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Martin has prepared this special Asian menu featuring his creative recipes and Sunkist citrus in everything from a tasty appetizer to a refreshing beverage and rich desert. Make all nine courses and host your own banquet!
Long Life Noodle Salad
Dressing: Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Transfer noodles to a large mixing bowl. Whisk together the dressing ingredients in a medium bowl until well mixed. Pour the dressing over the noodles. Add the oranges and grapefruit, mint, and cilantro and toss until noodles are well dressed. Transfer noodles to a serving platter and garnish with the peanuts. Recipe adapted from Martin Yan’s Quick & Easy (Chronicle Books, 2004) Seared Scallops 2 tablespoons grapefruit juice 1 tablespoon fish sauce 1 teaspoon grated ginger 1 pound sea scallops 2 tablespoons vegetable oil Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels. Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side. Top each scallop with a scoop of Grapefruit Plum Sauce Fruit Salsa. Serving Suggestion Make it a meal. Add extra texture and nutrition with Martin's Pummelo Radish Salad. Or serve with an Asian-inspired slaw of equal parts red cabbage and cilantro tossed with an oil and lemon-juice vinaigrette. Pummelo Radish Salad Makes 4 servings 1/4 cup pinenuts 1 pummelo 2 1/2 cups packed baby spinach 3 red radishes, trimmed and thinly sliced One 8 ounce can sliced water chestnuts, drained 1/2 cup thinly sliced red onion 2 tablespoons crystallized ginger Dressing: 1/4 cup vegetable oil 1/4 cup fresh lemon juice 2 tablespoons fresh orange juice 1 tablespoon sesame oil 1 tablespoon honey 3/4 teaspoon chili garlic sauce In a small bowl, combine dressing ingredients, whisk to combine. Place pinenuts in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Segment pummelo by cutting away the thick peel and white pith; cut and lift out fruit segments. In a large bowl, combine pummelo segments, spinach, radishes, water chestnuts, onion, crystallized ginger and pinenuts. Pour dressing over salad and toss. Serving Suggestion Turn this salad into dinner by topping it with sautéed shrimp like this Sunkist Shrimp Pacifica recipe. Zesty Lemon Chicken Makes 3 servings 3/4 pound chicken breast, cut into 1-inch cubes 1 tablespoon vegetable oil 1 teaspoon butter 2 cloves garlic, thinly sliced 1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon) 2 walnut-sized shallots, thinly sliced 1 lemon, zested Marinade: 1 teaspoon cornstarch 2 teaspoons fish sauce Sauce: 1/4 cup fresh lemon juice 1/4 cup chicken broth 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons cornstarch Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; stir until sugar is dissolved. Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, and cook; stirring, until fragrant, about 30 seconds. Add chicken and stir-fry, until it is cooked through, about 4 minutes. Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add lemon zest and toss to evenly coat meat. Serve. Serving Suggestion Perfect with Martin's Mandarin Orange Glazed Asparagus Orange Peel Fried Rice Serves 4 as part of a multi-course meal Sauce 2 oranges 2 teaspoons oyster-flavoured sauce 1/4 teaspoon ground white pepper 3 cups cold, cooked long-grain rice 3 tablespoons vegetable oil 1/2 fresh red or green jalapeno chili, cored and cut into thin rings 1 teaspoon minced ginger 1 egg, lightly beaten 1/4 cup finely chopped mint leaves Using a sharp pairing knife, remove the peel careful not to include any of the white pith, from oranges. Cut the peel into thin strips and set aside. Make the sauce: Juice oranges. Combine with oyster-flavoured sauce and white pepper. Set aside. Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds. Add orange zest and rice into the wok and stir until heated through. Stirring constantly, pour in the egg and continue cooking until it evenly coats the rice. Add the sauce and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot. Serving Suggestion This dish goes well with Zesty Lemon Chicken. It's also great with Sunkist's Orange Pork Chops. For more information about Asian cooking with Sunkist citrus, click here.  |
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