Do try this at home

The recipe for crowd-pleasing party pupus? Chef Ralph Giles of locally based Catering from Soup to Nuts gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll

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Steamed Mussels in Saffron Sauce

  • 2 lbs mussels
  • 1.5 cups white wine
  • 1 onion, diced
  • 2 cups chicken, stock
  • 1-cup braising liquid
  • 1 tsp saffron threads

Clean mussels under cold water. Remove beards. Sauté onions, add mussels and wine. Cover and steam until mussels open. Discard any that do not open. Combine in a pot and bring to a simmer. Simmer 15-20 minutes.

Crab Rangoon with Three Sauces

  • 1 lbs. crabmeat
  • 8 oz. cream cheese, softened
  • 1 bunch green onions, minced
  • 1 tbsp ginger, minced
  • 1 tsp, 5 spice powder
  • Pinch of salt
  • 1 pkg. wonton skins

Combine filling ingredients in a large mixing bowl with a wooden spoon. (Alternative: use the pulse setting of a food processor.) Place a teaspoon of filling in a center of wonton skin. Moisten edges and pinch together to seal and form a packet. Fry at 350 degrees until golden brown. Sauces: hot oriental mustard, Mae Ploy sauce, soy sauce and sake (mixed 2:1).

Volcano Poke

  • 2 lbs. sashimi grade ‘ahi tuna
  • 1-cup soy sauce
  • 1/2 cup Mirin or rice wine vinegar
  • 1-cup cream cheese
  • 1/3 cup mayonnaise
  • 1/3 cup Mae Ploy sauce
  • 2 tbsp chipotle peppers

Cut ‘ahi into 1/2 inch cubes, combine with soy sauce and Mirin, refrigerate. Combine everything else into a food processor and refrigerate. Garnish: 8 green onion bulbs sliced thinly at an angle (“on the bias”), 1 jar of red caviar. Assembly: place ‘ahi in a saimin spoon, add a dollop of spicy cream mixture, place a few green onion slices and some of the caviar on top.

New York Roll

  • 1 English cucumber, cut into 1/2 inch slices
  • 2 medium red onions, finely diced
  • 12 oz. sliced smoked salmon

Horseradish crème fraiche

  • 1-cup cream cheese
  • 1/2 cup sour cream
  • 1-cup parsley
  • 2 tbsp horseradish puree
  • Salt and pepper to taste

Use a food processor—process parsley first, add horseradish, cream cheese, and sour cream. Process until evenly mixed. Season to taste. Add dill for garnish.


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