Have you ever signed an NDA for recipes

Well I have, a few times.

Here is a restaurant recipe dressing that I love. It goes insanely well with tuna sashimi.
It is a great accompaniment to any Asian salad.


Ginger marinated tuna salad dressing.

For the dressing

52 grams Fresh squeezed orange juice (no pulp)

42 grams Lemon juice

19 grams sherry vinegar

35 grams organic soy sauce

21.5 grams sunflower oil

12 grams garlic microplaned

1 gram Thai chili minced

Combine everything and store in a squeeze bottle

For the Tuna.

2 oz Tuna -sliced
1 oz dressing
Mint leaves -(I had to cut these bastards into tiny squares. Good luck) just chop or tear fine.
Chives chopped super fine
A touch of maldon sea salt to finish.

Place slices of tuna on a round plate/bowl and drizzle with the dressing. Sprinkle with herbs then finish with salt.

Here is a random yelp photo of Said dish



Now I won't tell you what restaurant but it's in NYC and if you just learn your abc's you might find it

originally posted by: TheAlleghenyGentleman
...if you just learn your abc's...

Hah. I wont tell.

That looks like raw fish to me.

I haven't liked raw fish since I swallowed a whole smelt live back in the seventies. I felt that swallowing it like a seagul was better than having to bite the head off. I used to drink back then.

Fish do not like stomach acid.

a reply to: AugustusMasonicus

I have a few more I might post if I can find them

a reply to: TheAlleghenyGentleman

I'll take them, I do like the food there.

a reply to: AugustusMasonicus

I have an amazing one for marinated green tomatoes from another restaurant. They are super killer. I will post that later.

There is a smoked tuna dip with cumin recipe I would bribe someone for.
That dressing sounds yum!

originally posted by: zazzafrazz
There is a smoked tuna dip with cumin recipe I would bribe someone for.
That dressing sounds yum!

Which restaurant?

a reply to: zazzafrazz

It's really good. It's extremely well balanced.

a reply to: rickymouse

That looks like raw fish to me

Well it is. But recipes are meant to be changed. It would still be great on grilled tuna.

a reply to: TheAlleghenyGentleman

I've had to sign an NDA for "recipes" but these were not of the culinary kind, if you catch my drift

Recipes involving medicinal substances and various processes involved in stripping away non-medicinal matter so you are left with only the purest extractions, rich in terpenoids and incredible natural flavors mmmmm

a reply to: AugustusMasonicus

Closed now was in Sydney.

a reply to: FamCore

I owned the anarchist cookbook at some point in the early 90's until some punk ripped me off. Like those recipes?

a reply to: zazzafrazz

Do you remember the restaurant name? Chefs like to carry over recipes.

a reply to: TheAlleghenyGentleman

Actually I just googled them, they moved and still sell it, but literally list "our secret mayonnaise "
I know by taste it is chopped Spanish onion, Sashimi grade chargrilled tuna, mayonnaise (whole egg) black pepper, cumin ....and damned if I can work out the final ingredient!!!!

I have an NDA somewhere filed In kid rocks cabinet for his pissy beer.

If I could remember, I would share it.

Think Corn. Lots of corn!

And varying hop amounts depending on his mood .

Thanks for the recipe. Don't love seafood but I'll make it work.

a reply to: zazzafrazz

Anchovies?

a reply to: TheAlleghenyGentleman

No But I love the heck outa anchovies!

a reply to: zazzafrazz

What's the name of the establishment? One of my best friends lives in Sydney. I can get him to do recon!

Sounds yummy.
P.F. Chang?

a reply to: zazzafrazz

Me too! I make my own Caesar dressing with extra anchovies. I use anchovies paste for recipes too.