"Recipes from the Chef's Kitchen"

Show 723

Randy Johnston, CEC, CWPC, CSC, FMP - Chef Instructor
The International Culinary School
at the Art Institute of Washington
1820 North Fort Myer Drive
Arlington, Virginia 22209-1802
703-358-9550 ext 7715
www.aiw.aii.edu
EMAIL: nrjohnston@aii.edu

Shiitake Mushroom Salad

Ingredients:
1)   2 cups Snow Peas - julienne
2)   4 cups julienne Shitake Mushrooms
3)   1 cup julienne Carrots
4)   3 bunch of Scallions - sliced
5)   ¼ cup Sesame Oil
6)   ¼ cup Shallots - minced
7)   3 cloves Garlic - minced
8)   Salt and Pepper to taste
9)   Asian Vinaigrette (see recipe below)

Preparation:
1)   Sauté garlic shallots and mushrooms with sesame oil but don’t over brown.
2)   Remove from heat and place on a half sheet pan or baking pan and cool.
3)   Add all other ingredients and then toss with 2 oz. of Asian Vinaigrette.

The Asian Vinaigrette
Ingredients:
1)   10 oz. Rice Wine Vinegar
2)   1/2 cup Dijon Mustard
3)   1 1/4 cup Soy Sauce
4)   2 cups Mirin Wine
5)   1/8 cup Chives
6)   1/4 cup Cilantro
7)   2 whole Scallions
8)   2 tbs. Crushed Red Pepper
9)   1/8 cup Chopped Garlic
10) 1/4 cup Fresh Ginger
11) 6 oz. Sesame oil
12) 8 oz. Vegetable oil

Preparation:
1) Combine all ingredients (except oils) and puree with blender.
2) Slowly add oils while blending to emulsify.

Cellophane Noodles with Shrimp and Black Pepper

Ingredients:
1)   8 #16/20 Shrimp - peeled and deveined
2)   2 Eggs
3)   1 tbs. Water
4)   1 1/2 tbs. Fish Sauce
5)   ¾ tsp. cracked Black Pepper
6)   2 tbs. finely chopped Cilantro
7)   2 tbs. Canola or other neutral Oil
8)   1 Onion - julienne
9)   3 dried Wood Ear Mushrooms - reconstituted cut into strips
10) ¼ lb. Cellophane Noodles, soaked in hot water until pliable, drained and cut
       in 10 inch lengths

Preparation:
1)   In a bowl combine the fish sauce, pepper, cilantro, and egg. Measure and this
       should equal about ¾ cup. Add water if needed.
2)   In a large sauté pan or wok heat the oil over medium heat. Add onion and
       sauté for 2 minutes until soft. Add shrimp and stir-fry for 2-3 minutes until
       pink. Add the noodles and continue to stir for about 2 minutes until the
       noodles begin to soften.
3)   Give the egg mixture a stir and pour over the noodles. Quickly work the
       mixture into the noodles to ensure even distribution of flavors, lowering the
       heat if the noodles begin to clump. The noodles will begin to become translucent
       and lightly golden.
4)   Remove from heat and adjust with extra salt and pepper if necessary. Transfer
       to a serving plate and serve immediately.
5)   Note: You can substitute crab or other seafood if desired.

In the Studio Kitchen with Randy Johnston
(left) and Lindsey Gustin (right)

Good Eating!!!