Asian Preserved Lemons

Asian Preserved Lemons Grilled Salmon with Asian Gremolata Shrimp Satay with Spicy Preserved Lemon Salsa Preserved Lemon Couscous Salad Lidia Bastianich’s Chicken Breast with Preserved Lemon and Caper Sauce WINE NOTES Robert Sinsky Pinot Blanc: Pinot blanc is a grape on the rise in the US and ranges from sweet and viscous to light, crisp, and mineraly. This wine comes from organically farmed vineyards. This is another interesting characteristic to look for as the wines tend to express more of where they are grown. Great way to start a meal for two before moving onto a full bottle. Coltibuono “Roberto Stucchi” Chianti Classico: Chianti is not a wine, it is a region of Tuscany where a grape by the name of sangiovese is grown. Sangiovese’s light berry fruit and dried rose petal nose allow it to be a very soft support for a variety of dishes. The mellow tones of the wine bond well with dishes that are acidic, such as those containing tomatoes or lemons.		Master Asian Preserved Lemons Makes 12 lemons 1-cup kosher salt 1 quart freshly squeezed lemon juice 8 whole jalapeños, washed and dried 12 whole lemons, washed and dried 2 stalks lemongrass, white part only, crushed Special Equipment: one tall glass jar In a bowl, dissolve the salt in the fresh lemon juice. Place lemons, chiles and lemongrass in a tall jar and completely cover with the juice. Place in fridge for at least 1 week. Never use fingers to remove a lemon or chile, always use chopsticks or utensils to keep the liquid clean for a 6-month shelf life.


		Simply Ming Home Page Recipe Archive - Show Schedule

Many of the hard to find ingredients and cooking tools that Ming uses are available at Ming's online store.
Click here to browse the store!