Tuna Dynamite
Note: Click on any italic word for web reference, description or picture.
(Yields 4 dynamites)
  • Ingredients
  • sushi grade tuna
  • 2 cups seasoned sushi rice (scroll down for recipe)
  • 1 cup dyno mayo(scroll down for recipe)
  • 12 oz sake
  • 8 oz mirin
  • 4 oz soy sauce
  • 2 inch square sake masu (cup)
  • (can be purchased online at Amazon
  • and other websites)
  • Mise en Place
  • reduction pan
  • plastic wrap
  • sake masu lined with plastic wrap
  • broiler safe plates or pan

  • apportion sushi rice, dyno mayo,
  • sake, mirin & soy.

  • Note : a 2X2 plastic container
  • may be substituted for sake masu.

  • Preparation and Assembly
  • 1) Combine and reduce the sake, mirin, and soy sauce, until 1⁄2 cup of liquid remains.
  • 2) Place a small layer of rice in the bottom of the lined sake masu.
  • 3) Layer the tuna on top of the rice and allow enough room for another layer of rice.
  • 4) Top the tuna with a final layer of rice.
  • Note : Dynamites may be prepared, wrapped in plastic wrap and saved in the refrigerator for later use.
  • 5) Unwrap and remove all plastic wrap and place Dynamite on broiler safe plate or pan.
  • 6) Top with 1⁄4 cup dyno mayo per dynamite.
  • 7) Place under broiler until the dyno mayo is brown.
  • 8) Drizzle with sake, mirin, soy reduction and serve.

Sushi Rice Recipe
(makes 1 cup rice)

  • Preparation
  • 1) Rinse the rice until water turns clear.
  • 2) Place rice in the rice cooker/steamer.
  • 3) Fill up rice cooker/steamer with cold water until it reaches about an inch above the surface of the rice.
  • 4) Cook rice for approximately 20 minutes then remove rice from steamer and fluff .
  • 5) Transfer rice into a stainless steel mixing bowl to cool and rest for 20 minutes.
  • 6) Heat rice vinegar, sweet mirin, granulated sugar, & sea salt in a non-reactive pan until it is a warm, liquid, mixture.
  • 7) Add the seasoning mixture to the stainless steel bowl of rice and mix lightly.
  • 8) Cover with a damp towel until use in Tuna Dynamite recipe.

Dyno Mayo Recipe
(makes 1 cup mayo)
  • Mise en Place
  • mixing bowl
  • measuring spoons
  • apportion mayonnaise
  • chop basil & cilantro

  • Preparation
  • 1) Set aside crabmeat.
  • 2) In mixing bowl blend all other ingredients together until thick.
  • 3) Chill mixture 20 minutes.
  • 4) Mix in crabmeat. DynoMayo!
Beatific Breakfast Wrap
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Breakfast Wrap
scrambled eggs, potatoes, aged cheddar, bacon and green chilies
(makes 1 wrap)
  • Mise en Place
  • Griddle
  • broiler safe pan
  • egg whisk
  • extra virgin olive oil
  • hashbrown mixture
  • diced poblano chili & bacon
  • sliced cheddar cheese
  • eggs whisked to a pale yellow color

  • Preparation and Assembly
  • 1) Heat hashbrowns on griddle until golden brown.
  • 2) Combine, eggs, diced chilies and bacon in broiler safe pan and cook until eggs are firm.
  • 3) Add golden-brown hash browns to broiler safe pan.
  • 4) Top with sliced cheddar.
  • 5) Place broiler safe pan under broiler until cheddar cheese is melted.
  • 6) Mix ingredients and roll in warm chipotle tortilla.
  • 7)Serve with your favorite salsa !
Zesty Raw Salad
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Raw Salad
organic vegetables, extra virgin olive oil, lime
(serves 4 as a starter salad)
  • Ingredients
  • 4 baby red carrots, peeled
  • 4 baby yellow carrots,peeled
  • 1/2 small(baseball size) jicama, peeled
  • 2 stalks of celery with leaves, halved
  • 1/2 small (baseball size) celery root, peeled
  • 6 small radishes of varying colors
  • 1/2 cup broccoli florets
  • 2 brussel sprouts
  • 4 spears of asparagus, halved
  • 2 sprigs of tarragon picked
  • juice and zest of two limes
  • 3 ounces organic extra virgin olive oil
  • 1/2 cup raw pistachio rough chopped
  • 1 avocado small diced
  • salt and pepper to taste
  • Mise en Place
  • Mandoline
  • citrus zester
  • large mixing bowl
  • wash and peel vegetables
  • wash picked tarragon
  • zest and juice limes
  • halve celery and separate leaves
  • halve asparagus
  • julienne brussel sprouts
  • dice avocado
  • apportion olive oil, pistachio and broccoli florets

  • Preparation and Assembly
  • 1) Use mandoline to slice carrots, jicama, celery, celery root, radishes and asparagus into wafer thin slices.
  • 2) Add sliced vegetables to large mixing bowl and lightly toss.
  • 3) Add julienned brussel sprouts and lightly toss.
  • 4) Add picked tarragon, broccoli florets, celery leaves, lime zest.
  • 5) Add lime juice and lightly toss.
  • 6) Add olive oil and mix well. Salt + pepper to taste. Toss.
  • 7) Assemble dish on a chilled plate and serve.
Simon's Jumbo Lump Crab + Avocado
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Jumbo Lump Crab + Avocado
hearts of palm, edamame, micro greens, grapefruit vinaigrette
(makes 4 servings)

  • Preparation and Assembly
  • 1) Place diced avocado in mixing bowl + season with salt, pepper + lime juice. Add the diced tomato and gently mix.
  • 2) In second mixing bowl combine the crabmeat with salt, pepper, grapefruit vinaigrette, basil, mint, cilantro, edemame, hearts of palm + grapefruit segments. Gently mix.
  • 3) Place ring mold in center of chilled plate and gently spoon in avocado mixture. Now add crab mixture on top of avocado mixture. Remove mold.
  • 4) Remove any remaining crab mixture from mixing bowl.

    Note : The crab mixture can be saved in refrigerator up to a week. Crab mixture can be used in other salads or sandwiches.
  • 5) Now place micro amaranth in crab mixing bowl + use remaining glaze from crab mixture to season. Top crab/avocado assemblies with micro amaranth.
  • 6) Garnish plate with grapefruit vinaigrette + serve.

Grapefruit Vinaigrette
(yields 1 cup)
  • Ingredients
  • 2 cups fresh grapefruit juice
  • 1 cup canola oil
  • 1 tablespoon sugar
  • salt and pepper to taste

  • Preparation
  • 1) In a non-reactive pan reduce grapefruit juice to 1/2 cup.
  • 2) Transfer to blender, select high speed + slowly drizzle in canola oil.
  • 3) Now add the sugar and season to taste with salt + pepper.