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Grilled Halibut with Green Apple Beurre Blanc

Grilled Halibut with Green Apple Beurre Blanc

by | May 9, 2015

Serve With: Apple, Fennel & Jicama Slaw For the Green Apple Beurre Blanc:     • 1 cup The Perfect Purée Green Apple Puree,  thawed     • 4 oz. white wine     • 4 oz. white wine vinegar     • 3 shallots, minced     • 5 sprigs tarragon     • 7 oz. cold butter Method...
Coconut Prawns

Coconut Prawns

by | May 9, 2015

Ingredients for Coconut Prawns: 1 cup The Perfect Purée Coconut Puree, thawed 6 cups ginger sticky rice 3 cups spicy mango sauce ⅓ cup all-purpose flour 5 large eggs, lightly beaten 1 cup shredded coconut 1 cup panko bread crumbs 36 large prawns, peeled deveined, and...
Carmelized Tasmanian Salmon with Cool Summer Salad

Carmelized Tasmanian Salmon with Cool Summer Salad

by | May 9, 2015

    • 6 oz. salmon, square cut, skin on     • Sea salt (to taste)     • Oil Method: 1. Score salmon skin and season with sea salt. 2. Marinade salmon for 4 hours. 3. Remove salmon from the marinade and pat dry, discard marinade. 4. In a sauté pan over medium high heat...
Ahi Poke Nachos with Carmelized Pineapple

Ahi Poke Nachos with Carmelized Pineapple

by | May 9, 2015

    • Gyoza wonton wrappers, deep fried     • Jalapeño, sliced (red preferred)     • Cilantro or micro cilantro For the Marinade:     • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed     • 1 cup soy sauce     • 3/4 cup yellow onion, diced     • 3/4...
Mango and Herb Salad with Tea Smoked Duck

Mango and Herb Salad with Tea Smoked Duck

by | May 6, 2015

    • 2 duck breasts     • 1 tbsp. green tea     • Kosher salt Method: 1. Grind the green tea and kosher salt together in a spice grinder until it is powder. Rub the powder on the duck breast and then slowly sear it over a mix of cherry and oak wood. Cook it until it...