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Chef Jose “JoJo” Ruiz:

7/11/2018

SAN DIEGO:  LIONFISH

 

The San Diego native began his culinary career as a sushi chef at a handful of local restaurants, including Yokozuna's, where he learned the art of butchering fish and meat. Displaying incredible talent at a young age, JoJo was on the fast track to success. He began working as a sushi chef at JRDN Hotel’s Tower 23 in 2007, then The Oceanaire Seafood Room as a sous chef in 2008, before stepping up as Chef de Cuisine of Brian Malarkey’s widely successful Searsucker in downtown San Diego in 2010. As Brian’s right-hand man, JoJo moved on to become the Executive Chef of Enlightened Hospitality’s Herringbone in La Jolla in May of 2013, further enhancing his experience with coastal cuisine. Prior to joining Clique Hospitality, JoJo spent the past two and a half as the right hand man of Michelin-starred Chef/Partner Jason McLeod at Little Italy’s acclaimed Ironside Fish & Oyster. Now JoJo is the Executive Chef and Partner at Lionfish Modern Coastal Cuisine at Pendry San Diego alongside Clique Hospitality. 

 

lionfishsd.com

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish Glaze 

Ingredients List:

4 cloves garlic, grated on a microplane grater. 1 cup fish sauce.

1 cup lime juice.

1 cup brown sugar.

3 Serrano chilis, Sliced paper thin 

1/2 cup finely minced cilantro.

1/2 cup finely sliced scallions.

 

Preparation Instructions:

- In a Pot heat up first 5 Ingredients making sure to stir carefully so that the sugar does not burn. Once at a gentle boil make a slurry with a few ounces of the liquid and cornstarch in a separate bowl.  

- Slowly add the slurry to the sauce until the consistency is close to a runny teriyaki

- Season with salt and Add the last 2 ingredients once cooled.

 

Parisienne Gnocchi Recipe 

1.5 cups Water 

3/4 cup Butter 

1 .5 tbsp Salt 

2 cups Flour 

1.5 cups Gruyere Cheese or Parmesan  

6 Eggs  

3 tbsp fresh herbs (chives, chervil, tarragon, thyme all work very well)  

Piping Bag and round piping tip 

Combine water, butter, salt & bring to simmer Add flour all at once, stir constantly 

Cook flour mixture for about 4 minutes 

Add dough to mixer (using paddle attachment) Add cheese and herbs 

Add 2 eggs one at a time on low speed Add 3 eggs one at a time on medium speed Add final egg on medium to high speed 

Add mixture to piping bag and let rest for 30 to 45 minutes 

Bring pot of salted water to a boil 

Slowly push the mixture through the tip of the piping bag and with a small knife cut off the desired size of your gnocchi directly into the water. Work at a steady pace you will probably get about 25 pieces into the water at a time. 

Gnocchi will begin to float, cook for about 1 minute after floating, remove and place on a platter covered with baking paper. 

Continue until all mixture is cooked. 

At this point you can dry the gnocchi and place in airtight container in the fridge until ready to serve. (you could keep the gnocchi in the fridge for up to 48 hours) 

In a saute pan heat oil on medium to high heat add add your gnocchi and cook until golden brown (this should take only a couple of minutes, do not cook to long as it will dry out your dough) 

 

CHIMICHURRI

2 Bun. Finely Chopped Parsley 

2 Bun. Finely Chopped Cilantro 

2 Cp. Mint Packed Then Chiffonade 

8 each Minced Fresno Chili Peppers ( Seeded ) 2 TBSP Garlic Minced 

10 Shallots Brunoise

½ Cup Sherry Vinegar 

½ Cup Champagne Vinegar 

3 Cup EVOO 

TT Salt

 

1.  Combine Vinegars and a few pinches of salt in a medium bowl. 

2.  Add all Ingredients except for Cilantro, Parsley, and Mint into bowl and let Marinade for 10 Minutes. 

3.  Add in Cilantro, Parsley, Mint and stir in EVOO, Salt TT if Needed.

 

How to Put it together:

 

First Butcher the Black Cod Skin on Portion to 6oz 

Clean and Blanch Sugar Snap Peas 

Slice 1 Shallot 

Slice 3 pc Garlic  

Wash Pea Tendrils and Dry  

Sear Black Cod Skin Side Down, and Roast In the oven Until Cooked through (Black cod is very Moist almost impossible to over cook). Pull the Fish out of the oven and remove pin bones with Tweezers and Glaze with the Fish Glaze and Broil for about 30-40 Seconds.  

 

The Vegetables: 

In a Sauté Pan, Sauté Parisian Gnocchi with about a tablespoon of butter and sear until Golden brown, add Shallots and Garlic and continue to cook about 30 seconds add Snap Peas. Once the vegetables are cooked and Tender, season and Plate. 

 

Plate up: 

Place Gnocchi and Snap Peas On the Bottom Of Plate, Place Black Cod on top, Dress the Pea Tendrils with Chimichurri, salt and pepper and Place on top of Cod. Finish The Plate with more Chimichurri.

 

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