1327 East Brady Street Milwaukee, WI 53202
Phone: 414.289.WINE(9463)
Open M-Sat. 11 am - 9 pm, Sunday 12 pm - 5 pm
Wine: Go for a crisp Sauvignon Blanc here. Do one with no oak and a crisp finish - probably you will end up in New Zealand.
Yield: Varies
Ingredients:
| black bass, skin on |
| mushroom stock |
| butter |
| flour |
| soy sauce |
| brown sugar |
| shiitake mushrooms, medium dice |
| red peppers, medium dice |
| scallions |
| bok choy, whole |
| wide Asian noodles |
| Meyer lemon sauce |
| clarified butter |
| s&p |
Method:
Sear the black bass skin side down. Turn over and briefly cook on the other side. Combine the mushroom stock with the soy sauce and brown sugar. Reduce until desired consistency is reached. Make a burre manie (the mushroom stock has flour already) to thicken the sauce.
Sear the shiitakes, red peppers and scallions in a pan, reserve. Reheat the noodles in some veg. stock. Blanch the bok choy, leaving whole. This will require holding the bok choy so the stem is in the blanching water for a longer time than the leafs are.
Wine: Nothing can save this tragedy of a dish.
Yield: Varies
Ingredients:
For the beef tenderloin-
| beef tenderloin |
| salt and pepper |
| olive oil |
Method:
Salt and pepper the beef tenderloin. Sear on both sides and finish in the oven. Reserve.
For the black bean sauce-
| bacon |
| garlic |
| onion |
| carrots |
| salt and pepper |
| soy sauce |
| thyme |
| black beans, washed |
Method:
Sauté the bacon with a little oil. When most of the fat is rendered add the garlic and onions. Add the carrots and some salt and pepper. Add the rest of the ingredients and water. Bring to a boil and then simmer. If water runs low add more but be careful not to overcook the beans. When the beans are done puree them and pass through a tami. Reserve as sauce.
For the oyster mushroom sauce-
| oyster mushrooms |
| salt and white pepper |
Method:
If using dried mushrooms rehydrate. Season with salt and pepper. [Add some fat? The first time I did not]. Puree in a blender and pass through a tami. Reserve as sauce.
For the ragu-
| 2 cups | water |
| 1/2 cup | barley |
| 1 | red pepper, small dice |
| 1 | green pepper, small dice |
| 1 | yellow pepper, small dice |
| olive oil | |
| 1 | shallot |
| 10 | chives, brunoise |
| bay leaves [take out next time?] | |
| black pepper | |
| juniper [take out next time?] | |
| sherry vinegar | |
| hot Asian mustard | |
| salt and pepper |
Method:
Bring the water to a boil. Add barley and some salt, cut to a simmer and cover. Cook until barley is tender.
Sauté the peppers in the olive oil along with the shallot. Turn off heat and add all the other ingredients, except the chives, along with some water. Refrigerate until desired acid taste is reached.
When ready to plate strain the peppers. Mix peppers (leaving all other ingredients behind) with the barley. Add the chives.
For the qing xai-
| spinach |
| mung bean sprouts, or other sprouts |
| scallions cut on an extreme biases |
| soy sauce |
Method:
Add all ingredients to a hot pan. Turn rapidly insuring that spinach is uniformly wilted and soy sauce is reduce. Strain and reserve.
For the carrots and baby corn-
| carrots, trimmed into a nice long shape |
| baby corn |
| shallots, brunoise |
| chives, brunoise |
| butter |
| salt and white pepper |
Method:
Blanch and shock the carrots. When almost ready to plate heat the butter and add all ingredients to a pan. Season with salt and pepper. Reserve.
To plate:
Make a swoop down the plate with both sauces. Add the fillet to the slight left. Place the ragu of barley behind the fillet. Add the qing xai directly to the right of the fillet. Place the carrot and corn standing as tall as you can while leaning them on the qing xai.
Major Modifications:
No pickled peppers. No oyster sauce. No barley.
Switch the tenderloin to a red roasted braised beef spare rib.
| beef spare ribs | |
| 4 cups | water (or stock if you have it) |
| 1/4 cup | soy sauce |
| 1/4 cup | sugar |
| 3 tbs. | sherry |
| 2" | ginger piece |
| 2 | star anise |
Braising method: Turns out quite nicely except just a touch too much salt. I am not sure how the addition of stock instead of water would change this. It also forms a second sauce instead of the oyster sauce.
Black bean sauce now becomes:
| 8 oz. | black beans |
| 6 | garlic cloves |
| 1/4 cup | brown sugar |
| 4 tbs. | oil |
| water |
Cook beans as braise. Remove 3/4 of the cooked beans and puree into a sauce. Leave other 1/4 for plating.
Add three pot stickers per plate:
| 1/4 cup | bread flour |
| 1/4 cup | semolina flour |
| 1 | egg |
| Napa cabbage | |
| ground pork | |
| ginger | |
| stock | |
| egg | |
| garlic | |
| soy sauce | |
| sesame oil |
Make pasta dough and rest. Sauté all the other ingredients and chill. Form pasta into pot stickers with the filling. Fry in a pan.