Ming Tsai

New Year's Eve Appetizers & Hors d'oeuvres

As seen on the Today Show on December 30, 2011.

Shrimp Toast
Serves 4

1⁄2 pound Shrimp Mousse (recipe below)
1 cup jicama, cut into 1⁄8-inch dice
1 loaf thinly sliced bread, preferably whole wheat, crusts removed, stale or dried is the best (Take off crust before drying in 200ºF oven.)
1⁄2 cup sliced scallions
1⁄4 cup sesame seeds
Canola or grapeseed oil for cooking

Fill a fryer or a heavy medium pot one-third full with oil over high heat to 350° F.  In a bowl, gently fold together the mousse with jicama and scallions. Spread a 1⁄4-inch layer of mousse on one side of the bread and sprinkle on scallions & sesame seeds.  Press gently so scallions and seeds adhere to surface.  Fry, mousse side down, until golden brown, then flip and continue frying until both sides are brown. Transfer to a paper towel-lined plate, drain well and slice.

Shrimp Mousse
Makes about 1 cup

1⁄2 pound medium shrimp, peeled and deveined
1 egg
1 teaspoon truffle oil
Kosher salt and freshly ground white pepper, to taste

In a food processor, place the shrimp and egg and blend until almost smooth. Add the truffle oil and season. Test a small piece for flavor by sautéing or microwaving it. Place in a container, cover, and store in fridge for up to 2 days.

Surf & Turf Sliders: Tea-Rubbed Beef Tenderloin & Smoked Salmon

Slider potato buns
Wasabi-Horseradish Cream
1 whole tea-rubbed beef tenderloin, sliced
1 side Chef Ming Tsai's smoked salmon, sliced
Crispy Onions
Homemade Pickles

Spread wasabi-horseradish cream on buns. Place beef and/or salmon slices on bottom half of bun. Top with crispy onions and homemade pickles as desired.  Top with upper half of bun and enjoy!

Tea-Rubbed Beef Tenderloin
1 8-pound beef tenderloin, peeled, side meat on (PISMO), trimmed of silverskin
Kosher salt to taste
1/2 cup tea rub
2 tablespoons canola oil

Preheat oven to 450° F.  Season the beef with salt and coat with tea rub.
Heat a large, ovenproof saute pan over medium-high heat.  Add oil to pan and swirl to coat.  Cook beef until well-colored on one side, about 2 to 3 minutes, then turn and continue to cook until colored on all sides.  Transfer pan to the oven and roast until beef is cooked to desired doneness, about 45 minutes to an hour.  For rare, internal temperature of 120 - 125° F and for medium-rare 125 - 130° F.

Tea Rub
1 1/2 cups lapsang souchong tea leaves
1/4 cup sea salt or kosher salt
1/4 cup red pepper flakes
1/4 cup chipotle chile powder
1/4 cup dehydrated garlic or regular garlic powder
2 tablespoons cayenne pepper
2 tablespoons five-spice powder

Mix all ingredients together.

Wasabi-Horseradish Cream
Makes 1 cup

2 teaspoons wasabi powder
3 teaspoons water
1 tablespoon prepared horseradish
1 cup plain Greek yogurt
Kosher salt and freshly ground black pepper

In a medium bowl, combine wasabi powder with water to form a paste.  Let stand 10 minutes.  Then add horseradish and yogurt and stir to combine.  Season to taste.

Crispy Onions
1 small red onion, cut into 1/8-inch thick rings
1 cup rice flour
Oil for cooking
Kosher salt

Fill heavy medium pot one-third full with oil and heat over high heat to 300° F.  Dip onion rings in rice flour and shake off excess.  Fry until golden brown.  Place on paper towel-lined plate to drain and season.

Homemade Pickles
2 English cucumbers, cut into 1/4-inch thick rounds
1 onion, sliced
2 cups rice vinegar
1 teaspoon Szechwan peppercorns, toasted
2 tablespoons sugar
Kosher salt

Put cucumbers and onion in a large bowl and toss to combine.  In a small saucepan, bring vinegar to a simmer, add peppercorns and sugar.   Pour vinegar mixture over cucumbers and onions.  Season to taste. Cool to room temperature then refrigerate overnight.

Chicken Satays with Spicy Almond Sauce
Makes 12 - 14 satays

1 package satay skewers, 6-8 inch, soaked
2 large skinless chicken breast, sliced on the bias, 1/3 inch thick slices, brined*
1 tablespoon sesame oil
1/4 cup canola oil
Almonds for garnish
Kosher salt and freshly cracked black pepper
 
Skewer one piece chicken slice, lengthwise. Season with salt and pepper. Prepare a hot, cleaned grill, sprayed slick.  Mix the oils and lightly brush on satays and season the satays with kosher salt and freshly cracked black pepper.  Grill for about 4 - 5 minutes a side until fully cooked.  Serve with bowl of Spicy Almond Sauce and garnish with almonds.
*Brine method: Add enough salt and sugar to a quart of water so that it tastes like sweet salt water.  Multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.

Spicy Almond Sauce 
1 cup slivered almonds
1 tablespoon sambal oelek
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai or sweet basil leaves
1 tablespoon Thai fish sauce (nam pla)
Juice of 1 lime
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Preheat oven to 300 degrees. Spread the almonds on a baking sheet and toast, tossing once, until brown, 15 to 20 minutes. Watch carefully because the almonds burn easily. Allow to cool. Combine the toasted almonds, sambal oelek, cilantro leaves, basil leaves, fish sauce, lime juice and canola oil in a food processor. Puree to make a smooth sauce. Add a little water, if necessary, to achieve a pancake batter-like consistency. Season with salt and pepper to taste.

Sesame-Crusted Goat Cheese Crostini with Sweet & Sour Apricot Chutney
Serves 4 as an appetizer

1 large baguette, cut on bias, sliced into 1/4-inch slices
1/4 cup extra virgin olive oil
1 cup white sesame seeds, not toasted
1 log goat cheese, sliced into 1-inch disks using dental floss
1 teaspoon sesame oil
2 tablespoons canola oil
Kosher salt and freshly ground black pepper to taste
Canola oil
Sweet & Sour Apricot Chutney (recipe below)

1. Preheat oven to 325° F.  Place baguette slices on a sheet pan and brush with olive oil.  Toast in oven for 8 to 10 minutes.
2. Set broiler to high broil. Place sesame seeds on a plate and press one side of goat cheese disks into seeds. In a small bowl, combine the sesame and canola oils.
3. Place toasted baguettes on a heat-proof plate, season with salt and pepper and top with goat cheese. Drizzle sesame-canola mixture over goat cheese. Place under broiler until sesame seeds begin to color and cheese has softened, about 1 - 2 minutes.
4. To serve, put a little apricot chutney on top of each crostini and enjoy, being careful of the hot plate.

Sweet & Sour Apricot Chutney
Makes about 1 cup

1/2 red onion, cut into 1⁄2-inch dice
1/2 tablespoon minced lemongrass, white part only
1 cup dried apricots, chopped
2 tablespoons sugar
1/2 cup naturally brewed rice vinegar
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper to taste

In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add apricots and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until liquid is absorbed. Check again for seasoning. When cool, transfer to a container, cover, and store in fridge for up to two weeks.