Valentine's Day is just around the corner, and for those hoping to cook up something romantic for their sweetheart, look no further than Wednesday's Great Day.
Chef Rob Ringler was live in the Great Day Kitchen to cook up some Spicy Togarashi Shrimp with a Ginger Soy Sauce on Cucumber Salad, along with some White Burgundy Poached Pears with Organic Chocolate and Almonds with a Brandied Cherry Compote.
You can catch Ringler daily at the Tenaya Lodge which is located at 1122 Highway 41 in Fish Camp, CA. You can call for reservations at 1-888-514-2167. You can also find more information at www.tenayalodge.com .
Here are Chef Ringler's recipes for those who wish to try them at home:
Light, refreshing and very sophisticated. Asian pears have a crisp texture, a round shape, and a sweet and floral aroma that's quite unlike that of the more familiar buttery "pear-shaped" pear.
Yield: Serves 4
2 cups water 1 cup dry White Burgundy wine 3/4 cup sugar 2 tablespoons fresh lemon juice 2 star anise*
1 dried red chili pepper 1 2-inch piece cinnamon stick 1 2-inch piece fresh ginger, sliced 4 large (10 ounces each) Asian pears
2 lbs Organic Chocolate
1 cup chopped toasted almonds
1 12oz canned cherries
4 oz. Brandy
*A brown star-shaped seed pod; available at Asian markets and specialty food stores and some supermarkets.
Bring first 8 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
Peel pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer for 5 minutes and remove from heat. Soak pears until tender, about 40 minutes.
Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup then add cherries and bring to simmer. Add Brandy carefully observing flambeaux.
Pour onto serving plate Chill until cold.
Melt Organic Chocolate in a double boiler and dip bottom 1/3 of each pear.
Roll in chopped almonds (Can be made 2 days ahead. Chill.)
Stand 1 pear in center of each plate.
Spicy Togarashi Shrimp with Ginger Soy Sauce on Cucumber Salad Chef Rob Ringler CCC. Serves: 2
8 Jumbo shrimp
½ Cup Olive Oil
1 Tbsp. Togarashi Pepper
1 Tbsp Chopped Cilantro
1 tsp. Kosher salt
In a small bowl, combine shrimp, olive oil, Togarashi pepper, cilantro and kosher salt.
In a small Sauté pan on med/hi heat, cook shrimp for 2 minutes then remove from heat and chill.
Soy Ginger Sauce:
2 ounces olive oil
2 ounces soy sauce
½ tsp sesame oil
1 Tbsp pickled ginger
1 ounces rice vinegar
Pinch of Togarashi pepper
In a food processer or medium bowl, make vinaigrette by combining olive oil, soy sauce, sesame oil, pickled ginger, rice vinegar and Togarashi. Mix well until texture is smooth.
1/2 large hot house cucumber, sliced thinly into about 24 rounds (use a mandolin here, if you like)
2 oz. Spring Mix
1/4 cup crushed peanuts, for garnish
On 2 salad plates, lay out cucumber rounds in overlapping circle on outer edge of plate. Mound Spring mix salad in inner circle of each plate. Drizzle soy ginger sauce over salad, top with shrimp and garnish with crushed peanuts.
KMPH News and KMJ Radio will air a live, one-hour, "Digital Town Hall Meeting" that deals with "Measure G", the ballot measure that Fresno's voters will decide. Measure G asks Fresno's voters to decideMore >>
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