Udon With Butter Straw Mushrooms Oyster Wine Sauce Food

UDON PEANUT BUTTER NOODLES

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
• While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

STIR FRY MAITAKE MUSHROOM & BEEF WITH OYSTER SAUCE

Steps:

• Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
• Break maitake mushrooms into bite sized pieces.
• Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
• Add red pepper, green onion and eggplant to the wok and stir fry.
• Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
• If desired, add 1-4 tsp corn starch to thicken the sauce.

UDON WITH BUTTER STRAW MUSHROOMS OYSTER WINE SAUCE

Steps:

• In a hot wok add oil and place on a hot heat stove top.
• Add onion and stir fry until golden brown.
• Season the mixture with salt and garlic and chives and combine mixture.
• Add in the straw mushroom and heavy cream and bring to a boil.
• Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well.
• Add in the butter and udon and combine and serve hot.

LOBSTER IN MUSHROOM WINE SAUCE

Steps:

• Place tails in a pot of boiling water and pre-cook for 2 minutes.
• Remove from pot and ice down to stop the cooking process.
• After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
• Set aside meat.
• Save tail shells for presentation.
• In a large skillet, melt butter.
• Sauté garlic and shallots for 3 minutes.
• Carefully add white wine and simmer until reduced by half.
• Add mushrooms and sauté till lightly.
• browned (4 to 5 minutes).
• Add heavy cream and bring to boil.
• Add partially cooked lobster meat and reduce heat to a simmer.
• Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
• Rinse lobster tail shell and place on dinner plate.
• Serve lobster over shell and garnish with sliced scallions.

BIG JOHN'S OYSTER MOTOYAKI

Steps:

• Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
• Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
• Whisk the mayonnaise, miso paste and peppers together. Set aside.
• Lightly saute the mushrooms and onion in butter to remove some of the water.
• Heat oven to 400°F.
• Spread a thin layer of mayo mixture on the bottom of each shell.
• Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
• Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
• Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
• Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
• Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.

PASTA WITH MUSHROOM WINE SAUCE

Steps:

• Start heating a large pot of water for the pasta. Meanwhile, wash and slice mushrooms.
• Heat the oil in a large skillet, add the onions and cook over medium heat until lightly colored.
• Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes.
• Season with salt and pepper and add half the garlic. Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.
• Cook the pasta in the boiling water, then drain and add it to the mushrooms alone with the cream, herbs, and remaining garlic.
• Toss, correct the seasonings, and divide among serving plates.