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Curry House Japanese Curry and Spaghetti has shuttered, closing all 9 units in Southern California
Employees learned of closure when arriving for work Monday
September 1, 2010
From: Executive chef Nando Balmonte, Islands Dining Room, Loews Royal Pacific Resort, Orlando, FL. Yield: 4 servings.
8 oz. Mandarin orange segments, drained
2 oz. fresh ginger, peeled and finely minced
4 oz. Rose's Lime Juice
Spiced Pecans:
½ oz. white sugar
¼ oz. kosher salt
¾ tsp. paprika
¾ tsp. chili powder
½ tsp. garlic powder
¾ tsp. Chinese 5-spice
1 cup pecan pieces
as needed, oil for deep frying
4 oz. sugar
1 oz. kosher salt
1 oz. Chinese 5-spice
1 oz. cold water
1 lb. turkey breast, boneless
as needed, wonton wrapper
1 lb. romaine lettuce, chopped
For ginger-spiced Mandarin oranges: Combine all ingredients. Cover and marinate overnight.
For spiced pecans: Combine sugar, salt and spices. Deep fry pecans. Drain and immediately toss in sugar mixture while pecans are hot. Spread out into a shallow metal pan to drain and cool. Cover and reserve for service.
Char Siu turkey breast: Mix sugar, salt, 5-spice, and water until a paste is formed. Liberally coat turkey breast with the mixture. Smoke in a preheated 250°F smoker oven for 2 hours or until the internal temperature registers 165°F. Trim and thinly slice turkey breast. Cover, chill and reserve for service.
For assembly: Slice won ton wrappers and deep fry until crispy. Drain and sprinkle with coarse salt. Per salad order: On a chillled plate or in a chilled salad bowl, place 4 oz. sliced turkey breast atop 4 oz. crisp romaine lettuce. Arrange salad with ginger-spiced oranges and spiced pecans. Garnish with wonton crisps.
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