Thursday, January 6, 2011

Asian Style Terrine

I went a little mad scientist with this dinner. Half way in I didn't think it was going to work, but I put it together anyways and it came out great. All the flavors meld and mix together so there is a little of everything to taste, spicy, sour, sweet and salty.

Crispy tamarind potato, spicy green beans, cilantro corn cake, compressed marinated avocado, garnished with crunchy asian slaw, black sesame, scallion and soy glaze.

Corn Cilantro Pudding Cake

3 cups corn kernels
1/2 cup coconut milk
1/2 tsp salt
1/4 tsp pepper
8 oz extra firm tofu
2 tbl fresh chopped cilantro

Line a loaf pan with foil covering the bottom and entire sides and spray with cooking spray.
In a small sauce pot, add the corn and coconut milk, salt and pepper and simmer for 10 minutes.
Transfer to a blender and add the tofu. Blend until smooth. Taste and season with more salt if needed. Stir in the cilantro and pour in the loaf pan. Bake for 30 minutes until the corn cake just barely moves when you shake it. Let cool completely then chill for 1 hour.

Tamarind Potato

2 large, wide russet potatoes, whole and peeled
1/4 cup water
2 heaping tbl seedless tamarind paste
1 shallot clove, roughly chopped
2 garlic cloves, roughly chopped
1 serrano pepper, halved vertically
2 tbl organic light brown sugar
2 tbl tamari

Bring a pot of salted water to a boil, with the whole potatoes and boil until they are completely cooked. Cut to square off the potatoes. Once square, cut into large 1/4 inch slices. Lay all the potato slices in a baking dish and make the marinade.
In a small sauce pot, heat up the water and add the tamarind paste. Mash and whisk until it dissolves into a paste. Add the shallot, garlic, pepper halves, brown sugar and tamari. Bring to a simmer and cook for 5 minutes.
Pour over the potato slices and let cool. Cover with seran wrap and let marinade for 2-6 hours.

Compressed Avocado

1 tbl sesame seeds
4 tbl rice vinegar
2 tbl mirin
4 tsp tamari
1 tbl sesame oil
1 1/2 tsp sea salt
1 avocado, sliced thin

In a small bowl combine all of the marinade. Divide in half and set half of the marinade aside for the slaw.
Place the avocado slices in a small plastic bag. Pour one half of the marinade and gently massage to combine. Close the bag and make sure all the air has been shut out. Let sit for 10 minutes to marinate.

Green Beans

1 tbl extra virgin olive oil
1 cup green beans, ends trimmed
1 tsp red pepper flakes
salt and pepper

Preheat the oven to 425.
Toss the green beans with oil, red pepper flakes, salt and pepper on a baking sheet.
Roast for 5 minutes until just starting to get tender but still crunchy.

Crunchy Asian Slaw

1 cup shredded purple cabbage
1 carrot, shredded
1 tbl fresh chopped cilantro
1/2 of the compressed avocado marinade
1 tbl black sesame seeds

Combine the cabbage, carrot and cilantro with the marinade. Let sit for at least 20 minutes. Top the terrine and garnish with black sesame seeds.

In a loaf pan lined with foil on the bottom and coming up both sides (enough to then cover over the top of the terrine to wrap), lay the marinated potato on the bottom, then the green beans, corn cake and avocado. Wrap the side foil over the top tightly and refrigerate for 1 hour.
Serve with the slaw and garnish cold or at room temperature.

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