What a great show with Chef Jared Porter and Nicholas Campisano of Clever Koi, Rick Phillips of Bootleggers, Kimber Lanning of Local First Arizona and Taryn Jeffries of Phoenix Bites. God Bless Rick! He brought me an entire 5th of Apple Pie Moonshine!!!
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Chef Jared Porter of Clever Koi shared this recipe with us and I’m so excited to make it. The Dashi is the base for their Hot Pot pictured here. Anybody drooling yet?
Seafood Dashi
Kombu 1 Sheet
Coriander 1/4 Cup
Fish Powder 1/4 Cup
Garlic, Smashed 1 Cup
Ginger, Smashed 1 Cup
Onion, Rough Chop 1 Each
Lemond Grass, Split and
Smashed 2 Each
Fish Sauce 1 T
Bay Leaf 3
Bonito Flake 1 Cup
Water 8 Quarts
Procedure
Bring all ingredients to a boil. Simmer for 1 hour. Strain through chinoise.
Well, it wasn’t 5 O’Clock by any stretch of the means, but I did allow myself at least half of this lovely concoction during lunch at The Clever Koi the other day. Master Mixologist, Josh, prepared this beauty for us and he prefaced with the fact that it’s ‘Oceany’. OK, I’ll bite…or sip. YUM!!!!!!
Gin Infusion:
Navy Strength Gin 1 btl
Kombu, 2x2in. piece 1ea
Dried Nori 1ea
For the Martini:
Dolin Dry Vermouth .5 oz
Gin Infusion 2.5 oz
Garnish:
Brined Water Chestnut
Procedure
For the infusion:
Allow the nori and kombu to steep in the gin for 15 mins. Strain.
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