Had a lovely time cooking a 10 person dinner party the other night. Seafood for a 50th birthday was requested; I went a bit overboard on the seafood request…gigitty.
I was fired up to cook a few items this night. Hooked some beautiful Opah abductor and Monchong at COP. While the latter isn’t totally unknown, the flavor and texture is just melty love that will always get a look. The abductor is daunting because it looks like the fishy blood line on a tuna. Instead, it’s like fish beef…or, the elusive land grazing cow fish, found herding through Mission Valley during flood season. Totally badass and steaky with a meatier texture then tuna or swordfish. I was excited about a few other things on this party as well. The asparagus lettuce was rich, buttery and umami. The bay scallops were my favorite. I had a vision that I knew would crush, and it didn’t disappoint. The combination had that balance and flavor blast that makes you totally weak in the knees.
Peeled and stuffed apricots/ fuji apple / parmesan / truffle
Charred and buttered baby turnips
Thai pickled watermelon
Kalamata, feta and truffle duchess potato
Baby brussels with honey walnuts
Golden beet soup with chèvreberg / pistachios / roasted beet
Grilled Opah abductor with grilled tomato/ sauteed potobello / beef jus / soy/ sherry vin
Charred carrot and chile calamari salad / feta / pickled white strawberries/ dill / huge lime supreme / strawberry dust
Ceviched baby scallops with corn chimichurri / avocado / crispy potato skin
Herb painted Monchong/ broiled broccolini / Japanese purple yam / asparagus lettuce / blood orange butter
Macerated strawberries / coconut tuile / mascarpone / egg caramel