Red Wine Braised Short Rib

Introduction The inspiration behind this dish came from Michelin-starred chef Carlos Cracco’s sea urchin and coffee risotto. I was watching a TV program called “In Search of Perfection: Reinventing Kitchen Classics”, and I was intrigued. I had a crack at the unique combination and what a match made in heaven! The coffee itself adds a roasted note, which adds a wonderful complexity to this recipe. While the preparation may be simple, the secret behind this dish is in the quality of the ingredients. Ingredients Wild sea urchin (any Japanese market such as Tokyo Central, Mitsuwa, or Nijiya market will do) 2 cauliflower florets sliced approx. 0.5 cm (only flat ends) High quality white bread (my favorite is the white bread from the Japanese market, Mitsuwa) 9-12 salmon roe per serving 0.5 tsp instant coffee powder Generous knob of unsalted butter Dill Steps In a nonstick pan, heat butter and brown both sides of the cauliflower slices (about 3-4 per serving) until tender with a toothpick. Sprinkle the coffee powder delicately and cook for a further 20 seconds. Season to taste and set aside. Remove crust from bread and slice in rectangular shapes (width should be slightly narrower than the width of the cauliflower florets). We want the edges of the cauliflower to slightly cover the bread when plating. In another non-stick pan, melt the butter and toast both sides of the bread. Set aside on a paper towel to absorb excess fat. Plating Place a small dollop of soft butter in the center of plate followed by the toasted bread. This will ensure a stable foundation. Arrange cauliflower in the same direction along the piece of bread followed by the urchin. Urchin is extremely delicate and can easily bruise. Use a small teaspoon to arrange. On a small teaspoon, arrange 3 sets of salmon roe evenly spaced on top of the urchin. Please note plating in odd numbers are typically more esthetically pleasing. Followed by a small piece of dill on each salmon roe arrangement. Enjoy as a starter!

McDonalds chicken nuggets have always been a childhood favorite of my brother's and mine. We would try to work out with each ones were dark meat, and they were normally horseshoe shaped. I created this recipe shortly after I was happy for the batter I make for fish and chips. The nostalgia always gets me and I hope you enjoy this dish as much as I do!

Ingredients 1-2 baby gem or butter lettuce 1 pound of jumbo shrimp with shells Finely chopped dill (to taste) Lemon (to taste) Kewpie sesame dressing (to taste) Shiso dressing (to taste) Tabasco (to taste) 2 ripe avocados Steps The shrimp In a large non-stick pan, heat olive oil until smoking, add the shrimp and a pinch of salt. Color both sides until golden orange. When the shrimp are ready, allow them out onto a cutting board to cool. De-shell the shrimp and cut into 3 to 4 pieces. Taste and check seasoning. Keep the shells and infuse in fish or chicken stock for risotto. Place in a bowl and add sesame dressing, dill, Tabasco, and lemon. Avocado mousse Peel, deseed, and blend avocados until smooth. If you do not have a blend, crush the avocado with a fork and pass through a strainer or fine sieve. Add a squeeze of lemon and a pinch of salt. Taste. The salad Toss the shredded lettuce with a generous amount of the shiso dressing. Plating Using a medium to large ring mold, spread the avocado mousse evenly in one layer. Check the seasoning with the shrimp once more and line the next layer with the shrimp. Pack a good amount of the salad as the final layer. Carefully lift the ring mold and serve immediately. Alternative Shrimp Cocktail Wrap Instead of the avocado mousse, simply cut the avocados into cubes, mix them with the shrimp, and serve in hearts of lettuce leaves.