"Recipes from the Chef's Kitchen"

Show 696

Farrah Olivia Restaurant
600 Franklin St.
Alexandria, Virginia 22314
703-778-2233

 Morou - Chef/Owner

The Fritters
Ingredients:
1)   Water for Soaking
2)   3 cups Dried Black-Eyed Peas
3)   1 medium Onion - finely chopped
4)   2 tbs. Scallions - chopped
5)   1 tsp. Cilantro - chopped
6)   1 tsp. Red Pepper Flakes
7)   1/2 tsp. fresh Ginger Root - peeled and minced
8)   Salt to taste
9)   Cayenne Pepper to taste
10) Oil for frying

Preparation:
1)   Soak the black-eye peas in water for at least a few hours or overnight.  After
       soaking...rub the peas together between your fingers to remove the skin.  Rinse
       to wash away the skin.  Drain the peas.
2)   In a food processor, puree the peas into a thick paste.  Add enough water to
       form a smooth thick batter.  Then add all the other ingredients (except the oil).
3)   Allow the batter to stand for a few hours.
4)   Heat the oil in a deep fryer.
5)   Beat the batter with a wire whisk or wooden spoon for a few minutes.
6)   Scoop the batter into the hot oil.
7)   Turning frequently, fry the fritters until they are golden brown.
8)   Remove them fry the fryer and dry them on clean towels.
9)   Serve warm.

The Tail Pepper Honey
Ingredients:
1)   1/2 cup Honey
2)   1 tsp. Tail Pepper

Preparation:
1)   Pour honey into a pot, place on a fire and reduce for 10 minutes.
2)   In the meantime, toast the tall pepper in a hot skillet.
3)   Remove from the skillet and let cool.
4)   Transfer the pepper into a grindr and grind until it's powder.
5)   Remove from the grinder and mix with honey.

The Spicy Tomato Sauce
Ingredients:
1)   1 medium Onion - quartered
2)   3 whole Tomatoes
3)   Water for boiling
4)   2 tbs. Olive OIl
5)   1/2 Onion - diced
6)   2 tbs. dry Shrimp Powder
7)   1 tsp. Nigerian Paprika
8)   Salt to taste

Preparation:
1)   Put the quartered onion and tomatoes in a medium-large saucepan.  Then cover
       with water and bring to a boil.
2)   Blanche for 5 minutes or until the onion is soft.
3)   Remove from the heat and transfer to a blender.  Puree until smooth.
4)   Remove from the blender and set aside.
5)   Heat the oil in a small saucepan.  Then cook the diced onion until golden brown.
6)   Add tomato mixture into pan and cook for 3 minutes, stirring occasionally.
7)   Add the shrimp powder and paprika.
8)   Cook for 5 minutes...seasoning with salt.
9)   Remove from the heat and serve warm.

The Shocked Tuna
Ingredients:
1)   5 lb. Tuna, #1 - center cut
2)   2 quarts Water
3)   4 cups Soy Sauce
4)   2 cups Red Wine

Preparation:
1)   Bring 2 quarts of water to a boil and cut the tuna into 1"x 1"x 2" pieces.
2)   Prepare the bring mixture by combining the soy sauce and red wine.
3)   Drop each piece of tuna into the boiling water and let boil for only 10 seconds.
4)   Remove from the water and add to the brine mixture.
5)   When all pieces have been added to the brine mixture, allow all to marinate
       for 2 hours.
6)   After marinating, remove and drain all pieces.
7)   To finish the tuna, hold a torch to each side of the tuna piece.  The meat
       should just begin to bubble and change color.

The Apple Cream Cheese
Ingredients:
1)   5 Granny Smith Apples
2)   3 cups Apple Cide Vinegar
3)   2 tbs. Cinnamon
4)   1/4 tsp. Nugmeg
5)   2 cups Cream Cheese
6)   2 tbs. Sriracha Chili Sauce
7)   Half and Half
8)   Sugar
9)   Salt

Preparation:
1)   Peel and cube the apples
2)   In a pot combine the apples, vinegar, cinnamon and nutmeg.
3)   Boil until apples are soft and thoroughly cooked.
4)   Puree in a blender until smooth.
5)   Let cool to room temperature.
6)   For every two cups of apple puree, add 2 cups of cream cheese and Sriracha.
7)   Blend until smooth.
8)   Add half and half for consistency.
9)   Add sugar and salt to taste.

The Wasabi Oil
Ingredients:
1)   3/4 cup Wasabi Powder
2)   1/2 cup Water
3)   2 1/2 tsp. Dijon Mustard
4)   3/4 cup Canola Oil

Preparation:
1)   Combine the wasabi powder and water
2)   Let mixture sit for 10 minutes.
3)   Whisk in mustard and oil until all ingredients have emulsified.

The Pickled Apples
Ingredients:
1)   3 cups Apple Cider Vinegar
2)   4 cups Sugar
3)   1 cup Water
4)   1 Onion - finely julienned
5)   4 inches of Ginger - finely julienned
6)   10 Granny Smith Apples

Preparation:
1)   Combine the vinegar, sugar, water, ginger and onion in a pot.
2)   Bring to a boil and cook just to when the sugar has dissolved.
3)   Let mixture cool to room temperature.
4)   Make one slice from four sides of the apple and make slices from the 4 sides of a
       mandolin
5)   Cut larger slices in halves.
6)   Add apple slices to the room temperature vinegar mixture and let sit for 2 days.

The Garnishes
1)   Red Wine Powder
2)   Garnet Amaranth

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