Hugh Groman recipes: truffled sashimi tuna, black olive and Gruyere fritters and winter lemon drops

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Truffled sashimi tuna with avocado and lemon on a crisp potato chip (GF)  

Makes 24 pieces

Ingredients: 

• 24 potato chips (best quality, fairly uniform)
• 6 oz sashimi grade tuna, cut into small dice and dressed lightly with truffle oil, seasoned with Kosher salt and pepper to taste
• 1 large avocado, cut into small dice and dressed with juice of 1 lemon, seasoned with Kosher salt and pepper

Just before serving:

• Top each potato chip with ½ teaspoon of avoado and ½ teaspoon of diced tuna, or to taste.
• Serve immediately.

Black olive and gruyere fritters with tomato garlic dipping sauce

(adapted from Nancy Silverton)

Ingredients: 

• 3 Tablespoons whole milk
• 5 Tablespoons butter, unsalted
• ½ cup, All Purpose unbleached flour
• 2 large eggs, beaten
• 1 teaspoon Dijon mustard
• 1 pinch cayenne pepper
• 3 Tablespoons crumbled blue cheese
• 4 Ounces Gruyere, grated
• 1/3 Cups Olives, Black, pitted, rough chopped
• ½ cup of your favorite tomato sauce
• Kosher salt to taste

Procedure:

1. Bring milk, salt & butter to boil over medium heat
2. Remove from heat
3. Whisk in flour all at once
4. Return to low heat and cook about 3 min., stirring constantly until it draws back from sides of pan
5. Remove pan from heat
6. Stir in mustard and cayenne
7. Slowly add eggs, a small amount at a time, stirring w/wooden spoon to incorporate thoroughly after each addition
8. Stir in cheeses and olives
9. Fill a deep heavy-duty saucepan halfway w/oil and heat to 350 degrees
10. Make quenelles using teaspoons and deep-fry until crisp and golden brown
11. Drain on paper towels

Winter Lemon Drop

(makes 4 drinks)

Ingredients: 

• 8oz gin
• ½ cup maple syrup (or to taste)
• ¾ cup meyer lemon juice

Procedure:

Shake over ice, and serve in a martini glass with an optional sugar rim