Hello all you wonderful yacht chefs doing the deed and making the feed!!! I have three nice appetizers here for you to try. Relatively simple, fun to make and many ways to create, re-create, inspire and present. The Cashew Chicken Spring Roll is a crunchy way to add fun crouton style crunch to an Asian salad. Here is a great recipe to try!
CASHEW CHICKEN SPRING ROLLS & SAKESOYAKI SAUCE (One of my Signature Sauces)
Ingredients- Cashews-roasted-unsalted, Wonton Wrappers, Carrots, Chinese Cabbage, Red Cabbage, Red Pepper Julienne Fine, (Optional add Nori strips), Mai Fun Noodle rehydrated, Fish Sauce, Bean Sprouts, and Scallions.
SAKESOYAKI SAUCE- 1/2 C Soy Sauce, 1/4 C Sake, 1/4 C Sugar, 1/4 C Mirin, 1/4 Rice Vinegar, (2) Scallions cut into coins, 3 tsp Minced Ginger, 1 T White Toasted Sesame Seeds, 1 tsp Black Sesame Seeds, (Optional 1/2 tsp Hon Dashi)- First combine sugar and sake and reduce 1/3 add all other ingredients on med to low heat, simmer gently for 5 minutes-cool and reserve)-Finish with fresh Scallion Coins- (If you do not need this much sauce use the N/O method- new divided by the old amount)
BUTTER PECAN SHRIMP SKEWIE & BUTTER PECAN ICE CREAM
Ingredients-16-20 Shrimp, Butter, Pecan Meal, White Pepper, Salt, Honey and Egg Wash (milk or cream with scrambled raw eggs)- Serve on smaller skewers coming out of a elongated shot glass of Butter Pecan Ice Cream...you wont believe the warm crunch and the cool ice cream really compliment each other. I will let you figure out how to get this shrimp put together with your SBP.
CHILI-LIME SALMON SATAY & THAI CHILI SAUCE
Ingredients: Salmon or Smoked Salmon- (Fresh Salmon is a pinch more difficult to keep from falling apart on the skewer. If you only have a limited supply you must DIRTFT it! (do it right the first time). Getting just the right amount of doneness is key here. Lime juice, Lemon Juice, Garlic, Ginger,Chili Spice (your taste), (Thai Sweet Chili Sauce added opens up a wonderful flavor profile here too).
THAI CHILI SAUCE- Orange Juice, Lime Juice, Orange Marmalade, Crushed Red Pepper Flakes, Fish Sauce, Scallions, and Sesame Oil Touch
Well I hope you have as much fun as I do in putting these fun appetizers together, if you get that chance and go for it post a photo on Dockwalk with your prized concoction and look for my new book coming out called: Chef Peter Ziegelmeier's Dreams of A Yacht Chef-Food For Thought will be available on Xlibris.com at the end of March.....its a first edition or you can contact me direct at firstname.lastname@example.org and reserve yours today! Bon Apetit from Chef Peter Z from the Sea!!!
BTW- what fun an exciting appetizers have you created recently. What are your signature dishes or sauces?