211 tsai Recipes

dijon mustard, juice of 1 lemon, extra virgin olive oil, ripe tomatoes, mixed colors, 1 large dice, red onion, 1/4 dice, picked thai basil leaves, salt and black pepper to taste

dashi, maitake mushrooms , prepped, tamari, honey, organic miso (yellow , shinshu-miso), peeled ginger, sliced green scallions, soft tofu

cooked lobster , sliced in medallions, frisee, section pomelo , cut crosswise, stalks white asparagus, blanched, honey, dijon mustard, olive oil, chinese red vinegar, salt and pepper, ground peanuts, toasted sesame seeds, taro chips

sliced shiitakes, steamed glutinous rice, recipe below, minced garlic, minced ginger, salt and black pepper to taste, glutinous rice (2 1/4 cups), banana leaf or cheesecloth

cooked turkey carcass, divided into parts, rendered turkey fat , plus 1 tbsp, garlic, yellow onions , rough cut, carrots, peeled and rough cut, ribs celery , rough cut, thyme sprigs, whole black peppercorns, turkey stock, cleaned, stemmed and quartered shiitakes, leeks, sour cream, lime, juiced, chives, chopped

sliced shallots, extra-virgin olive oil, fresh cranberries, orange , zested and juiced, fresh minced ginger, salt and black pepper, ready-made pizza crusts, spicy italian turkey sausage, casing removed and crumbled, grated parmesan, grated monterey jack, chile flakes

ginger slices, peeled (1/8-inch thick ), sugar, water, blue curacao, champagne or sparkling wine

segments from 1 navel orange, segments from 1 lemon, segments from 1 lime, dijon mustard, canola oil, salt and black pepper, to taste, pea sprouts (may substitute with blanched, julienned snow peas)

picked fresh crab meat, fennel, finely diced, honey, juice of 1 lime, chopped chives, hot pepper sauce, olive oil, salt and white pepper to taste, wonton skins, egg wash (1 egg mixed with 1 tbsp of water), shaved fennel, juice of i lime, salt and white pepper to taste, ripe mango, peeled, juice of 1 lime, sambal (chili condiment), canola oil, salt and white pepper to taste

ginger julienned, onion, minced, sliced garlic, kale , prepped into 1 inch pieces, swiss chard , prepped into 1 inch pieces, mustard greens , prepped into 1 inch pieces, chicken stock, balsamic vinegar, salt and black pepper to taste, olive oil to cook

dijon mustard, juice of 1 lemon, extra virgin olive oil, ripe tomatoes, mixed colors, 1 inch large dice, red onion, 1/4 inch dice, picked thai basil leaves, salt and black pepper to taste

dijon mustard, juice of 1 lemon, extra virgin olive oil, ripe tomatoes, mixed colors, 1 large dice, red onion, 1/4 dice, picked thai basil leaves, salt and black pepper to taste

rock or sea salt, for baking, dozen mussels, shucked, garlic, picked flat leaf parsley, extra virgin olive oil, fleur de sel and black pepper, to taste, panko, lemon, halved

fresh lychees or canned (drained), peeled, and de-pitted, strongly brewed black lychee tea, limes juiced , with 8 halves reserved to be hollowed out and used to present the granite, limes , zested, reserve 1 tsp for garnish

chinese long beans , cut into 3-inch pieces, sambal, sesame oil, salt and black pepper

baby back rib rack , brined overnight, ponzu sauce or 1 cup rice wine vinegar, minced ginger, red onions, sliced, cranberries, washed, dried, brown sugar, salt, black pepper, canola oil

dozen small clams , like manila, shucked, reserving the bottom shell, butter, fermented black beans, rinsed and minced, garlic, minced, shallots, minced, chinese ham, cut into 1/8-inch dice (or smithfield ham), panko bread crumbs, lemon, juiced, canola oil, to cook, whole pink peppercorns, for garnish, sea salt or gros sel, to coat baking hotel pan/tray

fresh orange juice, juice of 6 limes, peeled and chopped mangoes, cointreau, zest of 2 oranges