Sashimi Salad with Matsuhisa Dressing

serves four

Ingredients

Sashimi Salad:
Sea salt
Freshly ground black pepper
7 oz fresh tuna fillet (can also be made with shrimp, lobster, crab, salmon, or yellowtail)
5 Tbsp and 1 tsp Matsuhisa Dressing (recipe below)
2 oz assorted salad vegetables
Matsuhisa Dressing:
3/4 c onion, finely chopped
2 Tbsp and 2 tsp soy sauce
2 Tbsp and 1 tsp rice vinegar
2 tsp water
1/2 tsp granulated sugar
Pinch sea salt
1/4 tsp powdered mustard
Pinch freshly ground black pepper
4 tsp grapeseed oil
4 tsp sesame oil
Method
For the dressing: Combine all ingredients, except the oils. When the salt is fully dissolved, add in the oils.
For the salad: Preheat a grill or broiler. Sprinkle a little sea salt and black pepper on the tuna. Briefly sear the tuna until its surface turns white. Plunge the fillet into ice water to stop it from cooking any further. Shake off the excess water.
To serve: Pour the Matsuhisa Dressing into a serving dish. Arrange the salad vegetables in the centre of the dish. Cut the tuna into five to seven slices and place them around the vegetables.
Nobu Miami is located at 4525 Collins Avenue.

Scallop Tiradito

serves three
Ingredients

3 scallops
1/2 cucumber
Coriander leaves
Chili paste
Salt flakes
2 tsp yuzu juice, freshly squeezed
1 Tbsp and 1 tsp lemon juice, freshly squeezed
Method

Extract the scallops from their shells, remove the innards and beard, and take off the frilly membrane. Aim to cut each scallop across its depth, into three slices (depending on its size). Slice the cucumber into very thin discs.
To serve: Carefully arrange the cucumber slices in the middle of a serving plate. Surround the cucumber with up to seven scallop slices. On each slice, place some coriander leaves and a little dollop of chilli paste, then sprinkle with salt flakes. Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and carefully pour it around the scallops.
Nobu Miami is located at 4525 Collins Avenue.

Au Jus from Morton’s The Steakhouse

makes one cup
Ingredients
1 1/4 c water
1 c reconstituted store-bought veal demi-glace
2 1/2 tsp commercial beef base
1 1/4 tsp commercial chicken base
1/2 tsp whole black peppercorns
1/8 tsp garlic powder
1/8 tsp dried thyme
1 bay leaf
Pinch of freshly ground white pepper
Method

In a medium saucepan, combine water with demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and white pepper. Whisk well. Bring to a boil over medium-high heat. Cook at a boil, uncovered, whisking occasionally, for about 25 minutes or until glossy and smooth. Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface.
To serve: Use right away or transfer to a lidded container and refrigerate for up to 3 days. Serve with a porterhouse steak.
Morton’s The Steakhouse is located at 1200 Brickell Avenue.

If you want a refreshing cocktail that’s perfect for South Florida’s warmer months, order the St. Tropez Gin & Tonic at Boulud Sud {255 Biscayne Boulevard Way, Downtown Miami; 305.421.8800}. Once you love it, come home and make it for yourself! We’ve got the recipe, below.
Here’s how it’s made:

Combine 1 ounce gin, 1/2 ounce Lillet Blanc, 1/4 ounce Canton Ginger Liqueur, 1 ounce lemon juice, and 3/4 Herbes de Provence syrup into a cocktail shaker. Shake well. Strain into a rocks glass, over ice. Add a splash of tonic water. Garnish with a bouquet of herbs, like tarragon, oregano, thyme, and rosemary. Enjoy!

Brussels Sprouts from Tanuki

serves three, as an appetizer
Brussels Sprouts
Olive oil, for sautéing
180 g Brussels sprouts
10 g Brussels sprouts leaves
10 g breakfast radish, cut in matchsticks
2 g Hon Dashi
Brussels Sprouts Dressing
30 g shallots, finely chopped
10 g ginger juice
80 g mirin
140 g yuzu soy dressing
70 g truffle oil
30 g olive oil
6 g garlic, finely chopped
65 g Yamasa soy sauce
5 g garlic powder
5 g onion powder
5 g fish sauce
20 g sugar
Method
For the dressing: Mix all of the ingredients together. Let the dressing sit in the refrigerator for 24 hours. Keep slightly chilled at all times.
For the Brussels sprouts: Cut the Brussels in quarters (or in half, depending on size) and reserve the leaves. Fry Brussels at 350 ℉ in clean oil for two minutes, or until golden brown and crispy. Add reserved leaves half way through frying, to keep them from burning.
To serve: Toss in a bowl with Brussels Sprouts Dressing and hon dashi. Top with radish sticks.
Tanuki is located at 1080 Alton Road.

Salmon Pizza from Tanuki

serves two, as an appetizer
Ingredients
Salmon Pizza
Olive oil, for sautéing
1 8” flour tortilla
10 g Garlic Aioli (recipe below)
5 g pickled red onion
150 g Scottish salmon, thinly-sliced
5 g jalapeños, thinly-sliced
10 g watercress, dressed in any vinaigrette
Salt and pepper, to taste
1 g truffle oil
Garlic Aioli
1200 g mayonnaise
400 g roasted garlic paste
100 ml low sodium soy sauce
20 ml Japanese rice vinegar
2 Tbsp olive oil
1 lemon
Method
For the aioli: Wrap whole garlic cloves in aluminum foil with olive oil. Roast in the oven until golden brown. Blend the roasted garlic cloves in a VitaMix until it gets a purée-like consistency. Mix in all other ingredients. Place in a container and store in the refrigerator.
For the pizza: Warm a little bit of olive oil in a hot sauté pan and cook the tortilla until crispy. Spread the garlic aioli over the tortilla. Place the pickled red onions and salmon on the tortilla. Slice the pizza in four pieces. Scatter jalapeños all over the top.
To serve: Garnish with dressed watercress and drizzle truffle oil all over the pizza.
Tanuki is located at 1080 Alton Road.