GOLDEN VALLEY, Minn. -- Frankie Berberena , Executive Chef Lancer Catering is here in the kitchen to share his recipes that are featured on the Valentine's Menu at the Marjorie McNeely Conservatory.
Miso-Mandarin Orange Infused Sesame Dressing
1 C. Sesame Dressing Available In the Asian Foods Aisle
1 C. Chopped Mandarin Oranges
1 ea. Zest & Juice Oranges
¼ C. White Miso Paste (Available In the Asian Foods Aisle)
Mix all together with a wire whisk in a large bowl.
½ lb Spring Greens
1 C Shredded Napa Cabbage
½ C Julienne Daikon Radishes
½ C Julienne Carrots
½ C Julienne English Cucumbers
2 C Fried wonton strips (Available in Most Stores by the Croutons)
Combine vegetables in a large serving bowl. (This may be done ahead of time) Dress salad just before serving. Garnish salad with wonton strips
2 T. 5 Spice
¼ C. Sweet Chili Sauce
¼ C. Tamari Soy Sauce
¼ C. Ketchup
¼ C. Sherry Wine
¼ C. White Wine
¼ C. Fine Chopped Garlic
12 Jumbo Prawns
Mix all marinade ingredients together with a wire whisk in a large bowl. Defrost, devein, peel and butterfly shrimp. Place prawns in a zip lock bag and cover with marinade. Close bag and flip bag over occasionally. Allow to marinate overnight. To serve: place a non-stick pan on the burner and allow pan to get hot. Remove prawns
from marinade and place in the pan. When prawns are almost finished add marinade to pan and reduce to create a glaze. Use caution to not overcook shrimp as they may become tough.
Wasabi Scented Parsnip Puree
2 # Peeled and Thin Sliced Parsnips
1 qt. Water
¼ C. Kosher Salt
1 T. Prepared Wasabi (a little loose)
Boil sliced parsnips in water and salt until very tender, strain and reserve some of the water. In smaller batches puree in a food processer with the wasabi, using the reserved water to loosen if needed. Mix all together in a large bowl for consistency. Fold into to a pastry bag and pipe a dollop on your plate where desired.
1 C. Tamari Soy Sauce
½ C. Red Wine
½ C. Granulated Sugar
¼ C. Chopped Garlic
1 t. Chili Flakes
8 - 6 oz beef tenderloin steaks
Whisk all ingredients together in a large mixing bowl. Place steaks in a zip lock bag and cover with marinade. Close bag and flip bag over occasionally. Allow to marinate overnight. To serve: place a non-stick pan on the burner and allow pan to get very hot. Remove steak from marinade and sear top and bottom of filets in the pan.
When steaks are almost finished add marinade to pan and reduce to create a glaze. Allow steaks to rest for 5-10 minutes in glaze before serving.
Ginger Kissed Duchess Potatoes
3 ea. Baking-sized Idaho Potatoes
¼ C. Pureed Ginger & Garlic
2 T. Minced Green Onions
¼ C. Cream Cheese
2 T. Heavy Cream
1 ea. Eggs
1 t Salt
Sauté ginger and garlic puree in a very hot pan until fragrant set aside. Boil whole peeled potatoes in lightly salted water until very tender. Strain and allow to dry for about 5-10 min. Pass through a food mill into a mixing bowl, with whisk attachment, add cream, cream cheese whip on medium-high until creamy and smooth. Add
ginger/garlic and eggs, whip on high until well incorporated. Add green onions and salt as needed. Place in a pastry bag and pipe shapes onto sprayed parchment sheet trays. When ready to serve, place into a 400 degree F oven until desired color is achieved.
Sesame Stir-Fried Sunshine Vegetables
1 lb Green Beans
½ lb Wax Beans
½ lb Julienne Carrots
Place a pan of water on the stove and bring to a boil. Add vegetables and return to simmer until vegetable is to desired tenderness. Shock in cold water and strain well.
½ C Hoisin Sauce
¼ C Tamari Soy Sauce
¼ C Sesame Oil
Mix together with a wire whisk.
To serve: In very hot pan stir-fry with only a little oil, until you see a little color on the vegetables. Add desired amount of sauce and reduce with vegetables until sauce coats vegetables Garnish with Toasted Sesame Seeds
(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)