Sea Urchin Souffle

3 egg yolks
3 egg whites
1.66 tbsp butter
3.33 tbsp flour
1/3 cup milk
4 tbsp lobster stock
1 box sea urchin, miced
1 6 inch diameter souffle dish, sides buttered and dusted with flour

1. Preheat oven to 400 degrees
2. Add flour, butter, milk, lobster stock to sautee pan and whisk until cramy (bechamel)
3. add egg yolks and sea urhin and mix
4. beat egg whites to stiff peaks and fold into bechamel
5. Place in souffle dish, add aluminum foil to create tower
6. Bake 20-25 minutes until top is golden brown.

Ancho Chili Pepper Ice Cream with Chocolate Popcorn and Fleur de Sel

3 egg yolks
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tsp vanilla extract
6 ancho chili peppers, destemmed, deseeded and ground in spice grinder
1/3 cup popcorn
olive oil
3 oz Valrhona chocolate
fleur del sel

1. Heat 1/2 cup mil, cream in top of double boiler, reserve 1/2 cup mil in bowl
2. Add peppers to hot milk and let rest 10 minutes.
3. beat egg yolks and sugar until sunny in color
4. Add 1/2 of milk/cream slowly to egg mixture and then add this back to milk/cream mixture.
5. Add vanilla extract
6. Cook until cream coats the back of a wooden spoon.
7. Strain through fine mesh sieve to reserved 1/2 cup milk to stop cooking.
8. Make ice cream in ice cream machine, remove to freezer
9. Heat oil in pot, add popcorn.
10. Melt chocolate in top of double boiler
11. Make popcorn, placing splatterguard over the pot to prevent popcorn from flying out (this prevents steam from backing up into pot and making popcorn soggy.
12. When popcorn is done, add to chocolate and mix to coat.
13. Place 1/3 cup chocolate popcorn in bowl, top with 15 grains fleur del sel
14. Place 1 scoop ice cream and serve.

Dish should be eaten with some ice cream and popocorn to get hot, cold, smooth, crunchy, sweet, hot in 1 bite.

Broiled Yellowtail Collar

1 Yellowtail Collar (1 pound)
1/12 cup mirin
1/8 cup sake
1.5 tsp sugar
1 tsp sweet soy sauce
1 tbsp regular soy sauce
2 scallions white and light green parts, chopped
4 chives, chopped
peanut oil

1. salt collar, let rest 5 minutes
2. boil 4 minutes in water, remove and cool in water
3. sautee chives and scallions in peanut oil until they are soft.
4. Add all ingredients to chive/scallion mixture and add to collar. Marinte for up to 1 hour
5. Preheat oven to broil.
6. Place fish in ovenproof flat bowl, skin-side up and broil 20 minutes, basting every 5 minutes.
7. Serve with sauce.