Steamed Mussels in Saffron Sauce
- 2 lbs mussels
- 1.5 cups white wine
- 1 onion, diced
- 2 cups chicken, stock
- 1-cup braising liquid
- 1 tsp saffron threads
Clean mussels under cold water. Remove beards. Sauté onions, add mussels and wine. Cover and steam until mussels open. Discard any that do not open. Combine in a pot and bring to a simmer. Simmer 15-20 minutes.
Crab Rangoon with Three Sauces
- 1 lbs. crabmeat
- 8 oz. cream cheese, softened
- 1 bunch green onions, minced
- 1 tbsp ginger, minced
- 1 tsp, 5 spice powder
- Pinch of salt
- 1 pkg. wonton skins
Combine filling ingredients in a large mixing bowl with a wooden spoon. (Alternative: use the pulse setting of a food processor.) Place a teaspoon of filling in a center of wonton skin. Moisten edges and pinch together to seal and form a packet. Fry at 350 degrees until golden brown. Sauces: hot oriental mustard, Mae Ploy sauce, soy sauce and sake (mixed 2:1).
Volcano Poke
- 2 lbs. sashimi grade ‘ahi tuna
- 1-cup soy sauce
- 1/2 cup Mirin or rice wine vinegar
- 1-cup cream cheese
- 1/3 cup mayonnaise
- 1/3 cup Mae Ploy sauce
- 2 tbsp chipotle peppers
Cut ‘ahi into 1/2 inch cubes, combine with soy sauce and Mirin, refrigerate. Combine everything else into a food processor and refrigerate. Garnish: 8 green onion bulbs sliced thinly at an angle (“on the bias”), 1 jar of red caviar. Assembly: place ‘ahi in a saimin spoon, add a dollop of spicy cream mixture, place a few green onion slices and some of the caviar on top.
New York Roll
- 1 English cucumber, cut into 1/2 inch slices
- 2 medium red onions, finely diced
- 12 oz. sliced smoked salmon
Horseradish crème fraiche
- 1-cup cream cheese
- 1/2 cup sour cream
- 1-cup parsley
- 2 tbsp horseradish puree
- Salt and pepper to taste
Use a food processor—process parsley first, add horseradish, cream cheese, and sour cream. Process until evenly mixed. Season to taste. Add dill for garnish.
