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					                                                                                        Recipe
ROCK AND ROLL SUSHI
5 oz Yellowtail             25 oz Sushi Rice
5.5 oz Barbecued Eel        2 1/2 sheets Nori
4.75 oz Avocado             2 oz Wasabi
0.75 oz Black & White       3 oz Shoga
     Sesame Seed            5 oz Kikkoman Soy Sauce

DIRECTIONS
1.     Place the half nori sheet on mat and cover with the rice needed for a roll and work to an
       even layer all over.
2.     Pick up the nori and rice and turn over
3.     Place the roll contents (Unagi, Yellowtail and Avocado) onto the nori part
4.     Carefully roll making sure that nori and rice edges meet up with each other. Firm and
       shape the roll in the sushi mat.
5.     Open up the mat and sprinkle roll with the black and roasted sesame seeds.
6.     Close mat and again firm up.
7.     Remove and slice accordingly, then serve.
Yields: 5 Rolls



CHEESE TORTELLINI WITH BASIL PESTO
TORTELLINI
30 oz Tortellini Pasta
2 oz Pecorino Cheese, Shaved
2 oz Cream
2 oz Pesto Sauce

PESTO SAUCE
2 oz Fresh Basil
1.5 oz Pine Nuts, Lightly Toasted
1.5 oz Italian Pecorino Romano, Grated
2/10 oz Black Pepper, Freshly Ground
2 oz Butter, Whole, Room Temperature
1 oz Garlic Cloves
12 oz Extra Virgin Olive Oil


TORTELLINI DIRECTIONS                          PESTO SAUCE DIRECTIONS
1.     Cook Cheese Tortellini in salted        1.   Blend ingredients well
       water for 2 minutes                     2.   Cover, Refrigerate
2.     Toss in Pesto Sauce and Cream           3.   Cook
3.     Serve with Shaved Pecorino
Yield: 10 Portions



                                                                             Your Land and Cruise Specialist
                                                                                       Recipe

SHRIMP, SCALLOPS AND RED SNAPPER CEVICHE
10 oz Shrimp 25/30 PD Sliced in
Half Longwise (Blanched)
10 oz Bay Scallops (Blanched)
20 oz Red Snapper 0.3 oz Cube
(Blanched)
2 oz Red Onions Finely Sliced
0.5 oz Cilantro Finely Chopped
0.3 oz Chives Finely Chopped
8 oz Lemon Juice
2 oz Dry White Wine
3 oz Orange Segment
Salt and Black Pepper – to taste

DIRECTIONS                               4.   Gently Mix Seafood and with All Ingredients
1.   Mix Lemon Juice White Wine          5.   Season To Taste
2.   Mix all Seafood and Fish Together   6.   Refrigerate and Marinate for 4 Hours Minimum
3.   Add Cilantro and Chives             7.   Garnish with Orange Segment

Yield: 10 Portions



CHAR SUI RICE NOODLES
2 oz BBQ Pork, Sliced Thin               .2 oz Green Scallions, Sliced
1 oz Rice Noodles, Flat                  .2 oz Shallots, Fried Crispy
1 oz Bok Choy Baby, Cut in Quarters      6 oz Chinese Pork Broth, Needs to
1 oz Chinese Cabbage, Sliced             be Full Bodied

DIRECTIONS
1.   Place Rice Noodles into a Noodle Basket, Heat up in Pork Broth
2.   Place Bok Choy, Chinese Cabbage and Roasted Port in Noodle Basket and Heat in Pork
     Stock
3.   Place Rice Noodles in Noodle Bowl, Top with Cabbage, Bok Choy and Pork as Pictured
4.   Top off with Pork Broth, Garnish with Green Scallions and Fried Shallots
5.   Serve with Chop Sticks
Yield: 1 Portion




                                                                             Your Land and Cruise Specialist
                                                                                           Recipe
STEAMED SEABASS with Shitake Mushrooms and Scallions
40 oz Seabass, 2 X 2 oz Pc,                2 oz Sesame Oil
Seafood Marinade                           3 oz Cantonese Brown Gravy
5 oz Shitake Fresh, Remove Stem            2 oz Soya Sauce
1 oz Ginger Julienne                       1 oz Cilantro Fresh
1oz Leeks Julienne                         3 oz Dry Sherry
1 oz Green Onion Julienne                  SQ Black Pepper

DIRECTIONS
1.    Rub Fish with Salt, Pepper, 1/2 Sesame Oil and 1/2 Dry Sherry
2.    Please on a Steamer Tray, Steam for 4 Minutes
3.    Heat a Wok, Add Oil, Sauté Shitake Mushroom until Colored, Add Sesame Oil, Soya Sauce,
      Dry Sherry, Cantonese Brown Gravy
4.    In a Clean Wok, Heat Oil (Very Hot) Add Green Onions, Ginger and Leeks Fry till Crispy
      and Golden Brown, Add Black Pepper
5.    Plate Steamed Seabass as Pictured, Top with Shitake Mushrooms, Pour over Sauce
6.    Finish with Hot Oil and Green Vegetable Mix Over Top of Fish, Garnish with Cilantro
Yield: 10 Portions


NEW ENGLAND CLAM CHOWDER
.5 gal New England clam chowder                   1/3 oz Marjoram fresh, chopped
1 tbsp Chives chopped                             5 cans Clam Meat in juice @ 1 qt 14 oz can
2 lb 2 oz Onions, diced                           7 cans Clam Juice @ 1 qt 14 oz can
2 lb 2 oz Celery branch, peeled, diced            16 oz Cream
6 lb 8 oz Potato, diced                           1 oz Parsley chopped
1 lb 5 oz Butter, clarified                        SQ Salt
1 lb 12 oz Flour, sieved                          SQ Freshly Milled White Pepper

DIRECTIONS
1.    Put clarified butter into pot and add
      marjoram, onions and celery.
2.    Sweat on high temperature: no color.
3.    Dust with sieved flour.
4.    Add clam juice in a stream and stir with
      large whisk well so flour does not clump.
5.    Add clam meat.
6.    Simmer moderately for 25 minutes,
      stirring often.
7.    Add drained potatoes and cook until
      potatoes are cooked, but firm.
8.    Finish with cream and parsley.
9.    Check and adjust seasoning.
10. Stir well before each serving and ladle soup into dish.
11.   Garnish with chopped chives.
Yield: 10 Portions                                                              Your Land and Cruise Specialist

				
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posted:9/9/2011
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