Your Life A to Z Recipe: , September 9, 2013 Crab Fried Rice and Roasted Jidori Chicken

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by By: Chef Matt Carter, The House Brasserie

azfamily.com

Posted on September 9, 2013 at 6:00 AM

Updated Monday, Sep 9 at 12:56 PM

Your Life A to Z Recipe: Monday , September 9, 2013

Crab fried rice

By: Chef Matt Carter

serves 4-6

Fried rice sauce
1 cup soy

1 cup water
1 lrg ginger
10 cloves garlic
1/4 cup honey
1/4 cup mirin
1/4 cup rice wine vinegar
1 tbls sweet condensed milk
1 tbls aji amariilo paste or siracha sauce


4cups Cooked basmati rice
4oz crab
roasted peppers
sliced scallions
6 mollet eggs
1/4 cup kew pie or regular mayo

1 lime for zest

 

For fried rice sauce combine everything in blender and blend then pass threw strainer.

Cook basmati rice in rice cooker the night before and place on sheet pan in refrigerator to dry out. For mollet eggs add to pot just to cover eggs. Turn on high and when come to a boil turn off and cover for 6 minutes then add ice to cool down.

Clean and discard the whites.

For peppers toss in oil and roast on grill, cool and clean. 

For fried rice get non stick pan hot coat bottom lightly with oil and add rice. Once rice gets crispy add your peppers then add fried rice sauce.

Cook sauce down then add kew pie or regular mayo mix together add crab then scallions.

To serve put in bowl garnish with mollet egg and lime zest.

 

Roasted jidori chicken, Italian farro risotto,
grilled mushrooms, roasted brussel sprouts

crecsenza, madeira glaze.

Serves 4-6

4-6 ½ pound chicken breast

brussel sprouts

king oyster mushrooms

1pound cooked farro (risotto style)

2 cups madeira

1 cup honey

¼ cup crecsenza cheese

10 cloves garlic

2-3 sprigs thyme

1 bay leaf

2qts chicken stock

¼  cup creme fraiche

¼  grated parm

¼ pound butter

2 shallots

1 cup evoo

salt and pepper

 

Dice 1 shallot and 5 garlic cloves sweat until translucent.

Add 2 cups farro carmelize then add madiera to deglaze.

Cook Madiera down then slowly add chicken stock. Keep adding chicken stock and constantly stirring till farro is cooked.

When farro is finished add your butter, creme fraiche and parmesan.

For madiera glaze in a sauce pot take the rest of the shallots and garlic and dice then add to pan to sweat. Add madiera and let reduce.

After madeira reduces add honey, thyme sprigs and bay leaf and let reduce a little.

 For mushrooms split in half season with evoo and salt and pepper.

Place them on grill till cooked flipping once.

Brussels season with evoo and salt and pepper and roast in oven at 450 for 20 min.

Sear chicken and finish in oven at 350 until done.

Place risotto on plate, slice breast on top then add mushrooms and brussel's to dish then sauce.

 

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