Connecticut Restaurants, Hamden, CT - Mickey's Restaurant & Bar

WTNH
March 2, 2007
Mickey Josephs appeared on WTNH Channel 8:

(WTNH) We are talking tuna for lunch today. Here with a couple of great tuna recipe's Mickey Josephs and Morgan Hardy from Mickey's restaurant in Hamden to show us how.
Avocado, Mango & Tuna Tartar with Mango Carpaccio
6 oz Fresh Sushi Grade Tuna Steak
1 Mango
1 Avocado
1 Italian Hot Pepper or Jalapeño
1 Lime
1 Lemon
1 Red Bell Pepper
½ Red Onion
1 Small Bunch Cilantro
2 oz Extra Virgin Olive Oil
Salt & Pepper to taste
Peel mango and make a few thin slices and fan out on plate. Dice the remainder of the mango, along with the avocado, tuna and red onion. Fine julienne the red pepper and hot pepper into short 1 inch strips. Mix all together lightly.
Squeeze lemon and lime into bowl and add 2 oz extra virgin olive oil. Add salt and pepper to taste and whisk together. Add to above mix.
Use round mold and put mix into mold and press firmly so that it will keep shape when you remove from the mold.
Garnish with chili oil and cilantro. Served chilled. Can make beforehand and chilled and served when ready. Can be served as a salad or you can use with chips as a dip.

PROSCIUTTO WRAPPED TUNA WITH BASIL INFUSED MASHED POTATOES AND SAFFRON VIN BLANC
2 Sushi Grade Tuna Steaks
2 Large Slices of Prosciutto
Black Pepper
Sauce:
1 Shallot
Pinch Saffron Thread
4 oz Dry White Wine
4 oz Heavy Cream
TBSP Ice Cold Butter
Rough chop the shallot and sauté with clarified butter until not quite caramelized. Soak the saffron in the white wine for about 10-15 minutes. Add the white wine to the shallots and reduce all the way until almost dry - texture of a thick syrup. Then add heavy cream and bring back to a boil. Add salt and pepper to taste and strain to a different sauce pan and hold.
Basil Fused Mashed Potatoes:
2 Serving of your favorite mashed potatoes
2 Tsp Basil Puree
2 oz Extra Virgin Olive Oil
1 Clove Garlic
1 Lg Bunch of Basil Leaves Only
Parsley Leaves (to intensify color)
1. Blend all together and to the consistency of pesto.
2. Keep at room temperature

Tuna Preparation:
Sprinkle tuna steaks with black pepper. Then wrap the prosciutto around the peppered steak. Do not add salt as the prosciutto has the salt content. Over medium heat in non-stick pan sear the tuna on all sides - to desired temperature.

Assembly:
Prepare your favorite mashed potatoes and add 2 tsp of the basil puree and blend well. Put in the middle of the dinner plate.
Bring the saffron vin blanc sauce to a boil. Remove from heat and stir in 1 TBSP of cold butter. Using a spoon or ladle - pour sauce around outside of mashed potatoes. Slice the tuna into medallions and fan out on the plate on top of the mashed potatoes.
Serve immediately!




	WTNH March 2, 2007 Mickey Josephs appeared on WTNH Channel 8: (WTNH) We are talking tuna for lunch today. Here with a couple of great tuna recipe's Mickey Josephs and Morgan Hardy from Mickey's restaurant in Hamden to show us how. Avocado, Mango & Tuna Tartar with Mango Carpaccio 6 oz Fresh Sushi Grade Tuna Steak 1 Mango 1 Avocado 1 Italian Hot Pepper or Jalapeño 1 Lime 1 Lemon 1 Red Bell Pepper ½ Red Onion 1 Small Bunch Cilantro 2 oz Extra Virgin Olive Oil Salt & Pepper to taste Peel mango and make a few thin slices and fan out on plate. Dice the remainder of the mango, along with the avocado, tuna and red onion. Fine julienne the red pepper and hot pepper into short 1 inch strips. Mix all together lightly. Squeeze lemon and lime into bowl and add 2 oz extra virgin olive oil. Add salt and pepper to taste and whisk together. Add to above mix. Use round mold and put mix into mold and press firmly so that it will keep shape when you remove from the mold. Garnish with chili oil and cilantro. Served chilled. Can make beforehand and chilled and served when ready. Can be served as a salad or you can use with chips as a dip. PROSCIUTTO WRAPPED TUNA WITH BASIL INFUSED MASHED POTATOES AND SAFFRON VIN BLANC 2 Sushi Grade Tuna Steaks 2 Large Slices of Prosciutto Black Pepper Sauce: 1 Shallot Pinch Saffron Thread 4 oz Dry White Wine 4 oz Heavy Cream TBSP Ice Cold Butter Rough chop the shallot and sauté with clarified butter until not quite caramelized. Soak the saffron in the white wine for about 10-15 minutes. Add the white wine to the shallots and reduce all the way until almost dry - texture of a thick syrup. Then add heavy cream and bring back to a boil. Add salt and pepper to taste and strain to a different sauce pan and hold. Basil Fused Mashed Potatoes: 2 Serving of your favorite mashed potatoes 2 Tsp Basil Puree 2 oz Extra Virgin Olive Oil 1 Clove Garlic 1 Lg Bunch of Basil Leaves Only Parsley Leaves (to intensify color) 1. Blend all together and to the consistency of pesto. 2. Keep at room temperature Tuna Preparation: Sprinkle tuna steaks with black pepper. Then wrap the prosciutto around the peppered steak. Do not add salt as the prosciutto has the salt content. Over medium heat in non-stick pan sear the tuna on all sides - to desired temperature. Assembly: Prepare your favorite mashed potatoes and add 2 tsp of the basil puree and blend well. Put in the middle of the dinner plate. Bring the saffron vin blanc sauce to a boil. Remove from heat and stir in 1 TBSP of cold butter. Using a spoon or ladle - pour sauce around outside of mashed potatoes. Slice the tuna into medallions and fan out on the plate on top of the mashed potatoes. Serve immediately!
	Mickey's Group, LLC. 2006-2007 2323 Whitney Ave, Hamden, CT 06518, Tel: 203.288.4700 Fax: 203.288.4727
	Site: Aleen Web Designs