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Surf IN Turf - Ahi Tuna and Cold Smoked Salmon wrapped in Prosciutto Rolade - large pics
nolaegghead
Posts: 42,109
Surf IN Turf - Sorry, this page will load slow.
Took some Prosciutto, layered with cold smoked salmon, then ahi tuna. Added salt, some cucumber, green onions, sesame seeds and Japanese 7-spice. sprinkled with a binder (thanks CT!), rolled it up and vacu-sucked it, let it rest overnight. Then cut off a chunk, coated with sesame oil and seared at 500-ish for a few minutes. Cut it up and ate it. It was really good. The kitten was in my face (shouldn't have given him a taste.
SWMBO is working all weekend, so just cooked one to try out for a late lunch.
The sauces are soy, ponzu and oyster, chili-garlic, wasabi.
Wanted to do something different. Thanks for looking. -nola
Took some Prosciutto, layered with cold smoked salmon, then ahi tuna. Added salt, some cucumber, green onions, sesame seeds and Japanese 7-spice. sprinkled with a binder (thanks CT!), rolled it up and vacu-sucked it, let it rest overnight. Then cut off a chunk, coated with sesame oil and seared at 500-ish for a few minutes. Cut it up and ate it. It was really good. The kitten was in my face (shouldn't have given him a taste.
SWMBO is working all weekend, so just cooked one to try out for a late lunch.
The sauces are soy, ponzu and oyster, chili-garlic, wasabi.
Wanted to do something different. Thanks for looking. -nola
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I love lamp..
Comments
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No pressure here! I double what the other posters said, this looks Great!Charlotte, Michigan XL BGE
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Thanks man. I would have included my drink pairing...but a coozie of Coke zero loaded with a lethal amount of Evan Williams didn't look too sexy.travisstrick said:You're my hero.
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That should go in the Stuffed Throwdown.Franklin, TNLarge BGE+PSWoo2
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Thanks, I put it in there (that was the main reason I did it).wbradking said:That should go in the Stuffed Throwdown.
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oh hell yes. That is my kind of cook (outside 14lb chunks of cow parts) I guess that would qualify as stuffed for the Throwdown ^:)^ That is awesome!!!!! How did you like the "binder"? Cool stuff huh?Keepin' It Weird in The ATX FBTX
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That stuff is off the handle! I was reading up on it, and it basically glues anything together with amino acids - protein - in it. So you can use it to make everything from veggie burgers to Franken-food. I was going to plant some pegs in the side like Frankenstein, but I already have about 3 hours and $40 bucks invested in this (but lots of leftover salmon and prosciutto!). There's absolutely no added taste with that stuff...fish tasted fresh, and the smoked salmon and ham worked. I was a little worried, but then again, for LS's throwdown, it doesn't matter if it tastes good or not.The Cen-Tex Smoker said:oh hell yes. That is my kind of cook (outside 14lb chunks of cow parts) I guess that would qualify as stuffed for the Throwdown ^:)^ That is awesome!!!!! How did you like the "binder"? Cool stuff huh?
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The Black Keys, Evan, and some hog on the log........ Heaven on earth.Be careful, man! I've got a beverage here.
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meow meow meow
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nolaegghead said:
That stuff is off the handle! I was reading up on it, and it basically glues anything together with amino acids - protein - in it. So you can use it to make everything from veggie burgers to Franken-food. I was going to plant some pegs in the side like Frankenstein, but I already have about 3 hours and $40 bucks invested in this (but lots of leftover salmon and prosciutto!). There's absolutely no added taste with that stuff...fish tasted fresh, and the smoked salmon and ham worked. I was a little worried, but then again, for LS's throwdown, it doesn't matter if it tastes good or not.
Yep- it's the secret ingredient for stuff like you just did. And you can slice it razor thin and the prosciutto will stay on. That's the downfall with toothpicks. When you slice, it all falls apart. with the secret meat love, it all magically stays together. I'm glad you made something cool with it. I'm all fired up now to do something weird.Keepin' It Weird in The ATX FBTX -
I'm pissed I was too incoherent to get my share. I blame the wife lady for hurrying me.Be careful, man! I've got a beverage here.
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@travisstrick I've got a whole DP shaker full of it, I'll send you some. PM me your mailing address. Little bit goes a long way.travisstrick said:I'm pissed I was too incoherent to get my share. I blame the wife lady for hurrying me.
I was going to originally glue sea scallops together with duck breast and wrap the whole thing in bacon, then sous vide and sear (I figured sea scallops and duck breast are both done at 130-ish and it would be a weird twist on surf n turf.)
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Wow! Nola, you are the bomb. Looks like a good entry for the stuffed throw down!Milton, GA.
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Man, that cook looks beautiful!!What is this binder stuff?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Man, that cook looks beautiful!!What is this binder stuff?Carolina Q said:Man, that cook looks beautiful!!What is this binder stuff?
Meat Glue (Transglutaminase): http://www.modernistpantry.com/activa-rm-transglutaminase.html?kw={keyword}&gclid=CKrpqYna-LcCFVNo7AodrnUA7QKeepin' It Weird in The ATX FBTX -
it bonds any protein to any other protein. it's a naturally occurring enzyme that is in plants, animals and bacteria. You eat it all the time (deli meat, sausage, chicken nuggets etc). It's widely used commercially for many reasons but it's really cool to do high end food preps with too.Keepin' It Weird in The ATX FBTX
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thanks. gotta look into that!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:thanks. gotta look into that!
here are some other fun things to do with it: http://eggheadforum.com/discussion/1146770/brine-yep-meat-glue-yep-sous-vide-yep-torch-yep-awesome-oh-yes-tfj-killed-it-tonight#latestKeepin' It Weird in The ATX FBTX -
Help me out fellow forum peeps...I want some of little steven's la Bomba hot antipasto spread....so go here and vote "like" - scroll down, first big pics. you'll know it when ya see it.
http://eggheadforum.com/discussion/1153460/next-throwdown-get-stuffed/p3
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If Village Idiot was not in locked down rehab I would love to see his thoughts. You are so much more than a pretty face.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Wow!!, ^:)^ We are truly not worthy ....PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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I'll never plate like him. I tried making a radish flower garnish but completely screwed it up.Mickey said:If Village Idiot was not in locked down rehab I would love to see his thoughts. You are so much more than a pretty face.
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I hit the like for ya. That is a remarkable cook and the presentation is perfect.
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Damn, I may have to start campaigning. Jerkface.nolaegghead said:Help me out fellow forum peeps...I want some of little steven's la Bomba hot antipasto spread....so go here and vote "like" - scroll down, first big pics. you'll know it when ya see it.
http://eggheadforum.com/discussion/1153460/next-throwdown-get-stuffed/p3Just a hack that makes some $hitty BBQ.... -
I thought this was a BBQ forum :-\"Ha just kidding thatROCKS CRAZY AWESOME MAN!!!!:-c_______________________________________________XLBGE
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The actual egg time was about 3 minutes.... BBQ!MrCookingNurse said:I thought this was a BBQ forum :-\"Ha just kidding thatROCKS CRAZY AWESOME MAN!!!!:-c ______________________________________________I love lamp.. -
Wow- three of my favorite things. Not much else to say- looks fantasticGreensboro, NC
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