Lemongrass Sauce & Marinade

Procedure:

• Remove any excess meat and scales from the salmon skin
• Rinse skin and dry well
• Cut salmon into strips
• Place skin on a sheet pan lined with parchment paper
• Brush lightly with oil
• Bake at 300°F for 20 to 25 minutes or until crispy
• Brush each piece with Lemongrass Sauce & Marinade
• Place in a dehydrator and set on high
• Dehydrate overnight
• Cool and place in an airtight container

Procedure:

• Place pork chops and Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 2 days
• Grill pork chops until the desired doneness and let it rest
• Lightly brush pork chops with Lemongrass Sauce & Marinade and serve

Procedure:

• Place ⅓ c Lemongrass Sauce & Marinade and chicken in a Ziploc bag and marinate 1-2 days
• Place chicken on a pan
• Bake at 350°F for 7-8 minutes or until cooked
• Remove from oven and cool slightly
• Coat each piece with Lemongrass Sauce & Marinade
• Lay one piece nori flat and place musubi maker on the nori
• Place 4 oz rice in musubi maker and press to shape
• Evenly spread 1 Tbl Lemongrass Aioli over rice
• Place chicken on rice and wrap with nori

LAMB CHOPS – PROCEDURE:

• Coat lamb chops well with ½ c marinade
• Marinate 1 to 2 days or as desired
• Grill or pan-sear lamb chops until desired doneness (for medium-rare, approximately 2-3 minutes on each side)
• Remove lamb from the heat and let rest for 2 to 3 minutes
• Glaze lamb with ¼ c marinade before serving

CAULIFLOWER MASHED POTATOES – PROCEDURE:

• Cook cauliflower in cream and butter until soft
• Finely puree and reserve
• Peel potatoes and cut into 2# chunks
• Steam potatoes for 20 minutes (may also boil until potatoes are done, but steaming is best)
• Mash the potatoes
• Combine mashed potatoes and cauliflower puree
• Whisk to combine well
• Season to taste

Procedure:

• Drain peanuts and place in a large pot
• Combine water, Lemongrass Sauce & Marinade, kaffir, and salt and add to peanuts
• Bring to a boil, then turn down to a simmer and cover
• Cook over medium heat for 2-3 hours or until peanuts are soft
• Strain peanuts from liquid and reserve about 1 – 1½ c of the liquid
• Cool reserve liquid and peanuts
• Combine 1 c reserve liquid and 1 c of Lemongrass Sauce & Marinade and mix well
• Pour sauce over cooked peanuts and toss well
• Refrigerate overnight and toss occasionally to coat

NOTE: If peanut are still firm after 2 to 3 hours of cooking, add 1 to 2 cups of water and continue cooking until peanuts are soft.

Procedure:

• Coat chicken with flour and set aside
• Combine mochiko flour, cornstarch, sugar, Lemongrass Sauce & Marinade, eggs, and salt and mix with a whisk until smooth
• Combine chicken and mochiko mixture and coat chicken well
• Cover and refrigerate overnight
• Heat oil to 350°F in a medium-sized pot
• Stir chicken well before frying
• Drop chicken pieces in oil one at a time
• Fry in batches, if needed; do not crowd pot
• Move chicken pieces around, pull chicken pieces apart if pieces are stuck together
• Fry 3-4 minutes or until cooked
• Place cooked chicken pieces on a rack or paper towel to drain excess oil
• Toss chicken with a light coating of Lemongrass Sauce & Marinade and serve

Procedure:

• Heat oil over medium heat and lightly brown Spam on both sides
• Remove Spam from pan and coat well with Lemongrass Sauce & Marinade
• Lay one piece nori flat and place musubi maker on the nori
• Place 4 oz rice in musubi make and press to shape
• Evenly spread 1 Tbl Lemongrass Aioli over rice
• Place Spam on rice and wrap with nori

Procedure:

• Mix all ingredients well and refrigerate

Procedure:

• Slice cucumber in half, lengthwise, to make two long strips
• Slice each strip to make four strips
• Remove seeds from cucumber by carefully slicing down the middle of each cucumber
• Cut cucumber into pieces, two-inches in length
• Toss cucumber and onions with rock salt
• Let drain for 20 minutes
• Rinse cucumber under cold water to remove any excess salt
• Let drain or pat dry with paper towel
• Combine with the rest of the ingredients and let marinate in refrigerator for two hours