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confetti of sesame seeds. • Terrine of goose foie gras with leeks in shimmering sautemes. • A demitasse of venison consomme perfumed with fresh black truffles. • Roast duckling in a potato nest with wild mushrooms, tart greens, cracklin’s and black currant sauce. • Our minnie cheese mouse. •Balloons of champaigne, raspberry and mango sorbets floating in a honeydew soup. • A glittering five-star chocolateraspberry consteliatio. •A Flute of Champagne to Tast a Glorious New Year with Patrick and Reinhardt. Here is the recipe for the tuna dish:
8 one ounce pieces of tuna, 3/4‘ -1‘ thick
Salt and pepper for seasoning
Vegetable oil to lighly coat tuna
Season the tuna with salt and cracked black pepper and lightly rub it with vegetable oil.
In a hot smoking skillet, sear the tuna very quickly until- it is charred on all sides but is rare in the center (or cooked to your desired preference).
Serve with a fine julienne of peppers, leeks and carrots and this Vietnamese dipping sauce.
1 cup cold water, 14 T. Vietnamese fish sauce (available in Oriental or Specialty stores),4 T. siigar.4 T. fresh cilantro, minced,2 T. rice wine vinegar,2 T. very fine julienned carrot,2 large cloves of garlic, minced,2 jalapeno peppers, finely chopped,Juice of one whole lime (unstrained).
Mix all ingredients together and serve with tuna.
Serves 4.
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