08/25/2011—“So where did you get the recipe?”
Home chefs get this question from time to time at dinner parties, but it’s not often they can answer with something like “You know Chef Morimoto from Iron Chef America? He gave it to me.”
Unless, of course, you’re a home chef and a Lexus owner, in which case you’re getting some sweet personal tips from the Lexus Culinary Masters team, which includes the likes of Morimoto, Michael Symon, and four other prime-time gods of cuisine.
MASAHARU MORIMOTO’S SHISO STUFFED SQUID
WITH SQUID INK GNOCCHI & CURED LEMON
Ingredients for the gnocchi:
300 grams AP flour
200 grams butter
450 grams dashi
20 grams squid ink
Salt to taste
Heat dashi with butter, add flour, mix well, and remove from heat. In mixer, add the eight eggs one by one to the dashi/flour mix. Once incorporated, place in pastry bag while still warm. Pipe small logs onto plastic wrap and roll tightly. Freeze logs overnight. Cut into one-inch lengths and blanch them in boiling water and then shock in an ice bath. When ready to serve, quickly sauté over medium-high heat just enough to crisp the outside.
Ingredients for the squid:
8 ounces mixed greens
4 shiso leaves
1 bunch kaiware
Salt to taste
Dress the greens and shiso with the scallion oil and salt. Clean the squid. Stuff the squid with mixed greens. Sear the squid until cooked through. Season with lemon juice. Cut the body in half when presenting. Garnish with lemon segments that have been cured in salt.
—BRIAN GILL, MANAGING EDITOR