Gaylord's Recipes
RECIPE INDEX:
Ginger Crème Brulée
Fire-Roasted Shiitake Mushroom & Taro Stix Salad
Hoisin Sesame Dressing

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Ginger Crème Brulée Servings: 4
Category: Dessert

Ingredients:

2	egg yolks
1	whole egg
1/4 cup	sugar
	pinch of salt
5/8 cup	homogenized milk
2/3 cup	heavy cream
1/3 cup	fresh ginger root (chopped finely)
4 tbsp.	sugar
2	papayas (ripe)
	Diced fresh fruit, for example pineapple, strawberries, kiwi fruit

Instructions:

1. Whisk together yolks, whole egg, 1/4 cup sugar and salt.
2. Set aside egg mixture.
3. Simmer milk, cream and ginger for 10 minutes.
4. Combine milk and egg mixture, making sure to temper egg mixture.
5. Pour into a ceramic terrine and bake in a water bath, covered, for 1 hour at 300°F on low fan, or until all custard is set.
6. Chill 4-6 hrs. Gently remove custard from terrine and place in a bowl. With a wooden spoon gently smooth out any lumps in custard.
7. Divide two papayas lengthwise and remove the seeds creating a cavity. Fill each cavity with diced fruit then dollop enough custard mixture over diced fruit to cover it. Sprinkle 1 tablespoon sugar over custard and burn with a torch until sugar caramelizes. Serve immediately.
8. Note: If you don’t have a torch, turn on oven broiler and let it get very hot. Place custard directly under flame or element until sugar is caramelized.

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Fire-Roasted Shiitake Mushroom & Taro Stix Salad Prep Time: 30 minutes
Servings: 4 (Dinner size salad)
Category: Salad, Vegetarian

Ingredients

1/2 cup	sesame oil
1 tsp.	sambal paste
1 tbsp.	garlic, minced
12	Shiitake mushrooms, fresh
1 piece	taro root
1	cucumber, peeled and deseeded
1	Maui onion, peeled
2	tomatoes (vine-ripened if possible)
8 oz.	baby salad mix, washed and dried
1 cup	hoisin sesame dressing (recipe below)

Instructions

1. Place sesame oil, sambal paste and garlic in a bowl; mix together. Add mushrooms and coat them with oil mixture. Marinate for 30 minutes. Remove mushrooms and drain excess oil off. On an open grill, flame roast mushrooms. Remove from grill and cool, remove stems and discard. Slice mushroom caps, set aside.
2. Peel taro root and cut allumette (match sticks). Rinse with cold water until water is clear. Deep fry taro sticks at 325°F until crispy (do not brown). Remove from oil; drain on paper towel and set aside.
3. Dice cucumber, Maui onion and tomato into 3/4 inch pieces. Place in a large bowl with the grilled mushrooms and salad mix.
4. Add hoisin sesame dressing gradually; maybe not all at once to see how strong you like the dressing taste.
5. Toss salad gently and place on cold serving plate.
6. Top with fried taro sticks (or even mix some into the salad) and serve.

Serving Ideas: Add grilled chicken breast, shrimp or beef.


Hoisin Sesame Dressing Servings: 1

Ingredients:

1/2 cup	hoisin sauce
1/2 tsp.	dry mustard
1 tsp.	fresh garlic
1-1/2 tsp.	sambal paste
2-1/4 tbsp.	white vinegar
1 tbsp.	fresh ginger root, minced
1/2 cup	salad oil
1 tbsp.	sesame oil

Instructions:
In a food processor put all ingredients except oils and blend for 2 minutes. Slowly add sesame oil and salad oils, blend for one minute.