Guidos Artichoko Food

THE SEA DONKEY

Steps:

• Combine all liquid in a shaker and shake until blended. Pour into a glass over ice. Serve immediately.

GUIDO'S ARTICHOKO

Steps:

• Heat oil in a medium stock pot that all 4 artichokes can sit in and not able to roll over. Add onions and cook until translucent, then add garlic. Reduce heat to medium, to keep garlic from burning. Once garlic and onions are cooked, deglaze pot with white wine. Add the remaining ingredients and mix together.
• Cut stems off artichokes, leaving 3/4-inch on bottom. If tops of artichoke have big thorns remove with scissors. Add artichokes to stock pot insuring that they do not roll over on their sides.
• Fill stock pot with water with 2 inches of the artichoke out of the water. Boil the mixture, covered for approximately 20 minutes or until a center leaf is removable by tongs.
• When done remove, let cool briefly and serve with mayonnaise or aioli of choice.

JACKASS ROLL

Steps:

• In shallow pan with hot water gentle re-hydrate tapioca paper, until soft.
• Place paper on rolling mat and apply sushi rice on 2/3 of paper. Place pork, French fries, and avocado on rice.
• Firmly roll paper into itself creating a maki roll. Move mat to 1 side of roll and firm up the end with palm of your hand, and repeat on the other side. Repeat with remaining ingredients.
• Cut each roll into 6 equal pieces and garnish on top of roll with Garlic Chili Mayo.
• Garnish plate with wasabi and gari.
• Wash rice 6 times, until water runs clear from rice. Cook rice in rice cooker and let stand after cooking for 15 minutes. Combine rice vinegar, salt and sugar until dissolved, this is the sushi zu.
• Place rice in a hangiri, or wooden bowl, and pour sushi zu over top as evenly as possible. Spread the rice out around the bowl as evenly as possible, separating the rice from itself not mashing it. Flip entire rice mixture over and let stand for another 10 minutes. Keep rice in some type of thermal container.
• Mix all ingredients thoroughly and refrigerate.