Posts Tagged ‘Fusion’

* Miso-marinated seabass

Posted on February 27th, 2010 by Linda. Filed under Cuisine, Entree, Fish, Miso.


Promise me that if you use this recipe, please stick to a sustainable source of the Chilean sea bass.  Whole Foods Market, where I teach, carries farmed Patagonian toothfish seabass. Otherwise, you can always substitute with other higher oil content white fish such as black cod which is sometimes referred to as butterfish or sablefish, or escolar fillets

Chef’s tip:  You can just broiled or grilled fish till cooked.  Also, instead of mirin, you can use 1/4 cup sake with 2 TB sugar.  Here’s a recipe to making your own pickled ginger.

1/2 cup packed light brown sugar
1/2 cup white miso paste
2 tablespoon soy sauce
1/2 cup mirin
1/2 cup rice vinegar
1 teaspoon chopped pickled ginger + 1 Tablespoon pickle juice

Four 6-oz chilean seabass, black cod or escolar fillets

1. Mix marinade ingredients together.  Add fish, cover and refrigerate 24 hours
2. Broil fish 4 minutes.
3. Roast in oven 425 degrees for 3-5 minutes.

Serves: 4

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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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* Lamb Tataki with Rosemary Vinaigrette

Posted on October 18th, 2008 by Linda. Filed under Appetizer, Cuisine, Fusion, Japanese, Lamb, Rosemary.


Rosemary just have a great affinity with lamb.   The rosemary is finely chopped, releasing its inner oils into the vinaigrette.    The lamb is cut carpaccio thin, creating as much surface as possible as a vehicle for the tasty vinaigrette.  You really have to love your meat rare to appreciate this dish.   In the King Mushroom Coins in Rosemary Vinaigrette post, you can use the same dressing for your vegetarian friends so that they don’t miss out on this yummy vinaigrette!

Chef’s tip:  Freezing the meat slightly, about 20 minutes, will help you to cut it razor thin.

Vinaigrette:
1/3 cup grapeseed oil or other nuetral flavor oils
1/2 tespoon dijon mustard
2 Tablespoons rice wine vinegar
2 Tablespoons honey
1 teaspoon soy sauce
1 teaspoon rosemary, finely chopped
1/4 teaspoon freshly ground black pepper

6 oz lamb loin, whole
1 Tablespoon garlic olive, or use extra vurgin olive oil with a lightly smashed garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

To make the Vinaigrette:
1.  Combine all ingredients in a glass bowl and whisk to combine well.  Set aside.
To make the Tataki:  
2.  Marinate the lamb loin in garlic-roasted olive oil, salt and pepper for at least 2 hours.
3.  Heat a cast iron skillet over high heat.   Sear the lamb loin on all sides.
4.  Transfer the lamb loin on a plate.  Refrigerate at least one hour.  20 minutes before serving, pop the lamb into the freezer. 
To Assemble:
5.   Slice the lamb loins against the grain as thin as possible.   Arrange on serving plate, overlapping the slices. 
6.   Drizzle with the vinaigrette, give it a few turns of black pepper from a mill and serve immediately.

Serves: 4

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