Get the latest recipes from Ironchef http://www.grouprecipes.com/people/ironchef Classic Japanese flavors are combined with French technique and a little molecular gastronomy to give it a twist. I like to use salmon with the skin on and cook it until crispy. http://www.grouprecipes.com/43896/pan-seared-salmon-and-scallops-umeboshi-and-port-wine-reduction-sauce-plum-wine-emulsion.html The flavors you get in this dish are directly related to the quality of the product you are using. Your corn needs to be uber fresh, and try and use dry packed, unfrozen diver scallops if possible. http://www.grouprecipes.com/41057/seared-atlantic-diver-scallops-with-sweet-corn-sauce-and-black-truffle.html This dish combines sweet, spicy, acidic, and rich flavors into a bold dish. http://www.grouprecipes.com/20858/pan-seared-foie-gras-and-yellowfin-tuna-heirloom-tomato-vinaigrette-maui-gold-pineapple-aji-amarillo-foam.html The combination of grapefruit and sage go surprisingly well together. Use this to garnish and serve with a myriad of dishes, from meats to seafoods to salads. I served it with a carpaccio of smoked moulard duck, pickled aspragus, micro shiso, fleur de sel, and a truffle foam. http://www.grouprecipes.com/12375/sage-infused-grapefruit-confit.html Crudo is Italian for a food that is served raw. This dish takes Japanese flavors and elevates it to a whole new level. http://www.grouprecipes.com/11245/fresh-hamachi-crudo-yuzu-aioli-truffle-essence-shaved-icicle-radish-cucumber-foam.html You can eat this on it's own, but I like to use it as an accompaniment to different salads or other cold appetizers. Try and find the Elderflower. It gives such a nice dimension of flavor. If you can't find it, then a lavender infused simple syrup would also work. The recipe serving is for approximately two cups. In the picture, I served it with marinated heirloom tomatoes http://www.grouprecipes.com/11152/candied-pickled-baby-beets.html I love experimenting with flavors. There are so many untapped combinations out there waiting to be discovered. I ended up serving this dish with a lobster, sweet corn, and Yukon gold potato hash. You can serve whatever you'd like with it. http://www.grouprecipes.com/11151/pan-seared-diver-scallop-with-a-madras-curry-and-tomato-butter.html This was one of my mad scientist experiments that just worked. You get all of the five major flavor profiles in this dish: salty, sweet, acidic, savory, and spicy. Again, get the best quality ingredients possible. The more ripe your tomatoes are, the better. Slightly roasting them helps to bring out that vibrant, bright color that you wouldn't get pureeing them raw. http://www.grouprecipes.com/11144/chilled-spicy-vine-ripened-tomato-soup-with-a-panzanella-salad-and-cucumber-parmesan-foam.html Very light dish with clean flavors. Get the best quality ingredients possible and it will reflect in the final product. Dungeness or peekytoe crab can be used in place of the blue. In the pic, the salad is in the middle. http://www.grouprecipes.com/8582/marinated-heirloom-tomato-and-blue-crab-salad-with-meyer-lemon-and-micro-opal-basil.html This is a lighter version of a traditional gazpacho which is usually made with bread blended into the soup. I sort of deconstructed it by making a sourdough bread crisp to use as garnish and for dipping. This has a very refreshing flavor which is balanced out by the crab, avocado, and micro basil. Hamakua tomatoes are from the Big Island of Hawaii. Use whatever is the freshest and best quality vine ripened tomato available to you. http://www.grouprecipes.com/6981/hamakua-tomato-gazpacho-with-avocado-alaskan-king-crab-and-micro-basil.html