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Asian Mole
Stuffed Jumbo Shrimp with Mole
Grilled Rib
Eye with Corn Salad and Mole
Mole
Ratatouille
Ted
Allen's Duck Breasts with Asian Mole and Jicama-Haricots Salad
WINE NOTES
Termes
S.L. Valdefinjas Espana
100% tempranillo, aromas of cassis, cedar, spice and coffee.
Flavors of blackberry, full body, chocolate, black currant.
Well-layered, rich and intense. Estate-bottled.
Vespa Bianco
maker -- Joe Bastianich. 45% chardonnay, 45% sauvignon blanc, 10%
picolet. Ripe, green exotic fruit character with warm, enveloping
richness.
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Grilled
Rib Eye with Corn Salad and Mole
Serves 4
- 2 thick rib eye steaks, about 12 oz.
each
- 4 ears of corn, grilled
- Juice of 2 limes
- 2 tablespoons chopped cilantro
- 1 small onion, cut into1/4-inch dice
- 1/2 cup Asian Mole Sauce, warmed
- Kosher salt and freshly ground black
pepper
- Cooking spray
Prepare a hot, cleaned grill, sprayed
slick. Season steaks and grill on both sides until brown and
crisp, about 6-8 minutes a side. Let rest for 8 minutes before
slicing. Meanwhile, cut corn off cob by first removing an end of
the cob so it can stand flat without slipping. Place a damp
towel or cutting board in a baking dish and stand the ear on the
flat end. Slice kernels off in a downward motion -- the kernels
will fall into the baking dish. In a large bowl, mix corn with
lime juice, cilantro and onion and season. To serve, spoon a
thin layer of corn salad on plate, top with slices of steak and
drizzle Asian Mole Sauce around.
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Photograph by Christophor Cavalieri
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