Confessions of a Bounty Hunter
Have you ever been on a date and mused, perhaps over a Spicy Soft-Shell Crab or a Poached Pear bathed in Sweet Ginger-Honey, at what exactly it is, that makes a great restaurant’s food so darn great? Do you ever catch yourself discreetly licking the tiny plate they call “Thai Trio” all-the-while wondering how the heck they got fresh-picked mangos, 3-pounds of green tea and say, sea salt to look, feel and taste better than any sorbet you’ve ever had? If something along the lines of “who wants to know?!” is your initial reaction, chances are at some point, evading waiters and police, you’ve smuggled the back of your napkin home, scratched by dim candlelight with what you are certain is the blueprint to that evening’s Hoisin Shortribs. “Hmm, soy sauce, brown sugar, and I swear that’s a hint of coriander, but there’s something else…I’ll take a to-go box and figure it out!” Sound familiar?
If this type of crookery is becoming an obsession to duplicate fine cookery, I’m here to hunt you down! Don’t worry, …your secret is good with me, I’d simply like to offer my help to evolve your efforts into something a bit more fruitful by unveiling a few of the Hautest restaurant’s hottest secrets. While I won’t be able to expose all the sweet and savory 411 (you’ll have to read Anthony Bourdain’s “Kitchen Confidential” to go there), I will tell you that there’s more to excellent cuisine than 2 pounds of butter, preheated plates and a pretty garnish.
So here you have it: from Mexican to French, Steakhouses to Asian Fusion, Laguna cafes to L.A.’s five-star dining, brilliant chefs are out there scouring local and distant terrains to acquire the freshest, healthiest, tastiest (and often, most unheard of) ingredients they can find to set their menus apart. But here’s the real genius – so can you!! Artisan Cheeses from central California dairies like Cowgirl Creamery; poultry, pork and beef from Niman Ranch just north of San Francisco; vine-ripened strawberries and other fresh, organic seasonal produce from UCI’s Farmers Market or in Irvine; line-caught (not farmed or netted) fresh seafood from the cleanest waters in the world found at Santa Monica Seafood in Newport Beach and of course my newest fave - organically produced wines from our very own world-renowned Napa Valley…all just a quick drive (or quick click) away. To add but one special delicacy to your kitchen from any of these marvelous purveyors is to add a little Celine Dion to your church choir!
The goods @ UCI Farmer's Market, every Saturday
And speaking of church, part of the joy I get in teaching cooking classes is preaching what I practice; sharing little bits of things I actually do in my home if I think it may bring value to your home. For example, in last week’s Sushi Class, a simple torn Shiso leaf added to a Vegetable hand roll, or bit of Truffle Oil whisked into Ponzu Sauce immensely elevated the expected flavor.. I can tell you that many students from that class are now big fans of “Mitsuwa” of Costa Mesa ($1.08 for 12 fresh Shiso leaves) as well as Trader Joes (where you can buy a bottle of Truffle Oil for under $9).
So, as you strive to re-create a tasty salmon, or spicy fajitas in your home, I challenge you look outside the box (a.k.a. supermarket) to discover new and exciting ingredients at the same time, support your local farms and smaller grocers who are working hard to bring you better bounty. I’m hoping you’ll enjoy the adventure, too! Here are more places I often go to find that “something else” - Bristol Farms, Whole Foods, Mission Viejo's Pavilions, Henry’s Market, Williams-Sonoma, El Toro Gourmet Meats and Nina’s Indian Market in Lake Forest, just to name a few.
Here's the recipe for my delicious “Thai Hot & Sour Soup with Poached Prawn” which may just nudge you out to Mitsuwa for an ingredient or two…Happy hunting!!
INGREDIENTS:
1/4 cup peeled ginger, minced
1 yellow or white onion, chopped
6 Thai bird chiles green or red, seeded and roughly chopped
3 stalks lemon grass, white part only, sliced
1/3 cup fish sauce
8 cups chicken stock
6 kaffir lime leaves
3/4 cup rice wine vinegar
1/2 cup Thai (or regular) chopped basil leaves, plus 6 nice, whole leaves for garnish
2 teaspoon ground white pepper
4 large shiitake mushrooms, sliced into 4 slices each
1 cup enoki mushrooms, all trimmed to same size
2 sticks of butter
6 jumbo prawn, peeled, deveined & rinsed (keep cold until cooking time)
FOR THE SOUP BROTH:
Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. (don't worry, the fish smell goes away!) Add vinegar, chopped basil and pepper. Check for seasoning. Strain the soup and keep over low heat while you make the prawn.
FOR PERFECTLY POACHED PRAWN:
In a medium saucepot, melt two sticks of butter over very low heat, until melted. With a large spoon, carefully scoop out the top layer of butterfat, leaving only the clear yellow clarified butter in the pot. Bring it to a "happy simmer" (low boil) and carefully place the prawn in, cooking 4-5 minutes until cooked through. Remove promptly and set on paper towel to drain.
TO SERVE:
In each little serving bowl, place one shrimp, one large healthy-looking basil leaf & 2 slices of shiitake mushrooms as well as 4-6 little enoki "stems." Ladle about 3/4 cup soup over these ingredients & serve hot.
