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ACJ 014| Ceviche
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
In this episode, I answer Molly's question about ceviche; what it is, how to prepare it, and some of the pitfalls you need to be aware of.
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.
This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
