Egg on Egg on Egg

*Biology Class 101: I know sea urchin tongues aren’t really the “roe” but they are the gonads of the creature; for the sake of this post, I am calling them “eggs”. The gonads/sex organs (sometimes also referred to as coral) produce the roe.

Originally, the first course was going to be tuna crudo but I scrapped that idea because I didn’t think it would be a show-stopper!

So here you have Soft Scrambled Eggs folded with Sea Urchin Cream on the bottom, topped with airy Potato Foam, garnished with Sea Urchin Tongues, Trout Roe, Chives, and Pumpernickel Soil.

Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)

Diver Scallop & Sea Urchin Crudo

My holy trinity of raw seafood is scallop + sea urchin + salmon roe/ikura. I just LOVE these three things individually and together. I could just eat them by themselves or with some lemon and salt but this is a more creative way to eat these sea creatures in a composed dish.

So here is Diver Scallop, Sea Urchin, Salmon Roe with Black & Cherry Belle Radish and Jalapeño in a Yuzu Kosho Vinaigrette, Fennel Fronds, and Lemon Zest.

Soft Scrambled Eggs with Uni Foam

I am a big uni (sea urchin) lover. At work, there are these cute porcelain uni vessels so I asked to borrow one to take home and take pictures with it.

Inside this uni bowl: Soft Scrambled Organic Eggs with Uni Foam, Chives, and Shichimi.

I looked online to find the price for one and there are three sizes, ranging from $10-$15 EACH! That’s too expensive for me now. But it’s on the back of my mind…

Lobster Pasta with Sea Urchin Cream

I love sea urchin/uni. Love it! Love it over sushi, love it over rice, love it by itself. But that gets expensive, so I also love it in sauces.

Note that there is actually no heavy cream in the sea urchin “cream”. It’s more like a sea urchin purée but that sounds weird.

This is Housemade Spaghetti with Lobster Claws & Knuckles in Sea Urchin Cream and Julienned Snow Peas.

Diver Scallop Live in Shell

Have you ever shucked a live scallop before? They’re so dirty, so sandy, and every scallop has a half-digested piece of baby catfish in its shell.

I’ve been having difficulty with Lobster Place sending us fresh scallops used for crudo. Because every time when I go into work, the ice bags are not touching the seafood. That’s messed up. So I decided to order fresh scallops!

These Live Diver Scallops were shucked to order, then torched, served with a Sea Urchin (Uni) Cream, Marinated Scallop Skirts, Garlic Breadcrumbs, Salmon Roe (Ikura), and Mezza Mâche.

This was on the tasting menu and also a special for the a la carte menu.

Cuttlefish Ink Pasta

This was definitely a fun project for me and it turned out to be one of my favorite dishes that I have ever created. I love using cuttlefish ink, I love making pasta, and I love seafood, especially sea urchin.

Adding the cuttlefish ink gave the dough a different consistency but it was still workable. I decided against cutting the sheets of pasta because I wanted to showcase the drama of the long black sheets of pasta dough.

This Cuttlefish Ink Pasta is served with sweet Bay Scallops in an Uni Cream, Pumpernickel Soil, and Mâche.