[CH] OT Horsradish/Wasabi
Shantihhh@aol.com
Thu, 2 Aug 2001 18:28:56 EDT
<< Subject: Re: [CH] OT Horseradish
Not growing it....but we use that neat green stuff every time we need to
and not just in Japanese food, it is great on any meat!Cheers, Doug in BC>>
Well, Doug,
It is a great Hot ingredient! Makes awesome Mashed Potatoes as well! Oh and
Warm Wasabi Noodles with Grilled Pork that is really good. I also played
around and came up w/a Tomato Watercress Salad. The dressing is good with
other combinations as well.
Wasabi Mashed Potatoes
2 1/2 pounds red potatoes
1 pound turnips
1 teaspoon wasabi paste* (I use 3 tsp.!)
2 tablespoons chicken or vegetable broth
1 1/2 teaspoons salt
Cracked mixed peppercorns
Chives, snipped or chopped
Peel red potatoes and cut into 2-inch chunks.
Put potatoes in bowl of cold water as you peel them to prevent discoloration.
Peel turnips and cut into 2-inch chunks.
Steam potatoes and turnips in large steamer until fork-tender, about 30
minutes.
Put potatoes and turnips through ricer.
Blend together wasabi paste and chicken broth.
Stir into potatoes along with salt and bit of cracked peppercorns.
Spoon into warm serving bowl. Garnish with additional cracked peppercorns
and a few snipped chives.
Warm Wasabi Noodles with Grilled Pork
Recipe By :Chef Larry Tse from The House Restaurant, San Francisco
Serving Size : 4 Preparation Time :0:00
Categories : Rice or Noodle Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pork:
1 pound pork loin
2 teaspoons soy sauce
Freshly ground black pepper to taste
1 1/2 tablespoons minced garlic
1 tablespoon peanut oil
1 teaspoon crushed Korean red pepper flakes --I use 2 to 3
1 tablespoon minced parsley
Noodles:
1 1/2 cups peeled seeded and julienned cucumber
2 teaspoons premium oyster sauce
1 tablespoon soy sauce
4 teaspoons wasabi -- I use more
2 tablespoons minced garlic
1 teaspoon granulated sugar
1 Pinch salt
1 tablespoon sesame oil
Peanut oil -- as needed
Julienned scallions -- for garnish
Sesame seeds -- for garnish
1 pound fresh wheat noodles -udon or Shanghai style, but
somen works as well
Cook noodles in boiling water for approximately two minutes. Drain and set
aside. Saute garlic with peanut oil in hot wok. Add noodles, soy, dark soy,
oyster sauce, salt and sugar to wok and stir fry rapidly to combine. Remove
noodles from heat and toss with wasabi and sesame oil to coat. Plate noodles
and let cool to warm.
Slice the pork loin into 1/4" slices and marinate with soy, freshly ground
black pepper, Korean red pepper, parsley and garlic for 20 minutes. Add
peanut oil and grill over medium heat to medium or desired doneness. Let pork
cool for five minutes, then julienne into the strips.
Arrange cucumbers over top of warm noodles. Fan out sliced pork on top of
cucumbers, garnish with scallions and sesame and serve.
Tomato and Watercress Salad
This vibrant salad is tossed with wasabi vinaigrette. Wasabi is also called
Japanese horseradish. You can find it in Asian markets and in some
supermarkets.
Ingredients:
3 tbsp. fresh lime juice
1 tbsp. soy sauce
1 pinch salt
1 tbsp. wasabi powder
1/2 tsp. chili oil
2 tsp. sesame seeds
4 vine-ripened tomatoes, cut into 1/4-inch wedges
1 bunch watercress, tops only, thick stems removed
Mary-Anne, List Owner
USDA Zone 9b, Sunset Zone 14/15
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