From Dan at SS rio in Chicago:
“These giant (about the size of a grapefruit) pears spend there entire life wrapped in a paper bag. From bud to full-grown fruit they are protected from insects, dirt, and debris. The result is a ‘perfect’ pear – free of blemishes and bruises. They have a crisp texture and are incredibly juicy. For dessert, we poach the pears in sake and mirin perfumed with kafir, star anise, cardamom, cinnamon, vanilla, and honey. They are finished with toasted coconut, vanilla ice cream, micro shiso, and a syrup made from a reduction of the poaching liquor.”
Tonight’s finish to a Merry Christmas at SUSHISAMBA rio in Chicago and 7 and park in New York City. Created by Michelle:
asian pear jam, coquito ice cream, kaffir lime
Posted in 7, chicago, nyc, park, rio
Dan at SSrio gave us the word on his latest tuna special:
“We recently received some fresh yuzu and kaffir lime leaves. Searching for the best outlet for this aromatic citrus, we decided on a light cure for the tuna. The citrus is mixed with sugar and salt and packed on the fish to settle for a few hours. The finished product has a delicious, meaty texture – fragrant with the yuzu and lime. We finished the dish with wasabi avocado crema and white soy marinated yuzu zest.”
Lee, the newest member of SUSHISAMBA rio’s culinary team in Chicago, experimented with ika (calamari) on the robata. The result: King Crab and Aji Amarillo stuffed Ika, grilled on the robata and glazed with tonkastu.
from SUSHISAMBA rio:
‘Sometimes the simplest tasks are the most satisfying…’
Dan reports from rio:
Monday night robata. 41 items on pick up at once.
Slow pokes need not apply….