ãADOBO - In
Latin American cuisine, it is a marinade which contains acidic
properties through the use of citrus juices, or vinegars, along
with some type of chile pepper, seasonings and herbs. Almost
every region of Mexico has their own type of Adobo. They are
used with any meat fish or poultry.
AHI -
The name used for yellow fin tuna in the Hawaiian Islands
ãBLOOD
ORANGES - A variety of orange it is a deep purple/red color
similar to blood hence the name.
BROCCOLI
RABE - The broccoli you are familiar with is actually one of the
newest
ãCEVICHE -
A fish salad that is widely prepared in many forms throughout
the coasts of Mexico, Latin America & the in its many different
preparations the basis for ceviche is some type of fresh fish
Marinated in lime, lemon, and some type of chile. We use fresh
jalapenos, tomatoes, onions, cilantro and limejuice.
CILANTRO -
A fresh herb with a pungent flavor. In English it is called
coriander but only the dry crushed seed is used. In Latin and
Asian cuisine the fresh leafs are used in salads, salsas, stews,
and specialty soups.
COULIS -
In French cuisine it refers to a fresh fruit or vegetable puree
COURT
BOUILLION - A strongly flavored acidic poaching liquid. It
usually has vinegar, white wine or citrus juices as the acid. It
is strongly seasoned with crushed peppers, herbs, pickling
spice, and aromatic vegetables such as celery, carrots, and
onions. It is used mainly to poach fish or seafood.
CRÈME
FRAICHE - A fresh light sour cream made with acidophilus type
bacteria
ãDAIKON - Daikon is a type of radish. It is very long , white in color
and mild in pungency. The sprouts are used fore sushi, salads,
and sandwiches.
DAIKON
RADISH - A large white radish used extensively in Asian cuisine
it has a mild pungent flavor, not as spicy as common radishes.
DAIKON
SPROUTS - The sprouts of the daikon radish.
DEMI GLACE
- Demi glace is French for half glaze or reduced by half through
evaporation. In culinary terms it refers to a dark veal stock
that has been reduced by half, through evaporation.
ãEDAMAME -
Fresh Soy beans served steamed and salted.
ESCABECHE
- Escabeche is a type of preparation used in Mediterranean,
Spanish and Latin cuisines. It refers to a pickling procedure,
using vinegars, spices and herbs.
ãFOIE GRAS
- The fattened liver of a goose or duck it is considered to be
one of the most hedonistic foods on the planet. The flavor is
very delicate and buttery.
ãGARI -
Marinated sliced ginger used for sushi & sashimi.
GLASS
NOODLES - Thin angel hair like noodle made with mung bean paste
these noodles are cooked in boiling water and have a translucent
texture to them.
GOMA -
Sesame seeds.
GORGONZOLA
- Italian blue veined cheese.
GREEN LIP
MUSSELS - A species of mussel “shellfish” That is imported from
New Zealand. Green lips get their name from the color of their
shells.
GREEN TEA
SOBA - Japanese pasta/noodle made with buckwheat flour and
powdered green tea.
ãHOLLANDAISE SAUCE - An emulsified sauce made with egg yolks, and
clarified butter, seasoned with citrus, salt & pepper.
ãKONBU -
Sea Kelp.
ãLEMON
GRASS - Lemon grass is a variety of grass bush that has long
leaves resembling shoots, the hearts of the leaves or the tender
parts are used to infuse sauces, teas etc. The flavor of Lemon
grass resembles lemon it is a bit more aromatic. Lemon grass is
used extensively in Asian and Latin cuisine.
ãMEEKROB -
Thai salad made with crisp fried mung bean noodles, vegetables,
mint and cilantro, tossed in a sweet chile sauce.
MISO -
Fermented soy bean paste, used to make soups, marinades,
dressings.
ãNORI -
Toasted pressed seaweed sheets used to wrap sushi.
ãPAD THAI
NOODLES - Thai flat rice flour noodle this noodle gets
re-hydrated or soaked as opposed to cooking by boiling in water.
PEPITAS -
Pepitas are toasted pumpkin seeds.
PICO DE
GALLO - The literal translation from Spanish means “ Cocks Beak”
It is used to describe a chunky salsa of fruit or vegetables.
PONZU
SAUCE - Japanese sauce used mostly for sashimi, consists of soy
sauce, citrus juices, sea kelp, & shaved smoked bonito tuna
flakes.
POTSTICKERS - (Chinese Cuisine) A filled dumpling cooked by
steaming and searing.
ãQUINCE - A
fruit from the apple & pear family it is rather astringent in
its raw form however it is deliciously aromatic when cooked in
preserves or chutneys. It is used extensively in Asian and Latin
American cuisine.
QUINCE -
Quince is a fruit that belongs to the apple and pear family, it
is very pungent and sour in taste, and it is used mainly in
confections, and chutneys.
ãRICE VERMICELLY - Thin angel hair like noodle made with rice flour.
ãSAKE -
Japanese alcoholic beverage made with fermented rice. It can be
served warmed or chilled.
SASHIMI -
A Japanese method of presenting and preparing raw fish and
seafood, in its freshest most unadulterated form.
SERRANO
CHILE - A type of chile pepper, it is green & thin, about 2”
long it has a higher heat content than a jalapeno and a more
pronounced pungent flavor.
SHISO Or
(Oba) - Japanese mint used in sushi.
SOBA
NOODLES - Japanese noodle/pasta made with buckwheat flour.
SUSHI - A
Japanese method of preparing and presenting raw & cooked fish
and seafood usually accompanied by cooked glutinous rice
flavored with vinegar.
ãTAMARIND -
A bean pod from a tropical tree, it has a sweet and sour flavor,
it is used as a seasoning in Asian, Indian, and Latin cuisine.
TARTAR -
In reference to the classic dish, steak tartar it meant a raw
presentation of filet condimented with limejuice capers and
other flavors. We use it to describe a preparation using raw
fish marinated in chile sauce & soy.
TATSOI - A
Leafy green used by the Japanese similar to spinach.
TOBBIKO -
The cured roe of flying fish used extensively in sushi
preparation.
ãUDON
NOODLES - Japanese wheat flour noodles served mostly with
broths.
ãWASABE
TOBBIKO - Flying fish roe cured with wasabe horseradish.
WASABI - A
paste made with reconstituted powdered hot radish. It is used to
accompany sushi and sashimi. We use to infuse the tobikko or
flying fish roe for our tartares.
WONTONS -
Chinese dough product used to make stuffed dumplings called
wontons, which are served fried or steamed. Wonton skins can be
served fried by themselves.
ãGINJO - Is
a special reserve connoisseur class of sake. Most sakes are made
with rice that has been milled 30%. Ginjo sakes are brewed with
rice that have been polished at least 60%. The result is a sake
with a silky smooth, rich, and fruity flavor. Ginjo sake should
be served at room temperature or slightly chilled.
ãJUNMAI DAI
GINJO - Means the rice is polished even more to 50%, since the
rice yield is less, a more limited quantity of sake hence it is
more expensive to produce.
JUNMAI
GINJO - The rice for Junmai Ginjo is polished 60% it is
considered better quality than a junmai.
JUNMAI -
Pure rice sake, using only koji rice and water, no alcohol,
sugar or anything else is added to it. Junmai tends to have a
heavier taste than most other sakes. Rice for Junmai is only
polished 70 %.
ãKOJI -
Fermented rice and water in which starches are turned to sugar
and yeasts to promote fermentation in the brewing process of
sake.
ãMOTO -
Starter koji rice that has been activated by enzymes. It is the
yeast crop contained in the moto that converts the sugar
produced in the koji into alcohol.
ãNAMA SAKE
- Draft style, Nama means fresh indicating that it is bottled
immediately after production, rather than being aged for a few
months like other sakes. It should always be served chilled
NIGORI -
Unfiltered sake with a milky white appearance, it has a sweet
creamy finish.
Prepared
By
Sergio A
Verduzco – Chef Des Cuisine
