Featured Cookbook

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1. Tsunami Restaurant Macadamia Nut Crusted Mahi-Mahi with Shiitake-Mushroom Vinaigrette

2. Tsunami Restaurant Asian-Brined Pork Tenderloin

3. Tsunami Restaurant Mojito Rum Cakes

Book Description

Seafood remains one of the most intimidating aspects of cooking to most home chefs. In The Tsunami Restaurant Cookbook, Chef/owner Ben Smith sets out to demystify the qualities of different fish as well as the Asian ingredients used in his award-winning, Memphis based Tsunami Restaurant kitchen.

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The Tsunami Restaurant Cookbook

Authors: Ben Smith

Date: September 2005

ISBN: 1589802829

Publisher: Pelican Publishing Company

Hardcover

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Brining is an ancient method of preserving foods. It also tenderizes and adds succulence, especially to leaner cuts of meat, Because of these benefits, the technique of brining survives today. It is a simple and effective way to vastly improve any cut of meat.

Serves 6

• 2 qt. water

• 1/2 lb. kosher salt

• 1 tbsp. sugar

• 3 star anise pods

• 1 tbsp. whole black peppercorns

• 1 bunch green onions

• 5 slices fresh ginger, smashed

• 2 pork tenderloins, 1 to 1 1/2 lb. each

1. To make the brine, bring water, salt, sugar, star anise, and peppercorns to a boil. Stir until salt and sugar dissolve. Remove from heat, cool, and add green onions and ginger slices.

2. Place pork tenderloins in a clean, non-reactive container and pour the cooled brine on top. Weight the tenderloins down so they are completely submerged in the brine. Cover container with plastic wrap and place in refrigerator for 3 to 7 days.

3. When you are ready to cook them, remove the tenderloins, rinse in cold water, and discard the brine. Since no further seasoning is needed, simply cook the pork in whatever manner you desire.

More From This Book:

1. Tsunami Restaurant Macadamia Nut Crusted Mahi-Mahi with Shiitake-Mushroom Vinaigrette

2. Tsunami Restaurant Asian-Brined Pork Tenderloin

3. Tsunami Restaurant Mojito Rum Cakes

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