Page 2 of 6
BEAU MACMILLAN HOLIDAY RECIPE:
Honey-Hoisin Beef Tenderloin
10 6 oz. Beef tenderloin steaks
1 C Hoisin
8 Garlic cloves
2 1/2 oz. Ginger
1 C Soy sauce
3/4 C Rice wine vinegar
3/4 C Sesame oil
4 T Black pepper
2 T Five spice
1/2 C Honey
Combine all ingredients, except the beef. Bring to a boil. Take off the heat, and let cool. Once cooled, pour over the beef and allow to marinate for 4-6 hours. For medium-rare, grill steaks for 3 minutes per side and place in preheated 350-degree oven for 6 more minutes.
Rock Shrimp Sticky Rice with Sesame-Hijiki Aioli
5 C Calrose rice, steamed
2 C Rock shrimp
1/4 oz. Hijiki seaweed, dried
2 T Water
1 tsp. Olive oil
1/2 T Jalapeño, diced
1/2 Shallot, finely chopped
1/2 C Ginger, minced
1 tsp. Garlic, minced
2 T Rice wine vinegar
3 T Mirin
5 1/2 T Tamari or soy sauce
2 T Sesame oil
1/2 C Mayonnaise
Soak the hijiki in water for 30 minutes and drain. Heat the olive oil in a small skillet. Add the jalapeño, shallot, ginger, garlic and sauté over medium heat. Remove from the pan, and place in a bowl. Add the vinegar, mirin, tamari and hijiki, and slowly whisk in the sesame oil. Allow to cool. Add the mayonnaise, and whisk until smooth. While hijiki aioli is cooling, sauté the rock shrimp on a hot pan with oil and butter, and toss for 4-5 minutes. Set aside to cool. Once everything has cooled, put sticky rice in a bowl, and top with rock shrimp and sesame hijiki aioli.
Roasted Brussels Sprouts with Kimchi and Bacon
Kimchi:
2 heads Napa cabbage
1 1/4 C Sea salt
1 T Fish sauce
5 Green onions, chopped
1/2 Small white onion, minced
2 Garlic cloves, pressed
2 T White sugar
1 tsp. Ground ginger
5 T Korean chili powder
Cut the cabbages in half lengthwise, and trim the ends. Rinse and cut into 2-inch squares. Place the cabbage into large resealable bags, and sprinkle salt on the leaves so they are evenly coated. Seal the bags, and leave at room temperature for 6 hours. Rinse the salt from the cabbage leaves, and drain and squeeze out any excess liquid. Place the cabbage in a large container with a tightfitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Add in the Korean chili powder making sure to thoroughly blend it into the cabbage leaves until evenly coated. Seal the container, and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to a month Note: If you prefer, you can buy high-end kimchi, like Cosmos.
Roasted Brussels Sprouts:
1 lb. Bacon
1 1/2 lb. Brussels sprouts, ends trimmed
3 T Olive oil
1 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
Brown bacon in a skillet over medium-high heat. Chop bacon into 1-inch squares. Preheat oven to 400 degrees. Place trimmed Brussels sprouts, olive oil, kosher salt and pepper in a mixing bowl, and stir thoroughly to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30-45 minutes, stirring every 5-7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown, not black, when done. Combine Brussels sprouts, bacon and kimchi.
