King Crab Curry with Coconut Milk from Jaya

serves one
Ingredients
1/2 c coconut milk
1-6 dried chili peppers
1 Tbsp coriander seeds
1 Tbsp black peppercorns
1 small onion, chopped
2 large cloves of fresh garlic, peeled
1/4 tsp ground turmeric
1/2 tsp salt
1-1/2 lbs King Crab Merus, split
3 Tbsp peanut oil
1 large onion, cut in half and thinly sliced
1 piece ginger, peeled and cut into thin, long matchsticks
1 Tbsp distilled white vinegarƒ
1/4 c fresh cilantro, chopped
Method
Grind together red chili, black peppercorns, and coriander seeds. In a food processor, chop onion and garlic until smooth. Add ground spice mix and turmeric. Process again to make paste. Coat King crab with paste and cover with cling film. Refrigerate for no less than one hour, but not more than four hours. Heat half of the oil in a skillet over medium heat. Add sliced onions and ginger and cook for about seven minutes. Transfer mixture to a bowl. Add the remaining oil, and sear crab until golden brown. Add cooked onions and ginger. Stir in coconut milk, and simmer over low heat for five minutes. Mix in the vinegar, and simmer for another two or three minutes.
To serve: Garnish with cilantro and serve.

Scottish Salmon

serves one
Ingredients
Salmon:
8 oz salmon
50 ml glaze (recipe below)
2 bok choy, half-blanched
50 g shiitake and enoki mushrooms, sautéed with garlic
60 g buckwheat noodles
Sesame oil, for drizzling
Sesame seeds, toasted, for garnish
Chives, chopped, for garnish
Glaze:
1/4 c honey
1/4 c fresh lime juice
1/4 c rice wine vinegar
10 g fresh ginger, chopped
1/4 c soy sauce
Method
For the glaze: Make the glaze first. To do so, whisk together honey, lime juice, rice wine vinegar, and chopped ginger in a small saucepan, over medium heat. Bring to a boil. As soon as it starts boiling, remove from the heat and let it steep for 5 minutes. Strain through a fine-mesh sieve. Whisk in the soy sauce. Set aside.
For the salmon: Sear salmon in high heat, in canola oil, in a nonstick pan. Glaze the fish. Finish cooking in the oven until the salmon is at “medium.” Meanwhile, cook the buckwheat noodles. Add sautéed mushrooms to the cooked noodles.
To serve: Once the salmon is glazed, garnish with chopped chives and toasted sesame seeds. Assemble the dish (like the picture) and drizzle with sesame oil.
Happy dining!
By Jennifer Agress | Miami Editor

Have you been over to BLT Prime {4400 NW 87 Avenue, Doral; 305.591.6606} to try a drink from the new Negroni Board yet? Order the Karui, and then go home and make one for yourself! We’ve got the recipe, below.  
Here’s how it’s made:
In a mixing glass, combine one ounce Rock Sake, 3/4 ounce Carpano Antica, and 3/4 ounce Cynar Bitter, and stir. Strain over ice in an Old Fashioned glass. Garnish with an edible flower.
To find out more about BLT Prime’s Negroni Board, click here.

Looking for a new summer drink? Try the Spritz, a bubbly sipper from BLT Prime {4400 NW 87 Avenue, Doral; 305.591.6606}. We’ve got the recipe, below!
Here’s how it’s made:
In a white wine glass filled with ice, add one and a half ounces Aperol, three ounces Caposaldo Prosecco, and a splash of club soda. Stir. Garnish with an orange slice.