Japanese grilling: Barbecue sea bass skewers

Are you looking to update your cookout menu with something a little unexpected and exotic? Why not try some delicious recipes from abroad? Chef Vernon Cardenas, Executive Chef of Katana, and Tom Cardenas, V.P. of Operations Katana, share several classy Japanese dishes that are sure to rival your hamburger staple:

Tomato Maki
Servings:

Serves 4 people

Ingredients

    • 4 each cherry tomato
    • 1 1/2 slice smoked bacon, (cut in half lengthwise and widthwise)
    • 1 pinch salt and pepper mixture

Preparation

Baking Directions:

1. Cut the bacon into 4 pieces2. Roll the bacon around the cherry tomato3. Put bacon-wrapped tomatoes on skewer4. Season with salt and pepper5. Cook until golden-brown6. Place on serving dish

Aspara Maki (grilled asparagus with smoked bacon)

Ingredients

Preparation

Baking Directions:

1. Blanch the peeled and trimmed asparagus2. Rolled the bacon around the asparagus3. Place bacon-wrapped asparagus on skewer4. Season bacon with salt and pepper5. Cook until golden-brown6. Place on serving dish

Chef Vernon Cardenas landed the opening Executive Chef duties of the flagship Sushi Roku Restaurant in 1997. He has since overseen two more Sushi Roku restaurants and he has had the opportunity to use his magic touch on the ultra-hip restaurant Katana, which opened in 2001 on the famed Sunset Strip.

Tom Cardenas joined the Innovative Dining Group to be the opening General Manager of Sushi Roku Santa Monica; after opening Sushi Roku Pasadena and Katana restaurant as the General Manager, Tom was promoted to Director of Operations where he now oversees the management team, service, food, and daily operations of all of IDG’s concepts.

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