Tuesday, April 14, 2009

The Next Food Network Star: Karen's Kitchen

I applied to be the Next Food Network Star and submitted the following video...Although I am flattered I was chosen as a semi-finalist; I was not chosen to be on the show this year but stay tuned...I'm not giving up...

In the meantime, check out my video-recipe and let me know what you think...

Ingredients: Fish
• ¾ lb sushi grade salmon
• ¾ lb sushi grade yellowtail
GREEN ROASTED MINT Tea-soning (Tea + Seasoning = Tea-soning)
Note: Reserve 2 TBS of Tea-soning for stir fry
o 2 ½ TBS sesame seeds
o 1 TBS wasabi powder
o 1 TBS salt
o 1 TBS pepper
o 1 TBS ginger, grounded
• 1 ½ TBS olive oil
• 4 cup spinach

Ingredients: Veggie Stir Fry
• 2 TBS olive oil
• 1 medium red onion, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 can baby corn, washed
• 2 cups shitake mushrooms, sliced
• 2 cups edamame, shelled
• 1 cup Daikon (Japanese Radish), Julienne chopped
• 1 cup carrots. Julienne chopped
• ½ cup soy sauce
• 2 TBS GREEN ROASTED MINT Tea-soning, reserved from above fish rub
• ¼ cup toasted sesame oil
• 2 TBS fish sauce
• 1 TBS Sriracha, hot sauce
• 1 TBS corn starch
• 1 TBS fresh ginger, minced

Prep Time: 15 - 20 min / Cook Time: 10 minutes
Serving Size: 4
1. Wash and pat dry sashimi
2. Hand craft Tea-soning: Grind GREEN ROASTED MINT tea and blend tea with the rest of seasonings sesame seeds, wasabi powder, salt, pepper, and ginger.
3. Rub tea-soning all over fish and set aside to tenderize, reserving 2 TBS for sauce.
4. Meanwhile, heat olive oil in a large wok over medium-high heat. Add onions and cook until soften, add bell peppers, corn, mushrooms, edamame, jicama and carrots and sauté for 3-4 minutes.
5. In a small mixing bowl, combine soy sauce, toasted sesame oil, fish sauce, Srirachi, corn starch, ginger and reserved GREEN ROASTED Tea-soning. Divide sauce in half. Add half sauce to stir fry and cook for another 2 minutes. Reserve other half of sauce to drizzle over fish.
6. In a medium skillet, heat olive oil over medium-high heat. Add fish and sear each side for 1-2 minutes, leaving middle raw. Remove from skillet, let sit for 2-3 minutes and thinly slice fish going against the gain at an angle.
7. To plate, place 1 cup of spinach on one side of 4 plates. Top spinach by alternating seared salmon and yellowtail, about 3-4 pieces salmon and 3-4 pieced yellowtail. Place stir-fry veggies on other side of plate and drizzle with reserved sauce.

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