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Warm Polenta And Oxtail Cakes On Fennel Salad

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Sami	Eastwest2	4	Servings

INGREDIENTS

2	c	Leftover polenta -, to 3
		cups see * Note
1/2	c	Grated asiago cheese
1	c	Minced leftover oxtail meat
		see * Note
1/4	c	Sliced green scallions
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== FENNEL SALAD ===
3	c	Shaved fennel
		Juice of 1 lemon
1/4	c	Extra-virgin olive oil
1	t	Coarse-ground coriander seed
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== DARK VINEGAR SYRUP ===
2	c	Balsamic vinegar
1/2	c	Chinese vinegar

INSTRUCTIONS

Note: See the "Aromatic Braised Oxtail With Preserved Lemon Polenta"
recipe which is included in this collection.  Reheat polenta. Mix in
cheese, oxtail and scallions. Check for  seasoning. Mold in baking dish
so polenta is at least 1-inch thick.  Refrigerate overnight. Cut
squares or circles and grill until hot.  Can also saute in nonstick
pan.  Serve warm on top of Fennel Salad. Garnish with Dark Vinegar
Syrup and  fennel sprigs.  For the Fennel Salad: Mix all in large bowl.
Check for seasoning.  For the Dark Vinegar Syrup: In a stainless steel
pan, slowly reduce  vinegars by 80 percent until a syrup consistency is
achieved.  This recipe yields 4 servings.  Source: "EAST MEETS WEST
with Ming Tsai - (Show # MT-1A29) - from the  TV FOOD NETWORK"
S(Formatted for MC5): "10-27-1999 by Joe Comiskey -
jcomiskey@krypto.net"  Per serving: 138 Calories (kcal); 14g Total Fat;
(79% calories from  fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol;
1mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
1/2 Fruit; 2  1/2 Fat; 0 Other Carbohydrates  Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 411 Calories From Fat: 124 Total Fat: 14.5g Cholesterol: 12.6mg Sodium: 409.8mg Potassium: 1365.7mg Carbohydrates: 60.4g Fiber: 28.2g Sugar: 19.6g Protein: 15.4g