| New York Steak with Mushrooms Posted: 04 Nov 2009 08:52 PM PST  Ingredients : - 12 Scallions or new onions
- 4 (8 ounce) New York Strip steaks, cut 1 inch thick
- Salt
- Freshly ground black pepper
- 4 tablespoons Unsalted butter
- 1 pound Fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick
- 1/3 cup Cognac or brandy
- 2 cups Beef Stock, reduced by half (in a skillet)
- 1 (3 ounce) package Enoki mushrooms, stemmed (available at many supermarkets)
Directions : - Heat a grill. When hot, grill the onions for about 2 minutes on each side, or until they are tender but crunchy.
- If you don't have a grill, blanch the onions in boiling salted water.
- Drain and keep warm.
- Season the steaks on both sides with salt and pepper.
- Reserve.
- In a heavy skillet, heat 2 tablespoons of butter until bubbling slightly.
- Cook the shiitakes over high heat until they begin to brown slightly.
- Season lightly with salt and pepper.
- Remove from the pan and keep warm.
- Carefully pour the Cognac or brandy into the hot skillet and ignite.
- Let the flame die out naturally.
- Reduce the Cognac to 2 tablespoons, scraping any loose bits that cling to the bottom of the pan.
- Stir in the reduced beef stock.
- Reduce the sauce until slightly thickened, but still very light.
- Return the mushrooms and their juice to the sauce and reduce more if necessary.
- Correct the seasonings.
- Stir in the remaining 2 tablespoons butter, a little at a time.
- Stir in the enoki mushrooms.
- Set the sauce aside and keep warm.
- Grill the steaks on the preheated grill for 3 minutes on each side, or saute them in a very hot skillet with a little oil for 3 minutes on each side, or until the meat is medium rare.
- Remove from the heat.
- If necessary, reheat the sauce very gently.
Yield: 4 servings |
| California rolls Posted: 04 Nov 2009 07:44 PM PST  Ingredients : - 4 nori sheets
- 3 cups (15 oz / 470g) sushi rice
- 8 teaspoons ocean trout or flying fish roe
- 1-2 cucumbers, cut into thin, lengthwise slices
- 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
- 1-2 avocados, peeled, pitted and sliced
- 4-8 lettuce leaves, torn or sliced (optional)
Makes 4 rolls (32 pieces) Direction : Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the nori tends to split. The rolls will keep for up to half an hour before serving if they are rolled in paper towel and then plastic wrap. California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area. |
| Deep-fried Chicken Nuggets (Tori no kara-age) Posted: 04 Nov 2009 07:28 PM PST  Ingredients: 2 boneless chicken breasts, cut into bite-sized cubes For the marinade: 3 tablespoons soy sauce 30 g (1 oz) root ginger, peeled and grated 2 large garlic cloves, peeled and grated salt and freshly ground black pepper For the coating: 2 tablespoons cornflour 2 tablespoons plain flour vegetable oil, for deep frying 2 slices lemon, to garnish Direction: The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon givingrefreshing "bite" to these delicious nuggets. 1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes. 2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated. 3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.  |
| Crabmeat with Wasabi Mayonnaise Posted: 04 Nov 2009 05:58 PM PST  Ingredients: - 1 tablespoon sake - 1 tablespoon salt - 8 fresh Alaskan (snow) crab sticks - ice water, for chilling - 4 strips of daikon 4 inches by 1/2 inch (10cm by 12mm) - 16 long chives, stemmed - 1/4 punnet mustard cress For wasabi mayonnaise: - 1 3/4 oz (50g) light mayonnaise - 1/3 oz (10g) wasabi Serves 4 Directions : - Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled.
- Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half. Tie 2 crab sticks together with 4 pieces chives. Place a tied crab stick to stand on cut end on each bowl, and top with wasabi mayonnaise, daikon strip and mustard cress.
- Hint: Lobster meat can be substituted for crabmeat.
 |
| Eggplant Salad with Lemon-flavored Plum Dressing Posted: 04 Nov 2009 05:49 PM PST  Ingredients : - 4 small eggplants, each about 3 1/2 ounces (100g) - 3 or 4 shiso leaves, finely shredded, optional Dressing : - 2 tablespoons pickled plum paste - 3 tablespoons lemon juice - 2 teaspoons maple syrup - 2 tablespoons olive oil - 1 teaspoon salt Serves 4 Directions : - Slice the eggplant lengthwise, then cut into bite-sized pieces and soak in water for about 5 minutes. Drain, and squeeze to remove excess liquid.
- To make the dressing, combine the pickled plum paste, lemon juice, maple syrup, olive oil, and salt, and mix well.
- Bring a pan of water to a boil, add the eggplant, and cook for 3 to 4 minutes. Alternatively, fry the eggplant in 2 tablespoons of olive oil.
- Arrange the eggplant on a serving plate, and drizzle with the dressing. Granish with shredded shiso, if available.
 |
| Naganegi Stuffed with Crabmeat Posted: 04 Nov 2009 05:40 PM PST  Ingredients : - 2 thick naganegi (or leeks)
- 5/6 cup (200cc) water
- 1 teaspoon gelatin
- 1/2 chicken bouillon cube
- 2 tablespoons fresh cream
- 1 tablespoon mayonnaise
- dash sugar
- 3 1/2 ounces (100g) crabmeat, cooked and shredded
Serves 6 Directions : Cut the naganegi into 1 1/2 inch (4 cm) lengths, and add to a saucepan of boiling water for 6 to 7 minutes, until they are slightly soft. Drain and cool. When cool, push out and remove the centers, leaving only about 2 layers of skin. Combine the water, gelatin, and bouillon cube in a small microwave-safe bowl, cover, and microwave for 1 minute. Take out 2 2/3 tablespoons (40cc) of the gelatin liquid and place it in a separate small mixing bowl, add the fresh cream, mayonnaise, sugar and crabmeat, and mix. Set this bowl into a larger bowl of ice to chill. When the mixture has jelled, use it to stuff the naganegi pieces. Refrigerate the remaining gelatin mixture for about 2 hours. When chilled, spread it over a serving plate, and arrange the stuffed naganegi on top. |
| Korean Cellophane Noodles with Vegetables (Chapchae) Posted: 04 Nov 2009 05:22 PM PST  Ingredients: - 6 dried wood ear fungus, soaked in hot water for 30 minutes
- 150g / 5oz young, fresh spinach leaves
- 2 Chinese leaves
- 3 fresh shiitake or oyster mushrooms, thinly sliced
- 4 spring onions, thickly sliced diagonally
- 1 small courgette, cut into fine strips
- 1 carrot, cut into fine strips
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, crushed, finely chopped
- 2 small fresh red chillies, seeded and cut into fine strips
- 200g / 7oz bean thread noodles, soaked in hot water for 5 minutes and drained
- 1 tablespoon Japanese soy sauce
- 1 teaspoon granulated sugar
- salt
This is a colourful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook. Directions : - Drain the wood ear fungus, and cut out the stems. Thinly sliced.
- Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves.
- Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves.
- Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.
 |
| Mango Margarita Posted: 04 Nov 2009 05:10 PM PST  INGREDIENTS : - 1/4 medium mango, chopped - 3 parts blanco tequila (such as Frida Kahlo) - 1 part freshly squeezed lime juice - 1 part agave nectar - Splash orange-flavored liqueur (such as Grand Marnier) - Fresh mango cubes, for garnish INSTRUCTIONS : 1. In a cocktail shaker, muddle together mango pieces and ice. 2. Add tequila, lime juice, agave nectar, and orange-flavored liqueur and shake vigorously. 3. Strain and serve up in a chilled glass. Garnish with mango cubes.  |
Ingredients :
Ingredients :
Ingredients:
Ingredients:
Ingredients :
Ingredients :
Ingredients:
INGREDIENTS :
No comments:
Post a Comment