CAVIAR GEMS Recipes

by Chef Grant MacPherson


Buttermilk Pancakes with CAVIAR GEMS

Yield: 4 Servings


Ingredients:

4 Cups Buttermilk Pancake Mix

4 Tbsp Unsalted Butter

6 Tbsp Vermont Maple Syrup

½ Cup Vanilla Whipped Cream

Fresh Raspberries

1 Tbsp Caviar Gems


Method:

Prepare your pancake batter using the provided instructions. In a small pan, melt one teaspoons of butter and pour a quarter cup of batter into the pan. Cook the pancake until it is golden brown then flip and cook until golden brown. Repeat this process for all of your batter. 


Presentation:

Stack three pancakes in a 5-inch pan and small spoon of cream on top. Place a couple of raspberries around the pancakes and sprinkle a teaspoon of Caviar Gems on top. Serve with the Vermont maple syrup on the side.

BBQ Spiced Prawns and CAVIAR GEMS 

4 Servings


Ingredients:

12 large whole Prawns

4 Tbsp BBQ Spice

2 Tbsp Grapeseed Oil

2 Cups Grits

¼ Cup Whole Milk

½ Cup Heavy Cream

4 Cups Water

4 Tbsp Butter

4 tsp Chives, chopped

2 tsp Caviar Gems


Method:

In a small saucepan, bring the water and milk to a boil. Add the grits, lower the heat to medium low, and cook for 10 minutes, stirring occasionally. Once the grits are cooked, add the butter and mix in. Peel and devein the prawns then season with the BBQ seasoning. In a small pan, heat the grapeseed oil, then add the prawns to the hot pan. Cook on each side for two minutes then remove from the heat.


Presentation:

In a medium bowl, pour in the grits. Directly over the grits, lay the prawns in a circular pattern. Garnish with the chopped chives and Caviar Gems. 


Scottish Scallops and CAVIAR GEMS 

Yield: 4 Servings


Ingredients:

12 medium Maine Scallops

24 Wonton Wrappers

2 Cups Vegetable Broth

2 Egg Yolks

1 Dill Sprig

8 Tbsp Unsalted Butter

3 Tbsp Tarragon

1 Tbsp Caviar Gems


Method:

Lay the wonton wrappers on a cutting board. Beat the egg yolks. Lightly brush the edges of the wonton wrappers with the egg. Place a scallop in the center on a wrapper and lay a small piece of dill on each. Close each dumpling with another wrapper. Make sure each dumpling is fully sealed then use a 2-inch cookie cutter to cut the edges. Bring the broth to a simmer. Once simmering, carefully drop each of the dumplings into the broth and cook for 3 minutes. In another saucepan, melt the butter with the tarragon and let sit together for 5 minutes. Drain the dumplings from the broth and place into the tarragon butter. 


Presentation:

Place three dumplings on each plate, spoon some butter on top of each dumpling. Sprinkle Caviar Gems on each dumpling.


Fingerling Potatoes and CAVIAR GEMS

Yield: 4 Servings

Ingredients:
12 Pieces Fingerling Potatoes
3 Tbsp Tbsp Kosher Salt
1 Cup Crème Fraiche
4 sprigs Dill plus 1 Tbsp, finely chopped
1 Tbsp Caviar Gems
¼ Cup Crispy Shallots

Method:
Place the potatoes in cold water with the sprigs of dill and salt, cook on medium heat for 20 minutes, or until fully cooked. Peel and slice the potatoes into rounds. Mix the crème fraiche, chopped dill, and Caviar Gems. Toss the crème fraiche and the potatoes while they are still hot. 

Presentation:
In a small gratin dish, create a mound of the potato-crème fraiche mixture. Sprinkle the crispy shallots over the top and serve. 

Smoked Salmon Tacos and CAVIAR GEMS 

Yield: 4 Servings


Ingredients:

12 ounces Cold Smoked Scottish Salmon

12 small Flour Tortillas 

12 Tbsp Casher Crème

2 Cups Mixed Greens

½ Cup Raw Cashews, toasted

2 tsp Caviar Gems

Lime wedges to garnish


Method:

Warm the tortillas and spread a tablespoon of cashew crème on each tortilla. Grab a pinch of greens and lay it in the center of each tortilla then play one slice of salmon directly on top.  


Presentation:

Stand the prepared tacos next to each other on a plate. Garnish each of the tacos with toasted cashews and sprinkle the Caviar Gems on top. Serve with lime wedge.


Sashimi and CAVIAR GEMS

Yield: 4 Servings

Ingredients:
20 pieces Asparagus
1 ½ Cups Vegetable broth
16 ounces Salmon
16 ounces Tuna
2-inch piece Ginger
½ Cup Rice Vinegar
2 Tbsp Sugar
4 Tbsp Soya Sauce
1 Tbsp Extra Virgin Olive Oil
2 tsp Caviar Gems

Method:
Cut the tips of the asparagus into a two-inch piece and clean the stalks. In a small sauce pan simmer the vegetable broth and asparagus for three minutes then drain. Put the ginger, vinegar and sugar in another sauce pan and bring to a simmer then turn off the heat. Let the ginger sit for five minutes until cool, then drain. Slice the salmon and tuna into half-inch slices. 

Presentation:
Lay the salmon and tuna in a straight line, alternating between the fish. On the other side of the plate, stack the asparagus into a cube. Drizzle the olive oil around the fish. In a motor and pestle, grind the Caviar Gems then sprinkle around the fish. Serve with a small bundle of the pickled ginger and soya sauce on the side.

CAVIAR GEMS Green Apple Ginger Juice

Yield: 4 Servings

Ingredients:
2 lb Carrots
16 small Green Apples
6-inch piece Ginger
8 ounces Gin
2 tsp Caviar Gems
Method: 
Juice the carrots, apples and ginger. Mix all of the juice and gin.

Presentation:
Pour 12 ounces of the mix into a glass or mason gar and serve with a mother of pearl spoon of the Caviar Gems.

Eiko's Anniversary Roll:



Spicy Dungeness Crab
English Cucumber Roll topped with A5 Kumamoto Wagyu
AA Hokkaido Uni
Yakiniku sauce
Chives
Cavier Gems.