"Recipes from the Chef's Kitchen"

Show 692

Mie N Yu

3125 M st. NW
Washington, D.C. 20007

Executive Chef Tim Elliott (left)
and Lindsey Gustin (right)

Lobster Imperial

The Lobster
1)   2 each 3 oz. Rock Lobster Tails
2)   Salt and Pepper
3)   Flour for coating
4)   Soy Bean Oil for frying
5)   Lobster Stock

1)   Prepare the lobster by spliting the lobster tails lengthwise.
2)   Place in a bowl and season with salt and pepper.
3)   Lightly coat with the flour, shaking off any excess.
4)   Preheat oil to 350 degrees F.
5)   Deep-fry the lobster pieces for 1 1/2 to 2 minutes.
6)   Remove from oil and drain on plate lined with paper towels.
7)   Reserve...and also reserve the lobster stock.

The Vegetables
1)   1 each Baby Bok Choy - trimmed
2)   2 oz. Snow Peas - trimmed and halved diagonally
3)   1 each Scallion - sliced diagonally
4)   1 oz. Red Pepper - julienne
5)   1 oz. Yellow Pepper - julienne

1)   Par-boil the bok choy, snow peas, peppers and scallions.
2)   Reserve.

The Sauce
1)   2 tbs. Blended Oil
2)   1 tbs. Sugar
3)   1 tbs. fermented Black Beans - chopped
4)   1 tbs. minced Garlic
5)   1 tbs. minced Ginger
6)   1/4 cup Sherry
7)   Salt and Pepper
8)   1/4 cup cold Lobster stock plus 1/2 tsp. Cornstarch - whisked together

1)   In a wok over high heat, combine the oil, sugar, fermented black beans and
2)   Season with salt and pepper.
3)   Stir-fry for 10 seconds.
4)   Add sherry and reduce by half.

Final Preparation
1)   Add all the prepared vegetables to the sauce and continue to stir-fry for
       another 10 seconds.
2)   Deglaze with lobster stock and add the reserved lobster tails.
3)   Continue to stir-fry another 20 seconds.
4)   Transfer to a heated plate and arrange the lobster tails decoratively.

 Classical Chinese Fried Rice

The Main Item
1)   1 lb cooked Rice - cold
2)   2 Eggs - beaten
3)   2 oz. Roast Pork Cantonese Style - diced (see recipe below)
4)   2 each U-15 Shrimp - shelled and deveined
5)   1 tsp. Cilantro Leaves - chopped
6)   1 tsp. Dark Soy Sauce
7)   1/4 tsp. Salt
8)   3 tbs. blended Oil
9)   4 oz. Chicken Broth

1)   Break up the lumps and try to separate cooked rice into individual grains.
2)   Heat iron wok until smoking hot.
3)   Swirl a ladle of cold oil in the wok to coat the inside evenly.
4)   Pour off the oil.
5)   Add 2 tbs. oil to wok.
6)   Pour in the beaten egg.
7)   Before the eggs are completely set, put in the rice, then the roast pork and
8)   Cut the shrimp into small pieces and then saute in oil until done...about 1
       minute or two.  Then add to the rice.
8)   Toss and turn the rice very quickly for about ten seconds.
9)   Add the salt and the dark soy sauce.
10) Toss and turn the rice very quickly for about another ten seconds.
11) When you see some the rice grains jumping up and down in the work, meaning
       the rice is really hot, add half the chicken broth.
12) Toss quickly for another ten seconds, and add the other half of the broth.
13) Add another tbs. oil and toss for a further 3 seconds.

The Roast Pork - Cantonese Style
1)   1-1/2 lb. Pork Butt,
2)   1 cup light Soy Sauce
3)   6 tbs. Sugar
4)   1/2 tsp. Salt
5)   2 tbs. Black Bean Paste
6)   1 tbs. Hoi Sin Sauce
7)   1 tsp. Seseme Oil
8)   2 tbs. Sherry
9)   2 cloves Garlic
10) 3-4 drops Red Coloring
11) 1/2 cup Honey

1)   Cut pork into long strips approx. 1-1/2" diameter, make incision at intervals and
       lightly pound meat with meat pounder.
2)   Put all the other ingredients (except honey) into a good size bowl and mix well.
3)   Marinate the pork in those ingredients for 4 hours.
4)   Grille for 15 minutes turning the meat halfway through.
5)   Heat honey and little water to melt.
6)   Remove pork from grill, brush pork with the melted honey.
7)   Return pork to the grill and continue cooking for another 10 minutes.
8)   Remove pork, brush again with the honey.
9)   Return pork to the grill for another 5 minutes.
10) Cut the pork into ¼ dice.

Good Eating!!!