National Culinary Review

FIRST TASTE

SETTING A HIGH STANDARD.

BY KAY ORDE

The appetizer says much about what following courses will offer. A first course prepared with care and presented attractively speaks volumes. Has the chef selected the best ingredients and combined flavors that make the dish sing? If so, diners will eagerly anticipate the chef’s creativity and signature touch in the rest of the meal.

potato mixture into pan for each pancake. Press gently to flatten into circles ( 2-2½ inches in diameter). Cook over medium-high heat, turning several times, until pancakes are golden-brown on both sides. Drain on paper towels.

On 8-inch plate, layer potato pancake, tomato slice, mozzarella slice, prosciutto slice; repeat once. Top with microgreens and chives. Drizzle with reduced balsamic vinegar; garnish with red-onion slices.

CRISPY FRIED OYSTERS
WITH CALIFORNIA
AVOCADO
Kevin Gin, Executive Chef \\ Bridges Restaurant
Danville Calif.
YIELD: 1 SERVING

IDAHO® POTATO PANCAKE SHORT STACK David Burke, Corporate Executive Chef New York Restaurant Group \\ New York YIELD: 6 SERVINGS

2 large Idaho® russet potatoes, peeled

3 medium shallots, peeled

1 large egg Sea salt and pepper, to taste Olive oil, for sauteing

2 large beefsteak tomatoes, each sliced in
6 (¼-inch thick) slices
½ lb. fresh mozzarella cheese, sliced in
12 (¼-inch thick) slices

12 slices prosciutto ½ cup microgreens ¼ cup minced chives

2 cups balsamic vinegar, boiled until
reduced to 1 cup
¼ cup thinly sliced red onion

1. In food processor, combine potatoes and shallots. Process using grater attachment until potatoes are grated and mixed well. Transfer to medium bowl. Add egg; mix well. Stir in salt and pepper.

2. In large nonstick saute pan, heat olive oil. Working in batches, spoon 2 T. (heaping)

3 medium-size Pacific oysters ¼ cup flour ¼ cup panko breadcrumbs

1 egg, beaten Vegetable oil, for frying

6 thin fresh mango slices ¼ oz. napa cabbage, chiffonade ¼ oz. red cabbage, chiffonade Creamy Cilantro Dressing (recipe follows) Kimchi Vinaigrette (recipe follows)

¼ ripe fresh large ( 8 oz.) California avocado,
peeled, seeded, diced
Microgreens, for garnish

1. Heat oil in deep fryer or deep, heavy pot on stove to 350°F. Shuck oysters; drain in colander. Dip each oyster in flour, shaking off excess; dip in egg, then panko. Gently place oysters in hot oil; fry 1-3 minutes, until golden. Remove oysters; let drain on a paper-towel-lined tray.

2. On plate, arrange mango slices in star pattern from middle of plate, fanning out. Mix cabbages together in bowl with 1 T. creamy cilantro dressing, salt and pepper. Place mixture in center of mango star. Place oysters around cabbage, forming point in middle. Drizzle 1 T. kimchi vinaigrette around oysters and on mango. Add diced avocado around plate; top oysters with microgreens.

CREAMY CILANTRO DRESSING
2 oz. sour cream
1 t. cider vinegar
1 t. half-and-half
1 T. chopped cilantro
Salt and pepper, to taste

METHOD: Mix together sour cream, vinegar, half-and-half, cilantro, salt and pepper.

KIMCHI VINAIGRETTE
1 T. kimchi
1 T. kimchi seasoning
2 t. Korean chili paste
½ t. minced garlic
3 T. rice vinegar
1½ T. canola oil
1½ t. sesame oil
¾ t. fish sauce
Sugar, to taste
1 green onion, finely chopped
1 t. minced cilantro

METHOD: Put kimchi, kimchi seasoning, chili paste, garlic, vinegar, canola oil, sesame oil and fish sauce in blender. Blend until smooth. Add sugar, as needed. Mix in green onion and cilantro.