Szechuan Alligator In A Crispy Noodle Nest With Lemon Ginger Dressing And Shiitakes Recipes

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade.
• Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
• Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
• Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
• Add the red and yellow bell peppers and scallions; toss well.
• Serve warm or at room temperature.
• The remaining sauce may be added, as needed, to moisten the pasta.
• Enjoy!

Steps:

• For the Lemon Ginger Dressing: Combine all above ingredients, except oils. Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth. Keep refrigerated.
• For the Szechuan alligator: Mix the above ingredients together. Rub alligator tenderloins with the mixture and let sit for 1 hour. For the Breading: Mix flour and cornstarch together. Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard. Dredge alligator in flour/cornstarch mixture, shaking off excess. Dip in egg whites. Coat in bread crumb mixture. Set aside.
• Use 1 cup peanut oil for frying alligator. In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees. Fry alligator until crispy. Drain on paper towels. Set aside until ready to add to salad.
• For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts. Form each into a bird?s nest that is about 5 inches in diameter. Put nests in freezer while heating oil to 325 degrees. Fry each nest directly out of freezer, using a ladle to keep the center hollow. Cook just until lightly golden. Drain on paper towels.
• Assembly: Slice alligator on the bias. Combine vegetables and alligator in a bowl. Add 1 cup of dressing. Toss well.
• Place a nest in the center of each plate. Arrange 3 endive spears, so that they are sticking out from each nest. Place a mound of salad in the center of nest.
• Arrange 3 Nasturtiums between each endive spear. Drizzle more dressing and sesame seeds on and around salad if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Steps:

• In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning.
• In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.
• PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.
• WINE: Very chilly beer like Foster's or Corona with a lime.

Steps:

• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

Steps:

• Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
• In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
• Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
• Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

Steps:

• Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
• Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
• Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
• Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
• Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

Steps:

• Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
• Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.