Text 1147, 109 rader
Skriven 2008-01-22 12:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: picnics'n'stuff 738
===========================
 > Truth be told, I use plain lightly salted water for wasabi.

Of course, in a lot of ways I am more of a purist than most.

 CS> Well, thats a sample of what happens when you get wierd stuff
 CS> (something new) and have to figure out how to use it with no
 CS> guidelines.  My wasabi experiments predate my entry into any cooking
 CS> echos.  I use the powder like many of you use chile powders <g>.  As an
 CS> added spice. 

Wasabi is interesting, as in many settings it could just as
well be mustard or horseradish (in many settings it actually
is). The unique flavor of wasabi I find comes out only with
the most pure and simple preparations.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Asian American Style Sesame Roasted Pork Medallions
 Categories: Pork
      Yield: 1 Servings

-------------------------------PORK MARINADE-------------------------------
    1/2 c  Sesame Oil
      3    Cloves Fresh Garlic, minced
      1 tb Sesame Seeds
      1 tb Rice Vinegar
    1/4 c  Soy Sauce
           Salt to taste
           Coarsely ground pepper
           -to taste

-------------------------WASABI SWEET & SOUR COULIS-------------------------
    1/2 c  Pineapple Juice
      1 c  White vinegar
      1 c  Sugar (granulated)
    3/4 c  Water
      1 c  Tomato Ketchup
  1 1/2 tb Wasabi Paste (or substitute
           -with 1 Tb Freshly Grated
           -Horseradish)
      2 tb Cornstarch
    1/4 c  Cold Water

-----------------------------RICE BARLEY PILAF-----------------------------
      1 tb Sesame Oil
      1 tb Virgin Olive Oil
      6    Shiitake Mushrooms, sliced
    1/2    Red Bell Pepper, diced
    1/2    Green Onion, thinly sliced
      1 tb Fresh Ginger, minced
  1 1/2 c  Cooked Steamed Rice
  1 1/2 c  Cooked Barley
           Salt and Pepper to taste

----------------------------------GARNISH----------------------------------
      4    Fried Wong Tong Fans, Fry at
           -350 degrees and keep warm
      4    Scallion Frill, Submerge in
           -ice water
     16    Sliced carrots, 1/4 inch
           -slices blanched in salted
           -water
     16    Green bell peppers, 1 inch
           -diced blanched in salted
           -water
     16    Red bell peppers, 1 inch
           -diced blanched in salted
           -water
     16    Yellow bell peppers, 1 inch
           -diced blanched in salted
           -water

  Medallions with Wasabi Sweet and Sour Coulis accompanied by Rice-Barley
  Pilaf infused with Ginger & Shiitake Mushrooms

  1.  Combine all ingredients and mix well 2. Place pork tenderloin in a
  non-corrosive pan, pour marinade over pork and marinate over night. 3.
  Remove pork tenderloin from marinade and sear on a hot grill. Place
  tenderloin on a sheet pan and roast in a 375 degree oven until the heat in
  the pork reaches an internal temperature of 155 degrees. 4. Slice into 1
  inch medallions just prior to service.

  WASABI SWEET & SOUR COULIS: *Note: Dissolve cornstarch in cold water to
  form a slurry. Place all ingredients (except cornstarch and cold water)
  into a sauce pan and bring to a boil. Slowly add cornstarch mixture while
  stirring until coulis thickens.

  RICE BARLEEY PILAF: [*] There was no unit of measure listed for the Green
  Onion ingredient.

  1.  Heat sesame oil and olive oil in a skillet.  Add sliced shiitake
  mushrooms, green onions, red pepper, ginger and saute for two minutes.

  2.  Add rice and barley - Mix well and continue to saute until starches are
  hot.

  3.  Season with salt and pepper to taste.

  GARNISH: [John] Is it just me or does 48 bell peppers sound like a heck of
  a lot of garnish to include with 4 Fried Wong Tong Fans and Scallion
  Frills?

  Source: John Geckles, The Dinner Table

-----

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