417 Magazine Cooking Class: Zen Dining
Join Ocean Zen chef Johnson Tan as he teaches you how to prepare four luscious dishes at this month’s cooking class.
DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.
Chef Johnson Tan at Ocean Zen
Presented by Missouri Beef Industry Council
Bacon-wrapped scallops and pesto-seared shrimp with tomato-basil risotto and mini tomato mozzarella caprese
Pan-seared maple leafs duck breast with hotcakes, whipped Brie, candied pecans and plum sauce
Fire-grilled prime New York strip with Kung Pao–style calamari and shrimp, steamed rice and macadamia nuts
Mixed Berry Puff Pastry
Bacon-Wrapped Scallops and Pesto Seared Shrimp
with tomato-basil risotto and mini tomato mozzarella caprese
Paired with San Angelo Italian pinot grigio
2 U-10 scallops
2 bacon strips
1 U-10 shrimp
8 ounces risotto
3 ounces tomato cream sauce
2 ounces tomatoes, diced
3 ounces assorted mini tomatoes, quartered
2 ounces mozzarella cheese balls, halved
Wrap scallops with bacon. Pan fry the scallops until the bacon is crisp. Marinate the shrimp with pesto and sear in a pan. Sautee the risotto, then add minced garlic and tomato cream sauce. Toss tomatoes, mozzarella and basil in yuzu vinaigrette and serve with the scallops and shrimp.
*You can buy jarred pesto at most local grocery stores.
Pan-Seared Maple Leafs Duck Breast
with hotcakes, whipped Brie, candied pecans and plum sauce
Paired with Reeve pinot noir
Ingredients for duck breast
16-ounce duck breast
2 ounces whipped Brie
2 ounces hot cake
4 candied pecans
1 ounce plum sauce
Sear duck breast in a pan, then roast in the oven until medium. Whip Brie in a mixer with heavy cream, salt and pepper. Sear the hot cakes with butter. Serve duck breast over hot cakes with whipped Brie, pecans and plum sauce.
Fire-Grilled Prime New York Strip
with Kung Pao–style calamari and shrimp, steamed rice and macadamia nuts
Paired with Charles & Charles cabernet-syrah blend
8-ounce prime New York strip
Salt and pepper to taste
3 ounces calamari steak
2 ounces julienned red bell pepper
2 ounces julienned red onion
2 ounces julienned scallion
8 ounces steamed rice
2 ounces macadamia nuts
Kung Pao sauce*
Season the steak with salt and pepper to taste and grill to desired temperature. Heat a pan on the stove and stir fry the calamari and shrimp. Add the vegetables and deglaze with Kung Pao sauce. Serve with steamed rice and garnish with macadamia nuts.
*Purchase Kung Pao sauce at the store, or make your own using hoison sauce, oyster sauce, ginger, garlic, scallions, sugar and chili-garlic sauce.
Mixed Berry Puff Pastry
Paired with Bellamico Sweet Dolce
3 ounces mixed berries (strawberries, blueberries, blackberries)
2 ounces balsamic vinegar
2 ounces sugar
2 ounces cream cheese
Prepared puff pastry
3 basil leaves
Vanilla ice cream
Heat oven to 400 degrees. Add balsamic vinegar and sugar to the berries in a sauce pan and cook the berries down. Once the mixture has cooled, mix it with the cream cheese. Stuff puff pastry with the berry and cream cheese mixture. Bake for 8 to 10 minutes. Serve with vanilla ice cream.
Edit ModuleShow Tags