Creamy Garlic Sauce By Lidia Bastianich

Monday, November 29, 2010
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bacon pineapple fried orzo

Creamy garlic sauce makes a perfect complement to asparagus, leeks, and spinach. This simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild but unmistakenly garlic. Spoon over your favorite steamed vegetables, chicken, or fish.

2 heads of garlic
Pint of milk
4 bay leaves
1 tablespoon olive oil
Kosher salt to taste

Pour a pint of milk into a 2-quart sauce pan.

Add two heads of peeled garlic cloves, four bay leaves, and a pinch of salt.

Bring it all to boil.

Then cook slowly for 30 minutes gradually reducing the contents of the pot to one cup.

Then pour and scrape everything into a wire sieve. Set over a bowl.

Remove the bay leaves and press and scrape the soft garlic making sure you get every bit of the creamy puree into the bowl.

Whisk the sauce until smooth and then whisk in one tablespoon of olive oil and a pinch of salt to taste.

Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai

Tuesday, August 24, 2010
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If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I'm combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.

Serves 4

1 cup panko
5 cloves garlic
1 cup packed parsley leaves
3 tablespoons extra virgin olive oil, plus extra for drizzling
8 colossal shrimp, butterflied
2 cups dashi
2 tablespoon fresh yuzu juice
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste

Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture.

Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes.

Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.

Drink pairings
Remy Pannier Sancerre —Sancerre, Loire Valley, France Taste: Fresh, dry fruit and well-balanced with a long finish. Aroma: Grapefruit and gooseberries —100% Sauvignon Blanc —Serve chilled; Pairs well with seafood, shellfish and goat cheese.


Ming Tsai is the host and executive producer of public television series Simply Ming.

Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai

Tuesday, January 18, 2011
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panko eggplant triangles with chile-yogurt salsa

Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.

Serves 4

3 Japanese eggplant, halved lengthwise and scored diagonally
1 tablespoon sesame oil
3 tablespoons canola oil
2 tablespoons Sriracha
1 cup panko
1 cup non-fat Greek yogurt
3 scallions sliced thinly
1 large tomato, 1/2-inch dice
8 leaves Thai basil, fine ribbons
1 tablespoon sriracha

Pre-heat oven to low broil.

Lay out eggplant and season.

Mix together the oils and sriracha.

Brush mixture onto sliced side of eggplant and dip into panko, place on baking dish.

Moisten breadcrumbs on top with a drizzle of olive oil.

Place tray on middle shelf. Cook until golden, brown and delicious, about 15-20 minutes.

Meanwhile, in a bowl, combine Greek yogurt, scallions, tomato, basil and Sriracha, season and store salsa in fridge.

To serve, plate with a few tablespoons salsa spooned over hot eggplant.

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Coriander-Crusted Tuna Salad Niçoise

By By Ming Tsai   |   Monday, January 3, 2011
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Coriander-Crusted Tuna Salad Niçoise

I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.

It features tuna—traditionally, canned albacore. I've "upped" the dish by using fresh, coriander-coated tuna that's quickly sautéed, plus frisée dressed with a sprightly caper-and-olive-laced vinaigrette.

Yield: 4 servings

2 large eggs
2 tablespoons Dijon mustard
2 tablespoons minced shallots
1/4 cup ponzu
1 tablespoon toasted sesame oil
2 tablespoons chopped capers
2 tablespoons chopped pitted Niçoise olives
1/2 cup plus 1 tablespoon extra-virgin
olive oil
Kosher salt and freshly ground black pepper
1 pound center-cut tuna steak, preferably bigeye, cut lengthwise into slices as wide as the tuna's thickness and as long as the steak
3 tablespoons coarsely ground coriander seed
2 small heads frisée lettuce, washed

1. To hard-boil the eggs, bring enough water to cover the eggs to a boil in a medium saucepan. Lower the eggs into the water and immediately reduce the heat to a simmer. Simmer for 14 minutes and transfer the eggs to cold water. When cold, peel and slice the eggs 1/4 inch thick. Set aside.

2. Make the vinaigrette: In a small bowl combine the mustard, shallots, ponzu, sesame oil, capers and olives and whisk to blend. Slowly whisk in the 1/2 cup of olive oil and season with salt and pepper. Set aside.

3. Season the tuna with salt and pepper on both sides. Spread the coriander on a large plate and press the tuna into it on all sides.

4. Heat a medium saute pan over medium-high heat. Make sure the pan is very hot. Add the tablespoon of olive oil and swirl to coat the bottom. When the oil is hot, add the tuna and sautée on all sides until medium-rare, about 4 minutes. Remove the tuna and set aside.

5. In a large bowl, combine the frisée and eggs. Season with salt and pepper. Toss gently with the vinaigrette, reserving some for drizzling.

6. Divide the salad among four individual serving plates, top with the tuna, drizzle with the remaining vinaigrette, and serve.

Drink Pairing
A crisp, fruit-forward Sancerre like Lucien Crochet from France

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Dijon Meatloaf By Ming Tsai

Tuesday, December 21, 2010
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dijon meatloaf

Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.

1/4 cup plus 1 tablespoon sambal
4 tablespoons Dijon mustard, divided
1 1/2 pounds ground turkey
1 pound ground pork
2 large onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 tablespoons Wanjashan organic soy sauce
2 eggs, lightly beaten
1/4 cup Wanjashan organic Worcestershire sauce
1 cup panko
Kosher salt and freshly ground black pepper to taste
Canola oil/cooking spray

Preheat the oven to 350°F. Oil a 1 1/2-quart loaf pan and line the bottom with parchment paper or use a meatloaf pan.

In a small bowl, combine 2 tablespoons Dijon and 1 tablespoon of sambal and set aside.

In a large nonreactive bowl, combine the ground turkey and pork. Add the onions, garlic, the remaining 1/4 cup of sambal, soy sauce, eggs, Worcestershire sauce and panko. Season with salt and pepper and, using your hand, mix well.

Fill the pan with the mixture, and bake until cooked through, about 1hour and 15 minutes.

Unmold, slice, and serve with the sambal mixture on the side as a condiment.

ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Salmon Burgers
By Annie Copps

Wednesday, December 15, 2010
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salmon burger

Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?

The health benefits of salmon and their super hero omega-3 fatty acids are getting a lot of attention and for good reason. If you are hankering for a new way to enjoy salmon, how about disguised as a burger?

Start by finely chopping one pound of salmon. With a fork or clean hands, mix in chopped scallions, mustard, some Worcestershire sauce, and some lemon juice for some brightness and a dash of Tabsaco for some heat. Knead in bread crumbs and form into patties. Pop them in the fridge for a bit to help them set-up, then pan-fry them in a drizzle of olive oil. Top with lettuce if you like and you've got a great twist on a classic.

Yield: 6 to 8 servings

1 pound salmon, skinned
4 scallions, chopped
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce (optional)
1/3 cup bread crumbs
2 tablespoons olive oil
4 hamburger buns
tartar sauce (or ranch dressing)

Into a large bowl, finely chop/shred salmon. With your hands or a large fork, mix in scallions, mustard, Worcestershire sauce, lemon juice, mayonnaise, Tabasco (if using), and bread crumbs.

Form into 4 patties, wrap tightly in plastic wrap, and chill for at least 1 hour (and up to 6).

When ready to cook, let patties rest out of the fridge 20 minutes. Heat a medium pan over medium high heat. Add olive oil for and cook patties about 3 minutes per side.

Burgers should be cooked through and crispy on the outside.

Toast hamburger buns, then top each with lettuce, salmon burgers, and dressing.

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