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Gourmet Chef Recipes - January 11, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Japanese cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Cucumber and Crab Salad
 
 
 
Ingredients -
 
4 unpeeled Cucumbers, thinly sliced
1 tablespoon Salt
1 6-ounce can Crab, or use fresh

Dressing:
1/4 cup Light Soy Sauce
1/8 cup Rice Wine Vinegar
1/2 tablespoon Sesame Oil
pinch of Sugar
 
Preparation:
 
Mix the cucumbers with the salt. Place in a colander, and let drain for about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab. Make a dressing of the light soy sauce, rice wine vinegar, seasame oil, and sugar. Toss with the crab and drained cucumber, and serve.
 
 

Ginger Soy Salmon with Soba Noodles
 
 
 
Ingredients -
 
4 tablespoons Japanese soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon finely grated fresh ginger
16 snow peas—ends trimmed
1 red pepper (capsicum)—julienned
3 scallions (spring onions)—white stems only, sliced in half on the diagonal
2 x large square pieces of aluminum foil
2 x 6 oz (180g) salmon fillets (preferably wild salmon)
6 oz (180g) dried soba noodles
 
Preparation:
 

PREHEAT the oven to 225°C/440°F. MIX together the soy sauce, mirin and ginger in a bowl until well combined. ARRANGE the vegetables evenly in the center of each piece of foil and place a salmon fillet on top. SPOON equal amounts of the soy mixture over each. FOLD the foil over the fish and vegetables and seal the parcels (folding the edges together tightly). COOK the parcels directly on the oven rack for 15 minutes. COOK the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate. TRANSFER the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.

Variation: Replace the salmon fillet with fresh tuna and use somen noodles instead of soba.

 
 

Gingered Snow Peas With Tofu And Cashews
 
 
 
Ingredients -
 
2/3 cup Raw Cashews, or Unsalted Dry Roasted Cashews
12 ounces Preseasoned Baked Oriental-style Tofu, cut into 1/2-inch cubes
12 ounces Snow Peas, stemmed and tough strings removed
2 tablespoons Tamari or Low-Sodium Soy Sauce
3 tablespoons peeled and finely grated Fresh Ginger
 
Preparation:
 
Preheat oven to 350F. Spread cashews on baking sheet; bake until lightly toasted, 10 to 12 minutes; stir occasionally.

Meanwhile, spray large nonstick skillet or wok with cooking spray, and heat over medium-high heat. Add tofu, and cook, turning often, until lightly browned, about 5 minutes. Put in bowl.

Add snow peas to skillet, and stir-fry 1 minute. Add 3 Tbs. water, tamari and ginger. Stir-fry 1 to 2 minutes. Cover, reduce heat to medium and cook 1 to 2 minutes, or until peas are tender.

Stir in tofu and cashews, and heat through. Serve warm.