Post #95370 by freddiefreelance on Tue, Jun 8, 2004 10:48 PM

Lets post some more of those Puu-Puu recipes, from Emeril again:

Crab Rangoon Pot Stickers with Hot Mustard Sauce

4 ounces bacon, chopped
1/4 cup minced yellow onions
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
6 ounces crawfish tails
8 ounces cream cheese, softened
4 ounces goat cheese, softened
2 teaspoons soy sauce
1/2 teaspoon hot pepper sauce
1/4 cup chopped green onions
1 tablespoon minced fresh cilantro leaves
2 ounces Monterey Jack, grated
1 pound lump crabmeat, picked over for shells and cartilage
1 package egg roll wrappers
Water
Vegetable oil
Essence, for dusting, recipe follows
Hot Mustard Sauce, recipe follows

In a small skillet, cook the bacon over medium heat until browned and crispy. Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute. Add the crawfish, stir, and remove from the heat.

In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to break up the lumps. Adjust the seasoning, to taste.

Working 1 at a time, place the egg roll wrappers on a work surface. Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges. Fold over the sides to form a triangle and press to seal the edges. Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling the remaining ingredients.

Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. Add the crab rangoons and brown on both sides, about 2 minutes per side. Once the rangoons are well browned, add a little water and cover. Cook an additional 2 minutes.

Arrange the crab rangoons on a platter. Serve hot with the dipping sauce.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Hot Mustard Sauce:
1/4 cup Chinese mustard powder
1/4 cup rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1/2 lime, juiced
1 tablespoon honey
1 tablespoon grated ginger
3/4 cup peanut oil

Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.

Beef Satay with a Peanut Dipping Sauce

2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens

Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.

This one's from Tyler Florence

Shrimp Tempura with Soy Sake Dipping Sauce

Dipping sauce:
1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves

Tempura:
1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt

Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

Chicken Lollipops

3 cups dried bread crumbs
1/2 cup olive oil
2 ounces chopped garlic
1/4 cup Parmesan cheese
3 ounces chopped parsley
Salt and pepper to taste
10 pounds chicken wings

In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.

With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown