Recipes

Serves 6-8

Ingredients

Canola oil
3 tablespoons garlic, chopped superfine
2 tablespoons ginger, chopped superfine
2 Kaffir lime leaves, chopped superfine
2 thai chilies, deseeded and chopped superfine (add more for more heat)
2 tablespoons lemongrass bulb, outer layers removed, inner core blanched, shocked and minced
½ cup smoked sausage
1 cup clam broth or seafood stock
2 cup sake
2 cups coconut milk, unsweetened
2 tablespoons hoison sauce or fish sauce
½ cup fresh cilantro leaves
½ cup fresh thai basil, chifonade
½ cup fresh mint leaves, chopped
¼ cup scallions, thinly sliced
1 pound littleneck clams, cleaned and trimmed
1 pound mussels, cleaned and trimmed

Directions

In a large heavy bottom soup pan heat the oil to medium and add the garlic, ginger, lime leaves, chilies and lemon grass and let it sweat for a few minutes. Add the smoked sausage and cook a few more minutes and drain off any excess fat. Add the clam broth, sake, hoisin and coconut milk, bring to a boil and them allow to simmer. Add the clams and mussels and cook until they open about 5 minutes total. Discard and shells that did not open. Toss on the scallions, cilantro, thai basil and mint and stir. Serve over rice.

*Recipe property of Laura Kimberly Merrick

Makes about 30 truffles

Ingredients

½ cup heavy cream
½ teaspoon fresh ginger, grated
1 tablespoon brown sugar
¼ cup fresh plums, chopped
2 tablespoons sake
8 ounces semisweet or bittersweet chocolate, chopped
Black sesame seeds for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, ginger, brown sugar and fresh plums to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with sesame seeds. Place in refrigerator overnight.

Serves 1-2

INGREDIENTS

1-2 servings salmon filet (we recommend wild caught)
Salt
Pepper
1 tablespoon sesame oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons sake
2 tablespoons rice vinegar
1 baby bok Choy, chopped
5-6 shitake mushrooms, whole
3 cloves garlic, chopped fine
1 teaspoon lemon grass
1 teaspoon ginger, peeled chopped
½ tablespoon tamari
1 tablespoon fresh Thai basil leaves, chopped

DIRECTIONS

Preheat oven to 350ËšF.

Place salmon filet, skin side down on a large sheet of heavy duty foil, season with salt and pepper. Top with all remaining ingredients. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 15 minutes, or until salmon is cooked through. Serve.

Serves 1 – 2

INGREDIENTS

1-2 servings salmon filet or steak (we recommend wild caught)
Salt & pepper
2 tablespoons sake
2 tablespoons rice wine vinegar
1 baby bok choy leaves, chopped
3 cloves garlic, chopped fine
1 tablespoon fresh Thai basil leaves, chopped
1 tablespoon fresh marjoram, chopped

PREPARATION

Preheat oven to 350ËšF degrees

Place salmon filet or steak (we recommend wild caught) on prepared foil, salt & pepper to taste.  Top with all remaining ingredients.

Wrap and bake for about 15-20 minutes or until salmon is cooked the way you like it.   Do not overcook.