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2007-04-09

>yuzu butter

My sister's dinner tonight was at Le Tire Bouchon in Fairfax, Virginia. It's good to know classic French restaurant food is here to stay, but this is not a restaurant I would have chosen. Actually it's not a restaurant she would have chosen, either. Halibut and rabbit were today's specials, and she said they were all right.
 

The typical fare on their dinner menu is what I call comfort food. I like it fine, but can't get excited about it. I do manage to get an inspiration for my own dinner, though.
>pan seared sea scallops and shrimp with lime butter

Traditional French cooking is famous for flavored butters - not only garlic butter or lemon butter, but also caviar butter, crayfish butter, horseradish butter, soft roe butter, watercress butter... etc.

Here's a recipe for yuzu butter: Blanch yuzu zest, chop finely and add to softened butter. Mix in yuzu juice, salt, and pepper. Use to garnish cold hors d'oeuvres.

>Surf 'n turf of miso marinated Kobe beef and butter poached half lobster tail, melted leeks and shiitakes, yuzu butter, beef jus - $35, Sun Mountain Lodge, Winthrop, WA

>Shellfish combo wok seared lobster & scallop medallion wasabi-yuzu butter, Roy's, Pebble Beach, CA

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