The follow recipe is an adoption of “chicken long rice,” a frequent accompaniment to roast pig at a luau. Although Chinese in origin, this dish has been enthusiastically adopted by all Hawaiians. “Long rice” refers to bean-thread noodles that are cut into short lengths. We eliminated the chicken traditionally included in this recipe to make it a lighter side dish for our Grilled Teriyaki Pork Chops with Pineapple Papaya Relish.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
6 ounces bean-thread (cellophane) noodles
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced
thin
1/2 cup thinly sliced onion
a 1 1/2-inch cube fresh gingerroot, peeled and cut into julienne strips
2 tablespoons vegetable oil
2 cups chicken broth
1 cup water
1/2 cup shredded carrot
3 scallions, cut into 1-inch sections and sections cut into julienne strips
DIRECTIONS
In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths.
In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions.
Can be prepared in 45 minutes or less.
Makes about 3 cups.
INGREDIENTS
1 cup dried sour cherries
1 cup water
two 8-ounce packages cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juices
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly grated lime zest
scones or crackers as accompaniments
DIRECTIONS
In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
Serve spread with scones or crackers.
Bianco
Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called “white” because it is made without tomatoes.
Makes 4 to 6 servings.
INGREDIENTS
- 2 tablespoons unsalted butter
-
3 tablespoons extra-virgin olive oil
-
2 medium onions, halved and thinly sliced
-
8 to 10 garlic cloves, to taste, chopped
-
6 to 8 medium waxy potatoes, to taste, peeled and cut into large cubes
-
salt and freshly ground black pepper to taste
-
2 1/2 to 3 pounds grey mullet or whiting, cleaned and gutted
-
juice of 1 lemon
-
3 tablespoons chopped fresh flat-leaf parsley for garnish
DIRECTIONS 1. Heat the butter and 1 tablespoon of the olive oil together in a large
stewing pot or Dutch oven. Add the onions and garlic and cook over medium-low
heat, stirring, until softened, about 5 minutes. Add the potatoes, season
with salt and pepper, and cook, stirring gently, until the potatoes are about
half cooked, 10 to 12 minutes.
2. Place the fish in the pot over the potatoes, drizzle with the remaining 2
tablespoons olive oil, and add enough water just to cover the fish. Season
with salt and pepper. Place the lid partially over the pot and simmer over
medium-low heat until the fish is flaky and the liquid almost gone, about 20
minutes. Adjust the seasoning, pour in the lemon juice, and garnish with
chopped parsley. Serve hot.
Serves 6 as a first course.
INGREDIENTS
1/2 pound sea scallops
1/4 teaspoon salt
1/4 cup soft tofu (preferably silken)
1/4 cup cooked corn
1/4 cup minced red bell pepper
3 tablespoons minced scallion
2 tablespoons finely chopped fresh coriander
eighteen 3- to 4-inch round won ton or dumpling or gyozo wrappers,
thawed if frozen
cornstarch for dusting tray
sesame vinaigrette
DIRECTIONS
Discard small tough muscle from side of each scallop and in a food processor purée half scallops with salt. With motor running add tofu in a stream and blend until just combined.
Transfer scallop mousse to a small bowl. Chop fine remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.
Put about 1 tablespoon filling in center of 1 wrapper and moisten edge of wrapper. Gather edge of wrapper up and around filling, pleating edge. Gently squeeze middle of pot sticker to form a waist, keeping filling level with top of wrapper. (Pot sticker will resemble a sack filled to top.)
Make 17 more pot stickers in same manner and arrange on a tray dusted lightly with cornstarch. Pot stickers may be made up to this point 1 day ahead and chilled, covered with plastic wrap.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and fry pot-sticker bottoms until golden, about 1 minute. Add water and steam pot stickers, covered, 3 to 4 minutes, or until filling is springy to touch. Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped.
Serve pot stickers with vinaigrette and garnish with coriander.
Serves 6 as a first course.
INGREDIENTS
1 1/2 tablespoons drained bottled horseradish
1 1/2 tablespoons creole mustard or dijon mustard
3 tablespoons distilled vinegar
1 teaspoon paprika
1/2 teaspoon salt
cayenne to taste
1/3 cup vegetable oil plus additional for frying
2 scallions, chopped fine
1 celery rib, chopped fine
1 pound shelled crawfish tails, thawed if frozen and drained
all-purpose flour seasoned with salt and pepper for dredging
4 cups shredded romaine
2 cups shredded radicchio
DIRECTIONS
In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Rémoulade may be made 1 day ahead and kept chilled, covered.
In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390°F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain.
In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with rémoulade.
