Kerry Simon

Recipes

Tuna Dynamite

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(Yields 4 dynamites)

Preparation and Assembly
1) Combine and reduce the sake, mirin, and soy sauce, until 1⁄2 cup of liquid remains.
2) Place a small layer of rice in the bottom of the lined sake masu.
3) Layer the tuna on top of the rice and allow enough room for another layer of rice.
4) Top the tuna with a final layer of rice.
Note : Dynamites may be prepared, wrapped in plastic wrap and saved in the refrigerator for later use.
5) Unwrap and remove all plastic wrap and place Dynamite on broiler safe plate or pan.
6) Top with 1⁄4 cup dyno mayo per dynamite.
7) Place under broiler until the dyno mayo is brown.
8) Drizzle with sake, mirin, soy reduction and serve.

Sushi Rice Recipe
(makes 1 cup rice)

Preparation
1) Rinse the rice until water turns clear.
2) Place rice in the rice cooker/steamer.
3) Fill up rice cooker/steamer with cold water until it reaches about an inch above the surface of the rice.
4) Cook rice for approximately 20 minutes then remove rice from steamer and fluff .
5) Transfer rice into a stainless steel mixing bowl to cool and rest for 20 minutes.
6) Heat rice vinegar, sweet mirin, granulated sugar, & sea salt in a non-reactive pan until it is a warm, liquid, mixture.
DO NOT BOIL
7) Add the seasoning mixture to the stainless steel bowl of rice and mix lightly.
8) Cover with a damp towel until use in Tuna Dynamite recipe.

Dyno Mayo Recipe
(makes 1 cup mayo)

Beatific Breakfast Wrap

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Breakfast Wrap
scrambled eggs, potatoes, aged cheddar, bacon and green chilies
(makes 1 wrap)

Preparation and Assembly
1) Heat hashbrowns on griddle until golden brown.
2) Combine, eggs, diced chilies and bacon in broiler safe pan and cook until eggs are firm.
3) Add golden-brown hash browns to broiler safe pan.
4) Top with sliced cheddar.
5) Place broiler safe pan under broiler until cheddar cheese is melted.
6) Mix ingredients and roll in warm chipotle tortilla.
7)Serve with your favorite salsa !

Zesty Raw Salad

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Raw Salad
organic vegetables, extra virgin olive oil, lime
(serves 4 as a starter salad)

Preparation and Assembly
1) Use mandoline to slice carrots, jicama, celery, celery root, radishes and asparagus into wafer thin slices.
2) Add sliced vegetables to large mixing bowl and lightly toss.
3) Add julienned brussel sprouts and lightly toss.
4) Add picked tarragon, broccoli florets, celery leaves, lime zest.
5) Add lime juice and lightly toss.
6) Add olive oil and mix well. Salt + pepper to taste. Toss.
7) Assemble dish on a chilled plate and serve.

Simon's Jumbo Lump Crab + Avocado

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Jumbo Lump Crab + Avocado
hearts of palm, edamame, micro greens, grapefruit vinaigrette
(makes 4 servings)

Preparation and Assembly
1) Place diced avocado in mixing bowl + season with salt, pepper + lime juice. Add the diced tomato and gently mix.
2) In second mixing bowl combine the crabmeat with salt, pepper, grapefruit vinaigrette, basil, mint, cilantro, edemame, hearts of palm + grapefruit segments. Gently mix.
3) Place ring mold in center of chilled plate and gently spoon in avocado mixture. Now add crab mixture on top of avocado mixture. Remove mold.
4) Remove any remaining crab mixture from mixing bowl.

Note : The crab mixture can be saved in refrigerator up to a week. Crab mixture can be used in other salads or sandwiches.
5) Now place micro amaranth in crab mixing bowl + use remaining glaze from crab mixture to season. Top crab/avocado assemblies with micro amaranth.
6) Garnish plate with grapefruit vinaigrette + serve.

Grapefruit Vinaigrette
(yields 1 cup)