Micheal Minas Hot And Sour Sauce With Cucumber Noodles Recipes

MICHEAL MINA'S ORANGE-JALAPENO HOLLANDAISE

Steps:

• Simmer the orange juice in a small pot over low heat until it reduces to a thick golden syrup, about 15 minutes. You should have about 3 tablespoons of reduced juice. Remove from the heat and allow to cool. In the meantime . . .
• Preheat the oven to 400°F.
• Put the jalapeños in a small baking pan and toss with the canola oil; season lightly with salt. Roast for 15 minutes until the skins begin to blister and the jalapeños soften. When cool enough to handle, peel off the charred skins and scrape out the seeds. Mince the roasted chilies finely. Set aside.
• Combine the cooled orange syrup and egg yolks in a stainless steel bowl. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk until you get yellow ribbons. If the eggs begin to scramble or the mixture gets too hot, remove the bowl from the heat and whisk to cool.
• Remove the bowl from the pot and slowly drizzle in the warm clarified butter and continue to whisk until the hollandaise is thickened and doubled in volume. Stir in the minced jalapeños, cilantro, and a pinch of salt. Cover tightly with plastic wrap and place in a warm spot until ready to use. If the hollandaise gets too thick, whisk in a few drops of warm water to adjust the consistency so it's creamy and light.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.