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.
Simple vegetable stock recipe.
There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.
Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.
An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing
The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.
This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.
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 recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.
This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens.
This is a great savory scone recipe that is simple and quick to make. The addition of the caramelized onions adds depth of flavor, making these scones perfect for breakfast or an afternoon snack. No matter what time of day you choose to serve them, it is highly recommended that you accompany these scones with a strong cup of coffee.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
Classic fish stock recipe.
Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.
A refreshing vinaigrette inspired by Japanese flavors, this cilantro vinaigrette goes great with any number of lettuce greens or vegetables.
Basic recipe for chicken stock.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
