Tuesday, January 26, 2010

Chef Chris Damskey of Market

Market by Jean-Georges at W Boston is currently the hottest dining experience in this City. By luck, we happened to catch up with Chris Damskey, Chef de Cuisine. While all of the local print media feature glittering photo spreads we slip in the side door, in a way, and not only meet Chef Damskey but bring you the recipe for one of the best dishes on the menu: Tuna Tartar, Avocado, Spicy Radish And Ginger Marinade. The beauty of this dish is that there is literally no cooking at all. You can make this!

Kaffir Syrup
1/4 c. lime juice
1/4 c. sugar
6 kaffir lime leaves rough chopped
Combine all in a pot and bring to boil. Remove from heat and cool at room temp. Strain.

12 oz. tuna
2 tablespoons olive oil
1/4 thai chili, minced
1/2 shallot, minced
Chop the tuna. Gently season with salt, minced shallot, minced Thai chili and olive oil to taste.

Ginger Marinade
1/2 cup ginger peeled and chopped
2 tablespoons olive oil
1/2 cup champagne vinegar
1/2 cup soy sauce
1/4 cup kaffir syrup
Peel ginger and rough chop. Puree in blender with just enough olive oil to spin, until totally smooth to make ginger puree. Mix 1/2 cup of ginger puree with remaining ingredients.

To Serve
2 small ripe avocado cut into small dice
1/2 teaspoon salt
2 teaspoon lime juice
2 teaspoon olive oil
8 red radishes
2 teaspoons chili oil
Mix avocado with 1/4 teaspoon salt, lime juice, and olive oil. Slice radishes 1/4 inch thick and season with 1/4 teaspoon salt. Toss with one teaspoon chili oil. In the bottom of a small bowl arrange a generous spoonful of the avocado. Arrange the tuna on top then top with radishes. Spoon the marinade around and drizzle with the chili oil.

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