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02-22-2009, 04:25 PM
Re: (...)
Does anybody have anything like???---
1. Wasabi/lime sauce to go with a cold seafood platter
2. Red wine marrow reduction to go with a beef tenderloin
We are planning a dinner party for May. If you are in the area--you're invited!!
"He who sups with the devil should have a. long spoon".
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I'm no help at all here, but sure do envy your dinner guests! It sounds wonderful already!
Daphne
Keep your mind wide open.
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I do a cabernet reduction sauce for Beef Tenderloin that would do well with most steaks
Chef de Cuisine
The Cowboy and The Rose Catering
USMC Sgt 1979-1985
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I have a wasabi lime mustard - I could bring the jar along . . . I'll look and see what recipes I have hanging out.
You only live once . . . but if you do it right once should be enough!
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Quote:
I have a wasabi lime mustard - I could bring the jar along . . . I'll look and see what recipes I have hanging out.
You are too much!!--We have to get together!!
"He who sups with the devil should have a. long spoon".
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Here's one that is tasty, Bill -
* Exported from MasterCook *
Wasabi Paste Dipping Sauce
1 tablespoon chopped root ginger
2 tablespoons "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste
1 clove garlic
2 teaspoons sugar
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon lemon juice
OR
1 tablespoon lime juice
Place all ingredients in food processor, mix well and strain.
Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces.
---
another that we just love is a little different, but we use it with just about everything.
* Exported from MasterCook *
WASABI OIL*****
2 T. hot wasabi paste
1/2 Tbsp sugar
1/2 T. mirin
Cold water
1/4 c canaoloa oil
In a bowl, combine wasabi paste, sugar & mirin.
Quickly whisk in oil.
A purée consistency is ideal.
Description:
"This is wonderful and not overwhelmingly hot!"
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Also, here's a sauce we did years ago for an apprenticeship dinner and has been a family favorite ever since.
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
1 3/4 c Beef stock
3 Tbsps butter
4 6- to 8-oz. filet mignon steaks, ~1" thk
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1/4 c shallots, chopped
1 c heavy cream
3 Tbsps cognac or brandy
2 Tbsps green peppercorns in brine, drained
Boil stock in pan till reduced to 3/4 cup, about 7 min.
Meanwhile, melt butter in large skillet over med-high heat.
Season steaks w/salt & pepper.
Cook steaks to desired doneness, ~4 min. per side for med-rare.
Transfer steaks to plate (do not clean skillet)
Add chopped shallots to same skillet and sauté 2 min.
Remove from heat.
Add reduced beef stock, the cream, cognac or brandy and green peppercorns.
Boil till mixture thickens to sauce consistency, ~6 min.
Season sauce to taste w/pepper.
Spoon sauce over steaks & serve.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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