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Tasting Palm Beach

PB Catch's white tuna tartare

** Originally posted February 22, 2013 **

 

   The pages of some of Palm Beach’s best cookbooks are revealed in A Taste of Palm Beach: Rich Traditions in Fine Dining. First printed in 1996, the recipe book, now in its fifth version, features more than 30 dishes from area restaurants along with sketches of Palm Beach by the late artist Bill Olendorf. The cookbook is available at The Breakers, Main Street News and the Palm Beach International Airport, and a portion of proceeds from each sale benefits the American Cancer Society.

   Tasty new additions in the recent update include the Korean-style shortrib tacos from Buccan, tuna crisps from Imoto and white tuna tartare from PB Catch. See below for the recipes for each.

 

Buccan's Korean-style shortrib tacos

Marinade:

  • 1½ cup soy sauce
  • ¼ cup white sugar
  • 2 tablespoons honey
  • ? cup sesame oil
  • 1 tablespoon ginger, minced
  • 8 cloves garlic, minced
  • 5 green onions, sliced thin
  • 3 tablespoons toasted sesame seeds
  • 2 lbs. shortrib, sliced ¼-½-inch thick

Mix all ingredients and marinate shortrib overnight.

 

Kimochi aioli:

  • 1 cup mayonnaise
  • 2 teaspoons garlic, minced
  • ¼ cup kimchi base
  • Juice of 1 lime

Mix all ingredients and let sit overnight for flavors to meld.

 

Final:

12 4-inch soft flour tortillas

 

Over a hot charcoal grill, cook shortrib until charred slightly but medium rare. Remove from grill and keep warm. Warm flour tortillas on grill until soft. Add a dollop of kimchi aioli in center of tortilla. Top with a couple slices of rib meat and garnish with some of the kimchi.

 

Imoto's tuna crisps with avocado, soy and citrus vinaigrette

Spicy aioli:

  • 2 inches ginger, minced and pureed
  • 5 cloves garlic
  • ¼ cup lemon juice
  • 1 quart mayo
  • 3 oz. Sriracha
  • ¼ kimchee base
  • ¼ cup sesame oil
  • ¼ cup soy sauce

In a food processor, place ginger and lemon juice; blend until smooth. Add the rest of hte ingredients in a large bowl. Adjust seasoning with salt and pepper.

 

Fish sauce:

  • ½ cup lemon
  • 2 oz. ginger
  • ½ cup fish sauce
  • ½ cup mirin
  • 1 cup rice wine
  • 3 tablespoon Sriracha
  • 1 cup soy
  • ¼ cup sesame oil

Placeall items in a food processor and puree.

 

Tuna crisps:

  • 4 oz. diced fresh tuna
  • 1 oz. cilantro
  • 1 oz. scallions
  • 1 teaspoon ginger, minced
  • 1 teaspoon sesame seeds
  • ½ ripe avocado, diced
  • 1 tablespoon fish sauce
  • 1 teaspoon spicy aioli)
  • 1 oz. cucumber, julienned
  • 1 0z. carrot, julienned
  • 4 fried wanton shells

Drizzle spicy aioli on wanton shell. Garnish with cucumber and carrot. In separate bowl, toss all remaining ingredients together. Place on top.

 

PB Catch's white tuna tartare

Crispy shiitake:

  • Shiitake mushrooms
  • Butter
  • Sea salt

Fine julienne shiitake, season with sea salt, then saute lightly until tender. Drain on paper towels and then fry at 160 degrees F. until crispy.

 

Pickled English cucumber:

  • English cucumber
  • 1 cup white balsamic
  • 1 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 bay leaf

Peel and fine dice cucumber, then add to heated brine. Let sit at least two hours.

 

Yuzu ponzu:

  • 1 pint clam juice
  • 3 tablespoon soy sauce
  • 1 teaspoon sesame sauce
  • ¼ cup mirin
  • 2 oz. fine dice ginger
  • 3 oz. yuzu juice

Mix all ingredients together.

 

Tuna tartare:

  • 3 oz. white tuna (escolar) fine dice
  • ½ oz. thin sliced scallion
  • ½ oz. fine diced watermelon
  • ½ oz. crispy shiitake
  • ½ pickled English cucumber
  • ½ oz. yuzu ponzu
  • Seasalt

Gently fold all ingredients together. Season to taste.

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