Recipes provided by KHON Fox 2
From the Kitchen of:
Alan Wong's Restaurant
Airdate: January 9, 2000
Ginger Crusted Onaga w/Miso Sesame Vinaigrette
2 pieces 6-7oz. Onaga
1/4 cup finely minced ginger
1/4 cup green onion, minced by hand
1/2 cup peanut oil
sesame oil (few drops)
salt to taste
2 oz. corn
1 oz. shiitake mushrooms
1 oz. enoki mushrooms
10 oz miso sesame vinaigrette
1 oz. basil oil
1 oz. green onion hairs
4 tbs panko
Miso Dressing:
2 oz. rice vinegar
2 oz. chicken stock
2 oz. miso
1 1/2 oz. sugar
Sesame Dressing:
4 oz. rice vinegar
2 tsp dijon mustard
1 tsp ginger, fresh, peeled & minced
2 egg yolks
1 tbs peanut butter
1 piece Hawaiian Chili, small, chopped
8 oz vegetable oil
2 tsp sesame oil
2 tsp white sesame seeds, toasted
Place green onions and ginger in non-aluminum bowl with high sides. Season with salt to taste. Put peanut oil in heavy bottom pan and heat til almost smoking. Carefully pour hot oil over green onion/ginger mixture, oil will boil over the sides. Season with sesame oil. Let cool.
Sear onaga until brown. Apply ginger/onion mixture to surface, sprinkle panko. Bake 350 degrees approximately 6 minutes or until cooked through.
Miso dressing: Mix all the ingredients in a bowl. Set aside.
Sesame dressing: Place rice vinegar, dijon, ginger, egg yolk, peanut butter and chili in mixing bowl. Mix well. Slowly add vegetable oil in a steady stream all the while mixing. When all the oil is incorporated, add the sesame oil and sesame seeds.
Miso Sesame Vinaigrette: Mix 2 parts sesame to 1 part miso dressing.
Steamed Clams with Kalua Pig, Shiitake Mushrooms, and Spinach
1 tbs butter
2 tsp minced garlic
1/2 cup quartered shiitake mushrooms
2 cups firmly packed spinach
20 Manila clams, washed
2 cups Kalua Pig
1/4 cup finely diced tomatoes
1 cup chicken stock
Preheat oven to 500 degrees.
In a saute pan over medium heat, melt the butter. Add the garlic and saute for 2 minutes, stirring occasionally. Add the mushrooms and saute for 2 minutes longer.
In a saucepan of boiling salted water, blanch the spinach for 30 seconds. Transfer the spinach to an ice bath to cool. Drain and gently squeeze out any excess moisture.
Place clams, Kalua Pig, mushrooms, spinach and tomatoes in a large pot. Add chicken stock. Cover pot tightly with lid. Steam until clams open.
Yeild: 4 servings.
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