美国华裔“厨神”送上中西合璧感恩大餐

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美国华裔“厨神”送上中西合璧感恩大餐

感恩大餐No.1

8 Treasure Sticky Rice Stuffing
八宝感恩糯米团

Serves 6 6人份

Ingredients:

·1 tablespoon minced garlic
·1 tablespoon minced ginger
·6 cups glutinous rice
·1/2 cup diced rehydrated black mushrooms
·1/4 cup minced & diced rehydrated dried shrimp
·1/4-inch diced la chang (Chinese sausage) (either 1 large or 2 small)
·1 bunch scallions, thinly sliced, white and green separated, reserve some of the green for garnish
·1/2 cup Shaoxing wine
·1 cup edamames or rehydrated yellow soybeans
·1 red bell pepper, minced
·1 tablespoon Wanjashan oyster sauce, plus more for garnish
·Banana leaf

Preparation:

First make the rice: In a large bowl, combine rice and enough water to cover. Store in fridge overnight. When ready to use, drain rice. Place rice in banana leaf-lined steamer and steam for 1 hour, until rice is cooked but not mushy. When rice is cooked, transfer to a large bowl and discard banana leaf. To make the stuffing: Heat a wok or large saute pan over high heat. Add canola oil and swirl to coat. Saute garlic and ginger until fragrant, then add mushrooms, shrimp and la chang and stir-fry briefly to allow sausage to render a bit. Add scallion whites, deglaze with Shaoxing and reduce completely. Add edamames, red bell pepper, scallion greens and oyster sauce and stir-fry. Pour mixture on top of sticky rice in large bowl. Mix well and check seasoning. Chill in refrigerator until cool enough to handle. When chilled, cut lotus leaf in half and place about 1 cup sticky rice stuffing in center. Fold lotus leaf around stuffing and wrap like a package. Place packages in prepared bamboo steamer, seam-side down and steam for 15-20 minutes, until heated through. To serve, place 1 package on each plate, slit open on top and push filling up into opening from sides of package. Garnish with reserved scallion greens and a drizzle of oyster sauce.

感恩大餐No.2

Ming's Turkey Noodle Soup
明氏感恩汤

Serves 4 4人份

Ingredients:

For stock:
·Turkey carcass, wings if not eating
·2 carrots, coarsely chopped
·2 medium onions, coarsely chopped
·4 celery ribs, coarsely chopped
·1 bulb, fennel, coarsely chopped
·2 sprigs fresh thyme
·8 whole black peppercorns

For soup:
·2 carrots, diced 1/4-inch pieces
·2 medium onions, diced 1/4-inch pieces
·4 celery ribs, diced 1/4-inch pieces
·1 bulb fennel, diced 1/4-inch pieces
·2 star anise
·2 tablespoons Wanjashan organic soy sauce
·cups leftover cooked shredded turkey meat, dark or white
·1 pound wonton noodles, blanched
·Chile oil for garnish (optional)
·Chopped parsley, for garnish (optional)
·Kosher salt and freshly ground black pepper
·Canola oil

Preparation:

In a large stockpot, combine turkey carcass and wings, carrots, onions, celery, fennel, thyme and peppercorns and add water to cover (about 4 quarts). Bring to a simmer and cook for two hours (you're looking for a 25 percent reduction). Meanwhile, sauté aromatics for soup in saucepot. Strain broth into saucepot. Add star anise. Simmer until softened, about 10 minutes. Check for flavor and season with soy sauce. Add shredded turkey and blanched noodles. Check flavor and season with kosher salt and freshly ground black pepper. Garnish with chile oil and chopped parsley just before serving.