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aphrodisiacs arugula salad asparagus blood orange chili sauce chocolate truffles Cooking With Jin dumplings episode 2 ganache lamb petrol coffee Quick Recipes v-day special valentine's day
A special V-Day episode of “Cooking with Jin”. The ingredients featured in this episode are aphrodisiacs, foods that will ensure a very sexy and romantic evening with your sweetie!
Menu
Dumplings and Spicy Chili Sauce
Rack of Lamb with Herb Crust
Arugula Salad and Blood Orange Vinaigrette
Asparagus with Lemon & Parmesan
Chocolate Truffles
Chocolate Truffles
12 ounces bittersweet chocolate
3 tbsn butter
2/3 cup heavy cream
Rind from one orange
One cinnamon stick
1/3 cup best-quality cocoa powder
1 tsp cayenne pepper
chopped almonds
powdered sugar
coconut flakes
Place the chocolate in a large bowl with butter and put in microwave in 30 second intervals (no more than a minute).
Place the orange rind and the cinnamon stick with the cream in a medium heavy-bottomed saucepan, simmer until the cream just starts to boil. Remove from heat. At this point you need to remove the rind and cinnamon from the cream and pour it over the chocolate.
Allow the hot cream and chocolate to stand for a minute, then whisk the mixture steadily but not too vigorously–you want it to be well-combined but without air bubbles. Whisk until the mixture is entirely smooth. This is your ganache.
Cover the ganache with plastic wrap. Allow the ganache to set at room temperature for at least 4 hours, and preferably overnight. The ganache should not be refrigerated, because it might harden too rapidly and the texture will be spoiled.
When your ganache is firm enough to shape, scoop teaspoonfuls of ganache and roll them in your coatings.
(Combine the cocoa powder and the cayenne in a shallow bowl, also have available your other selected coatings in separate small bowls)
Once all the truffles are done, they can be stored in a single layer in an airtight container for up to a week. They are best served at room temperature when their flavor and texture is the best. Don’t let them get too warm, however, or they will start to melt!
Rack of Lamb with Herbs
For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon canola oil
For herb coating
3 large garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Brown lamb:
Heat a dry 12-inch heavy oven proof skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast 10 minutes more. Let stand, covered, 10 minutes.
Cut each rack into 4 double chops.
Arugula Salad and Blood Orange Vinaigrette
Juice of 1 blood orange (about 1/4 cup)
1 tablespoon shallot, minced (from 1 small shallot)
3/4 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
2 cups (1 ounce) loosely packed baby arugula leaves
In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.)
Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette.
Dumplings and Spicy Chili Sauce
1 pound ground pork
2 tbsn soy sauce
1 teaspoon salt
2 tbsn Chinese rice wine
1/4 teaspoon freshly ground white pepper, or to taste
3 tbsn sesame oil
2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
2 slices fresh ginger, finely minced
2 cloves garlic, peeled and finely minced
Package of wonton wrappers
Add the all the ingredients, except for wonton wrappers, and mix well.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
*** Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method in China is the “3 boil” method: Add the dumplings to boiling water, and return the water to a boil. Then add 1 or 2 cups of water (cold or room temp). Wait for it to boil the second time, then add water again. After the water boils the third time, it’s done!
Chili Sauce
2 tsp fresh grated ginger
3 tbsn rice vinegar
1 tbsn soy sauce
1 tsp Sriracha
* chopped scallions for garnish
Mix all ingredients in small bowl.
Asparagus with Lemon & Parmesan
1 bunch of medium sized asparagus, about 1 lb
2 tbsp extra virgin olive oil
2 tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest
Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for about 3 minutes. Drain the hot water.
While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
This episode sponsored by Petrol Coffee!
Jin’s recipe’s ARE….the sex….she IS…an afro-desiac. o my.
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I LOVE IT!
I just checked out your video, it is FABULOUS! So proud of you, keep on cookin girl. I am going to try some of your recipes…
Incredibly scintillating and also fascinating. I knew about the basics: chocolate, strawberries and I had maybe heard a rumor about avocado. Honey with the figs!? That is the way to start every meal.
Well, having watched the video, I am thoroughly starved. I gotta go out and get some fresh arugula, almonds, blood orange and strawberries to clear my mind and fill my belly. Great ingredients and the video is HOT.
Good recipe! Thanks!
[...] This post was mentioned on Twitter by Christina M, JinsJourney, JinsJourney, JinsJourney, BrooklynFoodCoalitio and others. BrooklynFoodCoalitio said: RT @jinsjourney: My latest video: http://jinsjourney.com/archives/580 [...]