Recipes provided by KHON Fox 2
On Jin's Cafe
Airdate: April 23, 2000
SEARED SALMON WITH ROASTED RED BELL PEPPER COULIS
4 6oz. Atlantic salmon filets
1/4 tsp. ground white pepper
1/4 tsp. salt
2 Tbs. olive oil
8 oz. red bell pepper coulis
6 oz. lemon beurre blanc
Red Bell Pepper Coulis:
5 red bell peppers
1/4 c. extra virgin olive oil
1/2 Maui onion, sliced
1/2 Tbs. garlic, chopped
1/4 c. balsamic vinegar
1/4 c. red wine
1/2 Tbs. sugar
1 oz. basil, cut into chiffonade
Pinch of cayenne
Salt & pepper to taste
Char peppers under a broiler for about 20 minutes, turning occasionally. When cooled, remove skin, seed and julienne. Set aside.
Heat the oil in a pan over medium heat, add Maui onion and saute for about 10 minutes or until soft. Add garlic and red bell peppers and stir in vinegar, wine and sugar. Add cayenne, and salt & pepper to taste. Cook uncovered for about 10 minutes until almost all the liquid has evaporated.
Stir in basil. Set aside
Lemon Beurre Blanc Sauce:
1 shallot, sliced
5 whole white peppercorns
1 c. white wine
1/2 c. heavy cream
2 oz. unsalted butter, cut into cubes
1/4 fresh lemon, juiced
Ground white pepper & salt to taste
Put shallot, bay leaf, peppercorns and wine in a saucepan and boil until 2 Tbs. liquid remains. Add cream and reduce by 1/3. Lower heat to a simmer and whisk in butter piece by piece whisking constantly until all butter is incorporated. Add lemon juice then strain through a fine sieve. Season with salt and white pepper.
To Prepare Salmon:
Place salmon in a non-stick sautÈ pan and sprinkle with salt & pepper. Cook 2-3 minutes on each side until done.
To Finish:
Place salmon in the center of a plate, spoon the coulis on top and spoon lemon beurre blanc sauce around.
DUCK SALAD WITH HOISIN DRESSING
1/2 Chinese roast duck, skinned, deboned and shredded
8 oz. bean sprouts
12 pc. snow peas, blanched and julienned
1/4 pc. papaya, seeded, peeled & cubed
6 oz. firm tofu, fried then cubed
1 tsp. basil, fine julienne
1 tsp. shiso, fine julienne
1 Tbs. Chinese parsley, leaves only
1 Tbs. sesame oil
1 Tbs. green onion, fine julienne
1/2 tsp. roasted sesame seeds
2 1/2 oz. hoisin dressing (recipe follows)
2 oz. mixed greens for garnish
4 pc. wonton pi, julienned and fried
12 orange segments for garnish
Mix all ingredients together, except for the greens, orange segments and wonton pi.
Hoisin Dressing:
1 c. hoisin sauce
1/4 c. mirin
1/4 c. rice vinegar
1 Tbs. soy sauce
1/2 pc. Hawaiian chili pepper, seeded and finely chopped
1/2 tsp. fresh ginger, finely chopped
Mix all ingredients together
To Finish:
Place 1/2 oz. greens on the bottom of plate and put 1/4 of the duck salad mix on top and garnish with orange segments around plate. Top with crisp fried wonton strips.
SOFT SHELL CRAB APPETIZER WITH PONZU DRESSING
4 pc. soft shell crabs (small to medium size)
1/2 c. all purpose flour
2 eggs, beaten
1/2 c. almond flour
1 1/2 Tbs. corn starch
1/2 c. vegetable oil
Dry the crabs with paper towels. Dust the crabs with flour. Dip into beaten eggs then coat with a mixture of almond flour and corn starch, and fry. Garnish with baby greens and serve with dressing.
Ponzu Dressing:
2 oranges, segment one, reserving the juice; juice the other
1/2 lemon, juiced
1/4 lime, juiced
1 Tbs. dijon mustard
2 Tbs. ponzu sauce
1 tsp. sugar
1/2 c. walnut oil
Blend everything together in a blender except oil and orange segments. While the blender is on, slowly drizzle in the oil. Use orange sections to garnish.
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