Monday, February 23, 2015

Fusion Snow Crab Egg Foo Young with Roasted Red Pepper Puree and Gruyère Vin Blanc Crème







     A Fusion Style Egg Foo Young For Breakfast, Lunch or Dinner!
     This fusion style egg foo young recipe turned out to be nice tasting and interesting to look at!   This is definitely not a traditional fusion egg foo young recipe, but the large round ball shape actually is an old way to make egg foo young.  
     Most egg foo young look like a pancake or a small frittata.  Many Chinese chefs do make ball shaped egg foo young.  A big round egg foo young does impress guests.  The cooking technique is easy to learn and anybody that has egg cookery skills will be able to make a nice one on a first attempt.
     The ingredients of the egg foo young are not too far from traditional.  Crab is sometimes used as a meat flavor option.  Bean sprouts are traditional, but in fusion cuisine, anything goes.  Broccoli sprouts replace beans sprouts in today's recipe.
 
     Roasted Red Pepper Crème Puree:
     This recipe yields enough sauce to garnish 2 entrées.
     Step 1:  Puree 1 peeled and seeded roasted red bell pepper.
     Place the roasted red pepper puree in a small sauce pot.
     Add 1/2 cup of cream.
     Add sea salt and white pepper.
     Step 2:  Place the sauce pot over medium low heat.
     Simmer and reduce, till the puree is a medium thin sauce consistency.
     Step 3:  Pour the puree through a fine mesh strainer into a container.  Press as much of the puree through the strainer as you can.
     Step 4:  Place the roasted red pepper puree in a plastic squirt bottle.
     Keep the roasted red pepper puree warm on a stove top.
 
     Gruyère Vin Blanc Crème:
     This recipe yields enough sauce to garnish 2 entrées. 
     Step 1:  Heat a sauce pot over medium/medium low heat.
     Add 1 cup of dry white wine.
     Simmer and reduce the wine by half.
     Step 2:  Reduce the temperature to medium low heat.
     Add 3/4 cup of cream.
     Bring the sauce to a gentle simmer.
     Step 3:  Add 2 ounces of grated gruyère cheese, while constantly stirring.
     Stir till the cheese melts into the sauce.
     Add 1 pinch of sea salt and white pepper.
     Step 4:  Simmer and reduce the sauce, while occasionally stirring, till it becomes a medium thin sauce consistency.
     Remove the pot from the heat.
     Reheat the sauce just before serving.
 
     Sautéed Red Bell Pepper Strips:
     This recipe yields enough to garnish 1 entrée.
     Heat a small sauté pan over medium heat.
     Add 1 tablespoon of vegetable oil.
     Add 1 small handful of red bell pepper strips.
     Sauté the pepper strips, till they are lightly caramelized.
     Season the pepper strips with sea salt and black pepper.
     Keep the sautéed red bell pepper strips warm on a stove top.
   
     Ball Style Snow Crab Egg Foo Young:
     This recipe yields 1 entrée.
     Step 1:  Place 2 eggs in a mixing bowl.
     Add 1 teaspoon of corn starch.
     Add 1 pinch of Chinese five spice powder.
     Add 1 pinch of garlic powder.
     Add 1/2 teaspoon of minced ginger.
     Whisk the egg mixture till it is blended.
     Step 2:  Add 3/4 cup of broccoli sprouts.
     Add 1/2 cup of shredded snow crab meat.
     Mix the ingredients together
     Step 3:  Heat a non-stick sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Ladle 1 ounce of the egg foo young mixture into the hot oil.
     When the eggs are almost cooked, place another spoonful of the egg mix in the pan beside the first one.
     Roll the first portion of cooked egg mixture on top of the second raw portion with a rubber spatula.
     Repeat these steps, till a ball shape egg foo young forms.
     *After starting the procedure of making a ball shaped egg foo young, it will be easy to get the feel of how to roll the cooked eggs onto the uncooked eggs to create a ball shape.  If you have ever rolled a snowball in snow to make a bigger snowball when making a snowman, then gathering the eggs into a ball shape will be easy to master!
     After the ball shape egg foo young is formed, place the pan with the egg foo young into a 300º oven to finish cooking for 5 to 8 minutes.
 
     Fusion Snow Crab Egg Foo Young with Roasted Red Pepper Puree and Gruyère Vin Blanc Crème:
     Place a bed of sautéed red pepper strips on the center of the plate.
     Spoon some of the Gruyère Vin Blanc Crème sauce on the plate around the pepper strips.
     Set the snow crab egg foo young ball on top of the pepper strips.
     Spoon a little bit of mornay sauce over the egg foo young.
     Use a squirt bottle to paint the roasted pepper puree on the cheese sauce, both on the egg foo young and the plate.
     Drag a knife tip through the two sauces on the plate to create a swirling effect.
     Sprinkle thin sliced green onion over the egg foo young and the sauce on the plate.
 
     The broccoli sprouts and crab go well together.  Broccoli sprouts also make it easier to create a ball shaped egg foo young!

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