Celebrate with Ming Tsai’s yummy sliders, appetizers

To prepare the beef tenderloin:
Preheat oven to 450 degrees F. Season the beef with salt and coat with tea rub.

Heat a large, ovenproof sauté 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 to 125 degrees F. For medium-rare: 125 to 130 degrees F.

To make the tea rub:
Mix all ingredients together.

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.

Fill heavy medium pot one-third full with oil and heat over high heat to 300 degrees 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.

Bring vinegar to a simmer, add peppercorns and sugar. Pour over cucumbers and onions. Season to taste. Cool to room temperature then refrigerate overnight.

To make the shrimp toast:
Fill a fryer or a heavy medium pot one-third full with oil over high heat to 350 degrees 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 and 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.

To prepare the shrimp mousse:
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. Makes about 1 cup.

To make the chicken satays:
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 and grill for about 4 to 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.

To make the spicy almond sauce:
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.

To make the crostini:
1. Preheat oven to 325 degrees 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 to 2 minutes.

4. To serve, put a little apricot chutney on top of each crostini and enjoy, being careful of the hot plate.

To make the sweet and sour apricot chutney:
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. Makes 4 cups.