"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 large piece of fresh Ahi Tuna
2)   1 pat of Herb Butter
3)   1 tsp. each of Salt and Pepper

Preparation:
1)   Saute the tuna in a hot pan by just searing the top, bottom and sides.
2)   The middle of the tuna should remain pink.
3)   Let the tuna cool and slice.

A) The Potato Mixture.....
Ingredients:
1)   8 Yukon Gold Potatoes - peeled and cut up into halves
2)   1 Celery Root - peeled and cut up into quarters
3)   3 Gallons Water
4)   4 tbs. Kosher Salt
5)   1 Whole Shallot
6)   4 cloves peeled Garlic
7)   4 Egg Yolks
8)   2 tbs. Butter
9)   Salt and Pepper to taste

Preparation:
1)   Bring to a boil two pots of water.  Add 2 tbs. of Salt.
2)   Add the potatoes to one of the pots and the celery root to the other.
       Add 1 shallot and 1 garlic to each.
3)   Boil until tender.
4)   Drain each pot and let the starches rest for a few minutes to dry.
5)   Pass the celery root through a food mill, then the potatoes (do not clean
       the mill in between).
6)   Mix them together in a large bowl and add the butter, egg yolks, salt and
       pepper.  Mix well with a wire ship.
7)   Spread out on a sheet pan to cool.

B) The Crumbs.....
Ingredient:
1)   Panko Crumbs, ground semi-fine

C) The Egg Wash.....
Ingredients:
1)   3 Eggs
2)   1/2 cup Milk

Preparation:
1)   In a small mixing bowl, combine the 3 eggs and the milk.
2)   Whisk thoroughly and set aside for further use.

D)  Forming the Croquetas.....
Preparation:
1)   When the mixture is cool, portion out 2 1/2 ounce cakes and shape into
       discs, about 1" high.
2)   Dip each disc into the eggwash, then the panko.
3)   Store in a dry container until needed.
4)   Fry each croqueta in vegetable oil at 300 degrees until golden brown.
5)   Then remove it from the oil and place it on a plate with a paper towel
       allowing the excess oil to steep.

A) The Allspice Vinegar.....
Ingredients:
1)   2 cups Cider Vinegar
2)   2 cloves peeled Garlic
3)   8 sprigs fresh Thyme
4)   2 Star Anise
5)   1 Scotch Bonnet Pepper - cut in half
6)   1 stalk Lemongrass - bruised
7)   4 Bay Leaves
8)   13 Allspice Berries

Preparation:
1)   Combine all ingredients in a sauce pan and bring to a boil.
2)   Reduce heat and simmer for 10 minutes.
3)   Then turn off and let steep until the rest of the recipe is done.

B) The Escabeche.....
Ingredients:
1)   2 bulbs Fennel - stalk removed
2)   1 large Red Onion - peeled
3)   1/2 cup Sugar
4)   1/2 cup Kosher Salt
5)   2 pints Grape Tomatoes - halved
6)   1 bunch Parsley - cleaned and chopped fine
7)   1/2 cup Extra Virgin Olive Oil
8)   Salt and Pepper to taste

Preparation:
1)   Slice fennel and onion very thin using a Japanese Mandolin.
2)   Toss with salt and sugar and put into a strainer.
3)   Let drain for about 10 minutes and discard the liquid that drains out.
4)   Rinse this mix well in two changes of cold water.
5)   Combine the mix with the tomatoes and pour in the warm vinegar.
6)   Toss gently but thoroughly to combine.
7)   Season and add parsley and olive oil.
8)   Adjust seasoning if necessary.
9)   Store in an airtight container and serve at room temperature.

Ingredients:
1)   3 cloves Garlic - chopped
2)   4 peeled Shallots - chopped
3)   1 Mango - peeled and cut up
4)   1/2 cup Red Wine Vinegar
5)   1/4 cup Water
6)   1 tsp. Red Pepper Flakes
7)   3 cups Cilantro
8)   3 cups Parsley
9)   2 cups fresh Oregano
10) 1 cup fresh basil
11) 2 cups fresh Mint
12) 1 cup Extra Virgin Olive Oil
13) Salt and pepper to taste

Preparation:
1)   Thoroughly wash herbs in cold water and pick the leaves.  Then pack them
       tightly in the measuring cup for accuracy in this recipe.
2)   Combine garlic, mango, shallots, water and vinegar in a food processor and
       puree.
3)   Add the herbs, 2 cups at a time, and pulse until a puree begins to form.
4)   When all of the herbs and been blended in and a liquid state has been
       achieved, slowly drizzle in the oil.
5)   Season with salt and pepper.
6)   More of any ingredient can be added to balance the flavor.

Preparation:
1)   Place the mango chimichurri sauce on the bottom of the plate.
2)   Place the celery root croquetas on top of the sauce.
3)   Arrange the tuna on top of that.
4)   Place the tomato fennel escabeche next to the tuna.

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