Ming Tsai's Last Minute Christmas Dinner Ideas

Christmas is here and if you're not prepared, we're here to help! Chef Ming Tsai was here to show you some easy recipes to help you get the family fed this holiday season. Here are his recipes:

Panko-Crusted Turkey “Scaloppini” with Warm Mango-Cranberry Chutney
Serves 4

2 pounds skinless turkey breast, cut on the extreme bias into 8 slices about 8 inches
long and 1/2 inch thick
Kosher salt and freshly ground black pepper
2 eggs
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped parsley
1 cup all-purpose flour
5 tablespoons extra-virgin olive oil
2 shallots, minced
1 cup fresh cranberries, washed and dried
1 large mango, peeled and cut into 1/2-inch dice
1 tablespoon Dijon mustard

1. Place a turkey portion on a work surface and cover with plastic wrap. Using a pounder or small saute pan, pound the turkey until 1/4 inch thick. Repeat with the remaining portions. Season the turkey on both sides with salt and pepper.

2. In a shallow bowl, beat the eggs lightly. On a large plate, combine the panko
and half the parsley. Spread the flour on a second plate.

3. One by one, coat the turkey portions lightly with the flour, dip them into the
egg, and then coat with the panko mixture.

4. Line a large plate with paper towels. Heat a large saute pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add half the turkey slices and saute, turning once, until golden brown and cooked through, 6 to 8 minutes. Transfer the turkey to the plate. Repeat using 2 more tablespoons of the oil.

5. Wipe out the pan with a paper towel and add the remaining tablespoon of oil. Swirl to coat the bottom and when the oil is hot, add the shallots and saute until soft, about 1 minute. Add the cranberries, mango and mustard and saute, stirring, until the fruit is soft, about 2 minutes. Add the remaining parsley and stir to combine.

6. Transfer 2 scaloppini to each of four individual serving plates. Dollop some
chutney on the side, and serve.

©2010 Ming Tsai  - Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Red-Roast Duck Legs with Sweet Potatoes and Daikon
Serves 4

BRAISING SAUCE
4 cups Wanjashan, naturally brewed soy sauce - Use Tamari - Gluten free
2 cups good red wine
2 pounds rock sugar
3-inch piece of unpeeled ginger, washed and cut into 1/4-inch slices
3 dried Thai bird chiles
1 medium head garlic, halved horizontally
1 piece star anise
1 bunch scallions, white and greens parts, cut into 3-inchlengths
1 medium unpeeled orange, washed and quartered
2 cinnamon sticks
–
10 duck legs (legs with thighs)
1 large sweet potato, peeled and cut into 1/2-inch slices
1 large daikon, peeled and cut into 1/2-inch slices
50-50  House White and Brown Rice for serving

1. In a large nonreactive pot, combine the braising sauce ingredients. Add 3 cups of water and bring to a boil over high heat. Reduce the heat and simmer until the sugar dissolves, 15 to 20 minutes. Taste and add more soy sauce if the flavor lacks depth, or more water if the sauce seems too seasoned.

2. Add the duck legs and simmer until the meat falls from the bones, about 2 1/2 hours. (Quick Tip: You can use a pressure cooker to do this. Cook the duck under pressure for 45 minutes, release the pressure, uncover, and proceed as follows.) Twenty minutes before the duck is cooked, add the potatoes and daikon. Test the potatoes with a fork to make sure they’re tender; if not, simmer a bit longer.

3. Remove the legs and vegetables and keep warm. Skim the cooking sauce (a ladle is good for this, see page 13). Divide the rice among plates, top with the duck legs and vegetables, spoon sauce over them, and serve.

©2010 Ming Tsai  - Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

House Steamed Rice (50/50 Brown & White Rice)

1 1/2 cups of brown rice
1 1/2 cups of white rice

1.    Rinse brown rice and let soak in fresh cold water to cover for about 1 hour
2.     In the meantime, rinse the white rice by filling a bowl with water and stirring by hand.  Drain and repeat until the water in the bowl is clear
3.    Add both the brown and the white rice to a saucepan.  Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger
4.    Cover and boil over high heat for 10 minutes. 
5.    Reduce the heat to medium and simmer for 30 minutes.  Turn off the heat and let the rice stand, covered, to plump, 20 minutes.  Stir gently and serve

©2010 Ming Tsai  - Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Mom’s Famous Vinegared Shrimp
[ Serves 4 ]

4 Yukon gold potatoes, each about 3 inches in diameter
1/4 cup balsamic vinegar
1/4 cup Wanjashan, naturally brewed rice vinegar
1 tablespoon sugar
1 tablespoon plus 1 teaspoon Wanjashan, naturally brewed soy sauce (use Gluten free Tamari)
2 tablespoons grapeseed or canola oil
12 large (U-15) shrimp, peeled and deveined
2 tablespoons minced garlic
1 tablespoon minced ginger
2 medium shallots, sliced thin
1 cup shelled edamame
1 medium tomato, cut into 1/4-inch dice
4 tablespoons (1/2 stick) chilled unsalted butter
Kosher salt and freshly ground black pepper

1. Preheat the oven to 375°F.

2. Wrap the potatoes in foil, prick them several times with a fork, and bake until cooked through, about 30 minutes.

3. Meanwhile, in a medium bowl combine the vinegars, sugar and soy sauce and stir until the sugar is dissolved. Set aside.
4. Heat a large sauté pan over high heat. Add 1 tablespoon of the oil. Add the shrimp and sauté, stirring, until the shrimp turn pink, about 1 minute. Transfer to a bowl and set aside.

5. Add the remaining oil to the pan and when hot, add the garlic, ginger, and shallots. Sauté until soft, about 2 minutes. Add the soy sauce mixture, deglaze the pan, and simmer until the mixture is reduced by half, 2 to 3 minutes. Add the edamame, tomato, and shrimp. Simmer until the shrimp are cooked through, 2 to 3 minutes. Whisk in the butter and season with salt and pepper.

6. Trim the ends from the potatoes and halve through the center. Divide the
potatoes among four individual plates, top with the shrimp and sauce, and serve.

©2010 Ming Tsai  - Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Cauliflower and Maitake Mushroom Stir-fry
Serves 4

Kosher salt
1 small head of cauliflower, separated into florets
2 tablespoons unsalted butter
1 cup panko (Japanese bread crumbs)
2 tablespoons grapeseed or canola oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 head maitake (hen of the woods) mushrooms, stem removed, trimmed, peeled and sliced 1/4 inch thick, or 2 cups shiitake caps, quartered if large, half if medium
1/4 cup of vegetarian oyster sauce
Zest and juice of 1 lemon
Freshly ground black pepper
50-50 white and brown rice for serving
1 tablespoon finely sliced chives, for garnish

Fill a large bowl with water and ice cubes.  Bring abundant salted water to a boil in a wok.  Add the cauliflower and blanch for 30 seconds, drain, and transfer it to the ice water.  When the cauliflower is cold, drain it, transfer it to a plate, and set aside.

Dry the wok, add the butter, and heat it over high heat.  When the butter has melted, add the panko and stir-fry gently until the panko is golden brown, about 1 minute.  Watch carefully to avoid burning. Transfer the panko to a medium bowl.

Wipe out the wok, and heat over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger and maitake and stir-fry until soften, about 2 minutes.  Add the cauliflower, oyster sauce and lemon zest and juice.  Season with salt and pepper and stir to heat through, 2 to 3 minutes.

Make a bed of the rice on a platter, or transfer to four individual serving bowls, and top with the stir-fry.  Sprinkle with the panko, garnish with the chives and serve.

©2010 Ming Tsai  - Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Flash-Fried Eggplant with Honey-Lemon Syrup
Serves 4

1 large eggplant, cut into 1/4-inch slices
Kosher salt and freshly ground black pepper
1/4 cup honey
1 tablespoon Wanjashan, naturally brewed soy sauce
Zest from 1 lemon, plus 1 tablespoon juice
5 scallions, sliced thin, white and green parts separated, 2 tablespoons of the
greens reserved for garnish
2 large eggs
2 cups panko (Japanese bread crumbs)
1 cup all-purpose flour
Grapeseed or canola oil, for flash-frying

1. Place the eggplant on a plate and salt generously. Let stand for 1 hour to release its liquid and any bitterness. Rinse well, pat dry, season with pepper, and set aside.

2. In a small bowl, combine the honey, soy sauce, lemon zest and juice, and the larger quantity of scallion greens.

3. Beat the eggs in a large shallow soup plate. Combine the panko and scallion whites on a large plate. Spread the flour on a second large plate. Dredge the eggplant it the flour, shake off any excess, dip it in the eggs, and then dredge in the panko mixture.

4. Fill a large high-sided skillet with 1/2 inch of the oil and heat over medium heat to 350˚F, as measured with a deep-fat thermometer. Working in batches, if necessary, fry the eggplant until golden brown, 2 to 3 minutes. Drain the eggplant on a paper-towel–lined plate.

5. Stack the eggplant chips on a serving plate, drizzle with the syrup, garnish with the remaining scallion greens, and serve.

TY KU Sake Pineapple Upside down Martini
Makes 1 drink

1/4 cup of sugar
2 tablespoons of ground cloves
2 ounces of TY KU Black Sake
1/2 ounce of St. Germain
Splash of lime juice & lime wedge for rim of glass
1 ounce of caramelized pineapple puree

On a plate mix together the sugar and the ground cloves, set aside. With lime wedge rub around the rim of the martini glass, press into sugar/clove mixture.  Fill a shaker with ice, TY KU sake, St. Germain, lime juice and caramelized pineapple puree.  Shake & strain into rimmed martini glass. Enjoy.

© 2010 Ming Tsai

Avocado Puree
Makes 2 cups

1 shallot, cut into quarters
1/4 cup fresh cilantro leaves
2 ripe avocados
Juice of 2 limes
1 tablespoon of ginger, minced
2 tablespoons olive oil
Salt and black pepper, to taste

1.    In a food processor, combine the shallot, cilantro and chili pepper. Process the mixture in on-off motions until it is coarsely chopped.
2.    Halve the avocados, remove the pit and scoop the flesh into the food processor and add the lime juice. Process the mixture until it forms a puree.
3.    Remove the insert in the processor lid. With the motor running, add the olive oil in a slow steady stream until it is all added.
4.    Taste the puree for seasoning, add salt and pepper to taste.

© 2010 Ming Tsai

^{Photo Credit: ABC}

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