Monday, February 22, 2016

Recipes by Richard Boone: Lomi Lomi Salmon; Sashimi; Village Stew

Richard Boone's Lomi Lomi Salmon

3/4 lb. smoked salmon
4 small green onions (white part only)
4 small ripe tomatoes
1/2 tsp. salt
1/3 cup crushed ice

1. Soak salmon in cold water about 1 hour. Drain, dry well, remove any skin or bones; shred into small bits.

2. Mince onion, put into a bowl. Peel, seed and mash tomatoes, add to onion, along with salmon and salt. Blend until mixture is very smooth with potato masher (or with mortar and pestle).

3. Add crushed ice and mix. Chill very well. Serve as an hors d'oeuvre, or on chilled scooped-out tomato halves as a first course. Serves 4.

Richard Boone's Sashimi

3/4 lb. fresh fish filet (albacore, yellow fin, sea bass, red snapper, halibut or swordfish)
Small head of lettuce, cleaned
1/2 cup soy sauce
1 tbsp. grated fresh ginger root (or 1 tsp. dry mustard)
2 tbsps. vinegar
A few drops pressed garlic
Pinch of sugar

1. Remove any dark portions from the fish. Cut fish diagonally into very thin pieces 2 inches long by 1/4 inch wide. Arrange on bed of shredded lettuce; chill very well.

2. Mix well the soy sauce, vinegar, garlic, ginger root (or dry mustard) and sugar. Put into serving bowl. Fish slices are picked up with tooth picks, dipped in the soy sauce and eaten. Serves 4.

Thoughts: The fish must be very fresh and well chilled. Sliced cucumber, white radish or watercress may be used with the lettuce. Sauce can be as plain as soy mixed with mustard, or it can be more highly seasoned with the addition of hot red pepper.

Richard Boone's Village Stew

2 tbsps. peanut (or other vegetable) oil
2 lbs. lean round sirloin
1 small clove garlic, pressed
2 small shallots, minced
Salt and freshly ground pepper to taste
1 small bay leaf
1/2 tsp. oregano
1/4 tsp. basil
2 cups dry red wine (good quality Burgundy)
1 cup beef broth
4 ripe tomatoes, peeled and quartered
18 peeled pearl onions
1 pkg. frozen pea pods
4 canned water chestnuts, chopped into thin slices

1. Heat meat in peanut oil with garlic and shallots until meat starts to brown. Add salt and pepper to taste; then add herbs.

2. Place mixture in deep saucepan (or Dutch oven). Add tomatoes and onions, pour in wine and broth. There must be enough liquid to cover meat and vegetables. Simmer about 25 minutes (or until onions are tender).

3. Add pea pods and water chestnuts, cook until pods are barely cooked. Correct seasonings. Serve at once over cooked wild rice. Serves 6-8.

Thought: If desired, use larger pieces of meat such as veal or lamb, allowing longer time to tenderize meat.

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