food

O Jantar Romântico Perfeito

Surpreenda o seu amor com este jantar romântico criado pela chef Shirley. Primeiro, começamos com um impressionante peito de pato selado com cinco temperos chineses e mostarda de kinkan, seguido por uma salada de rabanete cítrica e, finalmente, vôngoles cozidos a vapor.

food

O Jantar Romântico Perfeito

Surpreenda o seu amor com este jantar romântico criado pela chef Shirley. Primeiro, começamos com um impressionante peito de pato selado com cinco temperos chineses e mostarda de kinkan, seguido por uma salada de rabanete cítrica e, finalmente, vôngoles cozidos a vapor.

Supplies

Radish Salad

  • 2 medium-size watermelon radish
  • 1 Daikon radish
  • 1 bunch Radish, about 5 to 6 pieces
  • 2 orange
  • 2 tablespoons chopped chive

Citrus Dressing

  • ¼ cup rice vinegar
  • 2 tablespoons fresh orange juice
  • 3 tablespoons sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • Salt and pepper to taste

Passo a passo

Radish Salad

  1. Wash all the radishes, and peel the skin off from watermelon radish and daikon radish.
  2. Slice the larger size radishes into very thin strands. Use the teeth-looking attachment from the Mandoline slicer or slice the radish into thin discs, and then slice them into thin strands.
  3. Slice the small radish into thin rounds and combine all radishes in a large salad mixing bowl.
  4. Remove peels and membrane from the oranges with a paring knife, exposing the juicy flesh. Now you have 2 “peeled” orange balls in front of you.
  5. Use the small paring knife to cut between the connecting membranes with “V” shaped cut, harvest the segments of the orange.
  6. Segment the oranges over a bowl, so all the juices drip into it, and use it for the dressing later.

Citrus Dressing

  1. In a small bowl, mix rice vinegar, sugar, orange juice, salt, and sesame oil together; make sure the sugar is completely dissolved.
  2. Add the toasted sesame seeds.
  3. Dress the bowl that's filled with radishes with the citrus dressing.
  4. Season with salt and pepper.
  5. Toss in the orange segments, and garnish the whole salad with chopped chives.

Supplies

  • ½ pound clams
  • 1 ½ teaspoons canola oil
  • 1 ½ teaspoons garlic, minced
  • ½ cup garlic chive, sliced
  • ½ cup Shaoxing wine
  • 1 ½ teaspoons unsalted butter
  • 1 tablespoon crispy garlic, for garnish

Passo a passo

  1. Heat up oil in a 6 qt saucepot over medium heat.
  2. When the oil is hot, add garlic and garlic chive.
  3. When the garlic starts to turn golden, add clams to the pot, stir, and pour Shaoxing wine into it and cover the pot with a lid. (Pro tip: soak the clams in clean cold water for 20 minutes before cooking, so they would spit out the sand. After soaking, clean the outside shell under running water.)
  4. Check after about 90 seconds, all the clams should be all opened.
  5. Add butter to the broth. Garnish with plenty of crispy garlic on top.

Supplies

  • ½ lb kumquats
  • 1 tbsp cooking oil
  • 1 tbsp minced onion
  • 1 tbsp minced ginger
  • 2½ cups Pinot Grigio
  • 1½ cups sugar
  • 1 tbsp whole mustard seeds
  • 1 tbsp dried mustard powder
  • 2 tbsp white wine vinegar
  • ½ tsp kosher salt
  • ½ tbsp unsalted butter

Passo a passo

  1. Slice the kumquats into ¼ inch thick rings.
  2. In a saucepan, add the oil, then the onion and ginger.
  3. Sweat them over medium heat until you can smell the aroma in the air and the onions are turning translucent about 2 minutes.
  4. Add the wine, sugar, mustard seeds and dry mustard, then stir and mix well.
  5. When everything melts together, add the sliced kumquat and simmer for 15 minutes.
  6. Season with the kosher salt, and add the butter at the end to finish.

Supplies

Five-Spice Seared Duck Breast

  • 2 duck breasts, each about 8 oz (with skin)
  • ½ tsp Chinese 5 spice
  • 1 tsp kosher salt, plus more to taste
  • Pepper to taste

Sugar Snap Peas

  • ¼ pound sugar snap peas

Passo a passo

Five-Spice Seared Duck Breast

  1. To prepare the duck breasts, lightly score the duck breasts’ skin with diamond cuts.
  2. Rub with the five-spice and then season with the salt and pepper. Set aside.
  3. Meanwhile, preheat the oven to 325°F. In a dry oven-proof sauté pan heated over medium heat, put the duck breast skin side down. The duck skin has plenty of fat that we don’t need to add cooking oil here.
  4. Once you hear a little sizzling sound from the duck skin, lower the heat to medium-low.
  5. Render the fat over medium-low heat for 5 minutes.
  6. When the skin is light gold, baste the meat with the duck fat in the pan, then place the pan in the oven for 7 minutes. Make sure the duck breasts are skin side down when you place them in the oven.
  7. When done, allow the meat to rest for 2 minutes. The duck will be medium at this point. If you would like your duck to be more cooked, you can leave it in the oven for 2 minutes longer.
  8. To plate, slice the duck breasts and spoon a generous amount of kumquat mustard on the plate. Place the sliced duck, skin side up, on top of the mustard, and add sugar snap peas around the plate.

Sugar Snap Peas

  1. While the duck is in the oven, bring a saucepot of water to a boil.
  2. When the water is rapidly boiling, add salt; it should taste like seawater.
  3. Blanch the sugar snap peas in the boiling salt water for 30 seconds, and they are ready.