Best Fresh Oysters And Shiitake Custard With Green Pea Sauce Recipes

Chicken Liver and Shiitake Custard with Edamame Sauce image

Provided by Ming Tsai

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1/2 pound fresh chicken livers
5 egg yolks
1 cup heavy cream
1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots)
2 tablespoons chopped chives
1/2 cup edamames
1 tablespoon white truffle oil
Salt and white pepper to taste
1 tablespoon canola oil
1 medium yellow onion, rough chopped
1 tablespoon minced garlic
2 cups chicken stock or low-sodium canned
1 cup edamames
1 cup spinach leaves
2 tablespoons butter, cold and in pieces
Juice of 1 lemon
Salt and black pepper to taste

Steps:

Set up a steamer. Place livers and eggs in a food processor. Mix and add the cream while motor is running. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, edamames and truffle oil. Cook a little bit in the microwave to check seasoning. Ladle mix into rice bowls. Place in the steamer for 25-30 minutes or until custards are set.
EDAMAME SAUCE: In a hot sauce pan, coat with oil and soften onions and garlic, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the edamames and cook until soft, about 15 minutes. Do not over cook for they will darken. Check often. 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 flan to completely cover. Drizzle with a little truffle oil.

Golden Eggplant with Green Pea Sauce image

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 18

1/2 cup chickpea flour
1 tablespoon garam masala
1 teaspoon ground fennel
1 teaspoon ground cardamom
1 teaspoon Spanish paprika
Pinch salt
1/2 cup yogurt
1 tablespoon fresh lemon juice
Water, as needed
2 tablespoons grapeseed oil
1 eggplant, sliced into 1/4-inch thick slices
Green Pea Sauce, recipe follows
2 cups fresh peas
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch salt and freshly ground black pepper
1/2 cup yogurt
1/2 cup water, plus more as needed

Steps:

In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.
Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.
To make Green Pea Sauce:
Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.
Yield: Approximately 3 cups

Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce image

Provided by Ming Tsai

Categories main-dish

Yield 4 servings

Number Of Ingredients 24

1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled
1/2 pound picked crab leg meat
1/2 cup blanched fresh corn
1/4 cup cream fraiche
2 tablespoons chopped chives
Zest of 1 lemon
Salt and white pepper to taste
1 package square wonton skins
Egg wash (1 egg:1/4 cup water)
Canola oil to cook
1 onion, roughly chopped
1/2 tablespoon minced ginger
4 stalks lemon grass, minced, white part only
2 cups raw corn kernels
2 cups chicken stock
1 tablespoon butter
Juice of 1 lemon, from above
Chile oil for garnish, recipe follows
Chive batons for garnish
Salt and white pepper to taste
1/2 cup ground ancho chile powder
1/2 tablespoon ground cumin
1 teaspoon salt
3 cups canola oil

Steps:

For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.
In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.