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Coconut And Kafir Lime Marinated Hamachi With Cucumber Salad Recipe!

Filed under: FoodRecipes

Coconut Something Recipe

Are you looking for something absolutely, ridiculously, incredibly delicious to shovel into your mouth cook for someone you have lots of respect for??

Look no further, because we have Dakota Weiss, Executive Chef at the W Los Angeles-Westwood's recipe for Coconut and Kafir Lime Marinated Hamachi with Cucumber Salad!!

First, quit eating Doritos and get serious.

Here we go:

Coconut, Ginger and Kafir Lime Marinade:
1 can Coconut Milk
1 two inch piece Ginger
10 each Kafir Lime Leaves
5 each Limes (juice only)
1 whole loin Hamachi (ask your local seafood monger to filet one for you)
Method:
Add all ingredients together in a high speed blender and puree until smooth, strain through a fine mesh and marinate your whole loins of hamachi in mixture for 12 hours.

Cucumber Salad:
3 each Persian Cucumbers (sliced thin on the bias)
1 oz. refreshed edible seaweed (you can find great seaweed at any asian super market, I like the hijiki because of the wonderful texture and color it gives)
½ oz. sushi pickled ginger (chopped)
½ cup liquid from the pickled ginger
½ bunch picked cilantro leaves
1 cup unseasoned vinegar
1 tablespoon Sea Salt
2 tablespoon Sugar
Method:
Rehydrate the Seaweed in ice water, once soft strain out all liquid and set aside. In a bowl add vinegar, salt, sugar and some of the liquid from the pickled ginger jar. Add the cucumber to this mixture and let them marinate for 1 hour. Strain liquid and mix the cucumbers, cilantro, ginger and seaweed for a wonderful tasty salad. If you like a bit more of the vinegar kick then toss with a touch more of the unseasoned vinegar.

Blackened Habenero Vinaigrette:
1 each Habenero (blackened over the stove till all sides are charred and chopped fine)
½ cup Unseasoned Vinegar
¾ cup Blended Olive Oil
1 each Shallot (minced)
½ each Clove Garlic (minced)
1 teaspoon Sugar
TT Sea Salt
Method:
Mix all ingredients together in a bowl and season with salt to your liking.

Slice your hamachi as thin as you can and lay out onto your plate. Season each slice with Sea Salt and then spoon over the vinaigrette. Toss the Cucumber salad together and pile at the end of the hamachi.

Thanks, Dakota! If we can pull off how it looks in the pic, we'll be surprised! But we'll be damned if we don't try!!

Good luck everyone! Happy eating!

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Delicious Summer Salad Recipe!

Filed under: Exclusives!FoodRecipes

Dakota
Salad

Craving some delicious new excitement in the kitchen?

Check out this exclusive and, more importantly, HEALTHY summer recipe from Dakota Weiss, Executive Chef at the W in Los Angeles-Westwood.

HEIRLOOM TOMATO AND BURRATA SALAD:

6 oz sliced heirloom tomatoes
2 oz hand torn sourdough baguette croutons
2 oz burrata cheese
1 oz aged balsamic vinegar
1 oz extra virgin olive oil
About 3 leaves of basil, torn.

PREPARATION:
Toss the baguette pieces and tomatoes in a bowl with olive oil salt and pepper.
Arrange on a plate with burrata cheese and torn basil on top. Drizzle with aged balsamic and
Maldon sea salt.

Sounds delectable! If you don't feel like cooking tonight and you live in the El Lay area, consider dining out at NINETHIRTY to taste more of Dakota's exquisite creations!

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