Taco-Shimi Crisp

Created by Twist Restaurant in the Renaissance Hollywood Hotel & Spa, Los Angeles, CA

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Appetizer

Re-Calculate: Ingredients

Ingredients

Flour Tortilla Crisp (recipe follows)
Fresh Hass Avocado Relish (recipe follows)
Shiitake Relish (recipe follows)
Seared Ahi Tuna (recipe follows)
Wasabi Crème Fraiche (recipe follows)
Garnish: micro greens, as needed

Flour Tortilla Crisp - Yield: 12 servings

1 1 1each 10” flour tortilla
1 1 1tsp. TEASPOON_USVolumeolive oil
1 1 1tsp. TEASPOON_USVolumecrushed sesame seeds

Fresh Hass Avocado Relish - Yield: 1 1/8 Cups, 12 servings

1 ¹/₂ 1.5 1.5each large Fresh Hass Avocados, peeled, seeded, 1/4” dice*
1 ¹/₄ 1.25 1.25shallot, minced
³/₄ .75 .75each fresh Roma tomato, peeled and seeded
1 1 1Tbsp. TABLESPOON_USVolumejalapeno pepper, seeded and minced
2 ¹/₄ 2.25 2.25tsp. TEASPOON_USVolumefresh lemon juice
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumefresh lime juice
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumeolive oil
¹/₁₆ .0625 .0625tsp. TEASPOON_USVolumesalt

Shiitake Relish - Yield: 1 Cup, 12 servings

7 ¹/₂ 7.5 7.5oz. OUNCE_USVolumeshiitake mushrooms, stem removed, sliced
1 ¹/₄ 1.25 1.25oz. OUNCE_USVolumeshallot, minced
3 3 3each garlic cloves, minced
1 ¹/₂ 1.5 1.5Tbsp. TABLESPOON_USVolumeolive oil
1 ¹/₂ 1.5 1.5Tbsp. TABLESPOON_USVolumepickled ginger
1 ¹/₂ 1.5 1.5oz. OUNCE_USVolumeTsuyu stock
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumerice wine vinegar

Seared Ahi Tuna - Yield: 12 servings

9 9 9oz. OUNCE_USVolumesushi-grade ahi tuna, cut 1 1/2” by 1 1/2" and about 6” long
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumeteriyaki
³/₄ .75 .75tsp. TEASPOON_USVolumefresh ground pepper
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumeTsuyu stock

Wasabi Crème Fraiche - Yield: 8 oz., 12 servings

7 ¹/₂ 7.5 7.5oz. OUNCE_USVolumecrème fraiche
¹/₂ .5 .5oz. OUNCE_USVolumewasabi paste
2 ¹/₄ 2.25 2.25tsp. TEASPOON_USVolumefresh lemon juice

Per order

Drizzle 4 tsp. of Wasabi Crème Fraiche on the platter.
Top with Flour Tortilla Crisp then 1 heaping Tbsp. of Avocado Relish, 1 Tbsp. of warm Shiitake Relish and a 3/4 oz slice Seared Ahi Tuna.
Garnish with micro greens.

Flour Tortilla Crisp Preparation

Brush tortilla with olive oil and sprinkle with crushed sesame seeds.
Bake at 350 degrees F for 4 minutes or until golden brown.
Cut into 12 wedges.

Fresh Hass Avocado Relish Preparation

In a bowl, gently stir together all ingredients

Shiitake Relish Preparation

In a hot sauté pan add the olive oil, shallot, garlic, ginger and mushrooms, sauté until tender.
Add the Tsuyu stock and rice wine vinegar.

Seared Ahi Tuna Preparation

Mix together the teriyaki, pepper and Tsuyu stock to create the marinade.
Marinade the tuna for 10 minutes.
In a hot sauté pan sear the tuna for 5 seconds on all sides.

Wasabi Crème Fraiche Preparation

In a small bowl, mix together all ingredients.

* A large avocado weights about 8 oz. as purchased.