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Chef Bill Fuller Recipes: Soba Snacks

Chef Bill Fuller, of the Big Burrito Group, stops by the Pittsburgh Today Live kitchen with some easy, yet elegant hors d'oeuvres recipes, perfect to try at your holiday party.

Soba Snacks
Edamame, Chilean Sea Bass Satay, Lobster Taco

Chilean Sea Bass Satay
8-10 skewers

8-10 ea. 1 ½ to 2 oz pieces Chilean Sea Bass
Miso Marinade
8-10 ea. Thick bamboo skewers, soaked in warm water
1 Tbs. Minced chives
6-8 ea. Lemon triangles

1. Cut fish into long rectangles approximately 1 ½ oz. Toss in enough Miso Marinade to cover. Reserve remaining marinade that hasn't been on fish.
2. Place fish on skewers, not allowing the tip of the skewer to protrude through the end of the fish.
3. Head a griddle or skillet to high heat. When hot, lightly oil and sear fish.
4. Continue cooking, searing fish on all sides.
5. Place on serving dish. Drizzle with fresh Miso Marinade, sprinkle with chives. Serve with lemon triangle for the guests to spritz the fish right before serving.

Miso Marinade
¼ C. Sake
¼ C. Mirin (Sweet Japanese cooking wine)
½ # Yellow Miso

1. Whisk together.
2. Bring to a simmer. Cook for 5 minutes.
3. Allow to cool completely before using.

Lobster Tacos
1 # Diced, poached lobster tail and claw meat
Yuzu Aioli
Salt and Pepper
Roasted Corn Guacamole
8-10 ea. Gyoza skin fried as taco shells (may substitute crispy corn tortillas)
Cilantro leaves for garnish
Lime wedges

1) Dress Lobster with Yuzu Aioli. Season with salt and pepper.
2) Make Roasted Corn Guacamole.
3) Fill shells with lobster salad and guacamole.
4) Use lime wedges to support tacos.
5) Garnish with Cilantro.

Yuzu Aioli
1 ea. egg yolk
4 oz. Vegetable or Canola Oil
1.5 oz. Yuzu juice
Salt and Pepper

1) Slowly emulsify oil into the egg yolk with a whisk or food processor/blender then add the yuzu. T
2) Taste and adjust seasonings.

Roasted Corn Guacamole
1 Tbs Chopped cilantro
1 ea. Diced avocado
2 Tbs Roasted corn
Juice of 1 lime
Fresh grated wasabi
Salt and pepper

1) Combine cilantro, avocado, corn and lime juice.
2) Grate wasabi in until you are pleased with the heat.
3) Adjust salt and pepper

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