Cilantro

by Chef Al Levinsohn Wednesday, April 25, 2007 Serves 4 Ingredients 4 each, 7 ounce salmon filet  4 teaspoons ginger pepper mixture (equal parts grated ginger and cracked black pepper) Kosher salt and white pepper to taste 2 teaspoons olive oil 6 ounces ginger vinaigrette 1 cup steamed white rice (warm, ready for service) 1 cup julienne mixed vegetables Garnish 12 each, won ton skins (thin sliced and fried crisp) 1 each, scallion sliced thin Black sesame seeds Chili oil Cilantro sprigs Ginger vinaigrette 1 teaspoon fresh ginger, minced 2 teaspoons shallots, chopped 2 teaspoons rice vinegar 1 teaspoons lime juice 1 teaspoons soy sauce 1/2 cup cilantro, rough chopped 1 teaspoon sesame oil 1/2 cup olive oil Kosher salt and pepper to taste Directions 1. Combine all ingredients in a blender except oils and salt and pepper.

Kodiak Scallops Ceviche Cocktail Serves 4 Ingr ed ients 1 pound Kodiak Sea Scallops – cup fresh-squeezed grapefruit juice 1 lime, juiced 2 ounces Tequila 1 ounce olive oil – bunch...

Ingredients: 1 braised pork shank, shredded 1 whole package of won ton wrappers (20 individual pieces) 1 cup of jalapeno jack cheese, shredded 1 whole avocado, sliced 1 small jar of plum sauce 1 bunch of cilantro 1 medium peeled yellow onion 1 cup of sour cream Procedure: 1. After braising pork shank for your entrA?e, remove the extra shank and shred meat off bone with two forks, reserve. 2. Place oil into a deep frying pan, add oil and heat to 350 degrees, fry won ton wrapper until it turns golden brown.

Bulgogi Pho (Serves 4) Ingredients: 5 Tsp soy sauce 1 tsp sesame oil 5 tsp white sugar 1/2 tsp ground black pepper 1 tsp fish sauce 1 tsp salt 5 pound top sirloin thinly sliced 4 onions 1/2 pound garlic 2 ounces whole star anise 1/2 cinnamon stick 1/2 pound fresh ginger root 1 bag dried rice stick Sriracha hot sauce or Hoisin sauce Some cilantro, lime,...

  Ceviche of artichoke bruschetta and balsamic tomato brushcetta Balsamic tomatoes Ingredients – cup balsamic vinegar 3 cups tomatoes 2 teaspoons garlic – cup...

Thai white bean and chicken chili by Chef Al Levinsohn Ingredients 2 ounces olive oil 1 medium onion, chopped 2 cloves minced garlic 1 teaspoon red chili flakes 32 ounce can Great Northern beans, rinsed                                 4 cups low sodium chicken broth 1 tomato, seeded and diced        2 cups cooked chicken meat 1 lime, zested and juiced ...

Click here for nutritional information for this recipe. Serves 4 1/2 lb. - Beef tenderloin trim or similar 1/4 C. - Fish sauce 1/4 C. - Lime juice 1 Tbsp. - Kiffer lime leaf, cut into very fine strips 1/4 C. - Ground rice powder 1/4 C. - Red onion, julienned 1/4 C. - Minced scallions 1/4 C. - Cucumber, julienned 2 Tbsp. - Chopped fresh mint 3 Tbsp. - Chopped fresh cilantro Sambal chili paste, to taste Butter lettuce leaves Garnish - Cilantro and mint sprigs 1. Cut meat by hand into a medium strips.

Spicy Vegetable Yaki Soba by Chef Al Levinsohn Serves 1 Ingredients 1 teaspoon olive oil 1 ounce carrots, juliennes 1 ounce snow peas, juliennes 1 ounce green cabbage, juliennes          1 ounce yellow onion, juliennes – ounce red pepper,...

by Chef Al Levinsohn Wednesday, July 14, 2010 This is one of my favorite preparations of fresh halibut. Not only is it great for halibut, but it's great with black cod, ling cod and pretty much any kind of white, flaky fish. Serves 4 Ingredients: 4 5 oz. halibut fillets 3/4 Cup soy sauce 1/4 Cup rice vinegar 1/4 Cup water 2 Tbsp. minced scallions 1 Tbsp. minced roasted red chili 1 Tbsp. minced ginger root 2 Tbsp.

by Chef Al Levinsohn and Guest Chef Wednesday, May 30, 2007 Serves 2 Ingredients Spring Rolls 1 fresh carrot, shredded 4 ounces rice stick noodles 1 fresh cucumber, 36-42 count 4 ounces fresh green leaf lettuce crowns 1 pound Black Tiger shrimp, 21/25, cooked 2 fresh spring roll wrappers Sweet Chili sauce 2 cups water 1 tablespoon sesame oil 1 teaspoon fresh ginger, pre-chopped...