Holiday appetizers from Macy's top chef Tim Scott

5:12 PM, Dec 14, 2011   |    comments
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GOLDEN VALLEY, Minn. - This holiday season, Macy's team of celebrated chefs are sharing their favorite recipes in "The Macy's Culinary Council Thanksgiving & Holiday Cookbook." Filled with pages of delicious photographs and entertaining tips, the cookbook contains recipes from each of the 13 Macy's Culinary Council chefs, including Cat Cora, Todd English, Emeril Lagasse and Wolfgang Puck.

Macy's Top Chef Tim Scott joined KARE11 News @4 to share some fresh appetizer ideas.

Shrimp Cocktail
From Chef Takashi Yagihashi

"People love shrimp at a party. I like to fix them simply and then add some fun and flavor with the sauces, so I came up with three easy but very tasty ones to serve on the side."

 

 

 

 

 

 

 

Serves 8

Yuzu Tartar Sauce
6 tablespoons mayonnaise
1/4 cup minced shallots
4 teaspoons capers, minced
2 tablespoons minced cornichons or sour pickles
2 tablespoons minced pickled ginger
2 teaspoons bottled yuzu juice or fresh lime juice
2 tablespoons chopped fresh dill

Asian Cocktail Sauce
3/4 cup ketchup
1/4 cup wasabi paste
1/4 cup chile bean sauce (preferably Japanese tobanjan)
1 tablespoon bottled yuzu juice or fresh lime juice

Sweet Onion Sauce
2 cloves garlic
1/2 onion, coarsely chopped
6 tablespoons rice vinegar
1/4 cup Asian sesame oil
1/4 cup Japanese soy sauce
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
Crushed ice
2 cups microgreens such as mizuna, arugula, or cilantro
4 large cherry tomatoes, quartered, or 8 small cherry tomatoes, halved
24 jumbo (U10) shrimp, boiled, peeled with tail segments attached, and deveined, then chilled
2 lemons, each cut into 6 wedges

For the yuzu tartar sauce: In a small bowl, whisk together all of the ingredients. You should have about 11/2 cups. Use immediately, or cover and refrigerate for up to 2 days.

For the Asian cocktail sauce: In a small bowl, whisk together all of the ingredients. You should have about 11/2 cups. Use immediately, or cover and refrigerate for up to 2 days.

For the sweet onion sauce: In a small blender, combine all of the ingredients and process until smooth. You should have about 11/2 cups. Use immediately, or cover and refrigerate for up to 3 days.

Fill three 12-ounce martini glasses three-fourths full with crushed ice. Set each glass in the middle of a large plate. Scatter the microgreens evenly over the ice in each glass, and sprinkle the tomato pieces over the greens. Hang 8 shrimp off of the rim of each glass, hooking their curled ends over the lip (with the tails pointing downward). Try to space the shrimp evenly around the circumference of each glass. Arrange 3 small dipping bowls on the plate around the base of each glass. For each glass, fill 1 bowl with the yuzu tartar sauce, another with the Asian cocktail sauce, and the third bowl with the sweet onion sauce. Place 2 lemon wedges near the dipping bowls on each plate. Serve immediately.

Crispy Tacos with Soy-Caramel Braised Pork
From Chef Takashi Yagihashi

"Braised pork belly is one of our signature dishes at Takashi. This version, made with pork shoulder, uses the same two-step process: first you simmer the meat to take away some of the fat and the 'porkiness,' and then you braise it to put flavor back in. Finally, you chill and slice the pork and caramelize it under the broiler. It's worth the effort, especially when you taste it in a crispy taco shell."

Makes 8 tacos; serves 8

1 1/4 pounds boneless pork shoulder, in one piece
2 tablespoons vegetable oil
8 cups cold water
1 cup sake
Two 2-inch pieces fresh ginger, peeled and smashed with a chef's knife

Braising Liquid
3 cups cold water
2 cups Japanese soy sauce
1 1/2 cups sugar
2 pieces star anise
1 teaspoon black peppercorns
2 cinnamon sticks
2-inch piece fresh ginger, peeled and smashed with a chef's knife

Pickled Cucumbers
1/2 to 3/4 English cucumber
1 cup rice vinegar
1/2 cup mirin
1 1/2 teaspoons soy sauce
2 tablespoons sugar
Pinch of red pepper flakes

Mustard Sauce
4 teaspoons mustard powder
4 teaspoons water

Hoisin Glaze
2 cups reserved braising liquid
1/2 cup hoisin sauce
4 teaspoons cornstarch
4 teaspoons water
Nonstick cooking spray
8 store-bought crispy taco shells
1/2 head iceberg lettuce, cored and finely julienned (about 2 cups)
16 fresh cilantro sprigs
1 teaspoon black sesame seeds

Cut the pork shoulder in half, then trim each half into a piece 10 inches long by 3 inches wide by 2 inches thick. In a large saute pan, heat the vegetable oil over high heat. Add 1 pork piece and sear it on all 4 sides until golden brown, 2 to 3 minutes on each side. Transfer to a large saucepan. Sear the remaining piece of pork the same way and add it to the saucepan.

Add the water to the saucepan. It should just cover the meat. Add the sake and ginger, place over high heat, and bring to a boil. Reduce the heat to a gentle simmer and cook for 45 minutes.

While the pork is simmering, prepare the braising liquid: In a large saucepan, combine the water, soy sauce, sugar, star anise, peppercorns, cinnamon sticks, and ginger and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and reserve.

When the pork is ready, drain it and discard the liquid. Add the pork pieces to the reserved braising liquid and place over high heat. Bring to a boil, reduce the heat to a gentle simmer, cover, and cook over low heat until the pork is very tender when pierced with a fork, about 45 minutes. Remove from the heat and let the pork cool to room temperature in the braising liquid.

Transfer the cooled pork to a plate, cover, and refrigerate until well chilled, about 1 hour. Strain the cooking liquid through a fine-mesh sieve. Measure 2 cups of the liquid to use for the hoisin glaze and set aside. Discard the remaining braising liquid.

While the pork is cooking, make the pickled cucumber slices and the mustard sauce: For the cucumber slices, using a mandoline, very thinly slice the cucumber to yield 32 slices. Place the slices in a heatproof bowl. In a small saucepan, combine the vinegar, mirin, soy sauce, sugar, and pepper flakes and bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat, pour over the cucumber slices, and let cool to room temperature. Cover and refrigerate for at least 2 hours before serving. The pickled slices will keep for up to 1 week.

To make the mustard sauce: In a small bowl, stir together the mustard powder and water and set aside.

To make the hoisin glaze: In a small saucepan, combine the braising liquid and hoisin sauce over high heat and bring to a boil. Meanwhile, in a small bowl, stir together the cornstarch and water until smooth. When the braising mixture begins to boil, whisk in the cornstarch mixture and cook briefly, just until the glaze begins to thicken. It should have the consistency of syrup.

Remove from the heat and set aside.

Preheat the broiler. Line a rimmed baking sheet with aluminum foil and spray the foil with cooking spray.

Cut each chilled pork piece crosswise into 8 equal slices. Arrange the 16 pork slices, not overlapping, on the prepared baking sheet. Brush the pork generously with the some of the hoisin glaze. Place under the broiler and broil until the meat is caramelized and warmed through, 3 to 4 minutes, watching closely to make sure the pork doesn't burn. Remove the meat from the oven, turn off the broiler, and warm the taco shells briefly in the residual oven heat.

To build the tacos: For each taco, place 1/4 cup lettuce in the bottom of a warmed taco shell. Lay 2 pork slices the length of the shell, overlapping them if necessary. Top with 4 pickled cucumber slices and a drizzle of the remaining hoisin glaze. Add a few drops of the mustard sauce, then finish with 2 cilantro sprigs and a sprinkle of black sesame seeds. Repeat with the remaining ingredients and taco shells.

Yakitori
From Chef Takashi Yagihashi

"Yakitori means a party, because you either go out to eat it with a group or you make it for a crowd at home. I like to serve a mix of chicken, beef, shrimp, and vegetable skewers all through the evening."

 

 

 

 

 

 

 

Makes 32 skewers; serves 8

Yakitori Sauce
2 cups soy sauce
1/3 cup sake
1/3 cup water
1/4 cup fresh lemon juice
2 tablespoons Asian sesame oil
4 teaspoons ginger juice
2 cups sugar
1 teaspoon red pepper flakes

Chicken Yakitori
1 pound boneless, skinless chicken breast or thigh meat, cut into twenty-four 1-inch pieces
4 scallions, including tender green parts, cut into 1-inch pieces

Beef Yakitori
1 pound beef tenderloin, cut into twelve 1-inch cubes
1 yellow onion, cut into 1-inch pieces

Shrimp Yakitori
16 extra-large (U16) shrimp, peeled, deveined, and each cut crosswise into 3 pieces
4 asparagus spears (not pencil thin), ends trimmed and each spear cut into four 1-inch pieces

Vegetable Yakitori
6 large shiitake mushrooms, each 2 to 3 inches in diameter, stemmed and quartered, or 12 smaller mushroom caps, stemmed and halved
4 asparagus spears (not pencil thin), ends trimmed and each spear cut into four 1-inch pieces
1 red bell pepper, seeded and cut into sixteen 1-inch squares

Vegetable oil for the grill rack or pan

Soak 32 bamboo skewers, each 6 inches long, in water to cover for at least 30 minutes.

For the yakitori sauce: In a saucepan, combine the soy sauce, sake, water, lemon juice, sesame oil, ginger juice, and sugar over high heat and bring to a boil, stirring until the sugar dissolves. Add the pepper flakes, remove from the heat, and reserve.

For the chicken yakitori: Thread a piece of chicken onto a bamboo skewer. Push it down the length of the skewer, leaving 1 inch of wood exposed at the end for a handle. Next, add a piece or two of scallion (use 2 pieces if the pieces are thin), add another piece of chicken, more scallion, and finally a third piece of chicken (the skewer should have 3 pieces of chicken and 2 pieces of scallion). Repeat with the remaining ingredients to build 8 skewers total. Set aside.

For the beef yakitori: Thread a piece of beef onto a bamboo skewer. Push it down the length of the skewer, leaving 1 inch of wood exposed at the end for a handle. Next, add a piece of onion, add another piece of beef, another piece of onion, and finally a third piece of beef (the skewer should have 3 pieces of beef and 2 pieces of onion). Repeat with the remaining ingredients to build 8 skewers total. Set aside.

For the shrimp yakitori: Thread 2 shrimp pieces onto a bamboo skewer. Push them down the length of the skewer, leaving 1 inch of wood exposed at the end for a handle. Next, add a piece of asparagus, add 2 more shrimp pieces, another piece of asparagus, and finally 2 more shrimp pieces (the skewer should have 6 shrimp pieces and 2 pieces of asparagus). Repeat with the remaining ingredients to build 8 skewers total. Set aside.

For the vegetable yakitori: Thread 1 mushroom piece onto a bamboo skewer. Push it down the length of the skewer, leaving 1 inch of wood exposed at the end for a handle. Next, add an asparagus piece, then a bell pepper piece, another mushroom piece, another asparagus piece, another bell pepper piece, and finally a mushroom piece (the skewer should have 3 mushroom pieces and 2 pieces each asparagus and bell pepper). Repeat with the remaining ingredients to build 8 skewers total. Set aside.

Preheat a gas grill to medium, light a fire in a charcoal grill and let it burn just until the coals are covered with gray ash and medium-hot, or preheat a stove-top grill pan over medium heat.

Lightly oil the grill rack or the grill pan. Set 8 to 12 skewers on the rack or pan, making sure the exposed part of each skewer hangs over the edge (so it won't burn). Cook for 2 minutes, then turn the skewers. Using a pastry brush, coat each skewer generously with some of the yakitori sauce and cook for 3 minutes. Flip the yakitori again, brush with more sauce, and cook for 3 minutes more. Flip the yakitori again, brush with more sauce, and grill until the skewered ingredients are cooked through and the sauce is caramelized, about 2 minutes more. Repeat with the remaining skewers.

Line up the grilled yakitori on a platter and serve right away.

"The Macy's Culinary Council Thanksgiving & Holiday Cookbook" is available for $24.95 at select Macy's stores and macys.com.

(Copyright 2011 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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