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Recipe List
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GOAT CHEESE TORTELLONI WITH DRIED ORANGE AND FENNEL DUST 2 cups soft goat cheese, preferably Coach Farm 1 cup milk 1 teaspoon parsley 1 teaspoon sage 1 teaspoon rosemary 1 teaspoon thyme 1/2 teaspoon freshly grated nutmeg 1/4 cup plus 4 tablespoons freshly grated Parmigiano-Reggiano cheese Salt and pepper to taste 1 1/2 recipes basic pasta dough, recipe follows Salt and pepper 1/2 cup butter 12 to 14 fennel fronds 2 teaspoons dried orange zest 1 tablespoon fennel seeds, ground in coffee grinder In a large bowl, mash the goat cheese with milk until soft. Add herbs, nutmeg, 1/4 cup cheese, and salt and pepper and stir well. Refrigerate until firm, 30 minutes or more. Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 4-inch squares. Place 1 tablespoon of goat cheese filling in the center of each 4-inch square. Fold the opposite corners together to form a triangle and press the edges together firmly to seal. Bring the long points of the triangle together and join with firm finger pressure. Continue filling and shaping tortelloni, on cookie sheets, between layers of waxed paper. Place 6 quarts of water into a pasta pot, bring to a boil and add 2 tablespoons of salt. Drop the tortelloni into the boiling water and cook until tender, 3 to 5 minutes. Carefully drain the tortelloni well, reserving about one cup of the pasta water. Meanwhile, in a saute pan, heat butter and 1/4 cup of the pasta water together until butter melts and forms emulsification. Add cooked tortelloni, fennel fronds and orange zest to pan to gently heat and coat with sauce, about 1 minute. Divide onto 4 warmed plates, topping tortelloni with fennel fronds and orange zest. Finish with a sprinkling of fennel dust and the remaining Parmigiano-Reggiano. FRESH EGG PASTA 4 extra large eggs 3 1/2 cups unbleached all-purpose flour plus 1/2 cup 1/2 teaspoon olive oil Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. Yield: 1 pound Yield: 4 servings Prep Time: 1 hours 30 minutes Cooking Time: 10 minutes Difficulty: Expert
OYSTER-LEEK GRATINE WITH PONZU SABAYON KAFFIR LIME-SMOKED SALMON RILLETTE 2 dozen shucked oysters (large blue points), on the half shell Sea or rock salt, for baking 1 tablespoon butter 2 leeks, white part julienned 1/2 cup ponzu plus 1 teaspoon 4 egg yolks Salt and pepper, to taste Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly. PLATING: Serve on a decorative plate lined with cold sea/rock salt.
KAFFIR LIME-SMOKED SALMON RILLETTE: In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours. PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives. Yield: 4 servings
?OMI?STYLE SALMON TARTARE WITH LILIKOI BROWN BUTTER VINAIGRETTE VINAIGRETTE: 4 ounces butter 3 tablespoons passion fruit juice 1/4 cup fresh orange juice 1 tablespoon chopped shallots 1 teaspoon chopped ginger 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and fresh ground black pepper, to taste To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm. RICE CAKE: 2 cups cooked and lightly salted short grain rice 2 sheets toasted nori, coarsely ground, plus extra for garnish 1 tablespoon toasted sesame seeds, plus extra for garnish 2 tablespoons canola oil, to cook Divide the rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds. SALMON: 8 ounces very clean salmon cut 1/4 dice 1/2 cup equal parts vine ripe red and yellow tomatoes cut 1/4 dice 1/4 cup thinly sliced scallion greens 1 fresh lime, juiced 1 to 2 dashes hot pepper sauce 2 tablespoons canola oil Coarse pink Hawaiian sea salt or fleur de sel to taste Fresh ground black pepper, to taste In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving. GARNISH: 2 tablespoons Chinese black vinegar 2 teaspoon mirin 1 teaspoon sesame oil 1 tablespoon canola oil Salt and fresh ground black pepper, to taste Canola oil, for frying 1 cup mache 1 cup taro root strings or 1 cup taro, finely julienned Salt In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot. PLATING: Spoon equal amounts of the salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately. Yield: 4 servings
BLACK BEAN BLUE CRABS WITH LOTUS CRAB AND AVOCADO PARFAIT Canola oil, to cook 6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half 1 lotus, peeled and cut into 1/4-inch slices 1 cup cornstarch 2 tablespoons fermented black beans, rinsed and chopped 2 tablespoon garlic, minced 1 tablespoon ginger, minced 2 jalapenos, de-stemmed and sliced 4 scallions, cut into 1/2-inch lengths 1/2 cup shaoxing wine 1/2 cup white wine 2 tablespoon naturally brewed soy sauce 4 cups hot long grain rice Salt and black pepper, to taste In a hot wok filled 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning. PLATING: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce. Fruity, dry Pinot Gris, Trimbach or Sokol Blosser CRAB AND AVOCADO PARFAIT: NOTE: Need small PVC molds 1 to 1 1/2-inch diameter by 2 to 2 1/2 inches tall. 2 lemons, zest (minced) and juiced 1 tablespoon Dijon mustard 1 tablespoon honey 1/4 cup extra virgin olive oil 1 pound picked lump meat 1 large avocado, fine diced 1 tablespoon chives, chopped 1 small, ripe tomato, cut into 1/4-inch thick slices Fleur de sel and black pepper, to taste 1 tablespoon chive batons, for garnish In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes. PLATING: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons. Yield: 4 servings
TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER HOT AND SOUR SOUP: 1/2 pound pork shoulder, julienne 1 teaspoon sesame oil 1 teaspoon thin soy sauce 1 teaspoon cornstarch Peanut oil, to cook 4 dried chiles, chopped 1 tablespoon minced ginger 8 cups chicken stock 1 teaspoon sugar 1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut) 1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available) 2 eggs lightly beaten 2 tablespoons cornstarch mixed with cold water to form a paste 1/4 cup rice vinegar 2 tablespoons thin soy sauce 1 teaspoon sesame oil 1/4 cup chopped scallions 2 tablespoons chopped cilantro Salt and white pepper, to taste Combine the pork with the sesame oil, soy and cornstarch. Let stand for 30 minutes. In a hot stock pot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepp TOFU FRITTER: 1 pound silken tofu 3 eggs, separated, whites beaten to stiff peaks 2 tablespoons sliced scallions 1 teaspoon sesame oil 1/2 tablespoon minced ginger 2 tablespoons minced Chinese sausage, lap chong Salt and white pepper taste Rice flour to coat, in a dish Pre-heat a fryer to 400 degrees. In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup and immedia Prep Time: 40 minutes Cooking Time: 35 minutes
WASABI SEAFOOD SALAD 2 fresh lobster tails 12 large shrimp, deveined 2 tablespoons freshly grated wasabi, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi past 1 tablespoon soy sauce 1 lemon, juiced 1 teaspoon sugar 1/3 cup canola oil 1/4 pound lump crabmeat, picked over 4 cups mizuna or tatsoi lettuce, or 2 cups mesclun plus 2 cups watercress 4 plum or 2 large tomatoes, sliced Salt and freshly ground black pepper 2 ounces daikon sprouts, for garnish Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside. Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel. In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend. Divide the salad among 4 plates. Garnish with the daikon sprouts and serve. Yield: 4 servings
SKEWERED SHRIMPS WITH MANGO SALSA 8 cloves of garlic, thinly sliced 2 cups olive oil Juice of 2 limes, about 2 tablespoons 1 teaspoons salt 1/2 teaspoon pepper 2 pounds, 10 to 12count shrimp, shelled Mango Salsa: 2 ripe mangos 1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal 2 jalapenos, finely diced 1 bunch cilantro, leaves only, chopped Juice of 2 limes, about 2 tablespoons 1 teaspoon salt In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally. Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator. Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa. Yield: 4 to 6 servings Prep Time: 4 hours 0 minutes Cooking Time: 10 minutes
ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD 4 slices bacon 2 large onions roughly chopped Salt and black pepper, to taste 1 tablespoon fresh minced thyme Cloves of 4 heads of roasted garlic, (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees for 45 minutes, until soft and colored) 2 cups white beans, soaked in water overnight, drained 8 cups chicken stock 4 large croutons In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic and beans. Stir then add stock and chopped bacon and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again fo
THAI BASIL SHRIMP SALAD In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar and oil. Toss with warm shrimp and basil. Check for flavor. PLATING In a large pasta bowl ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
Yield: 4 to 6 servings Prep Time: 10 minutes Cooking Time: 1 hours 0 minutes
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN) Canola oil, to cook 1 tablespoon minced ginger 1 tablespoon fermented black beans 1 tablespoon minced Thai bird chiles 12 cloves garlic, peeled, chopped 2 diced red onions 2 large carrots, 2-inch pieces 2 stalks cut celery, 2-inch pieces 2 heads fennel, cored and thickly sliced 1 cup shaoxing wine 1 bottle red wine 3 large sweet potatoes, peeled, quartered 3 large yukon gold potatoes, peeled, quartered 2 cups chick peas 2 bay leaves 2 sprigs fresh thyme 1/2 cup dark soy sauce 4 cups vegetable stock, to cover 4 baby bok choy, split Salt and black pepper, to taste Sliced scallions, for garnish In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish Prep Time: 15 minutes Cooking Time: 1 hours 50 minutes
HARISSA-EGGPLANT PUREE AND COUSCOUS 1/2 cup sliced shallots 1 tablespoon minced garlic 1 tablespoon harissa 2 tablespoons honey 1 teaspoon toasted ground cumin 2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out 2-3 tablespoons butter Salt and black pepper, to taste 2 tablespoons scallions 2 tablespoons cilantro In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and eggplant pulp. With hand blender, puree, season and add butter. Check for seasoning. Transfer to bowl and add scallions and cilantro. Keep COUSCOUS: 2 cups couscous 2 tablespoons virgin olive oil 1/4 cup sliced scallions, green and white 1/3 cup dried currants 4 1/4 cups boiling water Salt and black pepper, to taste Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and add to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check for seasoning. PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant. Surround with vegetables Yield: 4 to 6 servings Prep Time: 10 minutes Cooking Time: 30 minutes
TAMARIND GLAZED DUCK BREAST WITH THAI RED CURRY TAMALE GREEN PAPAYA AND CORN SALSA RED CURRY PASTE: 1 teaspoon cumin seed 1 teaspoon coriander 1 teaspoon black pepper 1/2 cup sliced shallots 4 tablespoons, chopped garlic 1/4 cup lemon grass, finely chopped 2 tablespoons galangal, finely chopped 1/2 cup cilantro leaves, chopped 8 Thai bird chiles, soaked in hot water for 15 minutes and pureed 2 tablespoons tomato paste 2 limes, juiced 1 teaspoon shrimp paste In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth. TAMALE: 4 duck legs Salt and pepper, to taste 1 cup onion, chopped 1 cup red curry paste 6 ounces coconut milk 3 cups cooked short grain rice 1/2 cup sliced scallion greens 1/4 cup red bell pepper, thinly sliced 4 (6 by 6-inch) pieces banana leaves Salt and pepper, to taste In a heavy bottomed pot over high heat. Season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth. In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales.Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes. CORN SALSA 1 1/2 cups grilled fresh corn kernels 1/2 cup red onions, julienned 1 cup green papaya, julienned 1 cup tomatoes, cut in small dice 1/4 cup cilantro, chopped 4 limes, juiced 2 tablespoons fish sauce 1 teaspoon ground cumin Salt and pepper, to taste In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya. TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt. DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing. GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt. PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
?OMI?STYLE SALMON TARTARE WITH LILIKOI BROWN BUTTER VINAIGRETTE VINAIGRETTE: 4 ounces butter 3 tablespoons passion fruit juice 1/4 cup fresh orange juice 1 tablespoon chopped shallots 1 teaspoon chopped ginger 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and fresh ground black pepper, to taste To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm. RICE CAKE: 2 cups cooked and lightly salted short grain rice 2 sheets toasted nori, coarsely ground, plus extra for garnish 1 tablespoon toasted sesame seeds, plus extra for garnish 2 tablespoons canola oil, to cook Divide the rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds. SALMON: 8 ounces very clean salmon cut 1/4 dice 1/2 cup equal parts vine ripe red and yellow tomatoes cut 1/4 dice 1/4 cup thinly sliced scallion greens 1 fresh lime, juiced 1 to 2 dashes hot pepper sauce 2 tablespoons canola oil Coarse pink Hawaiian sea salt or fleur de sel to taste Fresh ground black pepper, to taste In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving. GARNISH: 2 tablespoons Chinese black vinegar 2 teaspoon mirin 1 teaspoon sesame oil 1 tablespoon canola oil Salt and fresh ground black pepper, to taste Canola oil, for frying 1 cup mache 1 cup taro root strings or 1 cup taro, finely julienned Salt In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot. PLATING: Spoon equal amounts of the salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately. Yield: 4 servings
OYSTER-LEEK GRATINE WITH PONZU SABAYON KAFFIR LIME-SMOKED SALMON RILLETTE 2 dozen shucked oysters (large blue points), on the half shell Sea or rock salt, for baking 1 tablespoon butter 2 leeks, white part julienned 1/2 cup ponzu plus 1 teaspoon 4 egg yolks Salt and pepper, to taste Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly. PLATING: Serve on a decorative plate lined with cold sea/rock salt.
KAFFIR LIME-SMOKED SALMON RILLETTE: In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours. PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives. Yield: 4 servings
CRAB AND SHIITAKE RAVIOLI IN A CORN-LEMON GRASS SAUCE 1 cup sauteed shiitakes with 1 tablespoon shallots, chilled 1/2 pound picked crab leg meat 1/2 cup blanched fresh corn 1/4 cup cream fraiche 2 tablespoons chopped chives Zest of 1 lemon Salt and white pepper to taste 1 package square wonton skins Egg wash (1 egg:1/4 cup water) In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
CORN-LEMON GRASS SAUCE: In a saucepan coated lightly with oil, saut? onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor. PLATING On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives. CHILE OIL 1/2 cup ground ancho chile powder 1/2 tablespoon ground cumin 1 teaspoon salt 3 cups canola oil In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks. Yield: 3 cups Yield: 4 servings
>SNOW PEA AND NAPA CABBAGE SLAW 1/2 pound snow peas, trimmed and strings discarded 1 1/2 pounds Napa cabbage, cut into thin shreds (about 9 cups) 2 medium carrots, shredded 1 tablespoon ginger juice 1 tablespoon rice vinegar 3 tablespoons vegetable oil In a large saucepan of boiling water blanch snow peas 15 seconds and transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain snow peas well and slice thin diagonally. In large bowl toss snow peas with remaining ingredients and salt and pepper to taste. Yield: 6 servings Prep Time: 12 minutes Cooking Time: 1 minutes SHRIMP SALD In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar and oil. Toss with warm shrimp and basil. Check for flavor. PLATING In a large pasta bowl ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade. Yield: 4 to 6 servings Prep Time: 10 minutes Cooking Time: 1 hours 0 minutes
SOMEN NOODLE SUSHI WITH WASABI OIL AND SOY SYRUP 1/2 pound somen noodles, blanched, refreshed 1/4 cup chopped scallions, green part only (save a little for garnish) 2 tablespoons thin soy sauce 1 tablespoon rice wine vinegar 2 tablespoons wasabi oil 1/4 cup gari, julienne (pickled ginger, save a little for garnish) 1/2 cucumber, seeded, julienne 1 yellow or red bell pepper, julienne 4 sheets nori 1/4 cup toasted sesame seeds, for garnish In a large mixing bowl combine first 6 ingredients. Check for seasoning. Using a sushi mat, place one sheet of nori, shiny side down. Lay down a thin layer of noodle mix on the bottom third of the nori. Arrange cucumber and peppers on the noodles and roll tightly. Moisten the top edge of the nori to ?lue? WASABI OIL: 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oi SOY SYRUP: 2 cups thin soy sauce 1/2 cup brown sugar 1 lime juiced Combine all and reduce at a simmer until a syrup consistency is achieved, about a 70% reduction. Let cool. PLATING Slice sushi with straight cuts and some on the bias. Drizzle soy syrup and wasabi oil on a large, white plate. Garnish with gari, sliced scallions and sesame seeds. Yield: 4 servings Prep Time: 20 minutes Cooking Time: 20 minutes
VEGETARIAN SATAYS WITH ASIAN PESTO VEGETARIAN SATAYS: 1 zucchini, sliced on the bias, 1/4-inch thick 1 small eggplant, sliced in half, then 1/4 inch slices 10 large shiitake caps 4 scallions, 1 inch lengths Wooden skewers soaked in water
PEANUT PESTO: Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scllion on each aide. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4-5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir and lemongrass and puree smooth. Add sugar, juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning. PLATING Lay a bed of peanuts on a large plate. Serve the pesto I bowl and surroung with satays. May garnish with extra kaffir leaves Yield: 4 servings Prep Time: 15 minutes Cooking Time: 10 minutes
BEEF SATES WITH HOISIN DIPPING SAUCE 32 (8-inch) wooden skewers 4 large garlic cloves 2 tablespoons finely grated peeled fresh ginger root 1/2 cup fresh lime juice, or to taste 16 ounces skirt steak 1/2 cup hoisin sauce 2 tablespoons ketchup Accompaniment: Lime wedges Prepare grill. Soak skewers in warm water for 20 minutes. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with ginger root and 1/4 cup lime juice. Season marinade with salt and pepper. Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten. Transfer to a plate. Season sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare. Serve sates with hoisin sauce and lime wedges. Yield: 4 servings Prep Time: 40 minutes Cooking Time: 2 minutes Difficulty: Easy
TUNA KEBABS WITH WASABI DIPPING SAUCE> 1 1/2 pounds sashimi-grade tuna, deep red in color 16 large shiitake mushrooms, stems removed 2 large sweet red peppers 1 large red Bermuda onion 8 large bamboo skewers, soaked in water 1 1/2 cups Sherry-Soy Marinade (recipe follows) 1 to 2 teaspoons Wasabi paste (depending on how hot you want it) Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours. Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna. On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce. SHERRY-SOY MARINADE 1/2 cup canola, vegetable, or peanut oil 1/2 cup dry (not cooking) sherry 1/4 cup low-sodium soy sauce 2 tablespoons Oriental sesame oil 2 tablespoons peeled and finely chopped fresh ginger 2 cloves garlic, peeled and finely chopped 1/4 cup coarsely chopped cilantro leaves, tightly packed 3 whole scallions, sliced 3 tablespoons rice wine vinegar (or white vinegar) 1 tablespoon Annatoo (Achiote) paste 2 tablespoons ground cumin Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups Yield: 8 servings Prep Time: 3 hours 0 minutes Cooking Time: 6 minutes
GINGERED NECTARINE COBBLER 2 large nectarines (about 3/4 pound) 1/4 cup sugar 1/2 teaspoon cornstarch 1 tablespoon fresh lemon juice 1 tablespoon finely chopped crystallized ginger For biscuit topping: 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 stick (1/4 cup) cold unsalted butter 5 tablespoons milk 3/4 teaspoon sugar 1/8 teaspoon cinnamon Preheat oven to 400 degrees F. and butter an 8-inch square baking pan. Pit nectarines and slice thin. In a bowl stir together sugar and cornstarch and stir in nectarines, lemon juice, and ginger until combined well. Transfer nectarine mixture to pan. Make topping: Into a bowl sift together flour, baking powder, and salt. Cut butter into bits and blend into flour mixture until mixture resembles coarse meal. Stir in milk until just combined and drop topping in small mounds over nectarines. In a small cup stir together sugar and cinnamon and sprinkle over dough. Bake cobbler in middle of oven 20 to 25 minutes, or until top is golden. Yield: 4 servings Prep Time: 30 minutes Cooking Time: 25 minutes Difficulty: Easy
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