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Thai Mahogany Chicken Wings
Chicken Wing Marinade (For approximately 32 chicken wing drumettes)
4 egg whites
2 tablespoons oriental chili sauce
1/4 cup honey
2 tablespoons of brown sugar
1/4 cup soy sauce
2 tablespoons sesame oil
1/2 cup cornstarch
Place all ingredients in a blender and mix well. Place wings in shallow pan and pour marinade over and cover. Let marinade for at least 24 hours.
Chili Lime Peanut Glaze
3/4 cup balsamic vinegar
2 tablespoons of grated fresh ginger
2 tablespoons of brown sugar
1/2 tablespoon of chipotle powder
1/4 cup limejuice
1/4 cup soy sauce
1 teaspoon of fresh chopped garlic
1/4 cup oriental chili sauce
1 cup peanut oil
1/4 cup honey
Simmer all ingredients except for the oil and honey for 10 minutes. Remove from heat and strain. Place in a mixing bowl and slowly blend in the oil and honey.
To assemble dish, remove wings from marinade and drain. Deep fry in oil at 340 degrees for approximately 3 minutes or until done, wings will be a dark mahogany color. Remove from oil and drain. In a large heavy skillet bring the glaze to a boil, add the wings and toss over medium heat. Place on serving platter and garnish with scallions. Serve immediately.
Serves 4-8
Grilled Asian Chicken
8 Double chicken breasts
2 bunches asparagus, cooked
2 pounds baby spinach
2 large red onions
2 pounds mushrooms
2 large red tomatoes
2 large yellow tomatoes
2 ounces olive oil
Salt and pepper
Asian dressing (recipe follows)
Season chicken breasts. Cook chicken breasts on the grill until done.
Heat sauté pan until hot. Add oil, sliced onions, mushrooms, and cooked asparagus.
In a platter, lay the baby spinach. Pour the sautéed vegetables over the baby spinach.
Place the cooked chicken on top of sautéed vegetables mixture. Sprinkle sliced tomatoes. Swirl Asian dressing on top.
Asian Dressing
1 1/2 ounces fresh ginger
8 ounces pure olive oil
2 1/2 ounces champagne vinegar
1/3 ounce sugar
2-1/2 ounces soy sauce
Combine all ingredients in blender, process until smooth.
Sesame Seared Ahi Tuna
With Asian slaw and Ponzu dipping sauce
1 to 1-1/2 lbs. A grade #1 Sushi Tuna
Cut tuna loin approx. 1 1/2 in. thick. Cut this piece into equal strips making 3-4 pieces that are 4-5 in. long and 1 1/2 in square (approx 4 oz.). Roll each piece in a mixture of black & white sesame seeds, thoroughly coating. In 1 tablespoon of oil flash sear on all sides. (no more than 20-35 seconds on each side). This may be held refrigerated for as long as needed.
Asian Slaw with Oriental Vinaigrette
1 cup each of shredded / spiral cut
- carrots
- red beets
- bean sprouts
- cucumber
Vinaigrette – (makes 1 qt.)
1/2 tsp fresh chopped garlic
1 tsp wasabi
1 tsp grated ginger
1 T soy sauce
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup sesame oil
1/2 cup vegetable oil
1/4 cup orange juice
Combine all ingredients in blender and flash blend until desired consistency.
Macerate slaw in vinaigrette. Place slaw on plate. Slice tuna in 1/4 in. slices and lay on top of slaw. Garnish plate with wasabi and pickled ginger. Serve side ramekin of ponzu sauce.
Tiramisu
1 box Lady fingers
12 oz. cream cheese
26 oz. Mascarpone cheese
1/2 quart heavy cream
1/4 cup dark rum
1/2 cup coffee liquor
12 oz. sugar
1/4 cup water
8 egg yolks
Heat water and sugar in heavy pot to 242 degrees, to make simple syrup. Place the Mascarpone cheese in a stainless steel bowl.
Beat cream cheese in small mixer on low, slowly add rum and coffee liquor to cream cheese and whip until it is thoroughly creamed together.
Fold coffee cream cheese mixture into Mascarpone. Do not overmix.
In clean mixer bowl whip egg yolks on medium until light and fluffy. Add simple syrup to egg yolks slowly and continue to create custard.
Whip heavy cream in mixer until thick. Fold whipped cream into custard gently until distributed. |
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