6 Second Recipes for Thanksgiving
- Nov 24 '15
POUCHED RAMEN AND SHRIMP
2 cups of chicken broth
4 tablespoons of mirin
2 tablespoon of soy sauce
Juice of half a lime
1 teaspoon of fish sauce
2 teaspoons dark sesame oil
1/2 teaspoon of chili garlic sauce
2 package Ramen noodle
1/2 cup shitake mushrooms, stem removed and sliced
10 large raw shrimp, peeled and deveined
2 small shallot, thinly sliced
1/4 cup scallion, thinly sliced
Preheat oven to 400 degrees F.
In small bowl, combine broth, mirin, soy sauce, lime juice, chili garlic, fish sauce and sesame oil.
On a sheet pan, place a sheet of foil down for each pouch. Over the foil, lay a piece of 11x 15 piece of parchment. Break ramen noodles and lay evenly on parchment. Add the rest of the ingredients on noodles. Slightly lift sides of foil to create a bowl like shape. Pour in liquid all over noodles. Bring top of parchment paper together and fold. Fold each side of parchment paper, making sure not to leak any liquid. Bake for 15 to 20 minutes.
To serve place pouch on a serving plate and open parchment or pour contents into a bowl. Garnish with cilantro and serve.
2 tablespoons mayonnaise
2 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon fresh ginger, grated
1 large garlic clove, grated
1 teaspoon sesame oil
1/2 teaspoon Siracha
4 tablespoon of water
1/4 cup vegetable oil
2 Persian cucumbers
1 tablespoon sesame seeds
3 cups of baby greens, washed and dried
¼ cup of cilantro, leaves only
½ teaspoon Salt
freshly ground pepper
In a blender, add the mayonnaise, rice vinegar, soy sauce, honey, ginger, sesame oil, garlic, chili sauce and vegetable oil. Mix on medium high until well combined. Pour dressing into a spray bottle.
With a mandolin, julienne the cucumber. Toss cut cucumber, sesame seeds, cilantro and baby greens. Season with salt and pepper. Plate salad on a serving plate, then spray with dressing. Serve.
BROWNIE CAKE WITH RASPBERRIES
1 box of browine mix
2 cups of fresh raspberries
4-5 Tablespoons of fine sugar
1/2 teaspoon of sea salt
Make brownie mix according to package, add an additional egg and substitute the water for milk. Bake in a 8x8 pan. Let brownies cool.
Place raspberries, sugar and salt in a blender. Puree until smooth.Pour into a sieve and push through with a rubber spatula. Discard seeds.
Cut out 4 -3” round circles from brownie pan. On a desert plate pour raspberry coulis in center of plate. Place brownie on top of sauce. Dollop with heavy cream. Garnish with fresh raspberries on the side.
Raspberry coulis can be made 3 days in advance and stored in refrigerator.
FRESH WHIPPED CREAM
1 pint of heavy cream
1 teaspoon of good quality vanilla
Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1-2 minutes.