00:00So the new dish for our tasting menu this week is going to be a soft-shell crab dish.
00:04We did some trials earlier today.
00:08What do you like?
00:10The asada.
00:12It's a great taste of the hummus flavor.
00:15We did two tests, same marinade on both for the soft-shell crabs,
00:20but one we did on the grill and one we did roasted,
00:23kind of underneath the grill in these tunnels that we invented as a method of cooking.
00:27So under there, it's about six to seven hundred degrees.
00:39The one that was cooked on the grill definitely went out the smoke flavor from the wood.
00:44So we're going to go with that.
00:45And all we have to do is figure out the sauce, but we're on a good track.
00:51You know, I was talking with Manny.
00:53I think we found an interesting way of presenting it.
00:55I'm going to plate this with the sauce made with a traditional Yucatecan spice mix.
00:59It's called a recado negro.
01:01We're going to make a sauce with that with Dungeness crab stock.
01:04The thickener for the sauce is going to be masa.
01:06So continuing the theme of using different varieties of masa throughout the menu.
01:10Let's see how that goes.
01:12Nice!
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