"Salmon Teriyaki" Plated by Clarence Gardener |
I remember the first time I had the hibachi dining experience at a Japanese restaurant. I didn't know what to expect. The chef rolled out a cart full of the ingredients that we all had ordered. He was very interactive with us, but what intrigued me the most was his level of showmanship as a chef. I thought it was brilliant how this hibachi chef became a bit of a magician using the grilled stage as a platform to create sophisticated culinary illusions. I also witnessed a masterful display of his knife skills. Gathering a collection of oooo's, ahhhh's and claps, the chef seemed to have won us all over...LOL
After this experience and several others, I gained a great appreciation for sautéing to create an enhanced flavor. The flavors that these hibachi chefs are able to produce from sautéing meats and vegetables using mostly oil, butter, and herbs were amazing to me. This influenced a lot of the process to how I like to cook. Grilling and searing most of my dishes creates such amazing flavor in every bite.
INGREDIENTS:
Wild Salmon
Unsalted Butter
Canola Oil
Red Peppers
Orange Peppers
Onions
Minced Garlic
Quinoa
Beets
Salt Free-Seasonings
Basil
Black Pepper
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