PEPPER SEARED HIRAMASA CARPACCIO GRILLED PINEAPPLE AND TOMATILLO SALAS WITH COCONUT-GINGER EMULSION
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: HIRAMASA
| 4oz | Hiramasa (any sushi grade fish will work) |
| 2oz | Crushed pepper blend |
| 1oz | Olive oil |
PROCEDURE:
- Cover the hiramasa with the pepper blend.
- Place oil in pan. Once oil is very hot, quickly sear off all sides of the hiramasa.
- Cool off and then slice very thin.
INGREDIENTS: SALSA
| 1ea | Pineapple (grill off both sides) |
| 2ea | Tomatillo |
| 1ea | Red vine ripe tomato |
| 1ea | Yellow vine ripe tomato |
| 1ea | Poblano pepper |
| 1/2ea | Red onion |
| 2T | Chopped cilantro |
| 1tsp | Garlic chopped |
| 1T | Shallots chopped |
| 2oz | Champagne vinegar |
| 2oz | Olive oil |
| To taste | Salt and pepper |
PROCEDURE:
- Finely dice all and mix well.
- Let marinate for 2 hours.
INGREDIENTS: COCONUT-GINGER EMULSION
| 1cn | Coconut milk |
| 2oz | Pickled ginger juice |
PROCEDURE:
- Using only the solid part of the coconut milk (do not use the liquid), mix well with the ginger juice and put in a squeeze bottle.
