Crab Cappuccino with tuna tartar

February 11, 2009 4:43:47 PM PST
Chef Thomas Rhodes, the executive chef at Asia de Cuba in The Clift Hotel, introduces Nick Smith to a delicious seafood dish that puts seasonal crab in the spotlight!

Crab Cappuccino with a Two Tuna Tartar and Lemongrass Lobster Risotto

Crab Cappuccino
Dungeness crab, cooked, chopped 1each
Carrot, chopped 1each
Celery, chopped 3 stalks
Garlic 4 cloves
Shallot 5 each
Tarragon 4 sprigg
Olive oil 3 tablespoons
Rum 1/2 cup
Wine 1 ½ cup
Fish stock 6 cups
Thyme 1 tablespoon
Bay leaf 1 each
Heavy cream 2 cups
White pepper, ground 1 teaspoon
Salt to taste

In pot heat olive oil and combine crab, carrots, celery, garlic, shallots, thyme, bay leaf and tarragon. Sweat for 3-5 minutes. Add rum and burn off. Add wine and reduce by half. Add stock and reduce again by half. Add heavy cream and reduce until slightly thickened. Remove from heat and puree all ingredients thoroughly, season with salt and white pepper. Strain through a fine strainer lined with cheese cloth. Serve in small demi-tassse cups. Place about 1 cup of soup into cream canister with 2 cartriges and add crab foam on top of soup.

Two Tuna Tartar

Ahi Tuna sashimi grade, diced 2 ½ oz
Sesame oil 1 tablespoon
Shallots, fine diced 1 tablespoon
Black sesame seeds ½ teaspoon
White sesame seeds ½ teaspoon
Hamachii tuna, diced 2 ½ oz
Orange oil 1 tablespoon
Blood oranges 2 tablespoons
Chives 1 teaspoon
Red pepper oil 1 tablespoon
Chive sprouts 1 tablespoon
Salt/white pepper to taste

In a bowl combine ahi tuna, sesame oil, shallots and both sesame seeds. Season the tartar with salt and pepper. Set aside.

In a separate bowl combine the hamachii tuna with orange oil, blood oranges and chives. Season the tartar with salt and pepper. To plate, using a ring mould divide in half using a plastic barrier. On one side of the mould, fill with the ahi tuna mixture and on the other side fill with the hamachii tuna. Remove the ring mould and offset the two halves. Remove the plastic barrier and garnish with red pepper oil and chive sprouts.

Lemongrass Lobster Risotto

Yucca root, cut very thin 4 each
Lobster meat 1 ½ oz
Shallots, diced 1 tablespoon
Risotto, cooked 2 oz
Fish stock 1/8 cup
Lemon olive oil 1 tablespoon
Lemongrass, chopped very fine 1 teaspoon
Lemon zest 1 teaspoon
Brie cheese 1 oz
Basil, chopped 1 tablespoon
Lemon grass shoots 2 pieces
Salt and white pepper to taste

Cut yucca strip into a long rectangular shape and form around a ring mould and deep fry to hold the circular shape. Remove and set aside.

In a sauté pan heat oil and add shallots and lemon grass and sweat. Then add the risotto and stock.

Cook until stock has absorbed into the risotto. Next, fold in the lobster, lemon zest, brie and basil. Once brie has melted season with salt and pepper and server into yucca root ring and garnish with lemon grass shoots.

Asia De Cuba
Clift Hotel
495 Geary St
San Francisco, CA 94102
(415) 929-2300

Join Asia de Cuba in support of The Breast Cancer Emergency Fund (BCEF):
All proceeds from Rose Champagne Will Go Directly to BCEF
Tuesday, February 24, 2009
Six O'clock until Eight O'clock In The Evening
495 Geary Street San Francisco
Dress Code: Pink Encouraged
This event is complimentary and free of charge
To Sponsor a Table Reservation to Benefit BCEF, please call 415.929.2392