- 4 tablespoon Sugar
- 1 tablespoon Agar Agar
- ¼ bunch Thai Basil Leaves
Ingredients:
- 1 Red Finger Chili
- ½ cup Simple Syrup
Slice the chili lengthwise and scrape out all seeds. Simmer lightly in the simple syrup for one minute. Remove chili and allow excess liquid to drain. Place the chili on a slipat, and bake at 250 degrees until hardened. Remove and cool to room temperature.
