Japanese Specials

In NYC, there's a place called JAPONICA right in the heart of SOHO very basic but the best Japanese in town and if you are lucky maybe you get to see celebs such Sarah Jessica Parker. My friends Dina  and Abdel took me there the first time and I have been back.

From Zagat:An “old friend” in the Village since ’78, this Japanese vet “never gets old” thanks to “enormous portions” of “delicate”, “fresh” sushi that “tastes expensive”; the decor may be “long in the tooth”, but service is “attentive. JaponicaNyc

In London there is a place called KIKUCHI on Hanway Street, the sort of place you would never go by yourself. My Japanese clients took me there. Very small and family run, this is the perfect place to try some of Japan's best kept secrets. 

Porto, one of my favorite restaurants is Gosho , located inside the 5 star hotel Porto Palácio, it is a meeting place for the lovers of great Japanese cuisine. Gosho

Salsa Chimichurri

I love to use this salsa in many of my favorite meals but it goes perfectly well duck.



Ingredients:

Parsley, thyme, garlic, paprika, olive oil, white wine vinegar, water, oregano, onion, tomato, lemon zest, cumin, salt and sunflower oil.

Chop the onion in small pieces and place in a bowl, add garlic, parsley, thyme and the tomatoes chopped in small pieces.

Add now the oregano, lemon zest, paprika, salt and the cumin and after the vinegar and the oil.

In the end add the olive oil and the water which I always use warm.

Banana Flan

I was thinking on how to use the bananas that are getting very ripe had the idea of trying a flan.

It comes out as a very nice desert.

First step:

Melt 2 cups of sugar and after caramelizing add 1 cup water, 1 tbs of ginger, 1 teas of cinnamon, 1 clove and let boil for 5mn.

Add now 2 bananas in small pieces and let it boil again 7mn.

In a pan add 0,5lt of milk and bring to a boil, in a separate bowl mix well 2 egg yolks, 0,5dl of cold milk and 2 tbs of cornstarch.

Add this mixture to the boiling milk and stir constantly until it thickens, then add the banana mixture and let it boil for another 5mn.

Now place it in a blender until it gets really soft and creamy.

Put caramel in the bottom of small ramequins and pour the cream.

Let it cool and put some more caramel on top before unmolding into a a small plate before serving.