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Cooking At The
10/23/04
Roasted
Sirloin Sandwich with Grain Mustard and Horseradish
6 oz or so per person raw for sandwich.
Clean off all the fat from the sirloin and then
season well on all sides with a seasoning mix of choice. We use our steak and
rib rub seasoning. You can roast or grill the sirloin depending on size and
preference. Cook to a firm medium rare and then let rest and cool for 10 to 15
minutes before slicing.
Use a good country style grain mustard
For the horseradish sauce mix 1 part horseradish to 2 parts sour cream with a
pinch of salt and pepper, a dash of hot sauce, a dash of lemon juice and a pinch
of fresh chopped chives.
For the caramelized onions, sauté a small sweet onion in a small amount of
vegetable oil on medium heat for 10 to 15 minutes until the onions turn a nice
golden brown. You will need to stir the onions to keep from burning.
Slice open a Baguette to the length you desire
and then spread with some mustard on 1 side and the horseradish sauce on the
other side, slice the sirloin and lay out over the bread and then top with the
onions. Enjoy the sandwich with a side of cool potato salad.
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10/16/04
Golden
Shrimp Triangles with Chili Dipping Sauce
1 tablespoon sesame oil
1/2 sweet onion fine diced
1 teaspoon spoon chopped garlic
1 teaspoon chopped fresh ginger
1/2 lb gulf shrimp cleaned and chopped
1 oz oyster sauce
1 oz rice wine
Pinch of 5 spice powder
1/2 teaspoon minced lemongrass
1 tablespoon fresh chopped mint and basil
2 oz thinly sliced Napa cabbage
Heat the sesame oil in a sauté pan over medium
heat and add the onions, cook for a few seconds and then add the shrimp, garlic
and ginger, stir for a minute or so and then add the spice powder, lemongrass,
rice wine, Napa cabbage and oyster sauce. Cook for another minute until shrimp
is cooked add the herbs and place in a mixing bowl to cool.
Using spring roll wrappers cut in half, brush
edges with egg wash and then place a spoonful of the shrimp mix in the bottom of
the strip. Fold over the right bottom corner to form a triangle and then fold 2
more times, seal with the remaining edge. Sauté in a large sauté pan with a mix
of sesame and vegetable oil for 2 to 3 minutes on each side to get a nice crisp
brown edge. Place on a plate with shredded lettuce served with the dipping
sauce.
Dipping sauce
2 oz sweet Thai chili sauce
Juice of 2 limes
1 oz fish sauce
2 oz rice wine
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 teaspoon of each fresh chopped ginger and garlic
Mix all ingredients well and serve in a small
dish.
Garnish with minced scallion greens.
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10/09/04
Chili
and Lime Seared Duck Breast with an Asian Salad
2 duck breasts skinned (skin reserved for sautéing)
2 tablespoons diced garlic
Juice of 2 limes
1 oz light brown sugar
1 tablespoon soy sauce
1 teaspoon sambal
Mix all ingredients well and place in a mixing
bowl with the duck breasts, cover, cool and let marinade for 1 to 2 hours.
For the salad
1/2 a euro cucumber seeded and sliced thin
1/4 cup shredded carrot
1/2 a small red onion thinly sliced
1/4 head of Napa cabbage thinly sliced
1/4 cup dikon radish sprouts or shredded dikon radish
2 tablespoons of fresh chopped mint and cilantro
1 teaspoon minced lemongrass
Mix all ingredients well and toss with following
dressing
Dressing
Juice of 2 limes
1 tablespoon soy sauce
1 tablespoon sesame oil
1 oz rice wine (Mirin wine)
1 teaspoon sweet Thai chili sauce
Mix all ingredients well and mix a small amount with the salad until nice and
moist but not to wet. Place a mound of the salad in the top center of the plate
and then spread the sliced duck breast around the salad. Garnish with sliced
scallions.
To cook the duck warm a sauté pan to medium heat
and then add the reserved duck fat to the pan to render some of the fat and then
add the duck breasts, cook for 3 to 4 minutes on each side for a medium rare to
medium. Let rest for a minute and then slice thin. While the pan is still hot
add the remaining marinade to the hot pan and let reduce until a thick glaze and
pour over the sliced duck breasts and enjoy.
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10/02/04
Pork and
Pineapple Stir-Fry6 to 8 oz pork loin
or tenderloin cleaned of all fat and diced into 1/2 inch cubes
1/2 a fresh pineapple skinned cored and diced into 1/2 inch pieces
2 oz sesame oil
2 oz orange juice
2 oz Mirin wine
1 oz soy sauce
2 oz sweet Thai chili sauce
Pinch of fresh chopped ginger and garlic
1/2 a sweet pepper cut into small squares
1/2 a sweet onion cut into small squares
1/2 cup diced up scallions whites and light greens
1 tablespoon cornstarch mixed in a small dish with 1 teaspoon or more of orange
juice to make a slurry
Heat a large sauté pan or wok if one is available
and add the sesame oil. season the pork with salt and pepper on all sides and
when the sesame oil is hot add the pork a piece at a time to keep pan hot and
sear on all sides. When pork gets a nice crust on the sides and the onions and
peppers, toss and then add the pineapple, ginger and garlic, toss and brown
vegetables and then add the orange juice, Mirin wine, soy and chili sauce. Mix
well and let all ingredients cook together for a couple minutes, you want to
keep the pork moist so do not over cook. If you want the sauce thick whisk in a
little of the cornstarch slurry until you get the consistency you want. Portion
the pork onto 2 warm plates and garnish with the scallions, serve with steamed
white jasmine rice.
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9/25/04
Chinese 5
Spiced Escolar with Asian Slaw and Spicy Sesame dressing
2 3 to 4 oz medallions of Escolar (a deep water
white tuna, sushi quality)
1 tablespoon Chinese 5 spice
1 teaspoon sesame oil
Asian slaw:
4 oz thin sliced Napa cabbage
2 oz thin sliced bok choy
2 oz thin sliced sweet onion
1 oz shredded carrot
2 oz radish sprouts
Pinch of fresh chopped ginger and garlic
1 Tablespoon thin sliced basil
Mix all ingredients well, lightly dress with some of the sesame dressing toss
and place a small mound in the center of a plate.
To cook the Escolar:
Heat a small sauté pan to medium high heat. Lightly brush some sesame oil
over the Escolar. Season lightly with kosher salt and then sprinkle some
of the 5 Spice over 1 side of the Escolar. Add some of the sesame oil to the pan
and when lightly smoking sear the tuna on each side for 1 minute, place over the
top of the slaw.
Dressing:
2 oz sesame oil
1 oz Mirin wine
1 oz rice wine vinegar
1 oz soy sauce
2 oz orange juice that has been reduced(4oz cooked down to 2)
1 tablespoon Siracha (Spicy chili sauce)
Whisk all ingredients well an a small bowl Drizzle some of the dressing over and
around the escolar and plate, garnish with some more Siracha and radish sprouts.
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9/18/04
Florida
Lobster with Hearts of Palm Salad1
large lobster tail meat removed from shell, cleaned, split and sliced into small
medallions
1/4 section of vanilla bean split
2 oz whole butter
2 oz white wine
2 oz coconut milk
Kosher salt and pepper to taste
4 stalks of hearts of palm thinly sliced
1/2 a small sweet red pepper thinly sliced
1/2 teaspoon minced lemongrass greens
Pinch of cumin
1 oz rice wine vinegar
Small handful of baby greens
Heat a small sauté pan over medium heat and melt
the whole butter. When it starts to foam season the lobster tail meat and place
in pan. sear on all sides, add the vanilla bean scraping the seeds into the pan.
When the butter starts to brown add the wine and coconut milk. Continue cooking
the lobster for a minute or 2 more until pieces are just done. Meanwhile toss
the hearts of palm, sweet pepper, lemongrass, cumin and vinegar in a small bowl,
lightly season with salt and pepper and then add a little of the coconut butter
sauce that the lobster was cooked in in to the palm salad. Place a small amount
of baby greens into the center of a plate, Pile a small amount of the hearts of
palm salad in the center and then top with some of the cooked lobster meat.
Spread some pieces of lobster around the plate and garnish the plate with thin
sliced scallions.
Serve if you want with this sauce:
Using a quisenart add
2 egg yolks
1 teaspoon honey
1 jalapeno seeded and thinly diced
1 teaspoon sesame oil
2 oz coconut milk
1/2 teaspoon fresh chopped mint and cilantro
Kosher salt and pepper to taste
Turn machine on and while running slowly add 4 to 6 oz of vegetable oil until
slightly thickened.
Remove from machine to a small bowl and add 2 oz fine diced scallion whites,
hold chilled and serve with lobster, shrimp or scallops.
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9/04/04
Mahi-Mahi
with a Lobster Vanilla Butter Sauce2 6
to 8 oz filets of Mahi-Mahi
1 0z vegetable oil
1 oz light bread crumbs
2 oz cooked lobster meat, knuckle or chopped claw meat
1/2 teaspoon vanilla extract
1 oz sherry
1 oz heavy cream
2 oz whole unsalted butter
1/ 2teaspoon fresh chopped chives
Kosher salt and black pepper to taste
heat the sauté pan over medium heat and add the
vegetable oil. Lightly season the mahi-mahi with salt and pepper and then rub a
little oil over the filet and press lightly into the bread crumbs. Place the
breaded side of the Mahi into the hot oil and cook for a minute, turn and
deglaze the pan with some white wine. Place in oven and let cook for 3 to 5
minutes depending on the thickness of the filet. remove the filet from the pan
and deglaze with the sherry, let it reduce for a few seconds and then add the
vanilla and the cream, reduce for a minute and then whisk in the butter, season
with salt and pepper, add the lobster meat and then pour sauce over and around
the Mahi filet. Serve the filet over a sauté of fresh vegetables including fresh
shucked sweet corn.
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8/28/04
Caribbean
Shrimp Salad1/4 pound cooked 16/20
gulf white shrimp per person
2 oz olive oil
1 teaspoon sherry vinegar
2 oz fresh diced mango
1 small jalapeno seeded and fine diced
1 oz diced roasted sweet peppers.
1 Teaspoon Fresh chopped basil
2 stalks of scallions fine sliced
Kosher salt and white pepper to taste
Red grape tomatoes sliced in half for garnish
Romaine hearts sliced thin for bed for salad
Coarse chop the shrimp and place in a mixing
bowl. Add the mango, peppers, scallions, jalapeno and basil. Mix and then add
the sherry vinegar and olive oil. Season and taste, adjust if necessary and mix
well. Place the romaine in the center of a chilled plate and make a ball out of
the shrimp salad and place in the center of the lettuce. Garnish the plate with
the red grape tomatoes and some more sliced scallions and enjoy.
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