Sunday, November 8, 2009

Red Curry and more Roys Restaurant

Red Curry & More From Roy's Restaurant
Gremolata 1 bunch parsley, minced 1 cup crispy garlic 1 cup panko (bread crumbs) 1 cup mac nuts, minced zest of 5 limes salt and pepper to taste Fire Rock Polenta 2 tablespoons vegetable oil ½ large onion minced 8 cloves garlic thinly sliced ¼ cup fresh thyme 1 tablespoon fresh sage ¼ cup dry white wine 1 cups chicken stock 1 cup Kona fire rock Pale Ale 1 cup heavy cream 1 cup polenta
Method: saute onion, garlic in vegetable oil, add thyme and sage. De-glaze pan with wine, reduce by half add chicken stock ,Pale Ale, heavy cream and polenta cook for 10 min on low. Season with salt and pepper and herbs Lamb Rack 2 tablespoons vegetable oil Medium saute pan Salt and Pepper to taste
Method: Season with salt and pepper sear until golden brown on each side and place in a 350 oven until desired temperature. (5 min medium rare, 10 min medium, 13 min medium well) Pull from oven and let rest for 5 minuets, crust with gremolata, cut at each bone and serve Red Curry yields 3 quarts ¼ cup sesame oil 1 carrot (small dice) 1 large onion (small dice) 3 celery stalks (small dice) 3 lemongrass stalks (chopped) 3 Kifeir lime leaves 28 oz. Coconut milk 1 qt. Heavy cream 2 tablespoons fish sauce 1 cup green curry 1 bunch cilantro 1 bunch green onion 2 tablespoons minced garlic 2 cup dry white wine 2 tablespoons palm sugar Method: In a large sauce pan heat oil to medium heat, saute carrot, garlic,onion, celery, and lemongrass. Cook until onions are translucent. Add curry and cook for 3 minuets add fish sauce and white wine reduce by half. Add coconut milk, heavy cream, cilantro, green onions and palm sugar. Simmer for 20 minuets. Strain and serve.

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