Blue Hound Kitchen & Cocktails
Recipes Prepared by Executive Chef Dushyant Singh
Recipe #1: Tuna Crudo
Chula Seafood tuna +yuzu avocado mousse + ginger jalapeno vinaigrette + peperonata
Serve 6 people
[Yuzu avocado mousse] Ingredients:
1 cup Cilantro leaves
½ cup Chives
3 each Avocados
1 cup Mayonnaise
2 tbs Yuzu juice
2 tbs Lemon Juice
1 tsp Citric Acid
1 tsp Salt
[Yuzu Avocado mousse]
Method
1. Take a saucepot and fill it up with water to boil. Add 1 tsp salt to the water.
2. In meantime please have an ice bath ready.
3. Once water is boiling, add cilantro and chives for 10 seconds. Shock the herbs in ice water to retain the bright color.
4. Take all the ingredients in a blender and pulse it until smooth. Taste for seasoning.
5.
[Ginger Jalapeno Vinaigrette] Ingredients:
Serves 6
1/2 cup Canola oil
1 cup rice vinegar
2 tbs fish sauce
4 tbs white soy
1/8 cup fine minced ginger
3each jalapenos, seeded and finely chopped
1/8 cup sugar
Method
In a mixing bowl, whisk oil, vinegar and sugar until dissolved. Add ginger and jalapeno
[Peperonata] Ingredients:
1 each Red peppers, small dice
1 each Yellow peppers, small dice
1 each Shallots, Minced
2 each Garlic minced
1/2 each bay leaf
½ cup Rice wine vinegar
½ cup water
1/8 cup cup sugar
1 tbs Balsamic vinegar
Salt to taste
Method:
1. Using a blow torch, burn skin of peppers and while hot remove the burn skin
2. Cut the peppers into small dice
3. With very little oil sauté shallots and garlic in pot. Add rest of the ingredients and cook until all liquid is gone. Season to taste
[Szechuan peppercorn oil] Ingredients:
1 quart Canola oil
½ cup Szechuan peppercorns
1tsp Peprika
Method:
1. In a sauce pot heat up the oil to 275 degree
2. Add both spices in at the same time
3. Let it sit on a very low heat for 15 min
4. Turn the heat oil and steep it for another 30.
5. Strain it and cool the oil
Final assembly instructions:
Make a circle of yuzu avocado mousse on the plate
Cut tuna into 1 x 1 squares and place 5 squares in the middle of the circle
Using a small spoon make 5 small piles of pepernata on the circle
Dress the tuna with both ginger jalapeno vinaigrette and szechuan peppercorn oil
Sprinkle sea salt on tuna
Garnish with finely sliced radishes and jalapenos
Serve chilled
Recipe# 2: Yellow Watermelon
White gazpacho, Persian cucumbers, Rhubarb relish
Ingredients
1 each yellow watermelon
2 oz White gazpacho
2 each Persian cucumbers, Sliced
4 each Strawberries, Sliced
2 oz Zatar
1 oz Extra virgin olive oil
1 each Jalapeno
2 oz Rhubarb relish
Method:
1. Cut watermelon into cubes
2. Spread white gazpacho with a ladle on the plate.
3. Place yellow watermelon neatly on the plate.
4. Place Persian cucumbers, strawberries and jalapeno slices on watermelon
5. Sprinkle the dish with extra virgin olive oil, sea salt and Zatar
6. Top it off with Rhubarb relish.
Rhubarb Relish
1# Rhubarb Peeled Sm Dice
.5c Sugar
.5c Red Wine Vinegar
.5c Grenadine
1. Combine all ingredients in a pot then cook over medium heat.
2. Cook down until a syrup forms or 240* F
White Gazpacho
2ea English Cucumber Peeled and Diced
1c Green Grapes
1c Sliced Almonds Raw
1c Greek Yogurt
4oz EVOO
2oz Honey
2ea Garlic Clove
2oz Verjus
2oz Sherry Vinegar
1t Mustard Powder
1T Salt
1t Lecithin
1. Working in two batches blend all ingredients until emulsified and smooth.
2. Pass through a chinois, taste for seasoning and adjust if necessary.
Recipe #3: Ancho Coffee Brisket
Fingerling potatoes, red onion, chive, red eye gravy aioli
Ingredients:
8 oz Cooked sliced Brisket
2 oz Cooked fingerling potatoes
1 oz sliced red onions
½ oz Chopped chives
1 oz Red eye gravy aioli
1 oz olive oil
1 oz whole grain mustard
½ oz apple cider vinegar
Method:
1 Heat up a sauté pan with a little oil and sauté red onions. Let them get brown. Once brown add cooked halved fingerling potatoes. Once potatoes also get color, add whole grain mustard and apple cider vinegar. Finish with salt and chives
2 Sliced the cooked brisket and heat it up in 350-degree oven to 5-7 minutes. Once hot place the brisket on top of potatoes. Drizzle red eye gravy aioli on top and serve
Brisket:
Brisket Brine
Ingredients:
3 quarts water, divided
3/4 cup brown sugar
2/3 cup kosher salt
1 tablespoon curing salt/ Pink Salt
2 teaspoons whole coriander seeds
2 teaspoons yellow mustard seeds
2 teaspoons black peppercorns
1 teaspoon red chili flakes
1 cinnamon stick, crushed in pieces
8 whole allspice berries
3 bay leaves, hand crushed
2 tablespoons ground black pepper
Method:
1 Put all the ingredients in a pot and bring it to boil.
2 Add 1 ½ quart of ice to cool down the liquid
3 Once cold please pour over Brisket and brine it for at least 3 days
Brisket Rub
1 cup Ancho cili powder
¼ cup Ground coffee
2 tbs Cumin
1 tbs Chile powder
1 tbs Smoked pepprika
½ cup Brown sugar
Method:
Take the brisket out of the Brine and let it dry.
Once dry Rub it generously with dry rub
Place it in the oven at 275- degree for at least 4 hours. Make sure to cover the brisket it Plastic wrap and then foil before placing it in the oven.
Check in 4 hours to see if brisket is done. It should just have little to no resistance when you press it
Red eye gravy aioli
2 cups Mayo
1 cup Drip Coffee
1 cup bacon
1 tbs Black pepper
1 tbs worcestershire sauce
2 tbs Chopped Parsley
1 tbs Chopped chives
Method:
Render bacon in a sauté pan until crispy. Remove all the fat. Deglaze the pan with coffee and let it reduce by half. Let the mixture cool down and strain it.
Add all rest of the ingredients and strained coffee mixture in a mixing bowl. Mix everything together with a whisk and taste for sea
