Appetizers:

Grilled Edamame with garlic & sea salt

1 package edamame with shell on

2 cloves garlic, minced

1 T garlic salt

1 t sea salt (or kosher salt)

2 T canola or vegetable oil

In a mixing bowl, toss edamame with oil until coated evenly. Then sprinkle the minced garlic, garlic salt, and sea salt and re-toss until well mixed. On a medium heated grill, place edamame on a metal wire basket and grill until lightly charred and heated through. Place in a bowl and serve immediately with an extra bowl to discard the shells.

Summer Organic Tofu Poke

1 package extra firm organic tofu (Wildwood is a favorite brand)

1 package  (6-8 oz.) mixed seasoned seaweed salad*

2/3 cup Aloha shoyu (Kikkoman o.k.)

1 T Shichimi red pepper flakes

2 T siracha hot sauce

2 T sesame oil

2 T finely minced Vidalia or white onion

Drain tofu refrigerated for 30 minutes and then cut into small bite sized cubes. In a mixing bowl, marinate tofu cubes in soy sauce and let sit for another 10 minutes, refrigerated. Next, add remaining ingredients and toss together. You may adjust saltiness and spiceness by adding more soy and or hot sauce. Place in a shallow bowl and serve.

Entrée:

BBQ Miso Sesame Tri-Tip Eggplant & Pineapple

Marinade

14 oz. red miso

3 T brown sugar

2 cup sake

2 cup mirin

4 T sesame oil

1 yellow onion, quartered

In a small saucepan, heat all ingredients until first boil. Chill and set aside.

2 pounds tri-tip

2 Japanese eggplant sliced in long strips, 1/4 inch thick

1 medium ripe pineapple, cored & sliced into rings

1 batch marinade

2 T sesame seeds, toasted

2 T scallions chopped

Salt & Pepper to taste

Marinate meat in a Ziploc bag overnight. Drain meat, discard onion and pat dry. In a small saucepan, heat marinade until it reaches a boil and turn down to a simmer until a loose syrup consistency. On a tray, brush vegetables on each side with marinade. Sprinkle a little salt & pepper on each side. On a high heated grill, grill meat to desired doneness (approx 3-5 minutes each side for medium rare). After turning the meat over once, place eggplant and pineapple on grill until cooked through on each side. Remove meat, eggplant & pineapple from grill and let meat sit for 5 minutes before slicing against the grain. Arrange pineapple on plate and roll up eggplant slices into short rolls. Place eggplants and meat slices on plate and drizzle extra reduced marinade sauce on top. Garnish with toasted sesame seeds & scallions & fresh ground pepper.

Dessert:

Strawberry Thai Basil & Mint Mojito

1 bunch Thai basil leaves

1 bunch mint leaves

6 oz. fresh strawberries, stems off

2 limes, wedged and cut in half

½ cup sugar

pinch salt

36 oz. tonic water

12 oz. white rum

Ice

In a pitcher, combine basil, mint, limes, sugar and salt and muddle until leaves break up and limes juiced. Add the strawberries and crush. Add the tonic, rum, and ice and give a quick stir to combine.

Courtesy of New America Media

6:00pm – 9:00pm

$85 per person inclusive

Reservations: chau@chilipepperevents.com or 510.883.9386

menu coming soon!
Generously hosted by chef Kelly Degala

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Seminar Presenters

2:30pm – 5:00pm Seminar $20 cover charge

• Karen Diggs, Certificated Nutrition & Therapeutic Chef
  “Going Green Inside & Out” How to Stay Healthy in a Toxic World
• Organic Farming and Food
• Thimmakka presents
  Turning Your Restaurant and Household Green
  How to develop sustainable resources and practice to critical global environmental problems
• Organic Light Refreshment and Healthy Beverages

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Must RSVP with Chau in advance by March June 18 by 5:00pm
chau@chilipepperevents.com

Generously Hosted by Chef Tim Luym of Poleng Lounge

Yields Four:

4 Big Island Abalone (must be bought from Hawaiian Fresh Seafood contact Aron)

4T. Mochi Flour

Lobster Dust

1 Large Lobster Bodies

1peice Package Lup Cheong

1t. Extra Virgin Olive Oil

N-Zorbit (this is a basic tapioca starch in powder form)

Tentsuyu Reduction

3T. Dashi Stock

1t. Mirin

1t. White Soy Sauce

½ t. Sugar

slurry

Crab Salad

4oz. Jumbo Lump Crab Meat (can be bought through P.F.G.)

1T. Kewpie Mayonnaise

1t. Yuzu

¼ t. Soy Salt (Optional but can be bought through I.M.P.)

1t. Chives (Finely Sliced)

1 pinch Baby Amaranth

1 pinch Baby Mizuna

Hawaiian Vanilla Vinaigrette

½ each Vanilla Beans

½ t. Lemongrass Dust

½ c. Extra Virgin Olive Oil

1 ¼ c. Rice Wine Vinegar

1 T. Minced Shallots

1 t. Blood Orange Concentrate

½ t Minced Rau Rum

Salt & Pepper To Taste

Ginger Fuzz

3oz. Extremely Fine Julienne Ginger

2c. Lemon Juice

2c. Water

Oil For Frying

Methods:

For abalone, go over attached instructions for dissecting fresh abalone. You must work quickly because the abalone tense up as soon as they are pulled from their shell. Lay flat on cutting board and slice into three thin slices. Place in between wax paper or plastic wrap and use the flat end of a mallet and lightly pound the abalone. There’s a fine line between pounding the abalone to loosen it up and making it mushy. So be gentle for this process. You really don’t need any salt due to the flavor of the abalone. Then dust in mochi and lay on parchment paper. You can pan sear them or sear them on the flat top.

For lobster dust: Blend the lobster in a blender with the oil, it should look like a puree. Chop up the lup cheond and put the sausage and the lobster in a sauce pot. Bring up to 180 degrees and let steep for an hour until the oil is a bright red. Strain through a chinois into a bowl and let cool to room temperature. This can be done a day in advance. N-Zorbit is a basic modified tapioca starch. Start by dusting the zorbit into the bowl slowly and just keep adding it until the oil is a dust.

For tentsuyu reduction: Start a basic dashi broth with water, dry shiitake, green onions, ginger, katsuo boshi and konbu. Add in the rest of the ingredients and simmer for an hour. Once all of the flavors have come together take off heat and strain through chinois. While hot, bring to a simmer and lightly slurry. Store room temperature.

For the crab salad: Open the crab and squeeze out the excess water through a towel. In a bowl put the chives, yuzu and soy salt. Mix together and then fold in the crab. You want to barely coat the crab and add the mizuna and amaranth.

For Hawaiian Vanilla Vinaigrette: Scrape the vanilla and put into a bowl. Have the shallots minced and add them into the bowl as well as the rau rum, lemongrass dust and orange juice concentrate. In a blender put in the vinegar, oil and vanilla beans (after they have been scraped) and then add that into the bowl and let it sit.

For the ginger fuzz: Square off the ginger and slice with a mandolin or super thin on the slicer. Manually julienne the ginger as fine as possible. Put the lemon juice and water together in a sauce pot and bring to a boil. Once the ginger is julienne cut, add it into the lemon water mix and let boil 20 minutes. Drain the ginger and dry it out, making sure to separate the strands at this point because they will clump up. Once they are drained, flash fry them in the fryer. This will take only a few seconds.

Ingredients 

150g     Taiwan Rice Vermicelli

1 each   Portabella Mushroom              

3 each   Fresh Shiitake Mushrooms      

1 pkg     Enoki Mushrooms                   

50g        Head Cabbage

10g        Carrots

15g        Onion

10g        Golden Chive & Scallions

1             Egg

xx           Mung Bean Sprouts

Seasonings:

1t          Oyster sauce

1t          Fish Sauce

1/2t       Dark Soy Sauce

Method of Preparation:

1.  Place rice vermicelli in boiling water with a few drops of oil. Turn off heat let it soak for 1 minute and remove from water and set aside.  Julienne Head Cabbage and Carrots.

2.  Remove stems from mushrooms and cut julienne.

3.  Heat oil in a wok, fry Portabella Mushrooms, remove from oil and set aside.

4.  Scramble egg then add Rice Vermicelli and other ingredients, stir-fry.

5.  Season, stir-fry sprinkle Golden Chive and Scallions, stir and serve.

]]> http://www.acasf.com/an-indochine-evening-at-ana-mandara/feed/ http://www.acasf.com/an-indochine-evening-at-ana-mandara-2007/ http://www.acasf.com/an-indochine-evening-at-ana-mandara-2007/#comments Mon, 24 Sep 2007 04:34:43 +0000 franzchen http://www.acasf.com/an-indochine-evening-at-ana-mandara-2007/

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