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Friday, April 25, 2008

Top Tufo Winning plate


Dale and Richard's recipe:
Almond-Cashew Crusted Tofu:8 oz rendered beef fat2 pieces tofu, cut into 3 oz blocks
Almond Crust:2 oz cashews toasted, microplaned2 oz almonds2 oz macadamia nuts1T white pepper3T coriander
Green Curry Sauce:5 oz sugar5 oz green curry paste3 pieces onion sliced3 oz lemongrass3T coriander9 pieces cardamom4 pieces jalapeno, sliced in half4 cans coconut milk4 oz fish sauce4 oz lime juice
Crispy Eggplant: 2 pieces Japanese eggplant2 cups water1 cup cornstarch1t saltPepper to taste1 gallon canola oil
Chinese Long Beans:1 bunch long beans4 oz extra-virgin olive oil2 cloves garlic3T sweet soy


Dale and Richard's recipe:
Almond-Cashew Crusted Tofu:Render beef fat, press tofu in perforated hotel pan then marinate tofu in beef fat.
Almond Crust:Mix all ingredients in bowl. Crust tofu with almond crust and roast in oven at 350 degrees for 10 minutes until hot.
Green Curry Sauce:In a pan start with sugar and turn heat to medium-high to make a caramel, then add curry paste and toast. After curry has toasted then add remaining ingredients, except for coconut milk, fish sauce and lime juice. Sweat ingredients then add coconut milk and let simmer for half an hour. Strain and season with fish sauce and lime juice.
Crispy Eggplant:Cut Japanese eggplant into half rounds. Bring 1 cup water to a boil and mix in some cornstarch to make a slurry, then remaining water. Season with salt and pepper then cool.
Bring oil to 350 degrees. Coat Japanese eggplant with cornstarch then coat in thicken slurry then in cornstarch again. Cook in oil for 5 minutes.
Chinese Long Beans:Get cast iron pan hot and dry, then add oil, chopped garlic and long beans. Char and remove when soft. Then coat with sweet soy.
Finish plate dressed with herb salad.

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