Ginger Cream Sauce Food

CREAMY GINGER DRESSING

Steps:

• In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.

GINGER CREAM

Steps:

• Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)

HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE

Steps:

• Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
• Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
• Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
• Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
• Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)

Steps:

• Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
• To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
• Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
• Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

GINGER CREAM SAUCE

Steps:

• Melt butter in lg pan; saute shallots.
• Add wine and chicken broth; warm through and reduce heat to simmer.
• Add whipping cream and simmer gently a few more minutes.
• Reduce heat again, add salt, pepper, ginger, and lime juice; warm through.
• Garnish with chopped tomatoes and serve.

GINGER-LEMON SAUCE

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE

Steps:

• Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
• In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
• Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
• If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
• Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Steps:

• For sauce:
• Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
• For fish:
• Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
• Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
• Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

TUNA WITH GINGER-MUSHROOM CREAM SAUCE

Steps:

• Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
• Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
• Turn tuna over and continue cooking, about two minutes for rare, four for medium.
• Transfer tuna to plate and keep warm.
• Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
• Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
• Add half and half and simmer until thickened, about 3-4 minutes.
• Stir in lime juice.
• Spoon sauce onto plates and place tuna steak on top.
• Garnish with cilantro and a slice of pickled ginger.

TUNA (OR FISH OR CHICKEN) WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Heat oven to 200 degrees.
• Heat a skillet on your stove to medium high.
• Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
• Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
• In the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. Sautee for a minute, just until the garlic becomes translucent (don't let it brown).
• Add shiitakes and cook, without stirring, until they brown slightly. Add the soy sauce and cream. Let it cook until it thickens enough to coat the back of a spoon. Add the lime juice and cilantro.
• Serve tuna, fish or chicken hot atop a bed of greens. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

BUTTERSCOTCH-GINGER ICE CREAM SAUCE FOR TWO

Steps:

• In a two-cup glass measuring cup, combine the brown sugar, cornstarch and ground ginger; mix in honey, then stir in cream and butter.
• Microwave, uncovered, on High for 2 to 3 minutes or until thickened, stirring every minute.
• Stir in crystallized ginger.
• Serve warm over ice cream, preferably a french vanilla.
• If there are leftovers, keep them refrigerated.