| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 2 |
c |
Small diced onions |
| 2 |
tb |
Sugar |
| 1 |
pk |
(1/4 ounce) of instant yeast |
| 4 |
tb |
Butter |
| 1 |
c |
Warm milk; (110 degrees) |
| 1 |
c |
Warm water; (110 degrees) |
| 3 |
ts |
Salt |
| 2 |
tb |
Finely chopped cilantro |
| 6 1/2 |
c |
Flour |
| 1 |
|
Egg; slightly beaten |
| 2 |
tb |
Sesame seeds |
| 4 |
|
Bluefin; (6 ounce) tuna steaks |
|
|
Essence |
| 1 |
c |
Wasabi aioli |
| 6 |
|
Wonton wrappers cut into squares; fried and seasoned with Essence |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
GARNISH
ESSENCE OF EMERIL SHOW #EE2394
Preheat the oven to 400 degrees. In a sauté pan, heat 2 tablespoons olive
oil. Caramelize the onions for 2-3 minutes. Remove from the heat and turn
into the mixing bowl of an electric mixer. Whisk in the milk, water, yeast,
sugar and butter. Combine the flour, cilantro, and salt together. Add the
flour to the milk mixture. Using a dough hook, mix the dough on low until
slightly incorporated. Increase the speed and continue mixing until the
dough starts to crawl up the dough hook and comes away from the side. Place
the dough in an oiled bowl, cover with plastic wrap, and place in a warm
area. Let the dough rise until double in size, about an hour.
Turn the dough out into a floured surface and scale the dough into 8
4-ounce buns. Place the buns on a parchment-lined baking sheet and allow to
rise until double in size. Egg wash the buns and sprinkle with sesame
seeds. Bake for 10 minutes and then reduce the heat to 350 degrees.
Continue baking for about 15 minutes or until the bread is done. Remove
from the oven. Slice the buns in half. Season the tuna steaks with Essence.
In a sauté pan, heat 2 tablespoons olive oil. When the oil is hot, sear the
tuna for 2-3 minutes on each side for rare. Remove from the heat.
Yield: Dough: 8 buns
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 14, 1998
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