Page 28

SFLuxury_JanFeb_2013(1)

TASTE OF THE TOWN D E E R I N G B A Y Y A C H T & C O U N T R Y C L U B ' S W A S A B I C R U S T E D T U N A , S O Y B U T T E R , W O K K E D V E G E T A B L E S SERVES: 4 TUNA WOKKED VEGETABLES 2 (6 oz. each) fillets #1 sushi grade tuna 1 cup Napa cabbage cut into ribbons 3 tbsp. wasabi powder 1/4 cup red pepper, julienned 1/2 cup cornstarch 1/4 cup snow peas, julienned 1 cup Japanese bread crumbs 1/4 cup carrot, julienned Timothy McLean, Executive Salt and white pepper to taste 2 cloves fresh garlic, minced Chef, Deering Bay Yacht & 1/2 cup vegetable oil 1 tsp. fresh ginger root, minced Country Club 1 tbsp. scallions, diced Timothy McLean is a classically SOY GLAZE 2 tsp. peanut oil trained Executive Chef with a back- 1/2 cup soy sauce ground in Asian, Italian, French, Med¬ 1/2 cup mirin iterranean, Caribbean and Seasonal 1 cup sugar American Cuisine. From New Jersey to Miami, Chef Timothy's cooking Add soy glaze ingredients to a small sauce pan and bring to a simmer. Reduce until philosophy combined with the cul¬ the sauce lightly coats the back of a spoon. Allow to cool. Prepare wasabi batter by tural of South Florida is the perfect mixing wasabi powder and enough water to make the mixture smooth but not too fit. He is adept at creating fare on pasty. Lightly dredge the tuna in cornstarch and place in wasabi batter to complete- a global scale with an emphasis on ly coat. Roll the coated tuna in bread crumbs and set aside. Heat vegetable oil in a all cuisines and cultures. At Deering medium-sized pan until hot but not smoking. Saute the tuna on all sides briefly or Bay, he keeps members happy with until a light golden color is achieved. The tuna should still be rare on the inside once their diverse culinary preferences cooking is complete. Drain the vegetable oil from the pan and wipe clean. Heat the through genuine care and hospitality. peanut oil and quickly stir fry the ginger, garlic and scallions to release their flavors. Add the remaining vegetables and quickly stir fry, adding the soy glaze at the end. YaYa Sauvignon Blanc ^^sf^ YaYa's assertive Sauvignon Blanc from Chile has fruity aromas that are perfectly crisp with notes of pineapple, grapefruit. freshly cut grass and hints of lemon that contrast well with the richness of seafood, spicy and protein-dominant food s such » •» as Wasabi Crusted Tuna. For more information, please visit www.yayawine.com. 28 J A N U A R Y / F E B R U A R Y 2013 S 0 U T H F L 0 R I D A L U X U R Y G U I D E . C O M


SFLuxury_JanFeb_2013(1)
To see the actual publication please follow the link above