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Loco Moco Benedict

Loco Moco Benedict
4 portions

Fried Rice
2 tblsp vegetable oil
½ cup char siu chicken
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrots
2 cups cooked white rice
4 tblsp oyster sauce
¼ cup soy sauce
Heat a wok on high heat, add vegetable oil, stir fry chicken and vegetables, add the rice oyster- and soy sauce, mix well to incorporate the rice with the rest of the ingredients.

Braised Beef
1 piece chuck flat/ boneless beef rib
¼ cup flour
2 tblsp Chinese five spice
2 tblsp vegetable oil
¼ cup medium diced carrots
¼ cup medium diced onion
¼ cup medium diced celery
4 garlic cloves
1 2 inch piece of crushed ginger
6 pcs star anise
4 tblsp tomato paste
Salt and pepper
Heat a heavy oven proof skillet to medium high heat. Coat the meat in a mixture of flour and five spice, brown in the pan with the vegetable oil until well browned on both sides.
Add the rest of the ingredients and add water until meat is covered. Simmer covered on the stove top for about three hours or place in the oven at 325 degrees until very tender.
Let cool in the refrigerator to firm the meat enough to be able to slice in thick slices.

Poached Egg
4 eggs
2 tblsp distilled vinegar
1 qt water
Mix the vinegar and the water in a medium pot, simmer lightly.
Crack eggs carefully into lightly boiling water

Hollandaise Sauce
1 tblsp finely diced shallots
½ cup white wine vinegar
3 egg yolks
½ cup clarified butter
2 tblsp lemon juice
Salt
Cayenne pepper
Simmer diced shallots and white wine vinegar in a small pot, reduce by half, strain, and let cool. Place egg yolks in a medium stainless bowl, add the vinegar reduction and whisk vigorously in a hot water double boiler until stiff and fluffy, do not over cook. Remove from heat and slowly whisk in hot clarified butter. Season with lemon juice, salt and a pinch of cayenne pepper.

Shape the fried rice in a ring to replace the traditional English muffin. Top with a thick slice of braised beef, place the poached egg on top of the beef and coat with hollandaise sauce. Garnish with a slice of black pitted olive. 

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Scallops and Shrimp in Lobster Cream and Fresh Basil

Scallops and Shrimp in Lobster Cream and Fresh Basil
Seasoned Brown Rice
4 portions

4 tblsp olive oil
¼ cup finely diced onion
½ cup finely diced red and green bell pepper
3 cups cooked brown rice
1 cup cooked twelve grain rice
2 cloves garlic, finely minced
8 large scallops cut in half
12 shrimp tails shelled, cleaned and deveined
Salt and pepper to taste
1 cup heavy cream
1 tablespoon lobster base
4 leaves of fresh basil cut in very fine strips
12 asparagus spears blanched and cut in three inch pieces

Heat a large thick bottom sauté pan to medium heat, add one table spoon oil and sauté the onion and bell pepper, add rice and mix well. Keep warm.
In another pan heat the remaining oil with the garlic and add the scallops and shrimp, season with salt and pepper. Lightly sauté the seafood, do not overcook.
Heat the cream in a sauce pan and add the lobster base, reduce by half.
Place the rice in the middle of the plates and make a light indentation in the middle, place the seafood on top of the rice and spoon the sauce over and around the plate. Garnish with basil chiffonade and heated asparagus spears.