Above: Meredith, Elizabeth, Lee-Sean & Kris
Recipes after the jump.
Tropical Fruit “Ice Cream”
Flesh of half a durian
Flesh of 1 mango
2 bananas, peeled
1 can of coconut milk
2 tablespoons of brown rice syrup
2 tablespoons of brown cane sugar or palm sugar
Juice of 1 lime
4 Kaffir lime leaves, minced
Blend together all ingredients in a blender. Blend in batches if necessary. Transfer to a sealed container and freeze.
The mixture forms ice crystals when completely frozen, but regains a smooth creamy texture when it starts to melt, so let stand at room temperature at a few minutes before serving.
Goes well with a sweet white wine. I paired it with a Benziger Muscat Canelli.
Arugula Persimmon Pear Salad
1 teaspoon of Dijon mustard
Juice of 1/2 lemon
1 shallots, minced
1 small pear or 1/2 of a regular sized pear
2 handfuls of lightly toasted walnuts
1 bunch of arugula
Salt and pepper to taste
Mix mustard, lemon, olive oil and shallots in bowl. Add sliced persimmon, pear, walnuts and arugula, mix until uniformly distributed. Shave Parmesan cheese atop, season to taste with salt and pepper.
Citrus-Glazed Scallops with Avocado
1 ripe avocado
Half pound diver sea scallops
Juice of one orange
1/2 teaspoon of coriander seeds
1/2 teaspoon of black peppercorns
1 shallot, sliced
1 tablespoon of Sherry wine vinegar
1 inch knob of ginger
1/4 cup of dry white wine
1 tablespoon butter
1 tablespoon of cilantro, minced
1 scallion, minced
Place in small sauce pan orange juice, coriander seeds, shallot, Sherry vinegar, ginger and white wine. Bring to boil, reduce heat to low, simmer until reduced by half.
Season scallops with salt and pepper. Sear scallops in butter until lightly browned. Place scallops on plate. Do not wipe out pan.
Strain sauce mixture into pan. Bring to a boil for one to two minutes, turn off heat. Whisk in one or two pats of cold butter, until smooth and emulsified.
Peel and slice avocado on a plate with the scallops. Top with the citrus glaze and garnish with the minced cilantro and scallion.
Rock Shrimp Toast
Serves 2 for lunch, or 4 as appetizers
1 clove garlic, minced
1 shallot, chopped
1 soft-boiled egg, peeled and mashed with a fork
1 teaspoon of Dijon mustard
1/2 teaspoon of Sriracha sauce
Juice of half a lemon
1/2 teaspoon Spanish smoked paprika (pimentón)
1 tablespoon of Greek yogurt
1 tablespoon of extra virgin olive oil
Salt & pepper to taste
Half pound rock shrimp
Handful of parsley minced
Handful of cilantro, minced
4 cherry tomatoes, quartered
Half stalk celery chopped
4 slices of buttered whole wheat toast
In a mixing bowl, mix together the first 10 ingredients.
Steam the rock shrimp until opaque. Add to the mixing bowl with the dressing. Add tomatoes, herbs and celery and spoon onto the buttered toast.