Raw Thai Salad

RAW THAI SALADRaw_Thai_Salad
Total Time: 40 mins (plus 1 hour cooling time)
Prep Time: 20mins
Cook Time: 20 mins
Yield: 10-12 servings

BASE MIXTURE
1 pound green cabbage, finely shredded
1 pound red cabbage, finely shredded
½ pound carrot, finely cut on mandolin
¼ pound red beets, finely cut on mandolin
¼ pound red onion, fine julienne
½ pound red bell pepper, fine julienne
½ pound mirliton, fine julienne
2 serrano peppers, minced
1 garlic cloves, minced
4 ounces head of cilantro leaves, picked
2 ounces mint, torn (rough chopped)

Instructions:
Mix all together and toss in dressing (recipe below) just before serving. Top with soy glazed peanuts (recipe below)

LIME SOY DRESSING
1 gram rice wine vinegar
1 gram soy sauce
½ gram fresh squeezed lime juice, plus zest of 4 limes
¼ gram clover honey
1 pound sugar
2 tablespoon Kosher salt
6 ounces garlic, minced
8 ounces fresh ginger, finely minced
4 ounces peanuts (pureed with water to form peanut paste)
3 Thai chilies, finely chopped
2 ounces fish sauce
4 ounces sweet soy sauce
1 cup mirin

 Instructions:

  1. Mix all together in thick-bottomed pot
  2. Heat on medium-high heat and bring to a boil
  3. Once boiling, reduce heat and simmer for 10 minutes
  4. Use a stick blender (or a regular blender) to puree until fairly smooth
  5. Allow to cool before use (approximately 1 hour at room temperature)

SOY GLAZED PEANUTS
1 pound peanuts
3 ounces sugar
3 ounces soy sauce

Instructions:

  1. Place peanuts in heavy-bottomed pan. Place the pan on medium heat and toast until lightly brown.
  2. Add sugar and soy sauce, and cook on medium heat (approximately 2-3 minutes) till it forms a glaze (this should like a syrup)
  3. Remove from heat
  4. Spread out (widely) on parchment lined sheet tray and cool at room temperature before serving (approximately 1 hour)
  5. Add to salad before serving
Recipes Salads

Shrimp Pil-Pil

SHRIMP PIL-PILShrimp_Recipe
Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients:
6 tablespoons extra virgin olive oil
4 cloves garlic
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
Zest of one lemon
1 pound of shrimp, head on, peeled and de-veined
1 tablespoon sliced shallot
1.5 ounces white wine
Juice of 1 lemon
1 tablespoon unsalted butter
1 tablespoon parsley

Instructions:

  1. Combine 4 tablespoons of extra virgin olive oil, garlic, red pepper flakes, and sweet paprika and blend till smooth
  2. Marinate shrimp in mixture for a minimum of 2 hours, preferably overnight
  3. Heat 2 tablespoons extra virgin olive oil in a sauté pan on high heat. Add ½ tablespoon sliced shallot and ½ pound of marinated shrimp
  4. Sautee shrimp until they get good color on them (approximately 2 mins)
  5. Add white wine, and the juice of 1/2 lemon to pan, then add the remaining squeezed lemon to pan
  6. Add butter and chopped parsley
  7. Season to taste with salt and pepper
  8. Repeat steps 1-7 for the remaining ½ pound of shrimp
  9. Serve with sliced baguette for sopping
Entrees Recipes

Srirachi Mignonette on Oysters

SRIRACHI MIGNONETTE ON OYSTERSoysters
Cook Time: 30 mins
Yield: 4 dozen oysters

Ingredients:
½ cup rice wine vinegar
¼ cup mirin
Juice of 3 limes
1 tablespoon cracked black pepper
3 tablespoon minced shallot
1 garlic clove, finely chopped
1 Thai chili, finely chopped
1 tablespoon ginger, finely minced
1 tablespoon sugar
1 tablespoon honey
1 tablespoon Sriracha
4 dozen non-gulf oysters
*Blue Pointes, Malpeques, or any number of Virginia oysters are great.

Instructions:

  1. Cook together shallot, garlic, ginger, Thai chili, and honey on medium-high heat until it bubbles and carmelizes slightly
  2. Add all remaining ingredients and simmer uncovered on medium-high heat for 3 minutes Remove from heat and allow to chill
  3. Shuck oysters
  4. Serve chilled mignonette over oysters and enjoy!
Appetizers Recipes

Chocolate Nemesis

CHOCOLATE NEMESISChocolateTotal Time: 1 hour (plus 2 hours cooling time)
Prep Time: 15 mins
Cook Time: 45 mins
Yield: 12-16 servings

Ingredients:
24 ounces dark chocolate (73%)
16 ounces unsalted butter
20.5 ounces sugar
1/3 cup ice water
10 eggs

Instructions:

  1. Beat the eggs with 1/3rd of the sugar until doubled in size
  2. Place the rest of the sugar in a double boiler with the water and heat until the sugar is dissolved
  3. Add the chocolate and the butter and continue to melt, stirring all the time
  4. Cool the mixture slightly (approximately 5 mins), then add to the egg mixture gently stirring until it is fully mixed. Do not over work or it will become too heavy when cooked
  5. Pour into a 4oz baking molds, ideally silicone, 2/3 full that have been sprayed or buttered.
  6. Place them in a baking tray filled with hot water. The water should be level with the mixture in the cake cups. This is called a Bain Marie.
  7. Place the Bain Marie in the oven and cook at 275F for 35-45 minutes. Test with a toothpick to see if done.
  8. Place the Bain Marie in the fridge for 2 hours, then remove the cakes from the cups.
  9. Serve with vanilla cream or ice cream and some slices of seasonal citrus, such as clementines
  10. Best served at room temperature.
Desserts Recipes