Cooking with Dayana Joseph

California Spot Prawn Ceviche

Makes 4 Servings

Fresh squeezed lime juice 3 cups
Yellow or red passion fruit seeds, with pulp 1/2 cup
Ripe mango, bruinoise 2 cups
Kosher salt 1 Tbsp
Cilantro, finely chopped 2 cups
The Preparation

1. In a large bowl, add spot prawns, lime juice, salt, yuzu oil, passion fruit, cilantro, and mango, and gently fold together. Allow to marinate together for 45 minutes before serving.

2. To serve, place a 4oz serving of ceviche into your favorite bowl and garnish with finger lime caviar.

Griot (Haitian Style Fried Pork) w/Iberico Collar and Fried Green Plantains

Makes 8-10 Servings

Whole green plantain 5 ea
Red bell pepper, diced 4 cups
Green bell pepper, diced 4 cups
Yellow onion, diced 4 cups
Scallions, rough chop 4 cups
Garlic, rough chop 3 cups
Cilantro, with stems 2 bunches
Parsley, with stems 3 bunches
Scotch bonnet pepper 2 oz
Fresh Thyme 4 oz
Whole cloves 2 Tbsp
Ground allspice 2 Tbsp
Lime juice 4 cups
Lemon Juice 4 cups
Water 2 cups
Salt 1 cup
The Preparation

1. Cut pork into 2x2 in cubes and set aside.

2. Using a food processor, blend all ingredients aside from pork and plantains, using the water to assist in the blending.

3. Place pork in a large pot with the sauce you have just made. Bring to a boil and reduce to a simmer, braising for 3 hrs until the pork is tender. Remove pork carefully to keep pieces intact, and place on a sheet tray to cool.

4. Remove skin from plantain, cut into 1/4 in pieces on the bias. Place in water with some lime juice to prevent oxidation.

5. Heat a fryer to 305 degrees. Par fry plantains just until they float to the top. Remove from oil and using a cup with a flat bottom, smash the plantains. Once smashed place back in the fryer and fry until golden.

6. Place cooked pork cubes in the fryer and fry until golden brown. Remove and drain on paper towels.

7. To serve, plate pork and plantains on a plate and serve with a squeeze of lime and some fresh cilantro.

Foie Gras Creme Brulee with Fresh Figs And Preserved Sakura Flower

Makes 7 Servings

Whole milk 1 pint
Heavy Cream 1 pint
Foie gras, cleaned 1 1/2 lbs
Egg yolks 9 ea
Salt to taste
Raw sugar 8 Tbsp
Fresh Figs to garnish
The Preparation

1. In a medium saucepan over low heat, combine milk and cream and heat until just hot, careful to not burn.

2. In a hot deep skillet, sear the foie gras pieces on each side until golden brown, draining some of the excess fat. Add seared foie to the milk and cream and remove from heat.

3. Preheat oven to 325 degrees farenheit.

4. Using a blender, blend foie and cream mixture and gradually add egg yolks. Strain the mixture through a fine mesh strainer into a large bowl or pitcher with a pour spout. Allow foam to subside.

5. Divide mixture into 7 ramekins. Place ramekins in hot water bath in large baking pan, and cover with foil. Bake for 15-20 minutes. Remove once they are set with a slight jiggle. Cool completely in the refrigerator.

6. Once chilled, sprinkle the raw sugar on top of each of the ramekins and brulee with a torch until sugar caramelizes and achieves a deep golden brown color.

7. Garnish with fresh fig slices and sakura flower and enjoy!