|
Chilled Lobster Satay with Kalmansi
Tandoor Spiced Foie Gras Satays with Pineapple Chutney
Xia Xing Short Rib Satays
Makes 4 satays each
|
|
| |
|
Chilled Lobster Satay with Kalmansi
1 ½ lb live lobster
2 3” pieces of ginger
1 vanilla pod split and scraped
Salt to taste
4 bamboo skewers
In a large non-reactive pot bring 1 gallon of water to the boil over hi heat. Add your ginger, vanilla pod and scrapings to the boiling water. Season the stock with salt. It should be highly seasoned. Place the lobster into the boiling stock. Allow the stock to come back to the boil and cook the lobster for about 7 minutes. Remove the lobster from the stock and chill it in an ice bath. Remove the lobster from the shells and cut into eight pieces. Place two pieces of lobster on each skewer.
For the sauce:
¼ cup fresh kalamansi juice (substitute 2Tbls frozen kalamansi juice and 2Tbls fresh lime juice)
1 Tbls grapeseed or canola oil
½ Tbls finely chopped chervil
½ Tbls finely chopped cilantro
Sugar to taste
Whisk all of the ingredients together in a non-reactive mixing bowl. The sauce should be sour with a hint of sweetness.
Tandoor Spiced Foie Gras Satays with Pineapple Chutney
1 4oz piece of foie gras cut into 4 equal pieces
1 Tbls tandoori spice
salt to taste
4 bamboo skewers
Place one piece of foie gras on each skewer. Season all of the satays with the tandoori spice and salt. Over high heat on your grill each side for about a minute or until the foie gras begins to caramelize.
For the sauce:
½ cup fresh pineapple juice
¼ cup finely diced fresh pineapple
2 Tbls sugar
1 Tbls rice vinegar
2 pieces star anise
Put all of the ingredients into a non-reactive sauce-pot. Over medium high heat bring the sauce to the boil. Reduce the heat to medium and allow the sauce to simmer until it has reduced by a third or is thick enough to coat the back of the spoon. Remove the star anise before serving.
Xiao Xing Grilled Short Ribs Satays
1 cup roughly chopped shallots
1 cup roughly chopped garlic
½ cup Xiao Xing wine or dry sherry
½ cup bonito flakes
3 1” x 4” pieces of konbu
12 pieces 1’ cut beef short ribs
12 8” bamboo skewers
salt & pepper
Pre-heat your oven to 275, 300 degrees. In a high-powered kitchen blender, or food processor puree the garlic, shallots, xiao xing, and bonito flake. Season the mixture with salt and pepper.
Spoon about one third of the mixture in the bottom of a roasting pan. Place six pieces of the short ribs on to the sauce and season generously with salt and black pepper. Spoon another third of the shallot mixture, and proceed with a second layer. Again season the short ribs well and cover with the remaining shallot mixture. Seal the roasting pan first with plastic wrap, and then with aluminum foil. Roast in the oven until fork tender, approximately 6 hours. Once the ribs are done cooking remove them from the pan to allow them to cool. After they are completely cooled remove the bones, and trim off any excess fat, or sinew. Place one piece of cleaned short rib on each skewer. Reserve for later use.
For the sauce:
1 cup oyster sauce
1 cup chicken stock
1 cup roughly chopped shallots
1 cup roughly chopped garlic
1 cup mirin
½ cup sugar
2 tbs black peppercorns
1 tbs liquid smoke
Combine all of the ingredients in a nonreactive saucepot. Bring the mixture up to the boil. Reduce the heat to low, and continue to cook until the mixture has reduced by almost two thirds, or until the sauce will coat the back of a spoon. Remove the sauce from the heat. Once the sauce is cool pass through a fine mesh sieve and reserve for plating.
To plate:
Preheat your grill. Season the skewers with s & p. Grill over medium heat until the excess fat has rendered off, and the outside has become caramelized and crispy. Reheat your sauce in a nonreactive saucepot. At the restaurant we serve these ribs with homemade pickles and sliced scallion and hot peppers. |
