RECIPE: I made this salad from Ming Tsai- REC: Warm Frisee Salad with Wok-Stirred Shiitake-Citrus Vinaigrett

RECIPE:
J

judy-mass

Well-known member
It was fantastic! I used a spring mix for the greens, but followed the rest of the recipe to the letter.

So easy, so tasty!

Warm Frisee Salad with Wok-Stirred Shiitake-Citrus Vinaigrette

Serves 4 as an appetizer, 2 as an entree

1 bunch scallions, sliced 1/4-inch thick

2 cups sliced shiitakes, stems removed

1 tablespoon Dijon mustard

Juice of 1 lemon

Juice of 2 limes

1/2 cup extra virgin olive oil, plus more for cooking

1 tablespoon truffle oil

1 large head frisee, broken apart, washed, spun

4 poached eggs (poach them in the wok you'll be using for the recipe)

Kosher salt and freshly ground black pepper

In a wok or sauté pan over medium heat coated lightly with extra virgin olive oil, sauté the scallions and shiitakes for about two minutes, until softened. Add Dijon mustard and deglaze with citrus juices, scraping up any caramelized bits in the pan. Whisk in extra virgin olive oil and truffle oil; you're looking for a broken vinaigrette. Have frisee in a large bowl and pour hot vinaigrette over salad to wilt, tossing to coat. Divide salad among 4 plates, top each with poached egg and serve.

http://ming.com/simplyming/recipes/Season5/508_WarmFriseeSalad.html

 
PBS varies so much. Up here, they did away with ALL the cooking shows but Julia. No more Ming or

Lydia or Ciao Italia or Caprial or, anyway. I weep for good PBS shows. We used to get them on Saturday morning/afternoon and Sunday with some good gardening shows. The powers that be decided to re-program and made 7 days of childrens programing till about noon or later everyday. Then just a smattering of adult "hobby" shows like old Baking with Julia, and Victory Garden and Yankee workshop. That's about it. No sewing or quilting shows anymore either. It just stinks and they no longer get my money.

 
Here's another one from Ming: Chicken and Tri-Bell Chow Mein with Garlic-Ginger-Soy Syrup...>>>>...

Chicken and Tri-Bell Chow Mein

Serves 4


2 pounds skinless dark chicken meat
(or skinless breasts),
cut into 1-inch dice
1 small each red, yellow and green bell
peppers, cut into 1-inch dice
1/2 cup Garlic-Ginger-Soy Syrup (see below)
1/2 pound blanched chow mein or Shanghai
noodles (or spaghetti)
1 Tablespoon sesame oil
Kosher salt and freshly ground black pepper
Grapeseed or canola oil

In a large wok or sauté pan coated lightly with oil over medium-high heat, add the chicken, season lightly with salt and pepper, and stir-fry until cooked through, about 4-5 minutes. Add the bell peppers and Garlic-Ginger-Soy Syrup and stir-fry for about 1 minute, just to evenly coat. Add the noodles and toss to coat and heat through. Check for flavor and season if desired. Serve on a large platter and drizzle sesame oil over finished dish.


Garlic-Ginger-Soy Syrup
Master
Makes about 1 3/4 cups

3 Tablespoons minced garlic
2 Tablespoons minced ginger
1 bunch scallions, sliced
1 cup naturally brewed soy sauce
1 cup honey
Juice of 2 large limes
Grapeseed or canola oil
Kosher salt and freshly ground black pepper

In a saucepan over medium heat coated lightly with oil, combine garlic, ginger and scallions and season very lightly with salt and pepper. Sweat until softened, about 3 minutes. Deglaze with naturally brewed soy sauce and add honey and lime juice. Bring to a simmer and let mixture reduce about 30-40% to a syrup consistency, about 10-15 minutes. To check consistency, use a cool dish, draw a line of syrup on dish, and hold vertically. If line holds with a few drips, that's a syrup consistency. Allow to cool. You can then transfer Garlic-Ginger-Soy Syrup to a sterile, wide-mouth jar, and store in fridge.

 
He used to be on our food network here, but disappeared. I enjoyed his creativity and his personal

style. But thank you, I'll check on the PBS channels to see if he shows up. I only watch this at dinner prep time anyway.

 
Awww Marg...Here's a little something to help console you ;o) REC: Ginger Rum with Numbing Cubes

Saw Ming make this on PBS this afternoon, and couldn't help but think of your plight. So here you go, something to make feel better (if not numb you up)!

Ginger Rum with Numbing Cubes
Makes 4 cocktails

1 tablespoon toasted, super finely ground Szechwan peppercorns
2 tablespoons sugar
Juice of 1 lemon with zest, minced
Water for 2 trays of ice
8 ounces (1 cup) Gosling's rum
24 ounces (3 cups) ginger ale (preferably Reed’s) or, alternatively, ginger syrup (recipe below) with sparkling water
1 lime, cut into wedges

To make the numbing cubes, fill ice cube trays 3/4 full with water. Pour that water into a large bowl with a spout (or a pitcher). Add the Szechwan peppercorns, sugar, lemon juice and zest. Stir to dissolve sugar and pour mixture into ice cube trays, taking care to evenly distribute the flavorings; freeze overnight. To assemble each drink: pour in 6 ounces ginger ale and 2 ounces of rum. Squeeze lime wedge over and drop wedge into drink. Add a handful of numbing cubes and enjoy!


Ginger Syrup

Makes about 4 cups

4 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
To make ginger ale: Add about 2 tablespoons syrup to glass, top with sparkling water to taste, stir to combine.

http://ming.com/simplyming/recipes/Season5/506_GingerRumwithNumbingCubes.html

 
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