|
   
YOUR CHOICE ? SELECT
MENU MENU ( 2-8 Pers. )
Ginger Shot with melon and tomato
Grilled salmon with leek fondue sauce, black lentils, ginger spinach &fresh salad
Haloumi and sun-dried tomatoes salad with spinach, watercress rocket and black olive
Chicken breast stuffed with lemon confit and mint leaves served with potatoes gnocchi,
Chocolate fondant
MENU ( 6-16 Pers. )
Paris mushroom roasted Salsify, and pearl onions
Duo of tuna and salmon tartare
Duck breast with figs sauce with sweet and sour red cabbage parsnips & fondant potatoes
Lemon crème brulee
   
BUFFET (- 25 Pers. )
Blanco Gazpacho
Lobster and Crab bisque shot with Provencal croutons
Plate of fresh and smoked salmon with avocado
Beef and cherry tomatoes and yellow pepper confit
Choucroute de la mer white cabbage with vegetables
Chargrilled sea scallops in coconut milk and saffron sauce
Butternut squash staffed with ratatouille
Lemon and chocolate tarte
Mix fruitsin champagne jelly
Caramelized Chicken with Lemongrass and Chilies (Ga Xao Sa Ot Cay)
The subtle, citrusy scent of lemongrass, the bittersweet flavor of caramel, and the heat of red chilies marry very well in this popular Vietnamese chicken dish.
Every Vietnamese cook has his or her own recipe—this version comes from Huong Thu Nguyen, who ran a Vietnamese restaurant in Denville, New Jersey, in the 1980s. Even now that she has retired to Hawaii’s Big Island, this is still a core dish in her kitchen. “It takes awhile to make good caramel sauce without burning it,” she notes. So keep practicing! You may be tempted to use chicken breasts instead of thighs as well as remove the skin. Please don’t. Thigh meat is juicier and more succulent and the skin has tons of flavor, all of which add to this delightful dish.
Time: 45 minutes
Makes: 4 servings as part of a multicourse family-style meal
Ingredients
1 pound boneless chicken thighs with skin, cut into 1/2-inch chunks
1 teaspoon salt
Freshly ground black pepper
4 plump stalks lemongrass, trimmed, bruised, and minced (3/4 cup), divided
2 tablespoons vegetable oil
2 tablespoons sugar
1 large yellow onion, halved and cut into thin crescents
1 1/2 tablespoons minced garlic, divided (4 to 5 cloves)
3 red Thai chilies, cut into rounds
2 teaspoons fish sauce
Chopped cilantro leaves for garnish
Chopped green onions for garnish
Directions
In a medium bowl, season the chicken with the salt and ¼ teaspoon black pepper. Add 3 tablespoons of the lemongrass, toss, and set aside.
In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the sugar and cook and stir continuously. After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup. Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil. You will also smell a pleasant burnt sugar aroma. Watch the caramel
closely during this process as it can burn very quickly. If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing.
Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes. Add the chicken and raise the heat to high. Cook, tossing the chicken in the caramel sauce, for about 1½ minutes. If there isn’t enough sauce to evenly coat the chicken, carefully add water, 1 tablespoon at a time. If the mixture starts to sputter and seize, pull the skillet off the stove until it ceases. Throw in the chilies and cook and stir until the chicken is no longer pink, 2 to 3 minutes. Add the fish sauce and the remaining garlic. Stir with a couple more flourishes to mix well. When the chicken is just cooked through (cut into a piece to check), taste and adjust seasonings if desired.
Remove from the heat and transfer to a serving platter. Sprinkle with black pepper to taste and garnish with cilantro leaves and green onions.
Bulgogi
(Yield: 6 servings)
Ingredients
2 lb Beef sirloin, lean
4 T Light soy sauce
2 T ;water
2 T Scallion; minced
1 Garlic clove; minced
3 T Soy sauce, dark
1 T Sesame oil
1 ts Black bean paste
1 T Sugar
1/4 ts Cayenne pepper
1/2 ts Ginger; freshly grated
1 1/2 ts Sugar
1 T Sesame seed, toasted*
1 T Oil
-----------BULGOGI SAUCE----------------------------
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 ts Sesame seed, toasted*
1 ts Scallion; minced
1 T Oil
* TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.
Directions
Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.
NOTE:
The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.
Eigene Website kostenlos erstellt mit Web-Gear
Verantwortlich für den Inhalt dieser Seite ist ausschließlich der Autor dieser Webseite. Verstoß anzeigen
|
