Best Chicken Liver And Shiitake Custard With Edamame Sauce Recipes

Steamed Chicken and Shiitake Buns image

Provided by Ming Tsai

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
Canola oil, to cook
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups sliced shiitake mushrooms
Salt and black pepper
2 cups ground chicken meat
1/3 cup chopped chives
1 tablespoon truffle oil

Steps:

Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.
In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.
Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.
Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.
Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.
In a steamer basket, steam buns for 10 to 12 minutes.

Fresh Oysters and Shiitake Custard with Green Pea Sauce image

Provided by Ming Tsai

Number Of Ingredients 16

1/2 pound shucked oysters, drained and enough shucked oyster for garnish
5 egg yolks
1 1/3 cup heavy cream infused with 2 stalks chopped lemon grass reduced to 1 cup
1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots)
2 tablespoons chopped chives
1/2 cup English peas
Salt and white pepper to taste
1 tablespoon canola oil
1 medium yellow onion, roughly chopped
1 tablespoon minced garlic
2 cups chicken stock or low sodium canned
1 cup green peas
1 cup spinach leaves
2 tablespoons butter, cold and in pieces
Juice of 1 lemon
Salt and pepper to taste

Steps:

Set up a steamer. Place oysters and eggs in a food processor. Mix and add cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea cups half way with the mixture add 1 whole oyster and then top off with the mixture. Place in the steamer for 25 to 30 minutes or until custards are set.
Coat a hot saucepan with oil and cook onions and garlic until soft, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 15 minutes. Do not over cook. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot.
PLATING: Place bowl on doiled plate. Ladle sauce on top of hot custard to completely cover.

Granny's Rabbit in Liver Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 16

1/2 rabbit
3 cloves garlic, chopped
1 onion, chopped
Olive oil, for cooking
1 liter (2 cups) chicken stock
1 cup tomato sauce
7 grams (1/4 ounce) almonds
7 grams (1/4 ounce) hazelnuts
1 teaspoon herbes de Provence
1 teaspoon paprika
2 rabbit livers
2 tomatoes, chopped
1 bay leaf
1/2 loaf hard/stale baguette, cut into 8 slices
Pinch salt
Pinch black pepper

Steps:

Cook the rabbit on the grill until cooked through.
Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.