| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Whole-grain pommery mustard |
| 2 |
lg |
Shallots; roughly chopped |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice wine vinegar |
| 1 |
c |
Canola oil; plus |
| 1 |
tb |
Canola oil |
| 1/2 |
tb |
Minced garlic |
| 2 |
c |
Sliced shiitakes |
| 4 |
|
Corn ears; shucked, and corn |
|
|
Taken off of the cob |
| 2 |
sm |
Frisee heads; picked, washed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a tall cup (using a hand blender) or blender cup, add mustard, shallots,
soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with
pepper and a little salt. Check for seasoning. Set aside at room
temperature.
Using a hot non-stick pan, coat with remaining oil and saute garlic for 2
minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and
saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large
bowl, place frisee and pour hot vinaigrette over. Mix well and serve
immediately.
For Plating: Place in a large salad bowl and garnish with fresh cracked
black pepper.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 520 Calories (kcal); 58g Total Fat; (98% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
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