Basque Stage Extra Video

I was feeling that my Basque Stage Candidate Post was a bit inferior to some of the other candidates when it came to delicacy. I decided to do a plate that showed I can make something with some substance to it.  Recently I have been on an Asian kick so I decided to see if I can introduce some Italian fusion into the plate.  I made some of that beautiful Japonica rice, rolled sushi grade tuna in Prosciutto and Thai Basil and seared it off to get the prosciutto crispy but keeping most of the tuna raw (it is a sacrilege to cook a sushi grade cut of fish in my book).  To go along with the fish I made a wasabi herb vinaigrette, some tomato and garlic jam, and pan fried green onions for some color.  Lastly, I candied some orange peels for garnish and finished the plating with some of the concentrated oil from the tomato jam. My buddy Kyle did the editing, I hope you enjoy it…

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“BasqueStage Candidate Video”

I decided to go a different route than sitting in front of my webcam and pleading my case for this portion. I figured I could incorporate all of the information I thought was relevant to BasquStage in a mock interview that might happen in the future should I win the scholarship. This 2 minute video took a solid 6 hours of time to get the dialogue and editing right. I have a new found respect for the time and effort put into any professionally done video. Special thanks to Drew and Melody Regino for the assistance in making this happen. I hope you enjoy it!!

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Basque Stage Candidate Post

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About every couple of months I like to do a little spring cleaning in the old refrigerator to avoid any expired foods and clear room for seasonal foods. This time the lucky candidate to be prepared with the remaining ingredients in the refrigerator is a nice piece of fresh Atlantic salmon. While going through my inventory I took out some rainbow chard, fresh organic baby carrots, an onion, some homemade pickled beets and a bottle of sweet Reisling. These ingredients are the beginning of a beautiful dish, but it was missing something. So I grabbed some Japonica rice. Oh, right…Japonica rice, of course. I would be lying to you if I said I was familiar with Japonica, however my mother is the queen of obscure grains and left this bag at my house a few weeks ago. It is somewhat similar to forbidden rice with short grain black rice, however Japonica also includes a medium grain mahogany grain rice. It comes out looking like a very dark mahogany shade and looks great against bright colors.

I cooked the rice in some chicken stock and added a little butter (never hurt anybody). I then blanched the rainbow chard in boiling, salted water to soften and bring out the color of the stalks. Once they were soft enough, I shocked the chard in ice water to stop the cooking process. I repeated the same process with the carrots and moved on to the salmon. As usual, fresh salmon really does not need too much seasoning so the only seasoning it gets is salt and pepper. I quickly pan seared the fish and deglazed the pan with the rest chicken stock. Next I added the carrots and their greens to the pan and let the salmon poach in the liquid until firm. I felt like the dish was lacking some acidity so I thinly sliced a half of an onion, sweat it in a pan and deglazed with the Riesling. I let the Riesling reduce and added a little of the pickled beet juice for color and flavor. Lastly came the plating and the inhalation of this dinner. The chard and carrots were a nice and tender texture but still kept their form. The chard was lightly coated in the juice that the onion was cooked in and the salmon had the slightest bit of “pink” in the middle. Man I love spring cleaning…

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Sweet Riesling and beet juice pickled onions

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Poached salmon with carrots and carrot greens

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Japonica rice

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Spring cleaning ingredients

Basque Stage Candidate Post

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