Posts Tagged ‘Californian’

* Sauteed Quinoa Leaves with Garlic

Posted on July 5th, 2014 by Linda. Filed under Californian, Cooking Method, Cuisine, Sides, Stir Fry.


Good Eggs, my local online shop for Ferry Building like produce, carried Quinoa Greens.  Ever the curious cook, I got some to try.  It was delicious – a little like a hearty spinach.  Very much like amaranth greens (which I grew up eating, and we referred to it as “yin choy”).  And like its seeds, the quinoa leaves are super nutritious and probably will be the next super green.

Quinoa Leaves with Garlic

1 bunch quinoa leaves, trimmed of woody stems
2 cloves garlic, sliced thin
2 Tablespoons olive oil
2 Tablespoons water
1/2 teaspoon kosher salt

Heat a saute pan on medium, add oil.  Swirl.  When hot, add garlic and fry till golden.  Add quinoa leaves and water then cover the pan.  Let steam for a few minutes until leaves are wilted.  Add salt to taste.

Serves: 4

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* Brussel Sprouts with Lap Cheung

Posted on November 14th, 2012 by Linda. Filed under Californian, Cuisine, Deep Fry, Sides.


Brussel sprouts can present itself as a different vegetable altogether depending on how you cook them.  Boil it to death, and it will smell like a cabbage and no one comes near it.  You can grate it and have it raw as a salad, or in this case, deep fried and it takes on a delicious nutty flavor.  Definitely a winner especially at the Thanksgiving table.  For the same recipe, you can also roast the brussel sprouts – toss it with olive oil, sprinkle on some salt, and roast 450F till it brown spots form.

Chef’s tip: To reduce splatter when you deep fry, pop the tray of cut brussel sprouts into the oven to reduce its moisture and also bring up its temperature.  When you drop the hot brussel sprouts into the oil, the difference in temperature is reduced, hence eliminating oil temperature drop, as well as the splatter.

8 pieces lap cheung, casing removed, cut into small 1” batons
3 Tablespoons shallots, chopped
3/4 cup sherry
4 Tablespoons sherry vinegar
1 Tablespoon sugar
1 cup apple juice

2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon maple syrup
1/2 teaspoon kosher salt
1 Tablespoon togarashi
2 cups pecan halves

4 lbs brussels sprouts, trimmed, quartered
1/2 cup garlic, sliced
20 whole shiso leaves

8 cups canola oil
Salt

Make the vinaigrette
1.    Heat a fry pan over medium-low heat and add the lap cheung.   Add in a little water to the pan.  Render fat and remove lap cheung from pan when lap cheung is browned and fragrant.  Remove lap cheung, reserve fat.
2.    To the rendered fat, and the shallots and cook till translucent.
3.    Turn the heat up to medium-high and deglaze the pan with the sherry.  Add the sherry vinegar, sugar and apple juice and reduce by about half. Toss back lap cheung.  Remove from heat.

Toast pecan
4.    Melt butter with brown sugar and maple syrup in a medium saucepan. Remove from heat and stir in salt and togarashi. Pour over pecans, toss them well, and lay out on a cookie sheet that has been covered with parchment paper. Bake for 30 mins at 300F.  Stir once during baking. Remove from oven and let cool.

Fry the vegetables
5.    In a heavy bottom pot, heat 2 inches of oil to 375F.  Deep fry Brussels sprouts until edges begin to curl and brown, about 5 mins.  Stand back as it may splatter. Remove with a spider onto a rack over a lined baking sheet.  Sprinkle on some salt.
6.    Next fry the garlic, and shiso separately until crispy. Each about 30 seconds to a minute.  Drain on paper towels.

Assemble the dish
7.    In a large serving bowl, place all fried vegetables together.  Just before serving, warm the vinaigrette, pour over the vegetables,  toss once or twice to combine.  Scatter pecans over to garnish.

serves: 15

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* Spinach Salad with Seared Diver Scallops and Bacon

Posted on December 26th, 2009 by Linda. Filed under Appetizer, Bacon, Cuisine, Ginger, Salads.


DSC_0978

Sweet succulent diver scallops, pan seared and topped with crispy bacon in a bacon-miso vinaigrette.   I had better post this recipe before the new year’s resolutions kick in.  Or perhaps the new resolution is to eat more bacon?  Or this may qualify for a salad diet?

Chef’s tip: To make the nutty flavored clarified butter, heat 4 tablespoons of unsalted sweet butter under medium heat till solids separate.  Spoon off the foam, gently pour out the clarified butter leaving the golden brown solids and more liquid moisture behind, if you hadn’t boiled off the watery part of the butter already.  You can pass the clarified butter through a cheesecloth to remove all solids.  Make a large jar of it and store it in the fridge.  Or you can buy clarified butter in a jar, typically labeled as ghee.
To perfectly sear scallops. make sure the scallops are totally at room temperature, pat it dry and salt just before it hits the pan.   Do not move the scallops until the brown crust forms, which will naturally release the scallop.  The temperature of the pan should be medium to hot.  Lastly, look out for the 1/4 inch thick white opaque layer that forms on both side of the seared scallop face.  The middle should be a little translucent, it will cook in its own heat to perfect tender.

Vinaigrette:
4 strips apple smoked bacon
1 small shallot, finely diced, reserve 1 teaspoon
3 Tablespoons rice wine vinegar
2 Tablespoons mirin
1 Tablespoon sherry
3 Tablespoon orange juice
2 Tablespoons white miso
1 teaspoon finely grated ginger
1 teaspoon sugar

16 large diver scallops
2 Tablespoons clarified butter
Kosher salt
White pepper

3 cups baby spinach

1. In a small saucepan, render the bacon till the bacon is somewhat crispy,  remove bacon.
2.  Add chopped shallots to the bacon fat, and sweat shallots under medium low heat until golden brown.  Add rice wine vinegar, mirin, sherry and orange juice and deglaze the pan.  Mix in miso, ginger and sugar.  Let simmer till reduced till half and liquids is thickened.  Add in reserved shallots, set aside.
3. In a cast iron pan, heat clarified butter on medium heat until smoky.  Thoroughly dry the scallops with paper towel, rub with salt and pepper.  Add to the pan and turn up the heat.  Let scallop cook without turning until a brown crust forms or a whitish opaque forms about 1/4 inch up.  Flip the scallops and cook till the opaque white goes up 1/4 inch again on the other side of the scallop.  Remove scallops and set aside.
4. Remove pan from heat, add spinach and toss to warm but not wilt the spinach.  Add half the vinaigrette when tossing.
5.  Place a serving of spinach on a plate, top with 4 scallops and sprinkle with reserved bacon.  Drizzle in a tablespoon of vinaigrette.

Serves: 4

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