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Sunday, September 16, 2012

Menu for Eight to Ten

From the top to the bottom, hwachae (fruit pun...
From the top to the bottom, hwachae (fruit punch), yugwa (puffed and fried rice snack) sikhye in Korean cuisine (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

I will help you lessen your worries and fears every time you are faced with surprise visits from 8 to 10 people at the same time. Here are recipes best served for 8 to 10 people. You just have to prepare your long table and everything will turn out just right!


You will need:

5    cups chilled club soda
2½ cups frozen passion fruit juice concentrate (measured from two 12-ounce containers), thawed
2    cups vodka
      Crushed ice
      Fresh mint sprigs

Here's how:

Stir club soda, juice concentrate, and vodka in pitcher. Pour into tumblers filled with crushed ice. Garnish with mint.


You will need:

2/3  cup extra-virgin olive oil plus additional for frying
1/3  cup soy sauce
1/3  cup teriyaki sauce
1/3  cup honey
3     tablespoons unseasoned rice vinegar
2½  tablespoons lemon juice, divided
1     teaspoon Asian sesame oil
3     8- to 10-ounce tuna steaks

½    cup chilled whipping cream
½    cup mashed papaya (from 1 large)
½    cup sesame seeds

Here's how:

Whisk 2/3 cup oil, soy sauce, teriyaki sauce, honey, vinegar, 2 tablespoons lemon juice, and sesame oil in 8x8x2-inch glass dish to blend. Add fish and turn to coat. Chill overnight.

Whisk cream and ½ tablespoon lemon juice in bowl until peaks form; fold in mashed papaya. Season with salt and pepper. Chill until ready to use. (Can be made 2 hours ahead. Keep chilled.)

Heat heavy large skillet over high heat; brush with olive oil. Remove fish from marinade, add to skillet, and sear until dark brown, about 1½ minutes per side. Transfer to work surface.

Place sesame seeds in small bowl. Cut each fish steak into 3/4-inch cubes. Spear each cube with toothpick and dip into sesame seeds. Place cubes and bowl of papaya cream on tray and serve.


You will need:

15  baby golden beets, rinsed
4    garlic cloves, smashed, divided
15  baby red beets, rinsed
2    tablespoons extra virgin olive oil, divided, plus additional for croutons

1½ cups beet juice or 1½ cups liquid
      drained from three 15-ounce cans julienned beets
4    teaspoons fresh lime juice

2½ cups ½-inch cubes drained canned breadfruit or crustless French bread
12  ounces baby arugula

Here's how:

Preheat oven to 400oF. Place golden beets and 2 garlic cloves on sheet of foil. Place red beets and remaining 2 garlic cloves on another sheet of foil. Drizzle 6 tablespoons oil over beets, then sprinkle with salt and pepper. Seal foil around beets. Place packets in oven. Roast until beets are tender, about 45 minutes. Open packets. Cool, peel, and quarter beets.

Boil beet juice in medium saucepan until reduced to 6 tablespoons, about 12 minutes. Transfer to small bowl and cool. Whisk in lime juice, then 6 tablespoons oil. Season dressing to taste with salt and pepper. (Beets and dressing can be prepared 1 day ahead. Cover separately and refrigerate.)

Pour enough oil into large skillet to reach depth of ¼ inch. Heat oil over medium-high heat. Add breadfruit or  bread cubes and saute until golden, about 1 minute. Using slotted spoon, transfer to paper towels and drain. Sprinkle croutons with salt and pepper.

Toss arugula and some dressing in large bowl to coat; season with salt and pepper. Divide arugula among plates.Top with beets and croutons. Drizzle salads with remaining dressing.


You will need:

2   large yellow bell peppers
5   small yellow tomatoes (14 to 15 ounces total), cored, chopped
2   large papayas, peeled, seeded, diced
1   large mango, peeled, pitted, diced
½  cup extra-virgin olive oil, divided
1   tablespoon fresh lime juice
1   cup fresh mint leaves, chopped
1   cup fresh parsley leaves, chopped
2   tablespoons unsalted natural pistachios
2   tablespoons grated Parmesan cheese

Here's how:

Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop peppers. 

Place peppers in processor. Add tomatoes, papayas, mango, ¼ cup oil, and lime juice; puree until smooth. Season gazpacho to taste with salt and pepper. (Can be prepared 1 day ahead. Transfer to large bowl, cover, and refrigerate.)

Combine mint, parsley, nuts, cheese, and remaining ¼ cup oil in processor. Blend until herbs and nuts are finely chopped. Season pesto to taste with salt and pepper. (Can be made 2 hours ahead. Transfer to small bowl, cover, and chill.)

Ladle gazpacho into bowls. Top with dollop of pesto and serve.

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