from Gourmet Dinners Past
Michigan Bed and Breakfast Gourmet Getaways
Seared Tuna - Sashimi grade tuna marinated in lemongrass, kaffir lime leaves
and Asian spices then quickly seared, sliced and stacked with vegetables and
served with a wasabi aioli.
Mixed Greens - Greens tossed with Napa cabbage, spicy bean threads, oranges and
a citrus-soy dressing.
Duck - Half a roast duck boned and baked with a ginger-plum glaze. Served with
scallion wild rice and sesame stir- fried julienne of vegetables.
Ginger Crème Brulee
Key Lime Cheesecake
Recipes for Asian Duck Dinner
Seared Tuna Stacks
Two 8 oz. filets of raw sashimi grade tuna
1 clove garlic- roughly chopped
1 red chili- roughly chopped
2 kaffir lime leaves- roughly chopped
½ small bunch of fresh Thai basil roughly chopped
1 stalk lemongrass-roughly chopped
1 inch of fresh ginger-peeled and roughly chopped
Juice of one lime
3 Tb. Soy sauce
A few drops of fish sauce (available at Asian markets)
1 Tb. Sesame oil & 1Tb. Veg oil
Mix all marinade ingredients together and put into a plastic container deep enough
to hold the marinade and fish. Add the fish. Let sit together over night in refrigerator.
Alternatively, marinate the fish a room temperature for two hours.
Pour ½ cup sesame seeds into a shallow bowl. Drain tuna filets and
place, one at a time, in the bowl. Flip tuna steaks over to coat both sides
with the seeds. Press the tuna into the seeds a little.
Preheat a skillet to medium-high heat. You can either spray it with nonstick
spray or heat ¼ inch vegetable oil (preferably peanut) in the pan until
almost smoking hot. Add the tuna and cook on each side for about 2 minutes.
This is to just sear the outside of the tuna. The inside should be raw still.
Remove the tuna from heat and drain on a paper towel if cooked in oil.
Slice each piece of tuna on a bias cut across the grain into very thin slices.
1/2 cup mayonnaise-preferably homemade
1 clove garlic- minced
1 Tb. Sesame oil
A few drops of soy sauce to taste
1 Tb. Wasabi
Whisk all ingredients together. This can be done a day or two ahead.
Assembling the Tuna Stack
Get the following ready:
Thinly slice an English cucumber on an angle to produce oblong circles
Thinly cut a scallion lengthwise into 2 inch long pieces
Peel and cut a carrot into matchstick size pieces
Peel and cut ¼ cup Diakon radish into matchstick size pieces
A few sprouts
Put a cucumber slice down followed by each of the julienned vegetables in the
order given. Top this with a spoonful of wasabi Aioli then a slice of tuna and
repeat the whole process.
To serve, drizzle a little soy sauce on the plate, center a stack on it and sprinkle
a garnish of sesame seeds on top.
Asian Mixed Greens
2 bags of mixed greens from the grocery store - the Asian blend is lovely if
you can find it.
2 oranges zested - save the oranges -one for juicing and one for the salad
One cup of shredded Napa cabbage
Fried bean threads- directions to follow
frac14; cup Balsamic vinegar
frac14; cup honey
Juice of one orange
Zest of two oranges
frac12; cup vegetable oil
1 Tb. Sesame oil
1 clove garlic minced
2 Tb. Soy sauce
To assemble the Salad, put the greens, Napa cabbage and orange segments in a
bowl. Pour half the dressing over and toss well. Adjust dressing to taste. Put
salad on plate and garnish with spicy bean threads. Recipe to follow.
Spicy Bean Threads
Heat 1 inch of oil in a large skillet over medium-high heat. When oil is hot
add a small handful of bean threads. They will immediately expand. Remove from
heat and drain on paper towel. Sprinkle with a Thai spice blend available in
the spice section of a grocery store.
6 duck halves- roasted and boned- directions follow.
Ginger Plum Glaze
1 lb. Plums - pitted and chopped roughly
2 Tb. Peeled chopped fresh ginger
1 tea. Powdered ginger
1 tea. Chinese five spice
Salt to taste
Put all the glaze ingredients into a heavy saucepan and cook over medium-low
heat for 30 minutes, stirring often so it doesn't burn. The glaze can be made
up to one week ahead. Preheat oven to 400 degrees and put a rack in the center.
Put cooked and boned duck halves skin side upon a sheet pan lined with foil and
sprayed with nonstick spray. Brush each duck liberally with ginger-plum glaze.
Bake glazed duck about twenty minutes or until hot and a little crispy on top.
Stir Fried Vegetables
2 carrots- peeled and sliced on an angle into ovals
frac12; head Bok Choy- sliced thin
frac12; head Napa cabbage- sliced thin
1 bunch green onions- cut into one inch lengths
frac12; lb. Shitake mushrooms- stems removed and sliced thin
1 red pepper- stemmed, seeded and sliced thin
1 Tb. Peeled chopped fresh ginger
1 Tb. Chopped garlic
A splash of soy sauce
A splash of Sake or sherry
Salt and lots of black pepper
Heat wok to high heat. Add enough veg. Oil to coat bottom of wok. Add a few drops
of sesame oil. Add ginger and garlic and move it around with wooden spoon for
30 seconds. Add mushrooms stir for 30 seconds, add carrots, stir for thirty seconds,
add peppers, stir for thirty seconds then add remaining vegetables. Season with
a pinch of salt and a gracious sprinkle of pepper. Stir well then add a splash
of soy and sake. Put a lid on the wok and turn heat down to medium heat. Allow
vegetables to steam for a few minutes or until just tender.
Scallion Wild Rice
Cook a package of your favorite wild rice blend according to package directions,
substituting chicken stock for water. When it is all done, stir ¼ cup
thin sliced scallions into rice just before serving.
Key Lime Cheesecake
1 9 inch graham cracker crumb pie crust
12 oz. cream cheese- at room temperature
2 Eggs at room temperature
frac14; cup key limejuice
1 Tb. Key lime zest
Preheat oven to 325 degrees with rack in the center.
Mix the cream cheese in a bowl until soft and smooth. Add sugar and mix until
smooth again. Scrape down sides of bowl and mix well after each addition. Add
eggs one at a time. Add key lime zest and juice. Mix well at low speed until
smooth then pour into the crust and bake at 325 degrees about 45 minutes or until
set in the center. Cool and serve with whipped cream and a key lime wheel garnish.
Seafood Paella~ Valencia style rice with chicken sausage, shrimp and mussels.
Mixed Greens ~ Baby greens tossed with roasted red peppers, croutons and Manchego
cheese with a sherry vinaigrette.
Bistecca ~ Thin sliced steak breaded and lightly fried, served with a moularde
of tomatoes, cucumbers, red onions and basil.
Vegetable of choice such as braised spinach, green beans pepperonata, vegetable
Cinnamon Chocolate Mousse Torte
Pastel de Pecan or Cheesecake