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AN ERZEKI INYENC
folder
CSI › General
Rating:
Adult ++
Chapters:
17
Views:
3,937
Reviews:
1
Recommended:
0
Currently Reading:
0
Category:
CSI › General
Rating:
Adult ++
Chapters:
17
Views:
3,937
Reviews:
1
Recommended:
0
Currently Reading:
0
Disclaimer:
I do not own CSI, nor any of the characters from it. I do not make any money from the writing of this story.
ch 8
CHAPTER 8
Catherine walked into work with a sway in her step.
“What is up with her?” Jim Brass asked.
“Personally, I think she got lucky.” Greg chimed in.
“Is that so?” Sandra asked. She was the newest lab tech.
“Yes. She has that bounce in her step.”
“Hey Cath, what has got in to you?” Nick asked.
Besides Warrick? “I had dinner at AN ERZEKI INYENC. The food is amazing. I definitely recommend it to all of you.”
“Maybe we all should go. What hours is it open, Cath?”
“This is Vegas baby. Does anything close?”
Half of the night shift arrived at AN ERZEKI INYENC for dinner.
“Catherine Willows sent us, she said the food is amazing, what do you suggest?” Jim Brass asked.
“It is all good. Are any of you on special diets?” The waiter asked.
“No. We do like our food though.” Nick added.
“Why don’t we all get something different and share?” Greg added.
“Great idea.” Mia chimed in.
“Just get me some food already.” Sandra protested.
“We will all have a different serving and some extra plates, please.” Brass told the waiter.
“Right away sir, any drinks?”
“Something non-alcoholic, please. We are all on the clock.”
“Sure thing. I’ll be back.”
The waiter returned with a picture of liquid and glasses for everyone.
“What is this?” Greg asked.
“LYUKASZTÓGÉP. Enjoy it. It is non-alcoholic.”
They all poured themselves a glass and sipped the liquid.
“This is amazing. It tastes like nothing I have ever tasted before.”
They all drank the liquid as they awaited their meals. Quickly the waiter returned with their meals and extra plates.
“What are we eating?”
“A mix of many different things.” The waiter chimed in. “For example, this is seafood, enjoy. Would you like some more punch?”
“Yes please.” Mia chimed in.
“I’ll be back with more.”
KERTELŐ EMBER ENERGIA
• 12-14 regular-sized ice cubes
• 1/2 cup each fresh orange, lemon and lime juice
• 2 dashes grenadine
• 1 large egg yolk, beaten lightly (optional)
• 2 splashes soda water
• 2 maraschino cherries
• 2 slices orange
In a shaker, combine the ice cubes, orange juice, lemon juice, lime juice, grenadine and egg yolk (if using). Cover and shake vigorously. Strain into 2 medium glasses. Add a splash of soda water to each glass and garnish with a maraschino cherry and an orange slice.
MÉLANGE À TROIS OF HOMAR, OSZTRIGA AND FESUKAGYLO KEVEREDÉSNAK A HÁROM KOZUL HOMAR, OSZTRIGA ÉS FESUKAGYLO CIRÓGATÁSBAN MARTINI HÚSLEVES
• 1 small steamed lobster (1 ¼ lb.) cut in 6 pieces
• 5 small fresh oysters
• 3 sea scallops
• ½ leek, julienned
• 1/3 carrot, julienned
• 1/3 celery root, julienned
• 1 cup of white wine
• 1 ½ Tablespoons of dry vermouth
• ½ Tablespoon of butter
• Salt
• Cream
In a pot, melt the butter and sauté the vegetables without browning them. Add the white wine and bring to boil. Add the cream and simmer for four minutes with the vermouth. Strain and reserve the liquid and place the vegetables aside.
Poach the oysters in the broth, then the scallops. Add the lobster, simmer for three minutes and check the seasoning. Add the vegetables and serve.
ROSTONSÜLT HOMAR ÜNNEPVAL FOKHAGYMA
• 1 cup peeled and cored pineapple, chopped
• 1 teaspoon lemongrass. finely chopped
• 1 teaspoon ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon cilantro, chopped
• 1 clove garlic
• ¼ cup brown sugar
• 1/8 teaspoon chipotle chile purée
• 1 teaspoon tamari
• ¼ cup pure olive oil
• 1 Tablespoon virgin sesame oil
To prepare vinaigrette:
Sauté pineapple, lemongrass, ginger and garlic in sesame oil until caramelized. Add brown sugar, olive oil, chipotle purée, cilantro and tamari and sauté until incorporated. Purée mixture in blender until smooth, pass through a sieve, cool and refrigerate.
Homarhab
• ½ pound lobster meat, chopped
• ¼ pound salmon fillet, skinned, boned and chopped
• 1 teaspoon lemongrass, finely chopped
• 1 teaspoon ginger, peeled and finely chopped
• ½ clove garlic, finely chopped
• ¼ cup heavy cream
• 1 whole, large egg
• 1 teaspoon tamari
• ¼ teaspoon chipotle chile purée
• ¼ teaspoon paprika
• 1 ounce virgin sesame oil
To prepare mousse:
Lightly sauté lemongrass, ginger and garlic in sesame oil and let cool. Add all ingredients, except cream, to a food processor and lightly purée until smooth. Slowly and steadily add the cream. Place mousse in a container and set aside.
Tempura Batter:
• 2 cups peeled and cored pineapple, chopped
• 2 teaspoons lemongrass, finely chopped
• 2 teaspoons ginger, peeled and finely chopped
• 2 cloves of garlic, finely chopped
• 2 teaspoons cilantro, chopped
• ¼ cup brown sugar
• 1/8 teaspoon chipotle chile purée
• 2 teaspoons tamari
• ¼ cup pure olive oil
• 2 Tablespoons virgin sesame oil
To prepare batter:
Blend all ingredients together and set aside.
Assembly:
Pineapple vinaigrette
Lobster mousse
Tempura batter
• 4 1 ½ ounce slices of foie gras
• 4 small slices of brioche bread
• 1 bunch of chervil
• 1 teaspoon five spice powder
• ¼ cup flour
• Salt and freshly ground black pepper, to taste
Pan of canola oil for frying (oil should be 375 degrees)
To prepare foie gras and lobster toast:
Blend five spice powder, flour and a pinch of salt and pepper together. Lightly flour both sides of foie gras slices. Sear foie gras pieces on both sides over medium-high heat, until browned. Spread lobster mousse on one side of each brioche, dip completely in tempura batter and fry in canola oil until golden brown. Drain brioche slices on paper towel and cut each into two triangles.
To serve:
Spoon pineapple vinaigrette in a circle on four plates. Place two lobster toast triangles crisscrossed over each other. Place a seared foie gras slice on top of toasts and garnish with chervil.
Catherine walked into work with a sway in her step.
“What is up with her?” Jim Brass asked.
“Personally, I think she got lucky.” Greg chimed in.
“Is that so?” Sandra asked. She was the newest lab tech.
“Yes. She has that bounce in her step.”
“Hey Cath, what has got in to you?” Nick asked.
Besides Warrick? “I had dinner at AN ERZEKI INYENC. The food is amazing. I definitely recommend it to all of you.”
“Maybe we all should go. What hours is it open, Cath?”
“This is Vegas baby. Does anything close?”
Half of the night shift arrived at AN ERZEKI INYENC for dinner.
“Catherine Willows sent us, she said the food is amazing, what do you suggest?” Jim Brass asked.
“It is all good. Are any of you on special diets?” The waiter asked.
“No. We do like our food though.” Nick added.
“Why don’t we all get something different and share?” Greg added.
“Great idea.” Mia chimed in.
“Just get me some food already.” Sandra protested.
“We will all have a different serving and some extra plates, please.” Brass told the waiter.
“Right away sir, any drinks?”
“Something non-alcoholic, please. We are all on the clock.”
“Sure thing. I’ll be back.”
The waiter returned with a picture of liquid and glasses for everyone.
“What is this?” Greg asked.
“LYUKASZTÓGÉP. Enjoy it. It is non-alcoholic.”
They all poured themselves a glass and sipped the liquid.
“This is amazing. It tastes like nothing I have ever tasted before.”
They all drank the liquid as they awaited their meals. Quickly the waiter returned with their meals and extra plates.
“What are we eating?”
“A mix of many different things.” The waiter chimed in. “For example, this is seafood, enjoy. Would you like some more punch?”
“Yes please.” Mia chimed in.
“I’ll be back with more.”
KERTELŐ EMBER ENERGIA
• 12-14 regular-sized ice cubes
• 1/2 cup each fresh orange, lemon and lime juice
• 2 dashes grenadine
• 1 large egg yolk, beaten lightly (optional)
• 2 splashes soda water
• 2 maraschino cherries
• 2 slices orange
In a shaker, combine the ice cubes, orange juice, lemon juice, lime juice, grenadine and egg yolk (if using). Cover and shake vigorously. Strain into 2 medium glasses. Add a splash of soda water to each glass and garnish with a maraschino cherry and an orange slice.
MÉLANGE À TROIS OF HOMAR, OSZTRIGA AND FESUKAGYLO KEVEREDÉSNAK A HÁROM KOZUL HOMAR, OSZTRIGA ÉS FESUKAGYLO CIRÓGATÁSBAN MARTINI HÚSLEVES
• 1 small steamed lobster (1 ¼ lb.) cut in 6 pieces
• 5 small fresh oysters
• 3 sea scallops
• ½ leek, julienned
• 1/3 carrot, julienned
• 1/3 celery root, julienned
• 1 cup of white wine
• 1 ½ Tablespoons of dry vermouth
• ½ Tablespoon of butter
• Salt
• Cream
In a pot, melt the butter and sauté the vegetables without browning them. Add the white wine and bring to boil. Add the cream and simmer for four minutes with the vermouth. Strain and reserve the liquid and place the vegetables aside.
Poach the oysters in the broth, then the scallops. Add the lobster, simmer for three minutes and check the seasoning. Add the vegetables and serve.
ROSTONSÜLT HOMAR ÜNNEPVAL FOKHAGYMA
• 1 cup peeled and cored pineapple, chopped
• 1 teaspoon lemongrass. finely chopped
• 1 teaspoon ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon cilantro, chopped
• 1 clove garlic
• ¼ cup brown sugar
• 1/8 teaspoon chipotle chile purée
• 1 teaspoon tamari
• ¼ cup pure olive oil
• 1 Tablespoon virgin sesame oil
To prepare vinaigrette:
Sauté pineapple, lemongrass, ginger and garlic in sesame oil until caramelized. Add brown sugar, olive oil, chipotle purée, cilantro and tamari and sauté until incorporated. Purée mixture in blender until smooth, pass through a sieve, cool and refrigerate.
Homarhab
• ½ pound lobster meat, chopped
• ¼ pound salmon fillet, skinned, boned and chopped
• 1 teaspoon lemongrass, finely chopped
• 1 teaspoon ginger, peeled and finely chopped
• ½ clove garlic, finely chopped
• ¼ cup heavy cream
• 1 whole, large egg
• 1 teaspoon tamari
• ¼ teaspoon chipotle chile purée
• ¼ teaspoon paprika
• 1 ounce virgin sesame oil
To prepare mousse:
Lightly sauté lemongrass, ginger and garlic in sesame oil and let cool. Add all ingredients, except cream, to a food processor and lightly purée until smooth. Slowly and steadily add the cream. Place mousse in a container and set aside.
Tempura Batter:
• 2 cups peeled and cored pineapple, chopped
• 2 teaspoons lemongrass, finely chopped
• 2 teaspoons ginger, peeled and finely chopped
• 2 cloves of garlic, finely chopped
• 2 teaspoons cilantro, chopped
• ¼ cup brown sugar
• 1/8 teaspoon chipotle chile purée
• 2 teaspoons tamari
• ¼ cup pure olive oil
• 2 Tablespoons virgin sesame oil
To prepare batter:
Blend all ingredients together and set aside.
Assembly:
Pineapple vinaigrette
Lobster mousse
Tempura batter
• 4 1 ½ ounce slices of foie gras
• 4 small slices of brioche bread
• 1 bunch of chervil
• 1 teaspoon five spice powder
• ¼ cup flour
• Salt and freshly ground black pepper, to taste
Pan of canola oil for frying (oil should be 375 degrees)
To prepare foie gras and lobster toast:
Blend five spice powder, flour and a pinch of salt and pepper together. Lightly flour both sides of foie gras slices. Sear foie gras pieces on both sides over medium-high heat, until browned. Spread lobster mousse on one side of each brioche, dip completely in tempura batter and fry in canola oil until golden brown. Drain brioche slices on paper towel and cut each into two triangles.
To serve:
Spoon pineapple vinaigrette in a circle on four plates. Place two lobster toast triangles crisscrossed over each other. Place a seared foie gras slice on top of toasts and garnish with chervil.