Need Help with Recipes - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Need Help with Recipes (/showthread.php?tid=77016) |
Need Help with Recipes - Old Bay - 02-22-2009 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!! Re: Need Help with Recipes - Gourmet_Mom - 02-22-2009 I'm no help at all here, but sure do envy your dinner guests! It sounds wonderful already! Re: Need Help with Recipes - bbally - 02-22-2009 I do a cabernet reduction sauce for Beef Tenderloin that would do well with most steaks Re: Need Help with Recipes - Harborwitch - 02-22-2009 I have a wasabi lime mustard - I could bring the jar along . . . I'll look and see what recipes I have hanging out. Re: Need Help with Recipes - Old Bay - 02-22-2009 Quote: You are too much!!--We have to get together!! Re: Need Help with Recipes - cjs - 02-22-2009 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!" - - - - - - - - - - - - - - - - - - - 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 ------- 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. |