Emmy-award winning chef Ming Tsai of Blue Ginger Restaurant has a flair for taking the best ingredients from the East and marrying them to the West to create recipes which will make all your taste buds sing. Check them out here:
ASIAN GAZPACHO
Serves 4
INGREDIENTS
1 large cucumber, peeled, seeded, and roughly chopped
4 large, very ripe tomato, roughly chopped
1/2 small red onion, roughly chopped
1 serrano chile, stemmed
2 garlic cloves
1/2 tablespoon finely chopped fresh ginger
1/4 cup rice wine vinegar
Juice of 1 lemon
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1 tablespoon sambal oelek
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup Thai or sweet basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
DIRECTIONS
In a food processor, combine the cucumbers, tomatoes, and onion and puree, working in batches if necessary. Add the chilies, garlic, and ginger and puree. Add the vinegar, lemon juice, soy sauce. Worcestershire sauce, sambal oelek, and olive oil and pulse to puree. Season to taste with the salt and pepper. Add the basil, cilantro, and mint and pulse just to incorporate and chop the herbs finely. Correct the seasonings, transfer to a medium bowl, and store, refrigerated, at least 4 hours and preferably overnight to allow the flavors to blend.
SHRIMP SATAY WITH CITRUS HERBAL TEA RUB
Serves 4
INGREDIENTS
8 large shrimp, tail-on, shelled and deveined*
4 tablespoons citrus herbal tea rub*
Juice of 1 lime
4 wooden skewers, pre-soaked in water
DIRECTIONS
Butterfly shrimp and skewer. Coat shrimp with the citrus herbal tea rub. Grill 2 minutes per side. Squeeze with fresh lime juice. Garnish gazpacho with shrimp skewers.
Suggested wine pairing: Champagne Veuve Clicquot Brut
GRILLED NATURALLY FED RIB EYE STEAKS MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES
INGREDIENTS
4 each rib eye steaks, 10-12 ounces, prefer thick
1 cup extra virgin olive oil
» cup minced garlic
1 tablespoon minced ginger
1 bunch mint, picked, chopped (save 4 sprigs for garnish)
1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish)
1 tablespoon fresh thyme, minced
Zest and juice of one lemon
1 tablespoon sugar
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/2 pound of mesclun
DIRECTIONS
Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mixture. Season the steaks and grill on both sides, about 8-10 minutes. Slather the steak with the herb mixture frequently. Let steaks rest 5 minutes before serving.
Suggested wine pairing: Newton Cabernet Sauvignon Le Puzzle
5 SPICE STEAK FRIES
INGREDIENTS
3 large Idaho potatoes, skin on, cut into wedges (1/2-inch sides), soaking in ice water
1 tablespoon Chinese Five spice
3 tablespoons kosher salt
2 tablespoons Canola oil
DIRECTIONS
Prepare a hot, clean, oiled grill. Mix the Chinese Five spice and salt together. Drain potatoes well and pat dry. Toss potatoes in oil so lightly coated, then toss with the seasoned salt mixture. Grill potatoes, allowing to color well on all sides. Move fries to cooler part of grill and allow to finish cooking over medium-high heat for an additional 8-10 minutes.
SHOPPING INFORMATION
Some of the freshest shrimp out there are available from Contessa. Their frozen shrimp are already peeled and cleaned and Ming recommends their 8-12 boxes- these shrimp are incredibly large and very sweet.
For steaks, Ming suggests Niman Ranch. They produce naturally fed meats of amazing quality and superior taste, achieved through their strict protocol that includes treating their animals humanely, feeding them all-natural feeds, and allowing them to mature naturally.
To find out more about the citrus herbal tea rub, as well as additional Ming Tsai rubs, sauces and flavored oils are available at Ming.com.