The most memorable meals don't occur in restaurants! They happen at home. Here are some ideas on how you can make dinner for an Asian occasion to remember.

Recipe Categories:

   Beef
   Chicken
   Pork

Seafood
Vegetarian

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Main Course - Seafood

•Cilantro Pesto Salmon
•Chinese Steamed Red Snapper
•Miso Glazed Black Cod

•Seared Scallops & Cold Soba Noodles
•Shrimp & Thai Noodles

Cilantro Pesto Salmon with Grilled Summer Vegetables

Cilantro Pesto Ingredients:
1 Bunch Cilantro 6 oz Pine nuts 2 oz Parmeggiano reggiano cheese (cut into small pieces) 1 ½ Tbsp Extra virgin olive oil 2 Tsp Kosher salt Pepper to Taste
Directions: Cut off top portion of the bunch and discard the thick stems. Add everything to a small food processor and blend until the mixture becomes a paste.

Grilled Salmon Ingredients:
4 each 6 oz Skin-on salmon fillets Salt and pepper to Taste
Directions: Preheat grill to High, clean grates very, very well after grill is hot. Apply cooking oil or non-stick cooking spray to kitchen towel and CAREFULLY season and apply to grill grates to prevent sticking. Season fish well before placing on grill. Place fish skin side down and cover, cook on high heat until cooked. While cooking, do not move fish. Carefully remove the cooked fish by using a spatula and tongs.

Grilled Summer Vegetables Ingredients:
5 ea Baby yellow tomatoes 5 ea Baby red tomatoes 6 ea Baby yellow pattypan squash 6 ea Baby green pattypan squash 5 sprigs Rosemary 3 Tbsp Balsamic vinegar 1 tsp Soy sauce 1 cup Olive oil 1 Tbsp Kosher salt Pepper to Taste
Directions: Start grill and pre-heat to high temperature. Wash and cut tomatoes and squash in half. Gently bruise rosemary sprigs with the back of a knife to help extract flavor. Combine rosemary, vinegar, soy, oil, salt and pepper in a bowl. Toss vegetables in seasoning mix and let sit for 5 minutes. Use tongs to carefully place vegetables on the grill, keeping in mind that there is oil in the seasoning mix that could cause flare ups from the grill. Allow to cook for 2 minutes before turning each piece over – turn over only one time for best appearance. Remove from grill after 2 more minutes.

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Chinese Steamed Red Snapper

6 oz filet of Red Snapper
1/8 tsp Ginger, grated
1/4 tsp Cilantro leaves
2 Shiitake mushroom caps, julienne
1/2 cup Green onion (top only), julienne
1 Tbsp peanut oil, hot
1 Tbsp soy sauce
Salt & pepper to taste

Directions:

Bring a large pot of water to a boil and top with a bamboo or stainless steel steamer. Make sure you have a top that fits the bamboo or stainless steel steamer.
Season the fish with salt and pepper. Place the red snapper in a steamer and steam for approximately 6-8 minutes (depending on thickness of fish or until it flakes).
Place cooked fish on plate. Top with ginger, cilantro leaves, shiitake mushrooms and green onions. Using a ladle, pour hot peanut oil over fish and follow up with drizzle of soy sauce. Serve with steamed sweet potato and Chinese cabbage.

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Miso Glazed Black Cod or Salmon

Ingredients:	Sauce Ingredients:
4 pc 5 oz fish fillet (black cod is preferred but salmon will substitute well)	1 cup Mild miso paste (yellow or white) 1 cup Mirin (Japanese rice wine vinegar) 2/3 cup Sake (Japanese rice wine) 1 cup Sugar 2 cloves Garlic
Directions: Combine mirin, sake, sugar and garlic in a sauce pan and boil at medium heat to dissolve sugar and cook out alcohol. Remove from flame and mix in miso paste. Allow to cool to room temperature. Prepare fish fillets, place into plastic re-sealable bag and add miso glaze sauce. Seal bag and agitate to thoroughly apply sauce to fish. Marinate overnight. Preheat oven to 425°F and place marinated fish onto a foil lined sheet tray. Excess sauce will run off so there is no need to remove it. Cook for 7-10 minutes until done. Cooking time will vary on cut of fish.

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Seared Scallops with Cold Soba Noodles and Shiitake Broth

Shiitake Dashi Broth Ingredients:
1 1/2 Quarts Water 2 oz Bonito flakes 1 Large piece kombu seaweed 1 Tbsp Kosher salt (to taste) 1 Clove Garlic 1 Slice Ginger (1/4 in thick, 2 in diameter) 8-12 Pieces fresh (washed) or dried Whole shiitake mushroom
Directions: Add all stock ingredients to pot and allow to boil for just 10 seconds. With caution, remove mushrooms and set aside in a bowl large enough for the stock. Strain stock into the bowl containing mushrooms and place into freezer to chill, stirring occasionally for even cooling.

Soba Noodles Ingredients:
2 Quarts Water 1 Tbsp Kosher salt 2 Quarts Water and ice (for cooling off soba noodles) 1 Package Buckwheat soba noodles
Directions: Add salt to boiling water. Cook the soba noodles according to the package directions (usually about 7-10 min). Once soba noodles are cooked, drain and chill in ice water bath. Once cooled, drain noodles and set aside for later use.

Seared Diver Scallops Ingredients:
2 Tbsp Frying oil (such as soybean or 2 Tbsp grape seed oil) Unsalted butter 8-12 Each jumbo diver scallops (nonsulfured scallops will perform best) Kosher salt and cayenne pepper for seasoning
Directions: Season scallops on both sides to your preference. Heat on high heat, a large sauté pan (preferably a large iron skillet) and 1 Tbsp oil. Once oil is hot, add half of the seasoned scallops, being careful not to overcrowd the pan. For best results, do not shake frying pan or move scallops in the pan until ready to flip – and only flip one time. Allow pan to heat on high setting for approximately 3 minute before turning heat down to medium high heat. Heat for an additional 2-3 minutes on medium-high heat and then gently flip scallops over to cook other side. Add 1 Tbsp butter to pan once all scallops have been flipped and allow to cook for an additional 3-5 minutes or until cooked to your preference. Remove cooked scallops from pan onto a plate and allow to rest for 2 minutes before serving. Clear frying pan of burnt residue and oil and repeat process for the remaining scallops. Final Assembly: In a large pasta bowl, place 1 cup of soba noodles in a twisted pile (use a large fork to twist the noodles into a nice pile), flattening the top. On the side of the soba pile, place 2-3 of the cooked scallops.

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Shrimp and Thai Noodles

Ingredients:
1 lb. Raw, jumbo shrimp 1 Tbsp. Vegetable oil 3 Shallots, finely chopped 3 Garlic cloves, finely chopped 1 in. piece Fresh ginger root, thinly sliced 1 3/4 Cups Canned coconut milk 2 Tbsp. Thai green curry paste 1 Handful Bean sprouts 8-10 Fresh, Thai basil leaves 1 Tbsp. Brown sugar 8 oz. Flat rice noodles 2 tsp. Sesame oil 2 Tbsp. Sesame seeds, toasted Few sprigs of Thai basil, to garnish 4 cooked unpeeled jumbo shrimps.
Directions: Peel the shrimp, removing and discarding the heads. Cut a slit along the back of each and remove and discard the vein. Heat the oil in a wok and stir-fry the shallots garlic and ginger root for 2 minutes. Add the coconut milk and curry paste and simmer for 2 to 3 minutes. Add the shrimp, basil leaves, sugar, bean sprouts and cook for 2 to 3 minutes or until the shrimp turns pink. Meanwhile, cook the noodles in boiling water according to the package instructions, and then drain well. Stir in the sesame oil and seeds and serve immediately with the Thai noodles and shrimp, garnished with the sprigs of basil and unpeeled shrimp.

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