"Recipes from the Chef's Kitchen"

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Mad Rose Tavern
3100 Clarendon Blvd.
Arlington, Virginia
703-600-0500
 
Sous Chef Malik Umar


Tuna Tartare
 

Ingredients:
1)   1 lb. Saku Tuna
2)   1/8 cup Lime Juice
3)   1/8 cup Lemon Juice
4)   1/8 cup Orange Juice
5)   1/2 bunch Cilantro
6)   1 Avocado
7)   1 Jalapeno
8)   Lime Zest from one Lime
9)   3 Plantains
10) Pepper to taste

Preparation:
1)   Dice tuna to a medium dice.  Place in a refrigerator.
2)   Split the avocado in half.  Then slice into a medium dice.
3)   Pluck the cilantro and dice.
4)   Slice the plantains lengthwise into 1/4 inch slices.
5)   Seed and mince the jalapeno
6)   Hold the plantains with tongs and fry.  Then form a ring with the plantains.
7)   Mix the tuna, juices, zest, avocado and pepper.
8)   Stuff ring.


Oysters Van Gogh

Ingredients:
1)   20 fresh Oysters
2)   1 lb. Baby Spinach
3)   1/8 cup minced Garlic
4)   1/8 cup minced Shallot
5)   1 cup Parmesan Cheese
6)   1 cup Panko Bread Crumbs
7)   2 Lemons
8)   1/4 cup Heavy Cream
9)   Salt and Pepper to taste
10) Absinthe to taste

Preparation:
1)   Shuck oysters, drain, scoop and then refrigerate.
2)   Steam spinach.
3)   Place the spinach in a food processor with garlic, shallots and drained
       oysters.
4)   Saute the spinach mixture.
5)   Add the heavy cream.
6)   Add the parmesan and bread crumbs.  Leave a little of both for topping.
7)   Squeeze lemons into a pan with mix.
8)   Add the absinthe.
9)   Stuff the oyster shells with mix and top with cheese and crumbs.
10) Bake for 10 minutes at 400 degrees.
11) Top with a few drops of absinthe.


Good Eating!!!