Micheal Minas Orange Jalapeno Hollandaise Recipes

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ROASTED SPOT PRAWNS



Roasted Spot Prawns image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 47

16 Spot prawns, butterflied (shell on)
2 pounds Crab Cake Mix, recipe follows
1 quart Hot and Sour Vinaigrette, recipe follows
3 English cucumbers, julienned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 quart Hollandaise, recipe follows
1 ounce olive oil
1/2 Medium yellow onion, small dice
1 stalk celery, small dice
2 pounds crab meat
1/2 cup Mayonnaise, recipe follows
2 tablespoons parsley, chopped
1 1/2 ounces Japanese bread crumbs
3 1/2 quarts lime juice
6 cups sugar
1 1/2 cups honey
8 bunches scallions, green part only chopped
20 garlic cloves, smashed
20 shallots, sliced thinly
1/2 pound ginger, sliced thinly
2 quarts rice wine vinegar
1/2 quart lemon juice
6 quarts orange juice
5 quarts pineapple juice
1 habenero pepper, seeds removed and sliced thinly
1 1/2 cup sesame oil
3 1/2 cup canola oil
3 ounces soy sauce
1 1/2 cups orange juice
4 egg yolks
1 pint clarified butter
2 red jalapeno peppers, roasted
Salt and pepper to taste
Salt and pepper to taste
1 egg yolk
1 tablespoon Dijon mustard
1/3 teaspoon Cayenne pepper
1 ounce lemon juice
Salt to taste
6 ounces olive oil

Steps:

  • Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.
  • Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
  • Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.
  • In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
  • In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
  • Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
  • Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
  • In a small saucepan, reduce orange juice to 2 ounces. Chill.
  • In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
  • Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.
  • Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.

HOLLANDAISE SAUCE



Hollandaise Sauce image

Provided by Food Network

Categories     dessert

Number Of Ingredients 5

1 1/2 cups orange juice
4 egg yolks
1 pint clarified butter
2 red jalapeno peppers, roasted
Salt and pepper to taste

Steps:

  • In a small saucepan, reduce orange juice to 2 ounces. Chill.
  • In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
  • Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.

MICHEAL MINA'S ORANGE-JALAPENO HOLLANDAISE



Micheal Mina's Orange-Jalapeno Hollandaise image

Spice up your eggs benedict! or make.... Micheal Mina's Dungeness Crab-Stuffed Prawns Orange-Jalapeño Hollandaise, Hot and Sour Sauce with Cucumber Noodles

Provided by College Girl

Categories     Sauces

Time 40m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 8

1 cup orange juice, strained
1 tablespoon canola oil
1 red jalapeno chile, stemmed
1 green jalapeno, stemmed
kosher salt
2 large egg yolks
1 cup clarified butter, warm
1/2 tablespoon cilantro, finely chopped fresh

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.

Nutrition Facts : Calories 495.2, Fat 51.9, SaturatedFat 30.2, Cholesterol 214.2, Sodium 11.2, Carbohydrate 7.2, Fiber 0.3, Sugar 5.6, Protein 2.3

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