Crystals Rubies Pearls Recipes

Steps:

• With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
• Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
• Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
• Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.

Steps:

• Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. Mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer/ Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster and fold. This should make about 12 pieces (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.;
• Sear tuna in block, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.;
• Mix all ingredients in blender, insert into foamer and shake to combine.;
• Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• To make the gnocchi: Take the potatoes (unpeeled) and cook them in boiling salted water. Cook the potatoes until they are soft when pierced with a fork. Remove from the water and peel the potatoes as soon as they are cool enough to handle. Puree the potatoes through a food mill and make sure there are no lumps. Once the potatoes have cooled a bit more, add the egg yolks and incorporate. Then add all of the other ingredients and gently work the dough until all components are worked in. Divide the dough into equal parts and start to roll the dough into thin logs. Dust the table with the flour to make rolling easier. Cut into small pieces across the dough with the back of the knife or a bench scraper and store the gnocchi on a pan with more flour on it.
• To make the sauce: Melt butter in saucepan. Add vegetables. Saute for 1 minute. Add all remaining ingredients except cheese and chives. Reserve.
• To assemble: Bring a large pot of salted water to a boil and add gnocchi. Cook for approximately1 minutes. Drain well and add to finished sauce. Toss gnocchi with sauce, add cheese and chives and serve.

Steps:

• Dice the water chestnuts into chunks and toss with the red food coloring until evenly coated. Throw the colored water chestnuts into a bowl. Sprinkle with the tapioca flour and mix well to coat.
• Pour out the contents into a colander and shake off the excess flour (make sure there's not too much flour or the texture will be too gummy and you will lose the water chestnut flavor).
• Put the floured chestnuts into a pot of boiling water. Boil until the flour turns translucent and the red of the water chestnuts is all that's left, about 2 minutes. Remove and drain the water chestnuts. Toss into a bowl of ice cubes and water.
• To serve, scoop the Red Rubies into small glasses. Drizzle Jasmine Simple Syrup and coconut milk or cream on top. Serve immediately.
• Boil the sugar and water with the jasmine essence to flavor your syrup. Pour into squeeze bottles. Refrigerate.

Steps:

• Dumplings:
• Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. In a seperate bowl, mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer. Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster, fold and press edges to seal. This should make about 12 dumplings (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.
• Tuna:
• Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.
• Foam:
• Mix all ingredients except caviar in blender, insert into foamer and shake to combine.
• Plate:
• Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve.

Steps:

• Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
• Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
• In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
• Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
• Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.