Georges Sushi Recipes

Steps:

• Combine sushi rice, mirin, rice-wine vinegar, konbu and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. (Alternatively, use a rice cooker.) Remove from the heat and let sit for 15 minutes.
• Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the rice into the pan. Refrigerate until set, preferably overnight. Remove the rice from the pan and, using a chef's knife dipped in hot water to prevent sticking, cut into roughly 1-by-3-inch rectangles.
• Make the chipotle mayonnaise: Combine the egg yolk, red-wine vinegar, orange juice, lime juice, adobo and liquid and 1 teaspoon salt and purée in a food processor or blender. Add the 3/4 cup grapeseed oil and the olive oil in a drizzle and process until smooth, thick and creamy.
• Make the honey soy sauce: In a small saucepan, bring the soy sauce, honey, sherry vinegar and 1 tablespoon rice-wine vinegar to a boil and stir until smooth. Cool before using.
• Heat grapeseed oil in a pan, deep enough to just about cover the rectangles. A broad skillet will require more oil than a deep saucepan, but will allow you to cook more pieces at once. Allow oil temperature to reach 350 to 360 degrees. Dredge the rice rectangles in rice flour and cook until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt
• Combine chipotle mayonnaise and scallions. Top each rectangle with a bit of the mayonnaise, then drape with a piece of raw scallop. Brush or drizzle with honey soy, then garnish with a bit of cilantro and a tiny pinch of salt.

Steps:

• PREPARATION 1. Combine sushi rice, mirin, rice-wine vinegar, konbu and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. (Alternatively, use a rice cooker.) Remove from the heat and let sit for 15 minutes. 2. Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the rice into the pan. Refrigerate until set, preferably overnight. Remove the rice from the pan and, using a chef's knife dipped in hot water to prevent sticking, cut into 1-by-3-inch rectangles. 3. Make the chipotle mayonnaise: Combine the egg yoke, red-wine vinegar, orange juice, lime juice, adobo and liquid and 1 teaspoon salt and purée in a food processor or blender. Add the 3/4 cup grapeseed oil and the olive oil in a drizzle and process until smooth, thick and creamy. 4. Make the honey soy sauce: In a small saucepan, bring the soy sauce, honey, sherry vinegar and 1 tablespoon rice-wine vinegar to a boil and stir until smooth. Cool before using. 5. Heat grapeseed oil in a pan, deep enough to just about cover the rectangles. A broad skillet will require more oil than a deep saucepan, but will allow you to cook more pieces at once. Allow oil temperature to reach 350 to 360 degrees. Cook the rice rectangles until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt 6. Combine chipotle mayonnaise and scallions. Top each rectangle with a bit of the mayonnaise, then drape with a piece of raw scallop. Brush or drizzle with honey soy, then garnish with a bit of cilantro and a tiny pinch of salt.

Steps:

• Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.