Conch Tempura Roll With Dirty Fried Rice And Goat Pepper Aioli Food

MIXED SEAFOOD PAELLA WITH THAI BIRD CHILE AIOLI

Steps:

• In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.
• In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.
• In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Good in the refrigerator for up to 2 weeks.
• PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.
• Wine Suggestion: Bandol Rose Domaine Tempier, 1998

FISH AND CHIPS WITH CHINESE BLACK VINEGAR AIOLI

Steps:

• Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt.
• In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives.
• Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives.
• Beverage: Very cold English Bitter

TEMPURA SHRIMP MAKI ROLL WITH SAMBAL AIOLI AND WASABI TOBBIKO

Steps:

• For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
• For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.
• On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.