Potato-Wrapped Tuna Stuffed with Crab & Cucumber Served with Pineapple Carpaccio & Ponzu Dressing
In a medium bowl, whisk together the ingredients for the dressing. Butterfly each tuna block. Distribute the crab, cucumber and hijiki seaweed among the 4 blocks of tuna. Using a mandoline, thinly slice the potato lengthwise and dip the slices in the
Fillet of Tomatoes Pasta (Pasta al Filetto di Pomodori)
In a large stockpot, bring the water, with or without the optional salt, to a boil. Strain the tomatoes, reserving the juice separately. Break the tomatoes into small pieces. Pour the oil into a large sauté pan set on medium-high heat and
Garlic & Oil Pasta (Pasta Aglio Olio e Peperoncino)
In a large stockpot, bring the water, with or without the optional salt, to a boil. Pour the oil into a large sauté pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be
Chef Chu’s Famous Chicken Salad
Hand-shred the chicken meat by pulling it apart in strands along the grain, or julienne it with a knife. Set aside. To deep-fry the rice sticks: Heat the oil in a wok to 375 degrees. Add the rice sticks in small batches;
Fresh Basil Beef
This dish can be served in a clay pot or heatproof casserole. Fresh basil, garlic and chilies will permeate the air and suffuse the beef with flavor. Trim the fat and gristle from the steak. Slice the flank steak lengthwise into
Salmon with Vodka & Lemon Sauce
To prepare the salmon: Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the salmon fillets. In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat. Reduce the heat to
Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa
Sockeye salmon, also known as red salmon for their brilliant red flesh color, average about 5 to 8 pounds. The sockeye’s deep red meat has only moderate oil content and is firmer-textured and breaks into smaller flakes, making it a
Asparagus Soup with a Confit of Peppers & Asparagus Tips
Confit of Peppers & Asparagus Tips: Cook the olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and the asparagus, and mix
Cauliflower & Parmesan Soup with Cured-Olive Crostini
To prepare the soup: Place the cauliflower, shallots, cream and broth in a small pot and bring to a boil. Slow to a simmer and cook until the cauliflower is tender. Transfer to a blender and puree until smooth. While the soup is
Veal Milanese with Tomato Pesto, Salad & Shaved Parmesan
To prepare the tomato pesto: Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. All the flavors will come together as the ingredients marinate together. To prepare the veal Milanese: In a bowl, whisk together