Recipes

Crispy Asparagus with Crunchy Ginger and Garlic Condiment
Serves 6

2 bunches	Fat Asparagus, stems trimmedd and shaved
1 1/4 cup	Finely chopped garlic
1 1/4 cup	Finely chopped ginger
2 large	Lemons, juiced
	Extra Virgin Olive Oil
1 large	Lemon, zested
3 cups	Cooking oil, safflower, grapeseed
	Salt and Pepper

Blanch asparagus in a large pot of water with plenty of salt. (It should taste like ocean water) Shock asparagus in ice water until chilled. Pat dry and wrap in paper towel and store in refrigerator.

Heat oil in a deep, straight-sided saucepan. Add ginger and fry until crispy. Remove with a strainer and drain on paper towel-lined baking sheet. Repeat with garlic. Be sure garlic does not burn (which will give the dish a bitter flavor). Once drained, toss the ginger and garlic together and season with salt and pepper.

Arrange asparagus on a platter with tips all pointing the same direction. Season with salt and pepper. Drizzle with lemon juice and olive oil. Mound the crispy condiment on the asparagus below the tips, sprinkle with lemon zest. Eat and enjoy! (eat with your fingers! Messy but delicious!!)

Watercress and Red Cabbage Salad
Serves 6

1/2 head	Red Cabbage, sliced fine
4 bunches	Watercress
1 bunch	Chives
1 container	Daikon radish sprouts
2 large	Leeks, sliced, washed, dried and dusted in cornstarch and fried
3-inch	Galangal root, julienned
2	Shallots, finely chopped
Dressing:
1/3 cup	Sherry vinegar
1 tbsp	Fish Sauce (Tiparos brand)
1/4 cup	Soy Sauce
2 tbsp	Cold Water
	Salt and Pepper
1/3 cup	Hazelnut Oiil

Mix all salad ingredients together. Combine dressing ingredients in a squeeze bottle. Shake well and drizzle over salad. Toss lightly to combine.

Asian Dipping Sauce
Makes 1 Cup

2 oz	Ginger, peeled and microplaned
3 cloves	Garlic, microplaned
1/4 cup	Rice wine vinegar
Juice	One large lime
1	Thai chili, minced
1/3 cup	Soy sauce
1/2 tsp	Salt
1/2 tsp	Ground White Pepper
2 tbsp	Extra Virgin Olive Oil
3 tbsp	Sesame Oil

Combine everything EXCEPT the oils. Let marinate 20 minutes. Swirl in oils.

Soy Mustard Sauce
Makes 3/4 cup

2 tbsp	Dijon mustard
2 tbsp	Soy sauce
1 tbsp	Lime juice
1 tbsp	Minced ginger
1 tbsp	Minced shallot
4 tbsp	Grapeseed Oil

Combine all ingredients EXCEPT oil in a small bowl. Slowly add oil, whisking constantly.

Lemon Pepper Dipping Sauce
Makes 1/4 cup

1/4 cup	Lemon juice
1 tsp	Salt
1 tsp	Black pepper
1 small	Garlic clove, minced
2 tsp	Cold water

Whisk all ingredients together and serve.

Seared Tuna with Sichuan Pepper
Seves 4

4 3-oz	Sushi Grade Tuna
	Cubed or Long Pepper
	Salt
	Pecan or Grapeseed Oil for searing

Season tuna on each side with the salt and pepper. Heat a small amount of the oil in a nonstick skillet over medium-high heat until quite hot. Quickly sear tuna on each side. Slice and serve with dipping sauce of your choice.