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As the final dish in my series of four regarding abalone and uni, I had to come up with a good way to take care of the leftovers.
They were primarily irregular sized pieces of pressure cooked abalone, a few more sous vide scallops I had from my [...]
Palta Reina (queen avocado) is a classic staple of Chilean cuisine. Traditionally it’s a very simple dish made with half an avocado (minus a slice so it can be stable in the plate) with some filling, sometimes chicken-mayo, or shrimp-mayo mix. It’s a classic starter you find almost in any Chilean restaurant.
As the third [...]
Introduction
This is the first of a series of 4 posts where I attempt to successfully combine abalone and uni (sea urchin). My goal here was to integrate them in harmony and to make at least 3 or 4 completely different preparations with both ingredients.
Previous posts here will explain how I became such an uni [...]
Two weeks ago my wife and I had the chance to attend a cooking demonstration from Chef Masaharu Morimoto at the Culinary Institute of America in Napa Valley.
I first knew of Chef Morimoto as one of the original Iron Chefs in the Food Network show Iron Chef [...]
In my previous post I explained how I became a fanatic of Japanese food and how my “proxy drug” was Uni. Well, my next step in this escalation was Ikura, or salmon roe (which was my hook to attempt molecular gastronomy spherification as I’ll discuss on future posts).
Ikura is particularly interesting to me because [...]
Uni is Japanese for Sea Urchin. Back in Chile we call them Erizos, and they are served in large plates with finely chopped onion, cilantro and lemon juice. That’s how I got to know and love them.
When I moved to the US, I realized that they are not very common at all, and the [...]
