Executive Chef: Alan Tsuchiyama
Mac Nut Hummus Yield 2 1/2 cups 1/2 cup roasted mac nuts 2 cups garbonzo beans, drained 2 Tbs olive oil 2 Tbs lemon juice 3 Tbs water 1 tsp garlic 10 each basil leaves, medium size to taste salt & pepper In a food processor, puree all ingredients. Serve as a spread on lavosh, breads or as a dip for vegetables.
Chinese Black Bean Vinaigrette
1/4 cup Hoisin sauce 1/4 cup shoyu 1/4 cup rice vinegar 1/4 cup chinese black beans 2 Tbs sugar 1/2 cup salad oil 1/4 cup sesame seed oil 1 Tbs toasted sesame seeds 1/4 cup chopped green onions Combine all ingedients in a blender. Blend until green onions and Chinese black beans are chopped and vinaigrette has emulsified.
Hoisin Honey Glaze
yield: 2 cups 1 cup Hoisin sauce 1/4 cup honey 2 Tbs shoyu 2 Tbs green onion, finely chopped 2 Tbs toasted white sesame seeds 2 Tbs black sesame seeds 2 Tbs salad oil to taste Togarashi Mix all ingredients together and b rush over meats or poultry.
4 servings 1 lb russet potatoes, peeled and steamed 1/2 cup heavy whipping cream, hot 2 Tbs butter, soft 1 tsp garlic, chopped 1 Tbs wasabi paste, soft to taste salt & pepper In a large mixing bowl, whip all ingredients together while still hot. Note: Do not over mix or mix when cold. Serve with your favorite meat or fish.