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Now
for the heart of the matter. I want to dedicate this rant
to what I call the "Trenches Chefs". The chef
that puts in well over 10 hours a day, constantly striving
for consistency and perfection, fueled by passion and curiosity.
To the Sous Chef who receive's orders on a daily basis.
It is their dedication, mentality, and, sweat that make
the restaurant and the chef. Thanks to all of your silent
performances.
More specifically, I would like to thank a few people that have helped
me on my path.
From the beginning of my education, Chef Hector Batista at the Art
Institute, for the knowledge, inspiration, and continued support to
this day.
To David Berry, for fortifying my techniques and teaching me the art
of slow cooking.
To Richard Blais. For the passion and discipline that I always had
but never fully realized. I owe you a thousand thank you's..really!
Best of luck with your new restaurant.
To Dennis and Dave and all their staff at 5 Seasons. You truly define
Atlanta Cuisine and my definition of a successful restaurant.
And of course there are thousands of more people, cooks, purveyors,
chefs, owners, that as a whole make Hotlanta one of the coolest culinary
scenes in the country. Keep up all the hard work! I look forward to
serving you all at Oceana.
See you in the trenches,
Chef Jason Brooks
Recipe:
Perfect Bluefin Tuna "Prime Rib"
1- 10lb 1/4 loin of Bluefin Tuna
5- Cloves of garlic
3- sprigs of thyme
4oz. Butter
Salt and pepper to taste
1 tbsp. Garlic powder
1 tbsp. Onion powder
Bonito flakes
Hon Tsuyu (Japanese soup base)
1. Preheat oven to 500 degrees.
2. Season the tuna using garlic and onion powders, salt & pepper.
3. Place large saute pan on high heat.
4. Sear loin on all sides until brown.
5. Place tuna and pan in oven for 8 minutes.
7. Remove pan from oven and back on to the burner. Add butter, thyme,
and garlic. Baste tuna for 2 minutes and remove from heat. Allow meat
to rest for 5 minutes.
Bonito jus:
1. Combine Hon Tsuyu and Bonito flakes to make a broth.
Yields 10, 1lb steaks.
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