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

Steps:

• Season the skate with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute skate for about 5 minutes a side until golden brown. Place skate on top of rice noodles. Drizzle with vinaigrette and garnish with pink peppercorns.
• In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning.
• In a large bowl, toss everything together with the vinaigrette. Season and taste.

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.

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.;

Steps:

• In an electric mixer, with the paddle attachment, cream together butter and sugar until light, Add egg whites, extract and zest and beat until blended well. Combine dry ingredients and add to the mixing bowl on low speed. Mix until almost blended. Remove bowl from mixer and stir gently to finish blending. With a 2 fluid ounce scoop (1/4 cup), scoop the dough onto a parchment-lined cookie sheet and flatten slightly with damp fingers. Sprinkle tops of cookies with a generous amount of granulated sugar. Bake 18 to19 minutes, until just beginning to brown around the edges. Let cool on cookie sheet 5 minutes, then remove cookies to a wire rack to cool completely.

Steps:

• Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
• Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

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.