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Recipes provided by KHON Fox 2
From the Kitchen of:
Mariposa
Airdate: February 27, 2000 and October 29, 2000
Ahi Carpaccio with Ginger Vinaigrette
6 oz. sashimi grade ahi, cut for sashimi
12 oz. ginger vinaigrette (recipe on bottom)
3 oz. roasted yellow bell pepper
3 oz. black bean aioli (recipe on bottom)
1 head baby lettuce leaves
1/4 head frisee lettuce
Slice ahi blocks into sashimi slices about an eighth of an inch thick. Place two to three slices of sashimi between two sheets of plastic wrap and flatten paper thin into pieces of carpaccio. Peel off the top layer of plastic wrap, lay it fish-side-down in the center of your serving plate and peel the other piece of plastic wrap. Make a tiny bouquet by wrapping a leaf of baby lettuce around a few leaves of frisee and place in the center of the plate. Place a small dollop of black bean aioli atop each petal of carpaccio. Place a 1/2 teaspoon of roasted yellow bell pepper on each dollop of black bean aioli. Garnish with scallion oil and serve.
Ginger Vinaigrette:
2 oz. fresh ginger, smashed
1/2 cup soy sauce
1/4 cup sugar
1/4 cup rice wine vinegar
Mix together...pau
Black Bean Aioli:
1 cup homemade mayonnaise
2 Tbs. cooked black beans
1/2 each lemon, juice only
In a small food processor, blend together all of the ingredients. Adjust seasonings as necessary.
Salmon and Ahi Tartares with
wasabi Citrus Vinaigrette
1/2 lb. fresh salmon, coarsely ground
3/4 c. capers, coarsely chopped
1/3 c. lemon zest
2 each lemons, juice only
2 each limes, juice only
3 Tbs. chopped Cilantro
1/2 c. soy sauce
1/2 c. sesame oil
1 Tbs. pure olive oil
6 Tbs.
wasabi paste
1 Tbs. white wine vinegar
4 1/2 Tbs. chopped chives
1 c.
wasabi aioli (recipe at bottom)
1 packet won ton wrappers
Coarsely grind first the ahi then the salmon into separate bowls, cover and refrigerate. To make the dressing, combine the next eleven ingredients and chill. Do not use a food processor for this step. Cut the won ton wrappers on the diagonal into tri angles and fry until crisp. Blot off the extra oil and set aside. When you are ready to serve, mix two ounces of ground ahi per serving with 2 Tbs. of dressing, do the same with the same amount of salmon. Arrange two separate preparations of fish side by side on a plate. Arrange the won ton chips around the tartares, sprinkle with
wasabi aioli and garnish with limu ogo and black sesame seeds.
wasabi Aioli:
1 c. homemade mayonnaise
1 Tbs.
wasabi paste
1 oz. rive wine vinegar
1 small pinch kosher salt
Smoked Duck Salad
16 oz. boneless duck breast, lightly smoked
8 oz. baby lettuce leaves, rinsed and drained
1 each ripe pear
8 oz. gorganzola cheese, crumbled
4 oz. walnut halves, lightly roasted
1 c. fresh orange juice
1 Tbs. fennel seed, crushed
1/2 each vanilla bean, cut open and scraped
2 Tbs. sherry vinegar
1/8 tsp. ground cinnamon
1 Tbs. hot water
Preheat oven to 350 degrees. Prepare the duck breast by smoking over hardwood (Mariposa uses applewood) for approx. 10 minutes, then place it onto a baking sheet, skin up and roast until it's done. To prepare dressing, place all of the ingredients into a mixing bowl and mix together well. Refrigerate until ready to use. To assemble salad, place the lettuce leaves into a mixing bowl and toss with enough dressing to lightly coat the lettuce and divide the lettuce among four, 10-12 inch, salad plates. Thinly slice the duck breasts and fan them onto each plate, approx. one breast per plate. Sprinkle the lettuce with gorganzola and walnuts and them drizzle the remaining dressing over the four salads. Cut the pear into four quarters, slice them very thinly and place one pear fan on each salad and serve.
Roasted Saikyo Yaki Salmon
2 lb. salmon fillet, seven oz. portions
8 each baby bok choi (or other baby cabbage)
1 c. yuzu vinaigrette (recipe attached)
2 c. saikyo yaki glaze (recipe attached)
green onion, for garnish
large cilantro sprig, for garnish
1 day ahead:
In a mixing bowl, marinate the salmon with one cup of saikyo yaki glaze. Transfer the marinating salmon into a container with a tight fitting lid. Before putting on the lid, place a piece of plastic wrap onto the surface of the marinating fish so that air won't come in contact with the fish. Cover and refrigerate overnight.
To prepare fish:
Preheat over to 375 degrees. Place a shallow pan of water on the stove and preheat over medium flame. Pick out a lid that is large enough in diameter to cover the pan of water, this will be your steamer for the cabbages. Remove salmon from the marinade. Spray a baking sheet with release spray and place the salmon on to this sheet. Cook the salmon in the oven uncovered for about 12 minutes or until salmon is just medium. Remember to take the salmon out of the oven early as the fish will continue to cook even after it is removed from the oven. When the salmon is close to being done, you'll notice that the glaze will start to caramelize. This is the time to steam off the cabbages. First turn up the heat to high and add a pinch of salt to the steamer water then place the cabbages in to steamer and cover. Cook for about 3 minutes or until done. With a knife, slice through the stem end, if the knife passes through with little resistance it's ready. Remove the cabbage to a strainer and let drain. Place the cabbages in the center of the plates. Place a piece of salmon on top of the steamed cabbages and ladle 2 oz. of yuzu vinaigrette around the cabbages. Garnish with cilantro and green onion curls. Serve with Jasmine rice on the side.
Yuzu Vinaigrette:
1 c. soy sauce
1/4 c. sugar
1/2 c. rice wine vinegar
1/4 lb. ginger
1 Tbs. yuzu juice
Saikyo Yaki Glaze:
3/4 c. white miso, shiro miso
1/2 c. sugar
1/4 c. sake
6 Tbs. mirin
1 lb. boneless salmon, cut into 8 pieces
Put miso paste, sugar, sake and mirin in top of a double boiler and mix with a wooden spoon until smooth. Cook over simmering water over medium heat until fragrant, about 30 minutes. Remove from the heat and set aside to cool. Cut one pound, boneless salmon into eight separate pieces. Pour half of the cooled miso marinade into a baking dish and place the salmon on top of the marinade. Pour the remaining marinade over the top of the fish, cover with plastic wrap and refrigerate overnight. Position a rack in the center of the over about 8" below the broiler. Preheat broiler, remove salmon from marinade, and arrange on baking sheet and broil until caramelized, about 10 minutes. Turn over, cover and broil until done. Serve with steamed Asian cabbages and ponzu sauce.
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