Jim Brady's Detroit

This Recipe provided by Executive Chef Dave Ogren of Jim Brady's Detroit:

Jim Brady's Detroit of Royal Oak
1214 S. Main Street  PH. 248-306-1954 
Website: JimBradysDetroit.com

Open for lunch beginning on Monday, January 11, 2016 at 11:00 A.M.   
Dinner has been served at 4:00 P.M. since the restaurant opened on 11-30-15       

Recipe serves: 1
    1 portion    Black Sesame Seared Tuna                           
    1.5 fl oz     Cauliflower Puree    (See side recipe)                       
    3 oz           Roasted Cauliflower Florets   (See side recipe.)                       
    2 oz           Marinated Cucumbers and Onions (See side recipe)                          2 fl oz        Mango Chili Sauce    (See side recipe.)                        
    .1 oz          Black Sesame Crust  (See side recipe)                        
    .5 fl oz       Salad Oil                           
    Garnish      Black sesame seeds                       
1. Place salad oil in a medium-hot pan and get oil hot.  Place tuna in the pan          and cook until a golden brown crust develops.                                 
2. Flip the tuna and repeat. The center should still be raw.                                3. While the tuna is cooking heat cauliflower in a separate pan with a small amount of oil, use medium heat, warm the cauliflower quickly.  It is already cooked.  We are just reheating it.               
4. Swoosh the puree down on the plate.                           
5. Pile the cauliflower in the middle of tuna and around the plate as pictured.  6. Top with the cucumber-onion mix.  Circle the sauce around the dish as pictured.  Garnish                               

Keys for Recipe Success from Executive chef Dave Ogren:                           
*** Start with very hot oil before putting the tuna into the pan.  

Jim Brady's Detroit of Royal Oak
1214 S. Main Street  PH. 248-306-1954 
Website: JimBradysDetroit.com
Recipes provided by Executive Chef Dave Ogren

Page 2 - Special sauce recipes to go with Blackened Sesame Crusted Tuna entrée recipe 

Marinated Cucumbers and Red Onion
11.5 oz Cucumbers   5 oz Red Onion Cut in half and then
4 oz Rice Wine Vinegar 
4 fl oz White Wine Vinegar            
8 oz Sugar Mix vinegars and sugar, add sliced
Prepare vinegar/sugar mixture first
Let sit at least 3 hours before serving

Cauli Purée
Yields: 15 ounces
1 pound Cauliflower Cook until mush
6 fl oz Heavy Cream
4 fl oz Milk
3 oz Salt
Clean cauliflower (cut into florets and rinse)   
Boil with milk, cream and salt
Place in robot coupe and puree until smooth
Boil cauliflower until totally tender (can't be overdone), this will help avoid tiny uncooked pieces of cauliflower in the puree 

Cauli Florets Roasted
Yield: 10.6 ounces
1 pound cauliflower florets
1.5 ounces Extra Virgin Olive Oil
.4 ounces Secret seasoning
Heat oven to 350 degrees
Toss all ingredients together in a large bowl. Pour onto hot sheet pan.
Cook until tender, about 7-10 minutes.

Mango Chili Sauce
Yield: 18 fl. ounces
2 fluid oz. lemon juice
2 oz. honey
.5 fluid ounces  
.5 fl oz Sriracha
1 pound thawed Mango chunks
Place all ingredients in a blender, run at high speed for 2-3 minutes      
Tips for success:
Have mango thawed if using frozen;
Mixture should be totally smooth

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