Cornmeal Crusted Skate With Rice Noodle And Pea Salad Lemon Grass Caper Brown Butter Vinaigrette Recipes

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LEMON GRASS GRAVLAX

Provided by Food Network

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 12



Lemon Grass Gravlax image

Steps:

  • Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product.
  • Mix gin, tequila, lemon juice, and brush on fish. Mix sugar, salt, pepper, and coriander seed and spread evenly on fish. Place lemon grass on fish. Combine dill and fresh cilantro and spread evenly on fish.
  • Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices) Place pan on top of fish with 2 to 3 pounds of weight. Cure under refrigeration for 3 days remove cheesecloth and scrape off the cure. Slice thinly keeping knife at a 30-degree angle. Best served with mixed green salad, on toasted brioche, on sticky rice patties.

1 (2 pound) salmon fillet, skin on
1 ounce gin
1 ounce tequila
2 ounces fresh lemon juice
5 ounces sugar
5 ounces salt
7 ounces cracked black pepper
3 ounces coriander seed, cracked
2 lemon grass stalks, halved lengthwise
1 ounce chopped dill
1 ounce chopped fresh cilantro
Suggested servings: with mixed green salad, on toasted brioche, or on sticky rice patties.

GOOSEBERRY-BLUEBERRY TARTLETTES

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17



Gooseberry-Blueberry Tartlettes image

Steps:

  • Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
  • Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
  • Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
  • To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
  • Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes.
  • Serve with confectioners' sugar dusted on top.

2 cups all-purpose flour
8 ounces (2 sticks) butter, very cold, cut in small pieces
1 teaspoon salt
1 tablespoon sugar
1/4 cup ice water, or as needed
2 cups sugar
1 pint gooseberries, stems picked off, washed and dried
2 pints blueberries, wash and dried
1 lemon, juiced
1/4 cup sugar
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1/4 cup (1 stick) butter (1 tablespoon per tartlet), plus extra for brushing tin
1 large egg white, for egg wash
Finely ground cornmeal, for sprinkling on tin
Confectioners' sugar, for dusting
Special equipment: 8 (3-inch) pie tins

HOISIN NOODLE BOWLS, ROASTED MUSHROOM YAKITORI AND CUCUMBER-SESAME SALAD

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23



Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad image

Steps:

  • Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.;

Salt
1 pound whole-wheat spaghetti
4 limes, juiced, divided
3 tablespoons rice wine vinegar
3 tablespoons honey
1 tablespoon toasted sesame oil
1 seedless cucumber, thinly sliced
1 red onion, thinly sliced, divided
3 tablespoons toasted sesame seeds
2 pounds mixed fresh mushrooms - shiitake, oyster, crimini
1/4 cup teriyaki sauce
1 bunch scallions, chopped into 2-inch lengths
4 tablespoons vegetable oil, divided
1 tablespoon grill seasoning
1 red bell pepper, seeded and thinly sliced
1 cup pea pods, thinly sliced
3 to 4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) package frozen shelled edamame
1/4 cup hoisin sauce, available on Asian foods aisle of market
1 to 2 tablespoons Asian chili sauce or hot sauce, to taste
1/4 cup chopped cilantro leaves
Handful mint leaves, finely chopped

CORNMEAL CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE AND CHAYOTE SALAD

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 25



Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad image

Steps:

  • Preheat a fryer to 375 degrees F.
  • Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
  • On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
  • In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
  • In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.

20 large shrimp, peeled to the tail, de-veined
1 cup all-purpose flour
1 teaspoon black pepper (mixed with flour)
3 eggs lightly beaten
1 cup cornmeal
Salt and black pepper
3-2-1 Sauce, recipe follows
Chayote Salad, recipe follows
Canola oil, for sauteing
2 jalapenos, seeded and julienned
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/6 cup sugar
1/2 cup rice vinegar
1/3 cup soy sauce
2 medium tomatoes, 1/4-inch dice
2 tablespoons butter
Salt and black pepper
1 tablespoon Dijon mustard
2 limes, juiced
1/4 cup canola oil
2 limes, juiced and zested
Salt and pepper
2 chayotes, peeled and fine julienned
3 scallions, 1/16-inch sliced, green part only

CORNMEAL CRUST

This cornmeal crust is the perfect shell for our Tamale Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4



Cornmeal Crust image

Steps:

  • Whisk cornmeal with 1 1/2 cups cold water.
  • In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
  • Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
  • Remove from heat; stir in butter until melted.

1 1/2 cups yellow cornmeal
2 teaspoons coarse salt
1/4 teaspoon ground pepper
4 tablespoons butter

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