Recipes from Bill Fuller, big Burrito Restaurant Group March 2008

Seared Rare Tuna with Korean

4 ea 7 oz. Tuna steaks Salt Cucumber Salad Dressing Pepper ½ C Rice vinegar Sesame seeds ½ C Kim Chi 1 tsp Salt Fried Rice 3 ea Thai bird peppers, sliced Cucumber Salad 1) Combine vinegar, sugar, and salt in a Korean saucepan. Bring to a boil. Toasted, unsalted peanuts 2) Remove from heat, add chilis, and allow to cool. 3) Toss with julienned red , fresh Ginger Fried Rice cucumber moons, and chopped peanuts 2 Tbs Oil daily to make salad. Chopped Yield: 1 C. dressing. Chopped ginger Sliced scallions Korean Barbecue Sauce Chopped cilantro 1 Tbs Peanut oil Cooked, cooled white rice 1 ea white onions, diced large 1/3 C Rough chopped garlic Fish sauce 1/3 C Rough chopped ginger root ¾ C Brown sugar ½ C 1) Heat wok or skillet over high heat. ½ C Goju Jang

2) Add a pinch of ginger and garlic, stir-fry. ½ C Water 3) Add a pinch of scallion and cilantro, stir-fry. 2 Tbs Sesame oil 4) Add rice, stir-fry. 1) Sweat onions and garlic in peanut oil until 5) Season with sesame oil and fish sauce, stir- translucent and lightly browned. Add fry. ginger and cook until it begins to release its aroma.

2) Add remaining ingredients, bring to a boil, Cucumber Salad and simmer for 20 minutes. 1 ea Cucumber, peeled, seeded and sliced 3) Puree, pass though the small China cap and cool. ½ ea Red , sliced thinly and rinsed Yield: 1 Qt 1) Toss with dressing and let sit for 1 hour.