Tuna �Tataki� Provencal � The difference between fusion and confusion

�Fusion� cuisine is nothing new. For many years Chefs have been combining aspects from different cuisines to create new and exciting combinations. That Chipolte aioli mayo spread you had on that meatloaf sandwich last week is just one example. When done correctly this �Fusion� cuisine can result in some amazing dishes. Unfortunately, in many cases, these combinations are forced and contrived and just don�t work. When that happens you have what Chefs jokingly call �Confusion� cuisine.

The dish I�m doing today, I hope, is an example of fusion cuisine done right. I�m using a classic Provencal combination of fresh tuna served over a very flavorful Blood Orange Tapenade Citronette. The style I�m using to prepare the tuna is classic Japanese sashimi technique called �Tataki.� This is my favorite way to eat tuna at my local Sushi Bar. They take the freshest tuna possible, give it a quick sear on all sides, slice it thin, and serve it with the traditional sushi garnishes; soy, wasabi, pickled ginger, etc.

I thought this �Tataki� method of cooking would be perfect to use with this delicious tapenade. I was right! It was amazing and incredibly easy. Bye the way, if you are afraid to try sushi (eeewwww, raw fish!) this is a great way to get over your fears. As I say in the clip, this is much closer in taste and texture to a rare piece of beef tenderloin than any fish you�ve had. I hope you can find some fresh tuna and give this a try. Enjoy!

Ingredients:
4-5 oz. Sushi or Sashimi grade Ahi tuna
1/2 tsp fennel seeds
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
2 tbl olive oil
serve with our Blood Orange Tapenade Citronette

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Thai-style Beef Stew �Snow Flurries and Red Curries

Well, it�s not quite snowing here in San Francisco, but it�s COLD!! It's winter and that means it's stew season. Chucks of meats, slowly simmered in a flavorful broth for hours, enjoyed while gazing out a frosty window. This version of a classic Thai red curry will certainly do the trick.

This is what I always order when I can�t decide what to get at my local Thai restaurant. I love the way the potatoes soak up the spicy broth, and the slight crunch of the roasted peanuts make for a very happy ending.


Ingredients:
2 1/2 pounds beef chuck roast (cut in 2 in. cubes)
2 pounds Yukon gold potatoes
1 onion
3 inch piece of ginger
2 tbl tomato paste
3 cloves garlic
1-2 tsp red curry paste
1 tbsp cumin
1 tbsp coriander
1 bay leaf
salt to taste
1/4 fish sauce
1 pint beef broth
1 can (14 oz) coconut milk
1/4 cup brown sugar
1/2 cup roasted peanuts
3 green onions
1/2 bunch basil and/or cilantro

Note: As you�ll see in the clip, I simmer the beef for about 45 minutes covered, and then add the sugar, potatoes, and peanuts. I cover it again and simmer for about 15 minutes more, then UNCOVER until the potatoes are tender as well as the beef. I like the last 20 minutes, or so, of cooking to be done uncovered so the stew reduces slightly and becomes a bit thicker.
Also, remember to taste and adjust for salt and heat!!

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Garlic Ginger Bok Choy � Cheap, Easy and Fun to Say!

Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it�s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it�s packed with nutritional goodness. As you�ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.

One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, �here Chef,� when I saw on my roster �Bok Choy.� Well, that�s an interesting name, so I called out the name and heard in a very deep voice, �here Chef.� I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It�s been 5 years and I�m still wondering.




Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil

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Zen and the Art of Chicken Teriyaki � A Kitchen Koan

When I first got to San Francisco, having come from a very small town in Western New York, it was like arriving on another planet. I was fascinated by the amazing variety of foods and cultures, and began exploring them all. Growing up, my family and I had made the occasional trip to the local Americanized Chinese restaurant which was always an exotic treat, but now I was getting the real stuff; Thai, Chinese, Korean, Vietnamese, Japanese, I couldn�t get enough! At the same time I also became interested in the eastern religious philosophies, Buddhism, Zen, etc., which for a former alter boy was quite the experience. This was also when I learned about the Zen �koan.�

For those of you not familiar, a koan is basically a question, riddle, or story that has no obvious answer. It is used by Zen masters to teach or enlighten their students. Most of you have heard the most famous koan, �Two hands clap and there is a sound; but what is the sound of one hand?� What a great idea� teach students by making them even more confused! Well, since I�m doing Teriyaki today I decided to have a little fun at the end of the demo with a koan or two of my own.

A viewer to our site, Connie, had asked for a teriyaki recipe. So I did some research. I had enjoyed teriyaki many times, but always at Japanese restaurants. If I had made it at home, I probably just bought a bottle of teriyaki sauce and brushed it on some chicken. So, today�s clip is the true authentic version (which, of course, there are several sources giving different versions of what the �original� recipe is). I�m very glad I did it, but I�m not sure why. By the way, the term teriyaki comes from of two Japanese words "teri" and "yaki." Teri refers to the shine or luster of the glazed sauce, and yaki means to broil or grill the meat. Prepare to be enlightened� you�ve been warned.

Ingredients:
10 Boneless-Skinless Chicken Thighs
1 Cup Sake
1 Cup Soy Sauce
1/2 Cup Mirin
1/4 Cup Brown Sugar
2 tsp finely grated ginger or paste

1/4 Cup Chopped Green Onion

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Crunchy Asian Slaw � low fat, low carb, high flavor!

This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding any number of your favorite Asian ingredients. Try and find the daikon sprouts I used, as they will add a unique and peppery touch. Make sure you watch the Salmon Mango Bango recipe that we used to top this slaw. It is a really nice combo!

The Japanese vegetable slicer I used on the carrots is a great gadget to have around. You�ll see me use it for many things. They are relatively inexpensive and last a very long time. I prefer them over the way-to-expensive French metal versions.

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Spicy Chicken Thai Soup � Exploring the boundaries between culinary pleasure and pain

I almost called this �Cream of Endorphin-releasing� soup, but it didn�t quite have the same ring to it. Endorphins are those mysterious pain-relieving, pleasure-giving chemicals released by your brain when the body comes under some type of trauma. While intended as a support mechanism when the body is seriously injured, two groups of people have figured out how to intentionally induce the release of these precious substances; athletes and spicy-food aficionados (actually there is a third group that we really can�t discuss here). The �natural high� that you hear athletes talk about is a result of these endorphins. Today�s clip is in honor of the second group.

Most fans of spicy foods know exactly what I�m talking about, that post-meal euphoria that makes it worth every tear and bead of sweat. If you�ve never experienced these feelings, today�s recipe is a great one for you to try. By controlling the amount of red curry paste you add, you can tailor this to your own threshold of pain. I used 2 full teaspoons of this explosive paste. But, you can start slow, and add a bit more each time you make it until you reach that perfect, beautiful, burning bliss.

The only exotic ingredient would be the fresh lemongrass. I�ve found most large grocery stores do carry it, but if not, you can substitute a few tablespoons of lemon zest, or even some lemon verbena.

IIngredients:
2 1/2 pounds boneless skinless chicken thighs (about 10)
12 oz white mushrooms
1 red onion
3 tbl fish sauce
1/2 bunch cilantro
2 limes
2 14-oz cans coconut milk
2 tsp red curry paste (you�ve been warned)
4 clove garlic
4 inch piece ginger
3 stalks lemongrass (or lemon zest)
1 tbl vegetable oil

1 quart chicken stock

note: traditionally this soup is served with a side plate of sliced jalapenos, cilantro leaves, and lime wedges

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