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Citrus-Mint Syrup
Seafood Lumpias
Peppered Lamb Satays with Citrus-Mint Syrup
Blackened Scallops with Carrot Salad
Geoffrey Zakarian's Sea Scallop Cru with Rosemary and Honey Essence
and Sea Bean Salad
WINE NOTES
Veuve Clicquot Yellow Label Champagne: One of Ming's favorites.
Mostly pinot noir for a firm structure, rounded with small amount of
pinot meunier, along with one-third Chardonnay for elegance and
finesse. Fruit & brioche aromas with a refreshing finish. The bright
yet rounded flavors pair well with the two scallop dishes, enhancing
without competing.
D'Arenberg the Footbolt Shiraz: Spicy, ripe peppery mulberry
and blackberry fruit aromas. Rich chocolate, stewed plum and
cinnamon follow. Has an integrated oak tannin, which provides great
texture to support the plum, black currant and blackberry mid-palate
flavors. A long, velvety, fine-grained tannin finish. The spiciness
complements the peppery lamb and the spice in the lumpias.
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Citrus-Mint Syrup
Master
Makes about 2 cups
- Juice of 2 medium oranges
- Juice of 1 lemon
- Juice of 2 limes
- 1 tablespoon naturally brewed soy sauce
- 1 tablespoon Dijon mustard
- 1/4 cup fresh mint leaves
- 1/4 cup grapeseed or canola oil
- Kosher salt and freshly ground black pepper
In a medium nonreactive saucepan, combine orange, lemon and limes
juices and soy sauce and bring to a boil over medium heat. Reduce
heat and simmer until mixture is reduced by half, about 10-12
minutes. Cool to room temperature. Transfer soy-citrus mixture to a
blender, add mustard and mint and season with salt and pepper. Blend
on high until incorporated, then carefully remove plastic plug in
top of blender. Slowly add in grapeseed oil, forming an emulsion.
Check for flavor, season if necessary and store in fridge in an
air-tight container, or use in recipes.
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