Best Yin Yang Recipes

YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
• Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
• Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
• Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
• Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.

YIN-YANG MELON SOUP

Steps:

• In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
• of the sugar.
• Pour into a pitcher and refrigerate until chilled, about 1 hour.
• Rinse out the blender.
• Add the orange melon, lemon juice and the remaining 1 tbsp.
• of sugar and puree.
• Pour into a pitcher and refrigerate until chilled, about 1 hour.
• At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
• The soups can be refrigerated overnight.

YIN YANG SOUP

Steps:

• Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
• To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
• To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
• To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
• In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP

Steps:

• In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
• Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
• Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
• Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

YIN AND YANG SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve. See separate recipe for Peanut-Sesame Dressing

YIN YANG SALAD

Steps:

• In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
• In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
• Add the marinade to the salad and toss to coat. Enjoy!

YIN YANG COOKIES

Steps:

• Sift together the flour, salt, and baking soda and set aside.
• In an electric mixer fitted with the paddle attachment, beat the butter at low speed for a minute or two until soft. Add the shortening and sugar and continue beating until fluffy. Add the eggs, vanilla, corn syrup, and almond extract and increase the speed to medium for about 1 minute. Stop the mixer and add half of the flour mixture, then beat slowly until all the flour is incorporated. Next, add half the sour cream, then mix slowly. Repeat until all the flour mixture and sour cream are incorporated. Allow the dough to rest in the refrigerator for about 20 minutes.
• While the dough chills, make the icing. Sift the confectioners' sugar into a bowl. Combine the corn syrup and water in a saucepan over medium heat and bring to a boil. Stir the hot mixture into the confectioners' sugar, stirring vigorously. Add the butter and vanilla and stir until the mixture is smooth. Transfer the mixture to a bowl and store at room temperature until the cookies are ready to be iced.
• Preheat the oven to 350°F.
• Scoop a ball of cookie dough (about 1/4 cup) onto the cookie sheet one at a time, placing them about 1 inch apart. Roll each cookie scoop into a ball between your palms and flatten each one slightly to a thickness of at least 1/2 inch.
• Bake the cookies for 10 minutes, or until slightly risen and golden brown on the edges.
• Remove them from the baking sheet with a spatula, and place them on a plate. Ice the cookies by spreading a thin layer of icing on each one with an offset spatula while they are still warm.
• To decorate, make a batch or 1/2 batch of Dark Chocolate Plastique (the recipe yields more than you will need here but freezes well). I like using a round pastry tip and a paring knife to cut out shapes. Roll out the plastique on parchment paper until very thin. Cut a yin yang shape (like a large comma) with a paring knife to fit on the top of your cookie. Use an offset spatula to move the plastique comma onto the iced cookie. You need only one side, because when you place the plastique on the iced cookie, it will stick, creating the black-and-white, yin yang pattern. This may involve some trial and error to get just the right fit, but it becomes easy as you go along. You can use your pastry tip to punch out the "eye" of the yin yang symbol before you place it on the cookie for the full effect.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP

Steps:

• PREPARATION 1. In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool. 2. Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture. 3. Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil. 4. Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

YIN YANG SOUP

Steps:

• Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve. To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice. To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve. To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately. Asian Vinaigrette: 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 tablespoons peanut oil 2 tablespoons soy sauce 1/2 lemon, juiced Salt and freshly ground black pepper In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

YIN YANG CHICKEN NOODLE SALAD

Steps:

• In a small bowl, whisk together the ingredients for the dressing.
• Set aside.
• Cook the noodles/pasta in boiling salted water according to the instructions on the package.
• Rinse in cold water and drain for cold salad or drain and place in a large bowl if serving immediately.
• Add the vegetables and chicken to the pasta.
• Pour in the dressing and toss to coat evenly.
• Sprinkle with the cilantro and sesame seeds.
• Toss to coat.
• To serve, line a plate or bowl with the lettuce/cabbage leaves.
• Top with salad and enjoy!

YIN-YANG SHRIMP

Steps:

• Peel and de-vein the prawns, then combine in a bowl with the egg white and cornstarch, adding a pinch of salt.
• In a wok or frying pan, heat 1 tbsp of the oil on a medium heat, stir in the fine beans and scallion, add the soy sauce and stir-fry for 1-2 minutes. Transfer to a big plate.
• Heat the remaining oil on a medium heat, add the shrimp and stir-fry until cooked. Add the oyster sauce, Jack Daniels, black pepper, pepper and brown sugar. Stir together quickly.
• Transfer to a separate plate and arrange to resemble the Yin-Yang sign with the fine beans.

YIN & YANG

Steps:

• Place salty side of ritz cracker down.
• Cover the other side with cool whip.
• Try to put it all in your mouth at one time.

YIN YANG CUPCAKES

Steps:

• CUPCAKES: Preheat oven to 325 degrees. In a large mixing bowl, mix flour, salt, baking powder, baking soda and sugar together. Add butter and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes.
• Divide the batter in half, and mix coffee and cocoa powder into one half of the batter, mixing well for 2 minutes to incorporate. (using two pyrex measuring cups or containers with spouts works well for this).
• Using both hands, pour equally and at the same time both batters into lined muffin tins so that they fill each cup equally side by side (it helps if you have a helper nearby).
• Carefully place muffin pan into the oven and bake for approximately 20-25 minutes or until toothpick comes out clean. Cool completely on cooling racks.
• MAKE THE FROSTING: Place butter and confectioners sugar in a bowl and beat until creamy. Blend in half and half and vanilla.
• Divide the icing and mix cocoa powder into one half, mixing well. Frost a yin-yang design over top in opposing color of each side of the muffin (white frosting on chocolate side, chocolate frosting on white side).

YIN-YANG SALMON

Steps:

• Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside.
• Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes.
• Preheat oven to 425 degrees F (220 C).
• Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.