27 ginger and lime tartare Recipes

eggs, soyabean oil or olive oil or grape seed oil, fresh grated ginger, water, sugar , 1 1/3 cup flour , 1 tsp baking pwd , 1/2 tsp salt - sifted, cream of tartar, sugar, lime filling, whisk 6 egg yolks , 1 tbsp corstarch , 6 tbsp keylime juice and sugar mixed . bring to boil while whisking and den cool ., strain it and add 2 tbsp butter and whisk until the butter is melted ., chill for an hour ., lime cream frosting, heat 1 cup sugar and 1/3 cup lime juice . bring to boil and without stirring wait until it reaches softball stage ., keep 4 eggs whites ready to whip ., on medium speed slowly add the syrup into it and beat until it cools ., slowly add 12 oz butter and continue to beat until buttery frosting forms ., punnet wild blueberries , 1/4 cup sugar , 1 tbsp cornstarch - boiled and some lemon/olive oil added or slices of key lime and some fresh kaffir lime leaves

eggs, separated, crystallized ginger, sugar, divided, cake flour, baking powder, salt, eggs, canola oil, water, coconut extract, cream of tartar, butter, softened, sugar, evaporated milk, coconut extract, salt, flaked coconut, toasted, candied orange and lime peel

butter, passion fruit juice, fresh orange juice, chopped shallots, chopped ginger, dijon mustard, sugar, salt and fresh ground black pepper, to taste, cooked and lightly salted short grain rice, sheets toasted nori, coarsely ground, plus extra for garnish, toasted sesame seeds, plus extra for garnish, canola oil, to cook, very clean salmon cut 1/4 dice, equal parts vine ripe red and yellow tomatoes cut 1/4 dice, sliced scallion greens, fresh lime, juiced, hot pepper sauce, canola oil, coarse pink hawaiian sea salt or sea salt, fresh ground black pepper , to taste

refrigerated piecrusts, fresh or frozen cranberries, sugar, cranberry-apple juice drink, salt, cornstarch, water, grated fresh ginger, butter, vanilla extract, egg whites, cream of tartar, sugar, grated lime rind

japanese or cello cucumber , fluted and thinly sliced in 1/8-inch rounds, sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice, vinaigrette , recipe follows, sliced scallions, white part only, shiso leaves , cut into chiffonade, coarse salt, freshly ground white pepper, herb salad , recipe follows, croutons , recipe follows, special equipment : 1 ring mold, 3 inches in diameter, 1 1/2 inches deep