Posted August 20, 2015 | Filed in FOOD & DRINK, meals |
In my continued celebration of Honeymoon Week here on Heels in the Hills, today I'm sharing the recipe for one of Tony and my favorite meals of our trip: The rice cracker crusted tuna with sriracha-citrus emulsion at LAGOON by Jean Georges. Think of it as sashimi encrusted in homemade Saltines with tiny chunks of sea salt, and a sriracha-citrus spin on In-N-Out sauce... HEAVEN.View Article
