Cornmeal Crusted Skate With Rice Noodle And Pea Salad Lemon Grass Caper Brown Butter Vinaigrette Recipes

CORNMEAL CRUSTED SKATE WITH RICE NOODLE AND PEA SALAD LEMON GRASS CAPER BROWN BUTTER VINAIGRETTE

Steps:

• Season the skate with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute skate for about 5 minutes a side until golden brown. Place skate on top of rice noodles. Drizzle with vinaigrette and garnish with pink peppercorns.
• In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning.
• In a large bowl, toss everything together with the vinaigrette. Season and taste.

BARBECUED BEEF WITH LEMON GRASS AND NOODLES

Steps:

• For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor).
• Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour.
• Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature.
• Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside.
• To serve, set out 4 to 6 bowls and arrange the food in the following manner:
• Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro.
• Serve with a bowl of nuoc cham to sprinkle on top.
• For Nuoc Cham, peel garlic. Split the chile and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

LEMON GRASS GRAVLAX

Steps:

• Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product.
• Mix gin, tequila, lemon juice, and brush on fish. Mix sugar, salt, pepper, and coriander seed and spread evenly on fish. Place lemon grass on fish. Combine dill and fresh cilantro and spread evenly on fish.
• Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices) Place pan on top of fish with 2 to 3 pounds of weight. Cure under refrigeration for 3 days remove cheesecloth and scrape off the cure. Slice thinly keeping knife at a 30-degree angle. Best served with mixed green salad, on toasted brioche, on sticky rice patties.

HOISIN NOODLE BOWLS, ROASTED MUSHROOM YAKITORI AND CUCUMBER-SESAME SALAD

Steps:

• Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.;