Lemon Grass and Lemon Dipping Sauce
2 teaspoons corn oil
1 teaspoon lemon grass finely chopped
1 teaspoon Galangal finely chopped
1 teaspoon Ginger finely chopped
1 teaspoon lime leafs finely chopped
2 teaspoons shallots finely chopped
¼ cup sugar
½ cup lemon juice
2 tablespoons fish sauce
1 cup corn oil
16 large shiitake tops finely chopped
6 shallots finely sliced
6 Kaffir lime leaves
1 teaspoon kosher salt
36 lettuce leaves
½ bunch cilantro
½ bunch mint
½ bunch basil leaves
Heat the oil in a heavy bottom sauce pan and gently fry the shallots and shiitakes until golden brown. Remove with a slotted spoon or mesh basket and place in a bowl with the lime leaves; sprinkle with salt, toss with a spoon and set aside.
Heat the oil in another heavy bottom sauce pan then add the lemon grass Galangal, ginger and minced shallots and cook for one minute. Then add remaining ingredients cook for one minute set aside and cool.
Arrange the six lettuce cups on six plates. Divide the herbs and shallot mixture onto each lettuce cup. Divide the dipping sauce into a bowl on each plate.
Place oyster into each cup and serve immediately.
Paprika Roasted Duck
3-4 lb whole duck, rinsed and patted dry
2 cloves garlic, slivered
4 sprigs of fresh Rosemary
2 sprigs of fresh Thyme
Freshly ground black pepper
With a knife make incisions 1in length all over the duck. Insert a sliver of garlic in each one.
Place the rosemary and thyme in the cavity. Cover the duck with a heavy dusting of sweet paprika. Sprinkle with salt and pepper.
Fill roasting pan with 1 inch of cold water. Place duck breast side up in roasting pan.
Roast for 5 minutes at 450 degrees reduce heat to 400 degrees. Roast for 20 minutes, until the duck starts to turn golden. Turn the duck, breast side down and roast for 20 minutes.
Continue to turn the ducks every 20 minutes for a total cooking time of about 2 hours.
The meat should be tender and the skin glossy brown. Let cool at room temperature.
Cincinnati Cole Slaw
1 small green cabbage thinly sliced
1 small white onion thinly sliced
2 tablespoons salt
2 tablespoons sugar
Combine then press for one hour or overnight in colander placed in a bowl.
¼ cup oil
½ cup cider vinegar
1 tablespoon Dijon mustard
2 teaspoons dry mustard
¼ cup sugar
Pinch of salt
Place the cabbage mixture in a heat proof bowl. Combine vinaigrette ingredients in a stainless pot, heat to a boil over medium heat, pour over cabbage and toss, season to taste.
Creamy Blue Cheese
2 tablespoons finely crumbled blue cheese
2 tablespoons champagne vinegar
2 tablespoons sour cream
½ kosher salt
½ freshly ground black pepper
2 tablespoons extra virgin olive oil
Combine the blue cheese, vinegar, sour cream, salt and pepper in a medium bowl and gradually whisk in both olive oils until emulsified. The vinaigrette will keep covered in the refrigerator for 3 days.